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Member recipe

Eggless Chocolate Cake

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(12 ratings)

Member recipe by


Serves 10

Deliciously sticky egg-free Chocolate Cake

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  • 85g Butter, plus extra for greasing
  • 2 tbsp Golden Syrup
  • 1 tbsp Vanilla Extract
  • 300g Self Raising Flour
  • 100g Caster Sugar
  • 25g Cocoa Powder
  • 1 tsp Bicarbonate of Soda
  • 100g Dark Chocolate, broken into pieces
  • 3 tbsp Golden Syrup


    1. Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
    2. Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine
    3. Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 - 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.
    4. To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving

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Comments (17)

avalonsummerfield's picture

I tried this cake because I had no eggs, feeling it may be a compromise. I promise it is not! This cake is delicious, and so easy to make! I am terrible at baking, but this worked just perfectly! The only thing is I cooked it for a shorter time than suggested, but my oven can be aggressively too hot so I assume that was it! I will definitely make this again :) Thank you for the excellent recipe!

avesur's picture

First, I used the recipe for cupcakes (16 smallish cupcakes). I ran out of cocoa powder, so I looked online, and I found out I could substitute it by melting 38 grams of culinary chocolate into the butter, and I should reduce the amount of butter 1 Tbs (15 grams). It worked! Once I tried vegan cupcakes and they were flat and sticky. My cupcakes with this recipe came out fluffy and tall! I will use a different glaze next time though. Thanks for such a great recipe!

JazziGinger's picture

Oh wow what an awesome cake! I left out the cocoa but added coffee granules to the boiling water. I only used this recipe because I didn't have any eggs, but I think I would use it again by choice - the cake rose really nicely and agree with the comment below, the bicarb taste disappeared when the cake was cooked. Highly recommended!

elbapeter's picture

When tasting the batter you can get the bicarbonate taste but after baking it... The cake was an absolute delight! Very moist!

Yabayee's picture

This was quite nice. I felt like I could taste the bicarb though. Still, it was super easy and quick- an excellent cake for when you've run out of eggs. ;)

Jaws's picture

Very pleasantly surprised by how easy this was, and my colleagues loved it. I divided the mix into two and cooked it on a slightly higher heat and for less time than in the recipe. Came out beautifully!
The only thing I would share is, because of the syrup, it's quite sticky - so when you turn it onto the cooling rack, put down some greaseproof paper - mine got stuck to the plate!

rosa15's picture

I'm giving it a go but I had to use 100g of plain flour so I added a bit more bicarbonate. And I had to use 2 cake tins as it filled mine up with no room for growth so I put some in second tin. Fingers crossed

candicepryce13's picture

im going to try it soon, does it work?

staceybourne's picture

I followed you recipe and added grated rind of half an orange to the mix.when baked -and I needed another 10 min) I poured over the juice ( drizzle cake style for more moisture) . Made to include non egg eating veggie friend, but feedback from everyone was very positive. A gooey moist lovely cake that was easy to make and relatively inexpensive. Thanks Archie

shah1983's picture

Hi guys i have tried and tried again to make this cake, the first time, it worked a treat so i know it works but since that first time, it just wont cook properly and i end up throwing it away. Any ideas? I seem to be left with small balls of uncooked (but not gooey) bits inside the cake. Pls help!!

taffwaff's picture

I hope this is okay to freeze as trying to be organised and baking in advance. It smell gorgeous at the moment :-)

zolouj's picture

My mother used to make this same recipe or one very like it - I asked for it twice and each time lost it, so delighted to find it again! I always use honey instead of syrup and have a bit of a heavier hand with the cocoa :) . I also use regular butter icing simply because it's impossible to keep bars of chocolate in the store cupboard! It was a real triumph when I was cooking for a vegan to find a chocolate cake recipe that beats your average chocolate cake hands down. Rich and moist but not sickly, this is simply the best chocolate cake recipe, thanks archie!

faerygoth's picture

I realised at the last moment that I didn't have any golden syrup so substituted malt extract and the cake turned out beautifully. I'll definitely make this again.

celiacurry's picture

Excellent recipe. The best eggless cake recipe I've found! I used soya margarine instead of butter to make it dairy and egg free for my daughter who has allergies. A big success!!

mamabarnes72's picture

Fantastic recipe! made it for a friend's birthday & it was a lovely cake! I did put buttercream & smarties on it, but I am sure the glaze would be lovely as well :)

heatherb64's picture

The very best eggless chocolate cake and the topping is amazing. I made this for my mother who is allergic to eggs and she loved it. Served it with cream as a desert.

vgibson's picture

Nice cake. I iced it with chocolate butter icing instead of the chocolate glaze though.

Questions (3)

saggi's picture

what is golden syrup? how do u make that?

sophie169's picture

Could you use this recipe divided into cupcakes?

Elkismum's picture

Made cupcakes using this recipe today and worked a treat :) i followed the recipe exactly and filled the cases two thirds full and baked for approx 25 to 30 mins. They turned out lovely!

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