The 3 eggs we had in the fridge were used up for breakfast with toast. What I did have in abundance is yogurt. I am nothing if not a good wife to a Tamil Brahmin, making sure his beloved thayir sadam is always just 5 mins away.

Also check out this eggless chocolate sponge cake recipe .

Eggless Chocolate Yogurt Cake Makes about 12 pieces

What I Used:

1 cup flour ½ cup sugar (add ¼ cup more if not using frosting) ½ cup plain yogurt / curd ¼ cup butter 2 tablespoon unsweetened cocoa powder ½ teaspoon vanilla extract ½ teaspoon baking powder A pinch of salt if using unsalted butter

How I Made It:

  1. Pre-heat oven to 350F / 180 C. Grease a medium cake pan and set aside.

  2. Sift together flour, salt (if using), cocoa powder and baking powder or just mix well in a bowl until combined well. Mix sugar and butter at room temperature. Beat well until frothy (2-3 mins on an electric mixer, 7-8 mins by hand using a whisk).

  3. Once frothy, add yogurt and vanilla. Mix well.

  4. Fold in the flour mixture until just combined. The batter will be a bit thick, its supposed to be that way, don’t worry.

  5. Transfer batter to the greased tray and bake for 45 mins or until a skewer inserted into the cake comes out clean. Cool completely and frost if required.

Easy Chocolate Frosting Recipe

Once I made the cake and tried the first slice, I realised its not sweet enough. I whipped up this frosting very quickly to make it a bit sweeter and it worked well.

Here’s how:

Take a large piece of semi sweet chocolate - about 4 oz - (or use ¼ cup chocolate chips) and add 1 tablespoon butter to it. Melt in the microwave in 30 second intervals until completely melted. Add 1 tablespoon icing sugar to this and mix well. If the mixture is too thick, add milk by the teaspoon. I didn’t need to.

PS: If you don’t have a microwave, melt the chocolate and butter in a pan kept over another pan with boiling water. Mix well until chocolate and butter melt completely.

The 3 eggs we had in the fridge were used up for breakfast with toast. What I did have in abundance is yogurt. I am nothing if not a good wife to a Tamil Brahmin, making sure his beloved thayir sadam is always just 5 mins away.

Also check out this eggless chocolate sponge cake recipe .

Eggless Chocolate Yogurt Cake Makes about 12 pieces

What I Used:

1 cup flour ½ cup sugar (add ¼ cup more if not using frosting) ½ cup plain yogurt / curd ¼ cup butter 2 tablespoon unsweetened cocoa powder ½ teaspoon vanilla extract ½ teaspoon baking powder A pinch of salt if using unsalted butter

How I Made It:

  1. Pre-heat oven to 350F / 180 C. Grease a medium cake pan and set aside.

  2. Sift together flour, salt (if using), cocoa powder and baking powder or just mix well in a bowl until combined well. Mix sugar and butter at room temperature. Beat well until frothy (2-3 mins on an electric mixer, 7-8 mins by hand using a whisk).

  3. Once frothy, add yogurt and vanilla. Mix well.

  4. Fold in the flour mixture until just combined. The batter will be a bit thick, its supposed to be that way, don’t worry.

  5. Transfer batter to the greased tray and bake for 45 mins or until a skewer inserted into the cake comes out clean. Cool completely and frost if required.

Easy Chocolate Frosting Recipe

Once I made the cake and tried the first slice, I realised its not sweet enough. I whipped up this frosting very quickly to make it a bit sweeter and it worked well.

Here’s how:

Take a large piece of semi sweet chocolate - about 4 oz - (or use ¼ cup chocolate chips) and add 1 tablespoon butter to it. Melt in the microwave in 30 second intervals until completely melted. Add 1 tablespoon icing sugar to this and mix well. If the mixture is too thick, add milk by the teaspoon. I didn’t need to.

PS: If you don’t have a microwave, melt the chocolate and butter in a pan kept over another pan with boiling water. Mix well until chocolate and butter melt completely.