Eggless chocolate cake

The simplest method ever

Eggless chocolate cake

Eggless chocolate cake

Serves Serves 12
Time Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 438 22%
  • Fat 29.5g 42%
  • Saturates 12.3g 62%
  • Sugars 28.9g 32%
  • Salt 0.2g 3%
  • Protein 4.8g 10%
  • Carbs 41.8g 16%
  • Fibre 1.6g -
Of an adult's reference intake
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Method


  • 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
Tap For Method
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Ingredients


  1. 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.
  2. Blitz the nuts in a food processor until fine.
  3. With the processor still running, snap in the chocolate, then add the butter, followed by the flour and a pinch of sea salt.
  4. Pour in the milk, then add the sugar, letting the processor do all the work bringing it together.
  5. Once smooth and combined, use a spatula to help you tip the mixture into your lined tray, spreading it out evenly.
  6. 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.
  7. 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.


You can find this recipe, and over 100 more, in Chefs at Home – delicious family recipes from the UK’s leading locked down chefs. 100% of royalties will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK.

I like hazelnuts in this recipe, but almonds, pecan nuts or cashews, or even a mixture would be delicious.

Try adding a sprinkling of dried fruit to the mix, such as a few sour cherries, raisins or apricots.

Tinned pears, chopped up, would be delicious.

Add chopped fudge, or chocolate chips before baking for extra indulgence.

We’ve got blitzed nuts in the mix, but you could add a few chopped or flaked nuts in at the end for texture.

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver