Eggless cake

Takes about
35 mins
, is
Super easy
to make, and great for a
Sweet treat
Saint Classic recipes

WHY You'll love

Eggless cake

A delicously soft, easy to make St Helena Chocolate Eggless Cake. It’s a triumph of warm fuzziness goodness, made with your favourite liqueur filling.

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Makes about
8 pieces
Makes about
8 pieces

Chocolate Eggless

114 g Butter (Softened at room temperature)

280 g Self Raising Flour

56 g Cocoa Powder

1 ½ Tsp Bicarbonate of Soda

114 g Brown Sugar

4 Tbsp Golden Syrup

340 ml Milk

Butter Icing

150 g Butter (Softened at room temperature)

300 g Icing Sugar

Flavouring and or colouring of your choice We used Midnight Mist coffee Liqueur from St Helena Distillery to flavour ours.



Bowl, Sieve, Saucepan, 8 inch Cake tin (or 2 Sandwich Tins), Cooling Rack, Wooden Spoon, Spatule



  1. Sieve flour, cocoa and Bicarb into a bowl.
  2. Melt Butter Sugar and Golden Syrup on a low heat in a saucepan. Do not allow to boil.
  3. Once melted remove from the heat and pour the butter into the flour mixture.
  4. Add the milk and with a wooden spoon beat all ingredients until a smooth batter consistency.
  5. Lightly grease and line a 8 inch cake tin. Bake in a moderate oven (gas mark 4 or 180C) for 30 minutes. Or if you have two separate sandwich cake tins, divide the mixture between the two and bake a moderate oven (gas mark 4 or 180C) for 18-20 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  6. Once baked, remove and cool completely. If using a single cake tin cut into 2 layers.
  7. Mix together the butter icing and add your liqueur (to your taste).
  8. Spread butter icing on the bottom layer of the cake, using the top layer to complete the cake.

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