Imagine a moist, fluffy cake filled with the richness of chocolate chips, all without the need for eggs. The eggless chocolate chip cake is a versatile treat that can be enjoyed at any time of the day, whether it’s a quick breakfast on-the-go, a delightful snack with a cup of coffee, or a satisfying dessert after dinner. Its simplicity and ease of preparation make it a favorite among bakers of all skill levels.
This basic eggless cake is perfect for various occasions, from casual gatherings to special celebrations. It tastes much better than a bakery style, store bought cake.
You can serve this tender cake plain, dust it with powdered sugar, apply some rich chocolate frosting, or even top it with a scoop of ice cream for a decadent treat. You can also make this as a loaf cake!
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The addition of semi-sweet chocolate chips adds a depth of flavour and taste that appeals to both kids and adults alike. Whether you’re a chocolate lover or just looking for a delicious cake to share with friends and family, this recipe is sure to please.
One of the best part of this recipe is its ease of customization. You can experiment with different types of chocolate chips, add a hint of cinnamon or vanilla for extra flavor, or even use various types of milk to suit your taste preferences.
The preparation process is straightforward and quick, making it ideal for busy days when you still want to bake something special. Whether you’re a seasoned baker or just starting out, this recipe is designed to be simple and enjoyable.
Why you will love this Eggless Chocolate Chip Cake
Easy to prepare: The spongy eggless cake recipe is straightforward and requires minimal ingredients, making it perfect for beginners.
Can be customized: You can customize it with different types of chocolate chips or add-ins like nuts or dried fruit.
Quick preparation: It doesn’t take long to prepare, so you can have a delicious, super moist choco chip cake ready in no time.
Delicious Taste: The combination of moist cake and rich chocolate chips makes this golden brown cake super delicious. The addition of oil helps the cake remain most for a longer period of time.
Ingredients needed to make Eggless Chocolate Chip Cake
Dry Ingredients : All Purpose Flour, Salt, Baking Powder, Baking Soda
Wet Ingredients : Thick Yogurt, Milk, Sugar, Oil, Vanilla Extract, Semi-Sweet Chocolate Chips
How to make the best and moist Eggless Chocolate Chip Cake?
Grease and line an 8 inch baking pan with parchment paper. Preheat the oven at
180C / 350F.
Add yogurt, sugar to a bowl and mix well together. Make sure the sugar is fully dissolved.
Add the milk, oil and vanilla extract. Whisk again until well combined.
Sieve and add all purpose flour, salt, baking powder and baking soda little by little.
Gently combine until the dry ingredients are well mixed with the wet ingredients.
Fold in the chocolate chips until well combined.
Add the prepared batter to the greased and lined baking pan. Bake at 180C / 350F for 25 to 30 minutes or until baked well.
To check if the eggless chocolate chip cake is done, insert a toothpick in the centre of the cake. If the toothpick comes out clean without any batter sticking to it, it means the cake if done.
Remove the baking pan from the oven and let the cake cool for 10 minutes.
Transfer the cake to a cooling rack and let it completely cool to room temperature. Once cooled, cut and serve the delicious eggless choco chip cake.
Store the leftover cake in an airtight container for up to 3-4 days. You can refrigerate the cake and reheat it for a few seconds when you want to serve it.
Tips to make the perfect Chocolate Chip cake
Choose good quality chocolate chips to get the best flavour and taste.
To prevent the choco chips from sinking to the bottom of the cake, coat the chocolate chips with a little all purpose flour before adding them to the batter.
Overmixing can lead to a dense cake. Make sure you gently fold the batter just until the ingredients are combined.
Use a toothpick to check if the cake is fully done. If it comes out clean or with a few moist crumbs, the cake is ready. there should be no batter sticking to the toothpick.
Serving Suggestions
Dust the chocolate chip cake with powdered sugar for an elegant touch.
Top with whipped cream frosting or your favourite chocolate frosting.
Serve as a snack with some warm beverage like coffee or masala tea.
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Recipe Card
Eggless Chocolate Chip Cake
Ingredients
Dry Ingredients
- 1 & ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Wet Ingredients
- ½ cup Thick Yogurt
- ½ cup Milk
- ¾ cup Sugar
- ⅓ cup Oil
- 1 teaspoon Vanilla Extract
- ½ cup Chocolate Chips Semi Sweet
Instructions
- Grease and line an 8 inch baking pan with parchment paper. Preheat the oven at 180C / 350F.
- Add yogurt, sugar to a bowl and whisk together. Make sure the sugar is fully dissolved.
- Add the milk, oil and vanilla extract. Whisk again until well combined.
- Sieve and add all purpose flour, salt, baking powder and baking soda little by little.
- Gently combine until the dry ingredients are well mixed with the wet ingredients.
- Coat the chocolate chips with a little all purpose flour. Fold in the chocolate chips into the cake batter until well combined.
- Add the prepared batter to the greased and lined baking pan. Bake at 180C / 350F for 25 to 30 minutes or until baked well.
- To check if the eggless chocolate chip cake is done, insert a toothpick in the centre of the cake. If the toothpick comes out clean without any batter sticking to it, it means the cake if done.
- Remove the baking pan from the oven and let the cake cool for 10 minutes.
- Transfer the cake to a cooling rack and let it completely cool to room temperature. Once cooled, cut and serve the delicious eggless choco chip cake.
- Store the leftover cake in an airtight container for up to 3-4 days.
One of the most simple cakes that we can bake but tastes just so good!