Eggless chocolate cake recipe with video & step by step photos – This simple moist, soft chocolate cake has no butter, no eggs, no milk in it except for the frosting which uses little butter & milk. This cake is made with almost very basic ingredients and is popularly known as wacky cake or depression cake.
It was born during the world war 2 as a result of introducing the rationing system by the British government to overcome the food shortages.
This cake was baked during those times as it needed only the basic ingredients like flour, oil, soda and sugar. Ingredients like eggs, milk and butter which were in shortage were not needed.
Eggless chocolate cake is one of the quickest and can be made even by a beginner without any hassles. It turns out very soft, moist, spongy and very light.
A simple chocolate syrup, whipped cream frosting or chocolate buttercream frosting goes well on this cake.
This eggless cake recipe & a no bake biscuit cake recipe had been very popular almost a decade ago and had come in many food magazines and columns.
Faqs on eggless chocolate cake
1. Can maida/ all-purpose flour be replaced with wheat flour?
Yes, But the cake turns dense and the flavor alters too. If you like to try, use very fine ground wheat flour. Next add in 1 to 2 tbsp more of water.
2. Can I use butter instead of oil?
Yes oil can be substituted with melted unsalted butter. But oil makes the cake more moist.
3. Can I replace water with milk?
Yes I have made this cake many times using full fat milk. The texture turns slightly dense.
4.Can I use baking powder instead of baking soda?
No, Baking powder cannot be used to make this eggless chocolate cake recipe. Baking soda & baking powder are different.
5.How to bake this cake without a oven?
If you do not have a oven you can also bake this cake in a cooker or a heavy bottom pot. You can check this post on How to make cake in cooker.
6.Can I make this cake with dry fruits & nuts?
Yes you can use about half cup fine chopped tutti fruttis or mixed dry fruits. Toss them in 1 tbsp flour and gently stir them with the prepared batter at the last step.
7.What adjustments should I make if using wheat flour, butter & milk?
To make this eggless chocolate cake with wheat flour, butter & milk just use little more water or milk. Then to improve the taste & texture pour some sugar syrup over the cake to keep it moist.
For the sugar syrup, boil 2 tbsps sugar in 4 tbsps water until the sugar dissolves and begins to boil well. Cool this and pour over the cake after cooling completely. Go ahead frosting the cake.
Tips to make the best eggless chocolate cake
1. Test the baking soda before use: Make sure you use good quality baking soda. To test it, add 2 tbsps of lemon juice or vinegar to a bowl. Add half tsp baking soda & stir. If it is fresh then it will bubble & fizz immediately.
Next if the mixture does not bubble & fizz up it indicates the baking soda is not good so replace it with a new bottle of soda.
If your baking soda is not good then the cake will turn flat and will not turn spongy.
2.Quantity of soda: Do not increase the quantity of soda as it may leave a bitter taste.
3. Vinegar: Use good quality vinegar that is meant for cooking. If possible use apple cider vinegar. Good quality acidic ingredient will help the baking soda to react well and will make the cake light & spongy.
4. Vanilla flavor: I use vanilla extract for most of my bakes. You can also replace it with vanilla powder or vanilla essence. Often readers ask me if extract & essence are same. They are not same.
Vanilla essence is an artificial flavoring agent so you will have to use only a few drops in the recipe.
I also use this recipe to make the base for Eggless black forest cake
For more Cake Recipes, you can check
Eggless vanilla cake
Sponge cake without eggs
Eggless fruit cake
Eggfree carrot cake
Apple cake – eggless
Chocolate banana cake without egg
How to make eggless chocolate cake
1. Preheat the oven to 170 C or 340 F for at least 15 mins. Grease a 8 inch round cake pan. I highly suggest using parchment paper to line the cake tray. This way the eggless chocolate cake comes out of the pan easily.
If you do not have it, then drizzle some flour all over on the sides and bottom. Invert it & pat it off over the kitchen sink to remove the excess flour.
Prepare dry ingredients
2. Place a sieve over a large mixing bowl. Add
1½ cups all-purpose flour (180 grams)
¼ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda. Before measuring flour & cocoa from the pack, fluff them up with a fork. Then spoon them to the measuring cup and level it with a straight edged knife or object. This way you will get the right amounts.
3. Mix them gently. Then sieve them together twice. This aerates the flour and makes the cake light.
4. Add 1 cup sugar (200 grams) and mix well. I used organic fine sugar. If using coarse sugar then you can also dissolve it in 1 cup water (called for the recipe) and use in the next step. If using jaggery, dissolve and filter it.
5. Make space for the liquid ingredients in the center.
Mixing dry & wet ingredients
6. Pour 1 cup water (room temperature).
7. Pour 1/3 cup oil (80 ml). I have used organic virgin coconut oil. Do use some light oil otherwise the cake may smell oily.
8. Next add 1 tablespoon vanilla extract. Yes this cake needs more vanilla than the other recipes. However if you prefer less you may use only half of it.
9. Add 1 tablespoon freshly squeezed lemon juice or vinegar. Make sure you use good quality vinegar. I have used organic apple cider vinegar.
10. Mix all these well gently with a whisk or a spatula just until well combined.
11. You will notice that the cake batter begins to bubble up. The acidic ingredient vinegar or lemon juice begins to react with the baking soda. Do not over mix at this stage, it may make the cake dense.
Baking eggless chocolate cake
12. Pour the cake batter to the pan. Knock it to the kitchen counter a few times.
13. Bake it in the preheated oven in the middle rack for 25 to 28 mins. Check after 25 mins. The timings may vary depending on the oven. So bake it until the skewer inserted comes out clean.
14. Allow it to cool down for 8 to 10 mins on a wired rack. Let air circulate beneath the cake pan else the cake will sweat. Later invert it on a cake rack.
15. Remove the parchment papers. Cool it completely. If you prefer to frost you can do a chocolate frosting or you can just dust some powdered sugar and some sprinkles.
This eggless chocolate cake tastes best the next day. It keeps good at room temperature for 2 days and in the fridge for 6 to 7 days.
I made a super quick chocolate buttercream frosting, please follow the recipe card for details.
You can also make a chocolate sauce frosting with very few ingredients. Please check the recipe card.
Related Recipes
Eggless chocolate cake
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
Ingredients for eggless chocolate cake
- 1 ½ cups all-purpose flour (organic maida or wheat flour) (180 grams)
- ¼ cup cocoa powder (use good quality cocoa)
- 1 teaspoon Baking soda (check expiry date)
- ½ teaspoon salt (I use pink salt)
- 1 cup sugar (organic, or 1.5 cups grated jaggery)
- 1 cup Water (use milk to make rich cake)
- ⅓ cup oil (80 ml) (coconut, canola, light olive oil or melted butter)
- 1 tablespoon Lemon juice (or apple cider vinegar or plain vinegar, use good quality)
- 1 tablespoon Vanilla extract (or vanilla powder or essence as needed)
For the chocolate sauce (Frosting 1 – method 1)
- ¾ cup milk
- 2 tablespoons cocoa powder
- 4 to 6 tablespoon sugar (or powdered jaggery as needed)
- 1 teaspoon vanilla extract
or For chocolate buttercream frosting (Frosting 2 – method 2)
- ¼ cup unsalted butter (soft but cold)
- 3 tablespoons cocoa powder (good quality)
- 1 ½ cups powdered sugar (or icing sugar)
- 1 teaspoon vanilla extract
- 2 to 2 ½ tablespoons milk (or whipping cream)
Instructions
Preparation for eggless chocolate cake recipe
- Preheat the oven to 170 C or 340 F for at least 15 mins.
- Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper. Set aside.
- Mix 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt and 1 tsp baking soda.
- Sieve the flour mix at least twice to aerate the flour. This makes the cake light.
- If using wheat flour then sieve four times.
- Add 1 cup sugar and mix it well. I use fine sugar.
- If you are using coarse one then you can also dissolve it in 1 cup water (called for the recipe) and pour it in the next step.
How to make eggless chocolate cake
- Make a well (space) in the center. Pour 1 cup water, 1/3 cup oil or melted butter, 1 tbsp vanilla extract and 1 tbsp lemon juice or vinegar.
- Gently begin to mix well from the liquid ingredients in the center.
- Using a whisk or spatula, mix just until the flour is combined well with the wet ingredients. Do not over mix.
- The batter will be runny. Pour it to the cake pan.
- Knock it a few times against the kitchen counter to release air bubbles.
- Bake for 25 to 28 mins. Check after 23 mins. The bake time may vary depending on your pan size and oven. So Just bake it until a skewer or a tester inserted comes out clean.
- To check if it is completely baked, insert a skewer in the center of the cake and check. It must come out clean.
- Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan.
- Invert eggless chocolate cake gently on a wire rack. Allow it to cool.
- You can frost the cake if you like or just sprinkle some powdered sugar.
- This eggless chocolate cake tastes best the next day.
Making chocolate sauce (Frosting 1)
- Mix together ¾ cup milk, 2 tbsps cocoa, 1 tsp vanilla extract & 4 to 6 tbsps sugar.
- The mixture must be lump free & smooth.
- Begin to cook on a low to medium heat stirring constantly until slightly thick & creamy.
- Taste it and add more sugar if needed & boil. Cool completely.
- Place the cake on a plate or a tray that can hold the excess dripping from chocolate sauce.
- Pour the chocolate frosting on the warm eggless chocolate cake.
- Spread with spatula. For step by step pics, please refer this Ragi cake.
OR Making frosting for eggless cake (Frosting 2)
- Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily yet hold shape without melting.
- Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.
- Place a sieve over the butter bowl. Add cocoa and powdered sugar to the sieve. Sieve it well.
- Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.
- Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable consistency.
- If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good consistency.
- Do not over beat else the butter begins to melt.
- If needed you can keep it in the fridge for a while.
- Spread a tbsp of frosting on your cake stand. Place 4 – 2 by 8 inch parchment paper strips across the four sides of the cake stand.
- Place the cake over these papers with the frosting beneath the cake.
- Scoop off a good amount of frosting to the cake. Begin to spread from the center and then towards the sides.
- Place the cake in the fridge for about 40 mins. Then smoothen the cake with a spatula. Remove the parchment papers gently.
- Eggless chocolate cake is ready. Slice & serve.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Shilpa says
I have used this recipe before and it was beautiful! I tried it again today but I messed up in the quantity of lemon to add. I added only half a tablespoon by mistake. I am dreading what will happen… Wonder if should start prepping for another cake cos it is meant for my son’s birthday today …
swasthi says
Hi Shilpa
Yes I am sure it won’t taste good. I think you should bake it again.
Harps says
Dear Swasthi,
Thank you for a very detailed recipe. It’s is very informative.
I want to bake this for my two year old and want to substitute the sugar with either maple syrup or date Syrup. Do you know if it would still come out okay. Will I need to reduce the amount of water?
Look forward to your reply
Harps
swasthi says
Hi Harps,
You are welcome! I haven’t tried the recipe with maple syrup or date syrup. Please check online for substitutions. It should work. Halve the recipe and try in a 6 inch pan. Sorry I couldn’t help you. Thanks for rating the recipe.
🙂
Shazmina says
Hello dear.
I am looking forward to making this cake for a vegetarian family friends.
My question is, can I cut layers of the cake to put frosting?
swasthi says
Hi Shazmina
Yes you can if you know how to slice it perfectly. An easier way is to pour the batter in two – 6 inch pans so you don’t need to slice the cake. For baking time you can check my black forest cake recipe. Hope this helps
Madhavi says
Hi Swasthi,
First of all.. you are a God sent angle to me right now. I have been desperately searching for eggless spong cake, went throught hundreds of videos and all my cake used to be a disaster dense cake becoz of milk and curd , no matter in what order I add the ingredients.
Just when I was about to give up, I thought let me Google for a written recipe, and there was your website. In an instant I was in kitchen measuring according to your card. You don’t know how happy I am today, because how the cake has turned out so spongy. If you were here I would have surely given you a big hug.. I can’t thank you enough.
I am going to try your other recipes too.. God bless you dear with lots of success in your future endeavours.
I just have one question for you with this recipe. If I reduce the amount of salt or not put it, will effect the spongy texture. I saw you have been replying to your viewers. I shall wait for your reply.. until then I will strictly follow your recipe.
Thank you once again..
swasthi says
Hello Madhavi,
You are welcome! Happy to know you could finally make it! Thank you so much for the hug and wishes. They mean a lot to me!
I know half tsp sounds a lot of salt in this recipe. But yes I felt there is a change in the taste. Try using something like pink salt or sea salt.
Table salt is way too salty. I will try skipping and update in the post when I make this next time. Yes I do reply every comment on the blog but I am a bit late. Thank you so much for leaving a comment.
🙂
annushka says
Absolutely loved the recipe! The texture was really good and I added a little less sugar and it was still yum 🙂 Thanks a lot for the recipe!👍🏼
swasthi says
Welcome Anushka
Glad it turned out good. Thank you
Arati says
Hi Swasthi , I want to make this cake for my daughter ‘s birthday.. can I use buttermilk( milk plus lemon juice) instead of water? N also want changes i need to make if I want to add one egg to this recipe.
swasthi says
Hi Arati,
You can use buttermilk but the cake won’t be this light. You can check the texture in this black forest cake. I don’t suggest altering this recipe a lot. I have a different recipe to make chocolate cake with egg. Please use the search bar on the menu to find my chocolate cake with egg. Hope this helps
Arati says
Thank u for the response Swasthi, I’m Planning to put a edible cake topper (a cartoon character), can I bake this cake previous day, do frosting (heavy creame and dark chocolate) n then put the topper before cutting the cake? N how many hours before should I keep it out of fridge so that its not cold
swasthi says
Hi Arati,
Yes you can do it. You can keep it out for 2 to 3 hours before slicing.
Mariam says
Hello Swasthi
I tried this cake in my husband birthday, it was absolutely delicious, moist and chocolatey. Yet I want to add some protein and fibre to it next time so I decided to add some nuts inside the cake should I take some of the flour out?
Thanks
swasthi says
Hi Mariam
Glad to know it turned out good. You can substitute half cup flour in the recipe with half cup almond flour. The cake slightly sinks a bit in the center but it tastes good. I have tried it with only blanched almond flour. The other way is to just pulse some nuts in a grinder and top your cake with some frosting and then nuts. You will be able to use about half cup nuts. Hope this helps.
Balbir says
Hi Swasthi,
Tried your recipe on Christmas and it came out awesome. Usually I am not a fan of chocolate cakes but loved this one. I used half of it as a base for Cake pops and they turned out so delicious !! Super moist, yet light. Everything was gone in a day. Thank you for the recipe.
swasthi says
Hi Balbir,
You are welcome! So glad to know it turned out good. Love the thought of using it for cake pops. Thank you so much for leaving a comment
Akshara says
Thank you for step by step guidance. Can we use powdered sugar in this recipe
swasthi says
Welcome Akshara
Yes you can use. Measure 1 cup sugar and powder it.
Samaira says
Hi Swasthi… I tried out this cake recipe when my Massi came over,it was an amazing dessert. The cake was rich,soft,moist,and best of all,it tasted chocolatey. Those are some of the best qualities in a cake. It was so good,you probably did not need to put frosting. I wanted an eggless cake because my Grandma does not eat egg,and this was beyond my expectations. My whole family loved it. It was gone within a day of eating it. Thank you for posting such great recipes 🙂
swasthi says
Hi Samaira
You are welcome! So glad to know the cake turned out good. Thank you so much leaving a comment
🙂
Vandana Israni says
hey ,
can you tell me which cocoa powder do you use in cakes?
swasthi says
Hi Vandana,
Currently I am using raw organic cacao powder from Nature’s nutrition. I have made this cake for many years using hershey’s cocoa powder. Hope this helps
Anonymous says
Hi I follow All your recipes and they haven’t it turned out really well now wish bake cake and want to buy a good oven can you please tell me which one is the best in Indian market to bake cake bake pasta pizza etc and I see you’re preferred choice?
swasthi says
Hi,
Thank you! I have no idea about ovens in India. I have heard a bit about Morphy richards. Probably looking into amazon reviews will help.
Ayushi says
Hi Swasthi! Amazing cake have tried it its so delicious:) i wanted to check can I substitute cocoa powder with flour to make it a vanilla cake ?
swasthi says
Hi Ayushi
Glad to know! I have different recipes. You can check this vanilla cake and sponge cake
Sindu says
Hi Swasthir
I am glad to let you know, that my family liked the vegan chocolate cake. Followed all instruction, measurements. Used new white vinegar, new baking soda. The cake got a little chewy fluffy, could you please guide me How to get it more fluffier and not chewier. Thank you
swasthi says
Hi Sindhu,
What kind of a oven are you using? Cake gets chewy if it is over baked or if the batter is over mixed. Try dissolving the sugar in the liquid ingredients first so you have enough liquid to easily mix the flour. Then add the flour in batches.
Lakshmi Bhat says
Thank you for a very good recipe. I made it today and am very happy with the result.
swasthi says
Glad to know Lakshmi
Lakshmi Bhat says
Thank you forva very good recipe. I made it today and am very happy with the result.
Gauri A says
Hi Swasthi.. I tried your chocolate cake recipe yesterday with the chocolate sauce frosting. I tweaked the recipe a little bit. Instead of water and vinegar, I added one cup of curd and blended it with the mentioned 1/3cup of oil. Also added a teaspoon of baking powder. I baked for 40 mins as wasn’t cooked completely at 30 mins. The cake was amazingly soft and well cooked and the frosting was finger licking good. Thank you for rekindling my passion for baking. I baked this after a gap of 6 years. Keep up the good work.
swasthi says
Hi Gauri,
You are welcome! Glad to know the recipe worked out well. Thanks for leaving a comment
Rani says
Looks very nice I’ll try during Christmas thanks a lot
swasthi says
Welcome Rani
Garima says
It turned awesome…i baked it for my 10 th wedding anniversary… thanks
swasthi says
Glad to know Garima
ritzy says
hi, can i use eggs in this recipe?
swasthi says
Hi Ritz,
Sorry missed your comment. I think I am too late. I have a different recipe for chocolate cake with eggs. Please use the search on the menu bar to find it.