Chocolate chip cake without eggs

This is the first recipe I have made since I discovered, not so long ago, that I am intolerant to eggs! My repertoire in this area is completely exposed, but I am catching up and making them as fast as I can! I love sweets and couldn’t live without making at least 2 a week.

The recipe I suggest is really easy to make. The only thing that takes time is the baking, but the preparation is super quick and extremely easy.

To be honest, I find it hard to change and when I do, I do it very slowly. At first I thought that a sweet recipe without eggs could not be good or that it would somehow not make the comparison, but that is not the case and this recipe proves what I am saying.

This is just the start of a truckload of eggless recipes we have in store!

Chocolate chip cake without eggs

Recipe by Cucina con passioneCourse: Autunno, Cioccolato, Dessert, Food, Ingredienti, Italia, Primavera, Regione, Stagione, Summer, Winter, Zucchero


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Cooking time


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  • 300g flour (00)

  • 200ml milk

  • 140g sugar

  • 90g pumpkin seed oil

  • 80g chocolate drops

  • 1 pot of yoghurt (125ml)

  • 1 sachet baking powder


  • Pour the milk, oil, yoghurt and sugar into a bowl.
  • Stir well, then add the sifted flour and baking powder, stirring until the flour is well mixed.
  • Add the vanilla and chocolate chips, stir again and pour the mixture into a 23 cm cake tin lined with greaseproof paper.
  • Bake in a ventilated oven at 180 degrees for 45 minutes.
  • Remove from the oven, dust lightly with icing sugar and enjoy.


  • We can easily do without the chocolate chips and use lemon for a milder taste. Alternatively, if you want to keep the chocolate chips and still have a citrus flavour, you can add the zest of half an orange.