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Iced chocolate cake with sprinkles on top

Eggless chocolate sponge cake

  • Author: Noa's Modern Kitchen
  • Total Time: 35 minutes
  • Yield: 16 squares 1x
  • Diet: Vegetarian


This cake is incredibly rich and chocolatey, contains absolutely no eggs and is very easy to bake.


  • 75g dark chocolate
  • 75g milk chocolate
  • 100g unsalted butter, cubed
  • 100g caster cugar
  • 100g self-raising flour, sieved
  • 1 teaspoon baking powder, sieved
  • 100g full fat Greek yogurt
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180c. Grease and line an 8 inch tin with greaseproof paper.
  2. Break up the chocolate, and place it in a large bowl, together with the butter.
  3. Melt the chocolate and butter together very slowly, by placing the bowl over a pan of lightly simmering water, ensuring that the bowl does not touch the water. Stir continuously and take it off the heat once everything has melted.
  4. Add the sugar, flour and baking powder to the bowl, and mix.
  5. Fold in the Greek yogurt and vanilla extract. Don’t overmix the batter, just fold until everything is combined.
  6. Pour the mixture into the lined baking tin. The texture will feel like mousse at this point.
  7. Bake in the oven for 25 minutes.
  8. Leave to cool in the tin for 10 minutes, and then transfer to a wire rack. If you are icing the cake, you may want to do this whilst its still in the tin for a neat finish.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: British


  • Serving Size: 1 square
  • Calories: 152