Eggless chocolate cake

By Jamie Oliver

Eggless chocolate cake
30 mins cooking time
Serves 12

“There’s no need for eggs in this incredible chocolate cake. Crisp on the outside and oozy on the inside, it’s so easy and so delicious. It’ll make you happy for sure!” This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.

Kids , Egg-Free , Easy , Cake , Chocolate Cake , Chocolate , Baking

Recipe nutrition per serving

438 kcals

Of an adults reference intake


200 g soft unsalted butter , plus extra for greasing
200 g hazelnuts
200 g quality dark chocolate
200 g self-raising flour
200 ml semi-skimmed milk
200 g golden caster sugar



Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a deep non-stick 25cm x 25cm tray with greaseproof paper. If you don’t have a non-stick tray, simply grease what you’ve got and dust it lightly with flour before lining with the paper.


Blitz the nuts in a food processor until fine.


With the processor still running, snap in the chocolate, then add the butter, followed by the flour and a pinch of sea salt.


Pour in the milk, then add the sugar, letting the processor do all the work bringing it together.


Once smooth and combined, use a spatula to help you tip the mixture into your lined tray, spreading it out evenly.


Bake for 18 minutes on the middle shelf of the oven, or until crispy and spongy at the edges, but still a bit gooey and wobbly in the middle.


Now, you can either serve it warm with an extra grating of chocolate, some fresh fruit and a dollop of yoghurt, a scoop of ice cream or even custard, and enjoy it like a pudding. Or, let it cool into more of a gooey brownie.

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