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Ultimate egg-free chocolate cake  recipe

Ultimate egg-free chocolate cake recipe

117 ratings

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  • Serves 8
  • 25mins to prepare, 35mins to cook and 1hr to cool
  • 510 calories / serving


  • 1 tbsp vegetable oil, to grease the tin
  • 200g (7oz) plain flour
  • 2tbsp cornflour
  • 200g (7oz) caster sugar
  • 3tbsp cocoa powder
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1/2tsp salt
  • 250ml water
  • 75ml (3fl oz) vegetable oil
  • 1tbsp malt vinegar
  • 1tsp vanilla extract

For the topping

  • 45g (2oz) cocoa powder
  • 1 tin (397g, 13oz) sweetened condensed milk
  • 30g (1oz) butter

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    7g 35%
  • Sugars

    54g 60%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 78.1g Protein 8.1g Fibre 1g


  1. Preheat oven to 180°C / 350°F/ Gas 4. Line and grease a 20cm/ 8” round loose base cake tin.
  2. Sieve the flour, cornflour, sugar, 3 tablespoons cocoa, baking powder, bicarbonate of soda and salt together and place in the food mixer. Add the water, oil, vinegar and vanilla. Mix well until smooth and pour batter into the prepared tin. Bake in preheated oven for 30 minutes before leaving to cool.
  3. Meanwhile, combine the 45g cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread the warm mixture over the top of the slightly cooled cake.

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