Eggless Nutella Chocolate Cake
This Eggless Nutella Chocolate Cake is a dream come true. It has no eggs, and most of the mixing is done in a blender. Just mix the wet mixture with the dry ingredients and bake itāthat simple! The cake has moist and tender crumbs, and itās fudgy, with rich chocolate flavor yet light. It tastes great as is or frosted.
“This post is updated and was originally published in 2014.”
I’ve made this recipe dozens of times over the past decade, and I can tell you that the secret to its success lies in the quality of the ingredients and the balance of flavors.
it is very moist and will remind you of the chocolate cake mix sold in a box, but this cake tastes far better and is good for you since you know what’s in it.
Whether you’re looking for a show-stopping dessert or a comforting slice of cake to enjoy with a cup of coffee, this Eggless Nutella cake will never disappoint. If you are in Eggless dessert, you should try my egg-free brownies and light cinnamon rolls. I have another delicious and easy-to-make hot milk cake; it’s not eggless.
WHAT IS EGGLESS NUTELLA CHOCOLATE CAKE?
Eggless Nutella Chocolate Cake is a rich, moist, and decadent chocolate cake made with Nutella, a popular chocolate-hazelnut spread.
This cake was a big hit and everyone enjoyed it, you can never tell that it’s eggless, and the best part is it stays moist even after two days. You can use it as a Birthday cake.
WHY YOU’LL LIKE THIS RECIPE
- Delicious: This cake recipe has perfect chocolate flavor, and the Nutella flavor adds a delicious hazelnut twist.
- Easy: This recipe is simple to follow and requires only a few ingredients. It can be whipped up in no time.
- Versatile: You can customize this recipe to your liking by adding different toppings or fillings such as whipped cream, berries, or chocolate chips.
- No eggs: This cake is perfect for those who don’t like eggs or are allergic to them.
INGREDIENTS YOU’LL NEED
All you need are some simple ingredients from your pantry to make this delicious Nutella chocolate cake at home. Let’s look at them in more detail:
All-purpose flour: This recipe requires all-purpose flour, which will form the base of the cake. Do not use cake flour; this cake is already moist.
Sugar: This recipe also calls for sugar, which will add sweetness and help give the cake tender crumbs.
Unsweetened Cocoa powder: Adding cocoa powder to the cake mix will give it a rich chocolate flavor throughout and work beautifully with the Nutella.
Apple: Adding apples to the cake batter will not only add a natural sweetness but also make the cake moist.
Milk: Using milk in the cake mix will create a soft and tender crumb while also adding richness.
Vegetable oil: Is another ingredient that will help keep the cake moist while ensuring a deliciously tender texture.
Nutella: Adding Nutella to the cake will give it a luxurious and creamy texture while also contributing to the rich chocolate flavor.
Making Nutella chocolate cake at home is incredibly easy. Let’s look at home to make it step by step:
Step 1:
Preheat your oven to 180C/350F to ensure the oven reaches the required temperature before baking.
Step 2:
To make the cake batter, add the chopped apples, milk, sugar, vanilla, oil, cocoa powder, and Nutella to a blender. Blend the ingredients until smooth.
Step 3:
In a separate bowl, sift together all the dry ingredients. Gently stir the wet ingredients (the mixture you made earlier) into the dry ingredients you’ve prepared in the bowl.
Step 4:
Pour boiling water into this mixture and give it a gentle stir until all the ingredients combine.
Step 5:
Grease and flour an 8×8 baking pan or layer it with parchment paper. Pour the cake batter into the pan.
Step 6:
Bake the cake for 30 minutes, then check to see if it’s ready by inserting a toothpick into its center. If it comes out clean, the cake is ready.
Step 7:
After taking the cake out of the oven, allow it to cool in the baking pan before refrigerating it for an hour. Once the cake has been refrigerated, you can cut it into 12 equal squares and serve. Keep in mind that the cake needs to be refrigerated for the flavors to develop fully.
Your delicious Nutella Chocolate Cake is ready to be served.
PRO TIPS
Preheat the oven and prep the pan: Before starting with baking, preheat the oven to the temperature mentioned in the recipe and prepare the pan.
Accurate measurements: Precision in measurements is necessary for baking. Measure ingredients accurately to get the perfect texture.
Room temperature ingredients: Ingredients at room temperature blend evenly and create fluffy cake crumbs.
Use a large mixing bowl: Take a large mixing bowl for preparing the cake batter as it allows all the ingredients to mix well and gives enough space for mixing without spattering.
Avoid opening the oven frequently: Opening the oven frequently can cause the cake to sink in the middle. So avoid it as much as possible.
RECIPE VARIATION
Mocha: Mix 2 teaspoons of instant coffee granules into the batter to give it a richer more chocolaty flavor.
Coconut: For a tropical twist, make a Coconut Nutella Cake. Add 1/2 cup of shredded coconut to the cake batter.
Raspberry: Gently fold half a cup of fresh raspberries into the batter. If you’re making a layered cake, you can add raspberries between the layers.
FREQUENTLY ASKED QUESTIONS
You should use an 8-inch square cake pan for this recipe.
Yes, you can substitute an equal amount of melted butter for vegetable oil in this recipe.
The cake should be cooled completely to room temperature before frosting.
OTHER CHOCOLATE RECIPES YOU’LL LOVE
STORING THE CAKE
To store the leftovers of this cake, place them in an airtight container or wrap them tightly with plastic wrap. Store them in the refrigerator for up to 3 days.
To freeze the cake, cut it into slices and wrap each slice with plastic wrap, then place it in a Ziplock bag or a container and freeze for up to 2 months.
ā PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Eggless Nutella Chocolate Cake
Ingredients
- Ā¾ cup fine white sugar
- Ā¾ cup plus 2 tablespoon all-purpose flour
- 6 Ā½ tablespoon unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 Ā½ teaspoon baking soda
- Ā¼ teaspoon salt
- 1 medium apple peeled and chopped
- Ā½ cup milk
- Ā¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Ā½ cup boiling water
- 2 tablespoon Nutella spread
Instructions
- Preheat the oven to 180C/350F. Line an 8×8 inch baking pan with parchemnt paper.
- In a blender, add the apple, milk, sugar, vanilla, oil, cocoa powder, and Nutella. Blend until smooth.
- In a separate bowl, sift or whisk all the dry ingredients.
- Add the wet ingredients to the dry and gently stir using a whisk or a spatula. Do not over mix.
- Pour the boiling water into the batter and stir to combine.
- Pour the batter into the baking pan.
- Bake for 30 minutes, then insert a toothpick in the middle, if it comes out clean, your cake is ready.
- This cake should stay in the baking pan to cool, then refrigerate for at least an hour before serving. The cake needs to be refrigerated for one hour for the flavors to come together. Cut into 12 squares.
Notes
- Preheat the oven and prep the pan: Before starting with baking, preheat the oven to the temperature mentioned in the recipe and prepare the pan.
- Accurate measurements: Precision in measurements is necessary for baking. Measure ingredients accurately to get the perfect texture.
- Room temperature ingredients: Ingredients at room temperature blend evenly and create fluffy cake crumbs.
- Use a large mixing bowl: Take a large mixing bowl for preparing the cake batter as it allows all the ingredients to mix well and gives enough space for mixing without spattering.
- Avoid opening the oven frequently: Opening the oven frequently can cause the cake to sink in the middle. So avoid it as much as possible.
It really looks so moist and delicious.. I managed to finish Nutella on Friday.. š
Hehehe, we always keep two big jars of Nutella just in case š
148cal..is the frosting included?
I see that you use baking soda for the cake, so I will resume that cocoa powder you used is not Dutch-processed?
The cake does look very moist and beautiful, Muna.
Hi Angie, the frosting (lines made from Nutella) are not included in the calories counted.
You are right, I’ve used unsweetened cocoa powder.
Thanks for the complement girl, the cake did turn out very moist and chocolaty, hope you try it š
p.s What is boiling water for? Didn’t see it in the baking directions..
That’s my bad! I’ve added a step in the baking instruction showing to pour the boiling water after first combining the wet and dry ingredients. Thanks for letting me know, so sweet of you š
I have limited baking knowledge and I am always interested in finding out how some baked goods don’t need eggs and flours but it turn out so well. It’s a bit mystery to me (for savory food, cooking seems obvious to me). Looks like a wonderful chocolate cake, and nutella? My favorite! Looks so good!!
I never bothered to try baking without eggs before, until I started baking for my son’s school and came to know the number of kids who can’t enjoy cakes because they are allergic to eggs! It’s fun and sometimes my attempts fail too, but this time it succeeded.
so tasty and moist looking cake..
Thank you Veena š
Thanks for stopping by Ceara, I’m sure you’ll love this cake š
Hi,
My little brother is allergic to egg,nuts,glotin,soya&milk,, and his birthday is soon, do you have any suggests for cake with frosting??
Thank in advance <3
There are many frosting that are dairy free, unfortunately I don’t have one on my blog.
Wow that cake look delicious! I just got into eggless baking myself and I love it! Who would have thought that a cake could be so moist without eggs but it works! Great job on your photos as well:)
Thank you š … I think finding different ingredients to replace eggs in baking is fun, and I look forward to baking more eggless goodies!
What is the apple for?
The apple acts like an egg when cooked and make the cake moist.
I was taught that eggs were used as a leavening agent, not for moisture
That is true, but when the eggs are not used, the combination of the ingredients I’ve used including the apple give the cake the texture achieved when using eggs.
Hi Munaty this looks great! Can i skip the apple and use buttermilk or vinegar? Considering its just a substitute for egg !
Thanks!
Hi Bhagya, I’ve never tried to use buttermilk or vinegar as substitute in this recipe, and not sure if using vinegar will make this cake as moist as when using apple. You will not taste the apple in this cake at all if that’s your concern.
Hi
For the tablespoon measurements that you have written can I use the plastic spoons measurements to measure the flour sugar cocoa etc
I use measuring spoons, it is a set of 1 tablespoon, 1 teaspoon, etc. These spoons can be found as plastic or metal.
Hi
Which vegetable oil should we use
Pls suggest canola oil?
Hi, You can use any vegetable oil, sunflower, canola, or corn oil, but it shouldn’t be olive oi since the taste will take over.
Hi,
I just had a really stupid question but it’s my first time baking an eggless cake and because it’s for a friend I want to get it perfect. How many grams approximately would the apple be. I can only find tiny ones so I thought I’d add accordingly. Again sorry for asking such a stupid question.
Hi Shreya, Thanks for stopping by and your question is not stupid! The apple should be around 120 to 140 gm … Let me know how it turned out š
Hey, nice looking cake! I want to try it, but one question before that. Can i use applesauce instead of apple? Thanks!
Hi Ritu, I’ve never used apple sauce in this recipe, but I think it’ll be ok!
I substituted the vegetable oil with virgin coconut oil which added a really nice flavor to the cake. I also reduced the sugar to half and added bananas instead of apple. Overall it turned out to be very moist and delicious. Thanks for such a nice recipe.
Hi Sunaina, Thanks for trying my recipe, I’m sure my reader will benefit from your suggestions š
Hi Muna.. I tried out this eggless nutella chocolate cake and it tasted great. Thank you for such and easy recipe. Maybe you can share more on eggless cooking …
Hi Yean, Thanks for your kind comment, I have few more eggless cakes on my blog and more will come soon š
I made the cake for a friends birthday! It was delicious and we ate it all in one sitting. I used Nutella and peanut butter as frosting on top, also delicious. Thank you for such a great recipe!
Wow! I’m so happy you’ve tried my recipe š … Nutella and peanut butter frosting sounds delicious!
hi mouna…
thank you so much for all your recipes it helpseems me when I was in hard time .. because I love to cook a lot special desert every kind .. and some how I don’t know why .. I become over wight .. =( .. but I’m a smart girl then I start to be healthy and eat healthy food and I lost a bout 10 kilos .. and I’m so proud of my self .. but I miss cooking desert .. so I found you ā” .. and you make my day .. and you inspire me to be healthy and happy and cook what ever I want .. plc except me as a fan and friend .. ā”
love ,
maram
Thanks for your kind words Maram I appreciate it š
This cake looks so good and I will try it soon – but the TINY portion size is too unrealistic for me!
Thanks for stopping by, I hope you like the recipe and I look forward to your feedback. The portion size is the normal size per person but if you like the cake and want to have some more please go ahead š
One the best chocolate cake have ever baked or eaten. Initially I felt baking powder smell was strong but after few hours it was not there and turned super moist. Thank you
Thanks fr your feedback Chitra, I’m happy that you liked it š
Hey, lovely recipe u got there. I am planning to try this in two days, was wondering why kinda apple did u use? Red or green?
Hi Vinitha, Ive used red apple.
Have u spread ganache before drawing Nutella lines?
Hi Rekha, no I haven’t, but the cake is very moist hence it has a shiny surface.
Hi! I tried this recipe and hands down this is the best eggless cake ever! Thank you so much for the recipe š
Thank you š …
Hi ! This cake looks so goooood !
Just wanted to ask… will the taste of nutella come through in the cake.. as we are using only 2 tblsp of it??
Also i wanted to make half the quantity so will 1 tblsp nutella be sufficient?? š
Thanks!
Hi Richa,
Nutella will taste light, actually it is used to enhance the taste of chocolate. if you’re making half the recipe then go ahead and use only one tablespoon of Nutella š
The best eggless version I ever made. Thanks a lot
Best tasting eggless cake ever. Munaty but every time in see dry flour unmixed and few lumps but am careful not to over mix. What’s the solution for a smooth batter?
Hi Chitra, I’m happy that you liked my recipe. As for smooth batter, try adding the flour in two steps, and mix gently, but the lumps will cook and you won’t see any in the baked cake. Hope this helped š
Can this be made in a microwave oven? If yes..what should the cooking time be
I’m sure you can but I don’t know how long it takes.
Hii can I make this cake in microwave also ?
Hi Savi, I never made it in the microwave, but I guess you can, but I’m not sure how long it will take!
To some I’m probably committing a sin by letting a jar of Nutella sit in my pantry. For some reason I just can’t get with the Nutella movement. But this cake…I might be able to get with Nutella if it’s in a cake. It’s definitely worth a try!
You are right about the sin part. Just kidding š … One can get addicted to Nutella easy, but I’m happy that you are going to try my cake š
It looks so moist and absolutely delish! You really pulled this one off! YUM!
Thank you Nagi, I have put a lot of brain in this one, I really wanted those allergic to eggs to enjoy a delicious and moist chocolate cake like all the rest of us š