Eggless Brownie Cake

When I was working on The Pink CakeBox, my home based baking venture, I got a request for a brownie cake. An eggless brownie cake. I have a great brownie recipe and I have made it several times but that is one with eggs. I also have a great eggless chocolate cake recipe, but the person who wanted the cake was very specific she wanted it more like a brownie, less like a cake.

I had never made eggless brownies before, let alone a brownie cake. Since I had a bit of time I started looking for recipes. I was looking for something which would be a cross between a brownie and cake. Cake-like to be eaten with ganache, yet fudge like a brownie. I found a recipe, tried it, it was a failure. I made some variations and tried again, the cake failed this time too. By this time I had started panicking and didn’t know what I would do if I can’t get the recipe right. Thankfully third time’s a charm and I got the perfect eggless brownie cake- slightly gooey, chocolatey, fudgy- just about everything I want in a brownie but still leaning towards a cake. The client loved the cake, and I got an eggless recipe for a brownie cake now in my repertoire.

I am going through all my tried and tested recipes from my TPC days. These recipes went through a number of trials and every feedback was noted. I have decided to share the ones that I used most frequently and became a favorite with my customers here on the blog. I have previously shared my red velvet cake recipe.Today I am sharing my eggless brownie recipe.

Eggless Brownie Cake

To make sure I had the recipe right, I tried the recipe again and it was still as good as I remembered it to be. In fact, I felt it was even better than the brownie recipe I generally make with eggs. I subbed half of the all purpose flour with whole wheat flour and I wouldn’t know that I was eating something with whole wheat flour in it.

Whenever I post my baking recipes on Facebook or elsewhere, there are always a few people who ask for eggless substitutions. I am happy to say today’s recipe is completely egg free. It isn’t vegan, but I guess you could use vegan butter, and almond milk to make it so.

Hope you get to try it. If you do bake this eggless brownie cake, please tag me on social media. I would love to see your pictures and read your feedback. You can find me on Facebook, Instagram and twitter, or you could leave a comment here.

Eggless Brownie Cake

4.5 from 6 reviews
Eggless Brownie Cake
Prep time
Cook time
Total time
A dense, brownie like cake that is eggless
Recipe type: Dessert
Serves: 1 8 inch cake
  • 1 cup (175 gms) dark chocolate chips
  • ½ cup (113gms) unsalted butter
  • 3 tbsp cocoa
  • 2 tsp vanilla
  • 1 cup sugar
  • ¾ cup yogurt (I have also used half yogurt half cream and it worked beautifully)
  • ¼ cup milk
  • pinch salt
  • 1¼ (155 gms) cup all purpose flour ( I have used ¾ cup all purpose and ½ cup whole wheat successfully as well, I just add a tbsp of milk extra to the mix since whole wheat flour absorbs more moisture)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup roasted walnuts, coarsely chopped
  1. Preheat oven 180 C or 350 F.
  2. Line a 8 inch square baking pan with parchment paper. You could also use an 8 inch round baking pan.
  3. In a heat proof bowl add the butter and dark chocolate chips. Melt the chocolate and butter over a double broiler or carefully in the microwave. Whisk in the vanilla and cocoa powder. Set aside.
  4. Sift the flour, baking powder, baking soda, salt into another bowl.
  5. Whisk the yogurt, milk and sugar in a medium sized bowl.
  6. Add the melted chocolate mix to the yogurt mix.
  7. Gradually fold in the flour mix.
  8. Fold in the nuts.
  9. Pour the batter into prepared pan.
  10. Bake for 30-40 min, until the tester just comes out clean. A few crumbs are ok. You do not want to over bake it. Let cool. Note: For brownies I let the tester not come out completely clean, so check at the 30 min mark. It should be baked around the edges but the centre needs to still be a little wet. Remove from oven and put the pan over some ice to stop the baking process. The baked cake should be refrigerated for at least a few hours, or overnight, or frozen for an hour or two, before you serve it.
  11. You can frost the cake, or eat it as is, or with some ice cream on the side.

This was the final cake that I made for the client. It had a ganache frosting and was decorated in chocolate shards on the side and topped with the guy’s favorite chocolates.

Eggless Brownie Cake


29 Thoughts on “Eggless Brownie Cake

  1. Sonal Joglekar on 31 March, 2017 at 4:22 am said:

    Thanks for the detailed recipe. Will try this one for sure. Much love. 🙂

  2. I will tag you soon. But my version will be on stovetop. Hope you had a great time woth family and holi!

  3. ruchi chopra on 1 April, 2017 at 12:43 am said:

    hey shumalia
    i tried this cake. It came out well but was like a chocolate cake, didnt have the brownie effect. I wonder why

    • With brownies, I have learnt under baking them slightly is the way to go since that retains some of their gooeyness. I generally stop the baking process by putting it in the freezer immediately (just make sure you are not using a glass dish, and don’t have glass freezer shelves) to stop the cooking process. That ways the inside is still fudge like. You could also just put it over a pan of ice, that too works in stopping the baking process. I will update the recipe to make a note of that. Having said that this is still a cake, but with taste and the dense texture of a brownie.

  4. The cake looks awesome and cake for the client was amazing too.
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  5. This looks so amazing! I will try this soon!

  6. This looks so Yummy and moist. I could definitely get into some of this chocolate goodness.
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  7. I’ve never made brownies before! I’m craving chocolate and looks amazing!

  8. These look delicious! At first I was concerned with how moist they would be but your pictures prove that thought wrong. I love that you included yogurt too. I may have to try these soon! Luci’s Morsels | fashion. food. frivolity.

  9. WOW these look delicious!
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  10. These sound great! I’ve often had requests for eggless desserts, so I’ll bookmark this one for sure! Thank you!

  11. I love that you always work so hard on your recipes – it is one of the reasons I can always trust them! These look really good 🙂

  12. Balapriya on 10 April, 2017 at 11:09 am said:

    Hi one cup flour means how much in grams. Pls write to me.

  13. Gorgeous looking post and sure tastes heavenly. Bookmarked Shumaila

  14. Superbbb.. 😍

  15. Balapriya on 16 April, 2017 at 3:43 pm said:

    Hi dear Tried your brownie receipe. Really awesome. Very tasty. Softy. Thanks for adding the measurement in grams. Kids liked it so much. Want to send you the picture. Where to send.

  16. I tried this recipe, and the brownies came out heavenly! The texture, denseness and the chocolaty flavor were all spot on. The only issue was that the cake sunk in the center. I had baked it in a 9″ X 1.5 ” round pan and opened the oven to check on it after 30 minutes. Do you know what went wrong? The measurements were all as per your specifications. Thank you,

  17. Pooja on 15 June, 2017 at 1:47 am said:

    Hi. Thanks for the recipe.
    I tried it out, but cake did not rise too much and it was on cutting, still fudgy like a choco brownie. I was hoping for a more drier and cake like texture, like ur pics. Any suggestions what could have gone wrong ??? P.s. i do bake regularly and have done the basics, baking ingdr. At room temp. , Fresh baking soda and powder , correct oven temp etc etc. Hence was wondering what culd hav gone wrong. ??? Thanks

  18. Bhawna on 15 June, 2017 at 2:04 pm said:

    Hey shumaila!
    I made this lovely recipe today! Turned out pretty amazing, very chocolaty! Although my cake sank from the centre, i baked for 30 mins… should i bake for longer next time?

    • Hi Bhawna, brownies have a lower flour to fat ratio, so there is not much structure to them. Reasons for sinking can be overbeating of the batter- either for too long or too fast, or that the cake wasnt baked for long enough. In case you want a fudgy texture, it’s ok if the cake sinks a bit (not a lot just a tad, mine has too), because thats what will make the brownie dense and fudgy. If you are ok with a more cake like brownie, then yes maybe try baking for a little longer- you will lose a bit of the denseness, but it will hopefully take care of that sinking.

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