I go through so very many eggs every week. Aside from eating them lots – as a vegetarian they are one of my main sources of protein – readers will know that I bake like a woman possessed, and most cakes, custards, brownies etc contain plenty of eggs.
We used to have chickens who provided the very best eggs in the world but they are now scratching up the lawn and attacking the veggie patch in chicken heaven. #RIPCaitlinAndJakeson
I panic when I get down to just a couple of eggs in the carton, and my panic was reinforced when I went to the supermarket recently to top up my egg stash only to find they were sold out. Of all free range eggs.
I live in a big Sydney suburb and this big duopoly Australian supermarket, which rhymes with moles, had only cage eggs on the shelves.
I was so angry.
In the end I made a trip to an organic store a few suburbs away and bought some gorgeous organic, free range eggs.
Long story short, I thought you and I could do with a recipe that requires no eggs. Perfect for friends with allergies to eggs, or those times when eggs are thin on the ground.
GATHER:
½ cup caster sugar
125 grams butter, diced
100 grams dark chocolate, diced
¾ cup of milk
2 tablespoons sifted cocoa powder
½ cup plain flour
1 cup self-raising flour
LET’S GET TO IT:
Preheat oven to 150C and grease a line a deep 20 cm round cake tin with non-stick baking paper.
Place sugar, butter, chocolate and milk in a medium , deep saucepan and stir over low heat until melted and smooth – do not allow it to boil. Remove from heat and set aside for ten minutes to cool.
Fold in combined flours and cocoa and stir with a silver spoon until combined.
Scrape into pan and bake for between 45 and 50 minutes, or until a skewer inserted comes out with only a few small crumbs attached.
Leave in pan for ten minutes before removing and placing on wire rack to cool completely.
When cold top with easy fudge icing – recipe below- and add sprinkles.
Easy fudge icing:
1/3 cup brown sugar
80g butter, diced
2 tablespoons milk
3/4 cup icing sugar
2 tablespoons baking cocoa
Melt brown sugar and butter in a medium pan over a low heat, stirring. When it starts bubbling remove from heat then stir in milk and vanilla.
In a small bowl sift together cocoa and icing sugar. then fold into butter mixture.
Working quickly decorate the cake with icing using an offset spatula.
the hungry mum 
This cake looks so delicious. I must admit to being slightly obsessed with eggs myself and have to always have in the house! But a cake without eggs is a refreshing change.
Thanks! You really would not know there are no eggs in this cake.
Lovely Hungry Mum – and funny I avoid buying eggs from the big two….I have a monthly farmers market where I stock up but have the same panic when my supplies start to run low!
yes! I love farmers markets but with miss 8 and 10 playing soccer every Sat in winter I haven’t been in forever. Don’t tell anyone but every Fri I do a little rain dance so soccer gets cancelled so we can hit the farmers market 😉
Ha ha – funny, perhaps you also share my goal of one day having your own little backyard egg makers 😄
The sprinkles add so much to the cake!
Sprinkles #FTW 🙂
I will have to try this, particularly with this egg shortage going on! (Although I have stocked up just a tad in the fridge.)
The egg shortage is really scary! I sent my mum on a mission and she brought over 24 beautiful free range googs from her green grocer. I would have been useless in the Depression…
This chocolate cake looks perfect! I like that the recipe doesn’t require any eggs, I often want to make a cake and then discover I don’t have any eggs in the cupboard, so this is a brilliant recipe for those times. Love the easy fudge frosting and of course, all the sprinkles! 😉
Yes what is happening with the egg situation here? First milk (and I understand what is happening there) but eggs are now in short supply. We only had a few cartons to choose from and they were all cage eggs.
Good! I’m surprised that the cake didn’t fall apart,as eggs bind ingredients to getting cake mixes.. I’ve heard flaxseed is a good replacement for eggs.
yes, I think this is just one of those examples of baking magic
Yes indeed. The egg free cake thing keeps coming up a lot! I need to learn how to make more things without eggs. I can expand my knowledge.I have just come up with a new biscuit recipe… I’ll upload it soon.