Name: No-Egg Cake | Mum's Recipe
Prep time: 15 min
Yield: 16 slices
Cuisine: Serbian
Ingredients: 360 ml whole milk; 160 g sugar; 250 g flour; 1 tsp baking powder; 100 g unsalted butter, melted; 15 g cocoa powder; 100 ml water; 60 g sugar

Straight from my mum’s recipe book, this simple No-Egg Cake is a nostalgic family favourite, with a beautiful chocolate marbled pattern and a sweet syrup that keeps every slice deliciously moist. Made with everyday ingredients, this soft, marble-style cake requires no eggs and is wonderfully easy to prepare. The alternating vanilla and chocolate batters give every slice its own unique pattern, while a light sugar syrup poured over the freshly baked cake adds just the right amount of sweetness and moisture. It’s one of those comforting, fuss-free family recipes that instantly takes me back to my childhood, and it’s also one of the 10 treasured recipes I chose to include in my Family Dessert Recipes e-book.

Recently, I’ve been recreating a few recipes from my mum’s recipe book, which dates back to 1987. It wasn’t until I made this No-Egg Cake that I was instantly transported back to my childhood. The familiar taste brought back memories of our apartment and life back home. We hadn’t made this cake in many years, and it never ceases to amaze me how something as simple as the warmth and flavour of a familiar cake can bring back moments from so long ago.

This No-Egg Cake is made with just a handful of everyday ingredients, yet turns out wonderfully soft, moist and full of flavour. The white and chocolate batters are layered to create a beautiful marbled pattern, while a simple sugar syrup is poured over the cake after baking to give it extra moisture and sweetness.

It’s the kind of fuss-free homemade cake that’s perfect with a cup of coffee or tea, and because there are no eggs, it’s also a great recipe to have on hand when you’ve run out or need an egg-free dessert. I find this cake tastes best while it’s still slightly warm. Allow it to cool for around 15 minutes before serving, I’m sure you’ll love it just as much as we do.

How to make No-Egg Cake

This No-Egg Cake is incredibly simple to prepare and requires just a few basic ingredients. Start by whisking together the milk and sugar, then gradually add the flour and baking powder. Stir in the melted butter until you have a smooth batter.

Divide the batter evenly between two bowls and mix the cocoa powder into one half. To create the marbled pattern, spoon alternating amounts of the vanilla and chocolate batters into the centre of a lined baking dish, placing each spoonful directly on top of the previous one. The batter will naturally spread out and create beautiful layers as you go.

Bake at 180°C for 30–35 minutes, or until a knife or toothpick inserted into the centre comes out clean. While the cake cools, bring the water and sugar to a boil to make a simple syrup. Once cooled, poke a few small holes in the cake and pour over as much of the syrup as you like. Allow it to soak in before cutting the cake into squares and serving.

Looking for more recipes?

If you are looking for more ideas, try one of the recipes below:

Traditional Serbian Šape (Walnut Paw Cookies)

Serbian Pumpkin Pie / Pita Bundevara

Vanilice / Vanilla Cookies

I hope that you enjoy this delicious No-Egg Cake. There’s something special about rediscovering a recipe you haven’t tasted since childhood. After so many years, making this cake again reminded me that family recipes are about much more than the ingredients, they hold memories of the people, places and moments we grew up with. If you give this No-Egg Cake a try, be sure to leave your thoughts below or reach out over on Instagram. You can also find me over on TikTok. Sharing these recipes keeps the tradition alive — one slice at a time.

Frequently asked questions

Can you really make a cake without eggs?

Yes! This cake doesn’t require any eggs. The combination of milk, butter, flour and baking powder creates a soft, moist cake with a lovely light texture.

Why is sugar syrup poured over the cake?

The sugar syrup adds extra sweetness and moisture to the finished cake. You can adjust how much you use depending on whether you prefer a lighter cake or a sweeter, more syrup-soaked texture.

How do I get the chocolate brown and white pattern?

Divide the batter into two portions and add cocoa powder to one. Alternate spoonfuls of the white and chocolate batter into the centre of the baking dish. As each spoonful is added, the batter naturally spreads outward to create the layered pattern.

How do I know when the cake is finished baking?

Insert a toothpick or thin knife into the centre of the cake. If it comes out clean or with just a few dry crumbs attached, the cake is ready. Avoid overbaking it, as this can make the cake dry.

How should I store No-Egg Cake?

Keep the cake in an airtight container at room temperature for around 2–3 days. For longer storage, refrigerate it and allow individual slices to come back to room temperature before serving.

The recipe