The Best Eggless Chocolate Birthday Cake for Kids
This is my Great Nanna's timeless chocolate cake recipe with a twist - it's eggless! So for those who have an egg allergy or prefer to eat without them, then this is the birthday cake you'll want to be making for your child's next birthday!
Equipment
- 1 Whisk
- 1 Hand-held blender
- 1 Small mixing bowl
- 2 Large mixing bowls
- 1 Medium cake pan
- 1 Baking paper
- 1 Oven
Ingredients
Cake batter
- 2 cups Self-raising flour
- 1 cup Castor sugar
- 1/2 tsp Baking soda
- 1/2 cup Greek yoghurt (no sugar added)
- 1/3 cup Cow's milk (or your milk of choice)
- 2 tbsp Warm water
- 1 tbsp Strawberry jam
Cake icing
- 1 cup Butter (salted)
- 3 cups Icing sugar
- 1/2 cup Cocoa powder
- 3 tbsp Cow's milk (or milk of choice)
- 1/8 tsp Salt (if using unsalted butter)
Instructions
For cake batter
- Preheat oven at 180 degrees celsius
- Place baking paper onto cake pan and set aside
- Whisk cocoa powder, baking soda and warm water into small bowl
- Cream butter and sugar with hand-held mixer
- Add in Greek yoghurt and mix until combined
- Add in cocoa mixture into butter mixture and mix until combined
- Mix in strawberry jam
- Mix in flour, adding in a couple of heaped tablespoons at a time
- Pour batter into prepared cake pan and bake for 60 minutes.
For Cake Icing
- With hand-held mixer, cream butter until creamy
- Add in icing sugar, cocoa powder and milk and beat until well combined
- Spread cake with icing until covered and serve with strawberries and cream!
Notes
I love using high quality ingredients for all my recipes. It not only tastes better, but is better for your gut. In this recipe I do use white sugars and flours, however, I ensure they are organic.
There are quite a few steps to this recipe. Make sure you do not skip any! Each step is important to how the cake will turn out. I find that with allergy-friendly recipes, you must be careful to follow each step, so you can nail the recipe.
Don't skip using the jam! The jam quantity in this recipe is only a tablespoon, but that is the secret ingredient that makes the cake so moist.
Want to add a layer of cream and jam to this recipe? Go for it! I ran out of time to complete this step, but if you want to add some more deliciousness to this recipe, then I recommend adding the cream and jam.
You can do it in two ways: double the recipe and make two layers or cut the cake in half, horizontally. Then you can add some whipped cream and jam to it! It tastes divine!
Why Greek yoghurt as an egg replacer? I find that using yoghurt makes the recipe creamier. Other egg replacements in baked goods, like flaxseeds or apple cider vinegar tend to work better for biscuits and cookies. Greek yoghurt is thick and creamy, so it is only fitting to replace eggs in a cake.
If you only have cacao powder on hand, then use that instead of cocoa powder. It works the same!
Some excellent cake decoration ideas: sprinkles, desiccated coconut, icing sugar or a cute little flower (as pictured).