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Member recipe

Eggless Chocolate Cake

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(11 ratings)

Member recipe by

Cooking time

Servings

Serves 10

Deliciously sticky egg-free Chocolate Cake

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 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
  • FOR THE CHOCOLATE GLAZE
  • 100g Dark Chocolate, broken into pieces
  • 3 tbsp Golden Syrup

Method

    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

Comments, questions and tips

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Comments

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avesur's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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.

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