Eggless Mini Chocolate Matilda Cake Recipe

Name: Eggless Mini Chocolate Matilda Cake Recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: 75 gm flour; 10 gm corn flour; 35 gm cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 40 gm milk; 1 tsp vinegar; 35 gm vegetable oil; 60 gm mayonnaise; 1 flaxseed egg (1 tbsp flaxseed powder + 2 tbsp water); 1 tsp vanilla; 60 gm brown sugar; 60 gm white sugar; 80 ml hot water + 1 tsp coffee powder; 30 gm butter; 50 gm dark chocolate; 100 gm heavy cream; 30 gm icing sugar; 15 gm cocoa powder; Pinch of salt

This Eggless Matilda Chocolate Cake is ultra moist, decadent, and packed with chocolate flavor — just like the viral cake everyone loves but a mini version that feeds 2 people easily.

This Eggless Matilda Chocolate Cake is every chocolate lover’s dream — rich, ultra moist, deeply fudgy, and layered with silky chocolate ganache. Inspired by the iconic Matilda cake, this eggless version is easy to make at home and tastes just like a bakery-style chocolate fudge cake. The recipe is from my original Mini Matilda Chocolate Cake recipe – a version of the viral Matilda Chocolate Cake that easily feeds a crowd. It is simple to make and such a delicious sweet treat that comes together easily. If you are beginner baker and are feeling uncertain about this recipe check out my beginner baking blog to help you get a little confidence with some basic information.

When I first posted the recipe, the main question I got every single time was how to make it eggless and while I love substitutes in recipes – the most commonly eggless substitute is a flaxseed egg or full fat yogurt. And both of them work perfectly in this recipe. Now if you don’t know what the viral Matilda chocolate cake is or the bruce chocolate cake is – then keep reading because trust me you will not be disappointed in this recipe. It is such a winner and you will not be able to stop at making it just once.

What is the Matilda Chocolate Cake?

Matilda is a movie in which there is a scene of this magical chocolate cake that is tall, has many layers and is frosted with a shiny chocolate fudge frosting that is indulgent and rich. The cake scene is so popular that everyone started making this cake just to experience the joy of that chocolate cake satisfaction.

What is a single serve recipe?

Single serve recipes are those that serve 1-2 people. They are usually measured in smaller amounts, use fewer ingredients and takes up lesser time to make. I have a list of single serve recipes that are very easy to make and approachable, make sure to check them out.

What ingredients you will need to make this Eggless Matilda Chocolate Cake?

Chocolate cake –

To make the cake we need all purpose flour, unsweetened cocoa powder, baking powder, baking soda, corn flour, salt. For the wet ingredients we need mayonnaise (make sure its an eggless/vegan option, but you cannot skip it), vegetable oil, milk, flaxseed egg or yogurt, vanilla, hot coffee, vinegar, white sugar and brown sugar.

Substitute options –

To make this cake gluten free, use a gluten free flour mix instead of the all purpose flour. Cornflour is the same as corn starch and it is a must, I would recommend using rice flour if you don’t have corn flour – this keeps the cake extremely soft and tender. You can use either white or brown sugar for the cake if you don’t have either of them. The hot coffee can be hot water if you don’t like coffee but the flavor compliments chocolate really well. If you want to make this cake vegan, use a plant based milk and mayo. If you don’t have mayonnaise use yogurt instead.

Fudge frosting –

We need butter, dark chocolate, heavy cream, icing sugar, unsweetened cocoa powder, vanilla and salt. I like using a 70% dark chocolate here you can use any you prefer. The icing sugar is same as powdered sugar or confectioners sugar.

Which cocoa powder works best?

Unsweetened cocoa powder is the best to use in this recipe. You can use a dutch processed if you have access to it as it will ensure a rich and delicious cake that is intensely chocolatey in flavor.

What makes this Eggless Matilda cake so moist?

The mayonnaise is the secret sauce here but the hot coffee is another reason the cake is moist and tender. It keeps the cake very fluffy and it is even better the next day.

What equipment do we need to make this Matilda Chocolate Cake?

To make the flaxseed egg you will need a small bowl and spoon.The batter is mixed in a mixing bowl with a rubber spatula or whisk. We bake the cake in two 4/5 inch tins or bake half the batter and then the other half if you have only one tin. I like using an offset spatula to decorate the cake with the frosting once it is cooled. To make the frosting we need a sauce pot and rubber spatula.

How to make Eggless Matilda Chocolate Cake?

Preheat the oven to 180℃, line two 5 inch tins with baking paper and brush with oil, set aside. In a small bowl, add the flaxseed powder, water and stir together – set aside to form a gel like consistency – if you are using yogurt then skip this step. In a small glass add the milk and vinegar, stir and set aside. In a mixing bowl bowl add the oil, mayonnaise, egg and whisk. Add the white, brown sugar, vanilla and whisk. Add the milk mixture and whisk. Sift in half the dry ingredients (flour, corn starch, baking powder, baking soda, salt, coco powder) and mix until partially combined, add the hot coffee and mix until smooth. Add the remaining dry ingredients and mix until combined. Divide the batter between the tins and bake for 22-25 minutes until risen or until a tooth pick inserted into the center comes out clean.

While this is happening let us make the frosting by adding all the ingredients into a heavy bottom sauce pan and placing on low heat. Stir well, once the chocolate is melted and the mixture is smooth take it off the heat (do not over cook it) and let it cool completely (around 1 hour). Once the cakes are done remove from the tin, level them by slicing the dome off with a knife, wrap in cling wrap and let it cool. After the cake is cooled place one cake on a plate and top with the frosting that should now be thick and spreadable. Spread the frosting evenly over the cake and place the next cake on top. Frost the top of the cake and he sides in a rustic swirl like manner. Slice and serve or just bite into it directly.

Can I make this cake ahead of time?

Absolutely! We need to let the cake cool completely before frosting so it is important once it bakes to allow it to rest, this cake be baked the night before, level off the cake with a sharp knife, wrap in cling wrap and let it cool at room temperature. The next morning you can make the frosting and finish off the cake.

Trouble shooting with the frosting –

A few of you have had issues making this frosting, I have updated the recipe to make it simpler and hopefully you will have more success making it. Here are so of my tips to get this frosting perfect :

Make sure the ingredients are at room temperature
Chop the chocolate evenly so it melts evenly
Cook the frosting on low heat, stirring to ensure it is smooth. Do not let it boil.
If the frosting splits, take it off the heat and add cold cream into the mixture (1 tbsp at a time) and stir well, it should combine and become smooth.

How to serve and store the Single Serve Matilda Chocolate Cake?

The beauty about single serve recipes is that it most often than not doesn’t have leftovers, however this cake is better the next day and stores well at room temperature in an airtight container for 3 days. Place in the fridge for 1 week or in the freezer for 1 month. The cake must be stored in an air tight container or else it will dry out. This cake is yummy with a glass of milk but also with white wine or cup of coffee.

Looking for more single serve recipes?

Now that we have covered how to make this Eggless Mini Matilda Chocolate Cake, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.