Eggless Hot Milk Mocha Cake

You can't go wrong with coffee and chocolate. Presenting a no fuss eggless hot milk mocha cake recipe.
With pantry staple ingredients, you can make this rich and moist cake with deep coffee and chocolate flavors.

The scalded hot milk gives this cake a distinctive, amazingly soft and fluffy texture. This cake is so indulgent and decadent that you will undoubtedly be licking your spoon!

You can make this as a sheet cake or layer cake, and pair with espresso whipped cream frosting for a celebration cake. For an anytime dessert I like to skip the frosting and serve cake as is or dusted with powdered sugar.

This cake is easy to prepare and bake!
So lets get started on creating this incredibly indulgent treat.


1. Always use room temperature ingredients.

2. Use good quality coffee and cocoa powder for the flavor to come through.

3. Do not vigorously mix the batter, do it slowly using a spatula.

4. This cake can be used as a base for many cakes.

5. If you want to make it as a pure coffee cake, substitute cocoa powder with equal amount of flour.

6. You can also add some chocolate syrup.


1 US cup = 250 ml

Dry ingredients

  • 1 1/4 cups all purpose flour

  • 1/4 cup unsweetened  100 % cocoa powder

  • 1 and 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • Pinch of salt

Wet ingredients

  • 3/ 4 cup regular cane sugar 

  • 1/2 cup thick full fat room temperature yogurt 

  • 3 tsp coffee concentrate..I used Javy coffee concentrate( If you don't have it, use good quality instant coffee dissolved in hot water)

  • 1 tsp vanilla essence

  • 1/2 cup unsalted butter

  • 3/4 cup full fat milk

  • 1 tbsp vinegar


1. Sift all the dry ingredients, mix and keep it aside

2. In a bowl take room temperature yogurt. Add sugar and mix till creamy

3. Now add vanilla essence, coffee concentrate, and vinegar...mix everything nicely.

4. In a pan take milk and heat it up.  When hot, add butter and cook till you see a boil!

Keep aside, let it cool only for 30 sec to a min

5. Add half of the hot milk into prepared yogurt mixture. Mix.

6. Gradually add dry ingredients into wet and mix slowly to make a batter.

7. Finally add the remaining milk and mix slowly ( do not overmix)

8. Pour in a lined pan ( I used 7×7 square pan) and bake in a preheated 350 F  / 180 C oven for 25-30 min or till the toothpick comes out clear.

9. Once baked let it cool completely before cutting.