Even though I had my fair share of sweet treats during our recent 3-week Eastern Europe holiday, when we reached back home, I immediately wanted to bake something the next day (what’s wrong with me seriously!) But there was no egg at home, instead I had a small tub of yogurt stashed in the freezer. After some searching, I found an eggless chocolate sponge recipe that uses milk, so I swapped it with yogurt and ended up with this incredibly easy eggless yogurt cake chocolate recipe!
The eggless yogurt chocolate cake is made in one bowl, and no creaming or whipping is involved – just a whisk and some elbow grease. I made half the recipe below and baked them into mini loaves (each loaf is equivalent to about 2 muffins). It’s moist, chocolatey and so good that I finished a mini loaf all in one sitting! 😳 Luckily the rest became X’s breakfast the next few days! 😛
Here’s how to make this eggless yogurt chocolate cake!
- 1 cup of brown / caster sugar
- ¼ cup of vegetable / canola / extra-virgin olive oil
- 1 cup of plain yogurt
- 1 tsp of vanilla extract
- 180 grams of all-purpose flour
- 3 tablespoons natural cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 75 grams heavy cream
- 75 grams dark chocolate, finely chopped
- Preheat oven to 180C / 350F (not fan-assisted). Line muffin tins with liners. Alternatively, grease the bottom and edges of an 8x4-inch loaf pan then line the bottom with parchment paper. Set aside.
- In a large mixing bowl, whisk sugar, oil, yogurt and vanilla together.
- Sift in flour, cocoa powder, baking soda and salt into the mixing bowl. Fold gently until just combined - no streak of dry ingredients should remain. Don't overmix!
- Divide the batter among the muffin tin or pour into the loaf pan. For muffins, bake for 20 to 25 minutes. For loaf pan, bake for 35 to 40 minutes. The cake is done when a skewer inserted into the centre of the cake comes out clean. Cool the cake completely on the wire rack.
- Heat cream in a small pot until simmering. Pour over the dark chocolate and set aside for 5 minutes. Whisk until smooth. Let the ganache cool until it's of a spreadable consistency and spread on top of the muffins / loaf.
- Adpated from Cooking and Me's Eggless Chocolate Sponge Cake