I’ve been experimenting a bit with eggless desserts lately as I know many of you don’t cook with eggs at home. Eggs add flavor and texture that can’t be matched exactly but I’d say this version of a healthier eggless chocolate birthday cake comes pretty close.
I lightened up the batter with yogurt, which adds moistness to the cake. I made the recipe with the flour content split between whole wheat and white flour but if you prefer you can make it all whole wheat or all white flour. Yes, it still has flour, butter, sugar but it’s a birthday cake after all. To allow the frosting to shine, the cake isn’t overly sweet. A classic chocolate buttercream frosting can’t do any wrong. If you’re in a rush or just want to make a plain cake, you can dust the cake with powdered sugar instead of frosting it.
A few things to keep in mind and your cake will be perfect:
- Sift the flour mixture in, parts at a time, versus just dumping all of it into the wet ingredients. It takes a little longer, your arms may hurt a little bit at the end of it all but you won’t have pockets of clumpy flour in your batter.
- Make sure you grease your tin really well and allow the cake to cool completely before taking it out of the tin. This way you ensure that it doesn’t crumble at all.
- For the frosting, melt the chocolate on a low flame on a double boiler and stir consistently – never ever directly on the flame. Burnt chocolate and clumpy frosting are the worst and it’s easy to avoid them.
- If you live in humid weather, it might be a better option to keep the cake in the fridge until about an hour before you’re cutting and serving it.
This healthier eggless chocolate birthday cake will be universally appreciated – from your grandmother to baby cousin! I’d love to hear how yours turns out – leave a comment or get in touch with me on Instagram or Facebook.
- 80g whole wheat flour
- 60g all purpose flour or maida
- 120g castor sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- 80g butter, softened at room temperature
- 200g yogurt
- 1 flax egg (1 tsp ground flax seeds + 2½ tsp water)
- 20g cocoa powder
- 1 tsp vanilla powder or extract
- 25ml milk
- 100g dark chocolate or dark compound
- 60g butter, softened at room temperature
- 120g icing sugar
- ½ tsp vanilla
- 2-3 tbsp milk (full-fat) or cream
- Preheat the oven to 180C.
- In a large mixing bowl, beat the butter and sugar together. Add yogurt, flax egg and vanilla and beat again.
- Separately, whisk together the flours, cocoa, baking powder and baking soda. Sift the mixture into the wet ingredients and fold in, till just combined.
- Add milk and combine gently.
- Pour into a greased 9 inch cake pan.
- Bake for 30 minutes or until a toothpick comes out clean - depending on your oven.
- Allow the cake to cool completely before frosting the cake.
- Melt the chocolate on a double boiler. Be sure to stir constantly so as to not allow the chocolate to burn. Allow to cool.
- In a bowl, using an electric beater beat butter, vanilla and a few tablespoons of icing sugar. Add in a few tbsp of the melted chocolate, beat, followed by a few tbsp of icing sugar, beat. Repeat until you finish using all the chocolate and sugar.
- As you are beating, if the mixture is too dry add 1 tbsp of milk or cream at a time.
- Layer the frosting on the top and sides of the cooled cake using a spatula.