The first thing you are going to ask...a cake without oil, butter or diary? Impossible, unimaginable you say. Well, to everyone's surprise, its true and very possible. This chocolate cake recipe turns out to be very moist and spongy. This chocolate 8 inch round cake is made with unsweetened dark cocoa powder. The cake has very simple and natural ingredients in it. It is a delicious light cake to eat and don't be surprised, you may even want a second slice!   Read on to find out more.

Chocolate was discovered back in 1764 by Dr. James Baker. He discovered it by grinding cocoa beans between two large circular millstones. Some popular types of chocolate cake are Black Forest Cake, German Chocolate Cake, Red Velvet Cake, and Traditional Chocolate Cake. There are also other chocolate cakes such as Molten Chocolate Cake, Fudge Cake, Chocolate Souffle Cake and others. This recipe and video demonstration is for my version of a chocolate cake with layers. There are two parts to this series - first the making of the cake and second the decoration of the cake. For the cake design and decoration part, I will be using Chocolate Ganache Filling. Make sure you view and download the Chocolate Ganache Filling recipe as well.  Also in another video and recipe series, I will be making a Black Forest Cake, which is one of my favorites.

The recipe uses eggs and many confuse eggs to be a dairy product, a common misconception. Eggs are not considered a dairy product, which refers to the product of the mammary glands of mammals such as cows and sheep for example. Dairy is milk, cheese, cream and other products that are milk based. The misconception that eggs are dairy products is often a result of a confusion between the terms dairy product and animal byproduct. While eggs are, indeed, produced by animals and, therefore, an animal byproduct, they are not a dairy product or a derivative of dairy products.

Here are the video demonstration, ingredients, equipment and step by step directions for the chocolate round cake without oil, butter or dairy.


6 extra large (or large) eggs

6 oz (170 grams) sugar

4 oz (113 grams) cake flour

0.5 oz (14 grams) baking powder

1 oz (28 grams) cocoa powder

Sugar water: 125 ml water, 5 oz (14 grams) sugar, bring to a boil for one minute, turn off, allow to cool before using.

Serving size:

This recipe is for a 8 inch (20 cm) round cake, which makes about 12-15 slices.


8 inch cake pan, 8 inch parchment paper, 8 inch cardboard, 10 inch cardboard, 10 inch doily paper, mixing bowls, small and large spatulas, stand mixer (or hand mixer), whipping head, half sheet tray, cooling rack, long serrated sharp knife, pastry bag, pastry tip, jug for hot water,


1. Using a sifter or strainer, sift all your dry ingredients and combine together in a separate bowl.

2. Place your eggs in the mixing bowl, then pour your sugar on top and begin mixing with your stand mixer on low speed. You can also use a hand-held mixer but your mixing times and speeds may vary.

3. Gradually increase your speed every 2 to 3 minutes starting at speed 2 to speed 10.  You will be mixing approximately 10 to 15 minutes in total until your mixture has become fluffy and creamy and risen more than half way up your bowl. This is also a good time to preheat your oven to 400F (200C).

Egg and sugar mixture well beaten

Egg and sugar mixture well beaten

4. Add your sifted dry ingredients to the egg and sugar mixture one tablespoon at a time until it is well incorporated. This is done at low speed and once all the dry ingredients have been incorporated you will increase your speed slowly up to speed 9 for a minute.

Making chocolate cake batter

Making chocolate cake batter

5. Take your 8 inch round cake pan and place parchment paper on the bottom of the pan so your cake will not stick to the bottom of the pan.  Also spray the sides of the 8 inch cake pan with oil or butter. I use coconut oil and it works great and the cake never sticks to the pan.

6. Pour your chocolate cake batter along the outer edges of your cake pan and then fill the center.  This will help with having an even and balanced cake. Use a spatula to get all the batter out from the mixing bowl.  Allow the batter to sit for 1 to 2 minutes so it becomes completely even in your cake pan.

Chocolate cake batter ready to bake

Chocolate cake batter ready to bake

7. At this time the oven should be at 400F for about 15 minutes. Once you place the cake batter into the oven you will reduce your heat to 375F (190C)  and allow to bake for about 25 minutes.

8. Make sure you do not over bake your cake, because it will turn out to be dry instead of moist and spongy. At about 25 minutes check the chocolate cake with butter knife or stick a toothpick in it to see if it comes out clean.  If clean your cake is ready, if there are some batter on it give it a couple more minutes.

Chocolate cake after baking

Chocolate cake after baking

9. Allow cake to cool in the pan.  Once cooled you can flip the cake onto a rack and peel off the parchment paper than flip it back again.  It is now ready to be cut and decorated.  If you are not decorating the cake right away you can store it in the refrigerator and make sure you cover it with plastic so it does not dry out.

Chocolate cake shown here without whip cream

Chocolate cake shown here without whip cream

The second part to this series is the cake on the next post or click here.