Eggless Chocolate Chip Cake
Soft, light, moist and delicious: this eggless chocolate chip cake is made without eggs and can be baked in your oven, airfryer or even on the stove ♡
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This chocolate chip cake is easily one of the best eggless cakes I’ve ever baked because it turns out so light, soft and perfectly moist every single time. The coconut oil adds a subtle natural sweetness while the mix of milk and dark chocolate chips gives you the perfect balance of rich and sweet in every bite.
The best part? You can bake this cake in your oven, air fryer and even on the stove in a kadhai so no matter what you have at home, this cake will turn out so, so good. It’s beginner friendly, foolproof and one of those recipes you’ll keep coming back to!
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Eggless Chocolate Chip Cake
servings
9 small squares
prep time
10 min
cook time
30 min
Ingredients
- ⅓ cup (70 g) sugar
- ¼ cup (55 g) coconut oil
- ½ cup (120 ml) milk
- ¼ cup (60 g) yogurt/curd
- 1 tsp vanilla
- 1 cup (120 g) all purpose flour
- pinch of salt
- 1 tsp (4 g) baking powder
- ¼ tsp (1.5 g) baking soda
- milk + dark chocolate chips {as much as you like, around ½ cup (90 g) works well}
Equipment
Instructions:
- Mix the wet ingredients: In a bowl, whisk together sugar, coconut oil, curd (or yogurt), milk and vanilla till the sugar is almost dissolved and everything is smooth.
- Make the cake batter: In another bowl, sift in the dry ingredients- all purpose flour, a pinch of salt, baking soda and baking powder. Combine the wet and dry ingredients together and whisk until you have a smooth batter.
- Add the chocolate chips: Fold in as many chocolate chips as you like. A mix of milk and dark chocolate chips works beautifully because you get both sweetness and a depth of flavour.
-
Transfer the batter to a greased and parchment lined baking tin, top with more chocolate chips and bake the cake:
• Airfryer: Bake at 170°C for about 20–25 minutes.
• Oven: Bake at 180°C for around 35 minutes.
• Stovetop: Preheat a kadhai with a layer of salt at the bottom for 10–15 minutes. Place the baking tin on top of the salt, cover with a lid and let it cook for around 40-45 minutes or until a toothpick comes out clean . - Cool and enjoy: Let the cake cool, slice into it and enjoyy!
Recipe Video
Leave a Comment
The bestestttttttt cake recipe . So so so freaking good
Absolutely lovedddddd this. I’m not someone who cooks but this is so easy and fool proof. plus this tastes amazingg. definitely making this again.
tastes so good!! i added cinnamon
great one have made this over 6-7 times now since i cant eat eggs.
it was amazing i loved it!!!!
Perfect!! I’ll make this recipe right awayyy
It was preety simple with common ingredients which are easily found at our homes, and most importantly it was SUPPERRR DUPERR DELICIOUSSS!!! though I overcooked mine a bit 🙃
It was the best cake I ever madee !! This recipe needs hype
It tastes divine but my only issue was i could not control the spread in the air fryer but that’s just on me. Try it this was my first ever eggless baking recipe.
The cake is perfectly moist and has just the right amount of sweetness. Mine turned out more on the dense side but i still loved it so much
