Egg-free cake

(32 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

egg free cake
egg free cake
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Amazingly this divine chocolate cake is made without eggs, so if you have an egg allergy this is the recipe for you. Its simple to make and can be used in all sorts of ways. You can fill and top it with whipped cream and summer fruits or fill with black cherry jam and buttercream. For an easy chocolate filling use a jar of chocolate spread. To make small cakes spoon the mixture into cupcake cases and bake for about 20 mins until just firm to the touch. Decorate with a swirl of icing and some cake decoration sprinkles, icing flowers, chopped Flake or mini chocolate eggs for Easter.


  • 275g self-raising flour
  • 175g caster sugar
  • 3tbsp cocoa powder
  • 1tsp bicarbonate of soda
  • 300ml milk
  • 150ml vegetable oil
  • 3tbsp golden syrup
  • 1/2tsp vanilla extract
  • Whipped cream or buttercream and fresh fruit or jam to fill and decorate

This cake keeps well for a couple of days in an airtight container or can be frozen before adding the filling and topping.


  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease two 18cm sandwich tins and line the bases with greased baking paper. Sift the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt into a bowl and make a well in the centre.
  2. Pour the milk, oil, syrup and vanilla into the well and whisk together, using an electric whisk or balloon whisk, until smooth.
  3. Divide the mixture evenly between the tins and bake for 25-30 mins until risen and springy to the touch. Cool in the tins for 2 mins then turn out and cool on a wire rack. Fill and top with whipped cream or buttercream, and fresh fruit or jam.

Your rating

Average rating

  • 3
(32 ratings)

Your comments

comments powered by Disqus

FREE Newsletter