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
Eggless chocolate cake recipe
Eggless chocolate cake
Ingredients (1 cup = 240ml )
Ingredients for eggless chocolate cake
- 1 ½ cups all-purpose flour or 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
- 1 cup sugar (organic, or 1.5 cups grated jaggery)
- 1 cup Water (use milk to make rich cake)
- 1/3 cup oil or 80 ml (coconut or canola or 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)
How to make the recipe
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.
- 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. 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 completely.
- 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 down 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 cooled 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.
Video
NUTRITION
Notes
How to make eggless chocolate cake
1. Preheat the oven to 170 C. Grease a cake pan and drizzle some flour all over on the sides and bottom. Invert it & pat it off over the kitchen sink to remove the excess flour.
I highly suggest using parchment paper to line the cake tray. This way the eggless chocolate cake comes out of the pan easily.
Prepare dry ingredients
2. Place a sieve over a large mixing bowl. Add flour, cocoa, salt and soda.
3. Mix them gently. Sieve them together twice. This aerates the flour and makes the cake light.
4. Add sugar 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 water.
7. Pour oil. I have used organic virgin coconut oil. Do use some light oil otherwise the cake may smell oily.
8. Next add vanilla extract.
9. Add freshly squeezed lemon juice or vinegar. Make sure you use a good quality vinegar. I have used organic apple cider vinegar.
10. Mix all these well gently 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 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. 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.
Jean says
Very easy chocolate sponge recipe and it tasted almost as good as a cake with eggs in it! I’ll be sure to try milk next time.
Also is it supposed to rise as much as a cake with eggs in it ?
swasthi says
Hi Jean,
Glad you liked it. Yes it doesn’t rise as much as the cake with eggs. Yes you can also use milk. Thank you!
Uma says
For an eggless cake, this is a pretty great recipe. Can’t expect it to be as good as a cake with eggs though.
I got a bit confused when mixing the batter as it was very lumpy, and some where dry lumps, so I was worried I’d get bits of dry flour in the cake but at the same time I didn’t want to overmix. I decided not to mix too much and try it out with all the lumps thinking they might hydrate through the cooking process. In the end in turned out quite flufffy, I did it with oil and water. I will try it with milk next time as I’d like it a bit richer. I wouldn’t advise doing it with butter as oil is best to make a fluffy cake.
I tried the chocolate sauce as I didn’t have any icing sugar and it turned out great! I think buttercream icing is tastier 😉 but as icing sugar isn,t that easy to find in small towns, the sauce is a good alternative!
Also, vanilla flavour is really a nasty taste in my opinion, so I use vanilla essential oil (good quality). Only a few drops are required, like 5 drops instead of the teaspoon mentioned is enough to give strong vanilla taste. And it’s really delicious and fragrant!
swasthi says
Thanks for trying. Yes this is much different from the cake with eggs. Do try with milk as well. You may find it richer. For that rich taste, buttercream frosting or chocolate whipped cream would be best.
Dhivya says
Hi there ,
I followed Ur recipe . Taste was great . When i did the skewer test ,It came clean . But after it cooled down ,When
We tasted it was bit sticky while eating . Can u please tell what was the mistake which i did .
swasthi says
Hi Dhivya,
If the batter is overmixed the cake can turn sticky or gluey. If you are new to baking then add the flour in 3 batches and mix gently. Avoid over mixing it.
Sadaf says
Hi there
My cake turned out great.
Just wanted to ask if I can add coffee powder and if yes,then how much?
Thx
swasthi says
Hi Sadaf,
You are welcome. Yes you can add 1 tsp coffee to hot water called in the recipe. Cool down and use the decoction.
Veena says
Hi,
Tried ur recipe. The cake is in the oven. Just waiting for the result. 😊 when I saw ur video I observed that the table spoon that u used is bigger compared to mine. 1tbsp = 15ml is what I used. Pls tell me ur measurement. Because my mixture was thick. So I used more water.
swasthi says
Hi Veena,
I use the regular 15 ml standard tablespoon. I replied your email.
Tanya says
Hi,
What to do if the cake remains runny or liquid from middle even after baking if for said amount of time and then few mins extra too?
swasthi says
Hi Tanya,
If you are sure you have followed the recipe correctly then it will be done. Just bake it until the tester comes out clean. Let me know which oven and the size of pan you have used. I can help you
BimishaPrajai says
Hi swathi
Tried it. Result was awesome 😋. I have reduced the quantity of sugar and also used half water and half milk in place of water. And came out superbbb👌👌👌. Thank you so much for the recipe
swasthi says
Hi Bimisha,
You are welcome. Glad it turned out awesome! Thanks much for the comment!
🙂
Varalakshmi. S says
Awesome work mam. You are helping people soo much with all the recipes and the tricks, with all the measurements of the ingredients and the methods for it. And you helping in making, cooking very interesting and can learn very easily even for beginners. Thank you Mam, Being your Blog followers I have tried recepies from your blog and all were fantastic. Thank you soo much mam. waiting for some more….
swasthi says
Hi Varalakshmi,
You are welcome! Glad your food turns out good. Thank you so much! Yes sure will keep posting more recipes.
🙂
Nora says
Light and elegant. I used half the sugar and my results were FABULOUS. I wrapped it in plastic wrap overnight and served it with whipped cream the next day. Requests for the recipe followed — I told them about this site, thank you so much.
swasthi says
Hi Nora,
You are welcome. Glad your cake turned out good.Thanks for sharing your tip on sugar. Will surely help others here.
🙂
Rashmi says
Hi Swasthi,
I tried ur eggless cake recipe. I mixed hot water n used vinegar n oil. It baked very nicely but when I removed from the container it all broke down.
I don’t know where i went wrong.
Regards,
Rashmi
swasthi says
Hi Rashmi,
This recipe hasn’t been tested with hot water. But not sure if only hot water can make the cake so delicate. Hope you didn’t invert the cake when it is very hot.
Roopa says
Hi Swasthi
Which ingredients are best to make the cake light and spongy? I tried with 1. oil,milk and 2. butter, water combo, both the times, the cake sticks to the teeth; Is it meant to be like that?
Regards
Roopa
swasthi says
Hi Roopa,
No! It is supposed to soft, light and moist. This cake turns out light and spongy with oil and water as I have shown in this post. With oil and milk it turns out slightly dense. I have shown this in black forest cake. To me it looks like the cake turned gluey. Am I right? Gluey cakes are a result of overmixing the batter. Easy way to find this is – slice the cake and check if you find streaks of gluey texture in the cake. What kind of oven did you use?
Roopa says
Hi Swasthi
I used an American Micron OTG Oven.
Yes, the cake was gluey. I guess I overmixed to remove the lumps.
Will try again though.
swasthi says
Hi Rupa,
Next time prepare the dry mixture separately and then the wet mixture separately. Then slowly sieve the dry mixture to the wet mixture in 3 batches, mixing after every addition. This also prevents lumps and over mixing.
Roopa says
Thanks a lot. Will try it again.
Roopa says
Hi Swasthi
Tried it again as per your instructions… Came out much better…The top layer was a bit hard though. Any suggestion for this?
Thank you.
Regards
Roopa
swasthi says
Hi Roopa,
Hard cake top or crusty top can be due to over baking or using a small pan. Even if the moisture is less in the batter, the cake top can turn hard. Try to measure the ingredients very accurately. These tips should help
Tajeswita says
Hi dear.. I recently tried the cake recipe and it is wet from the middle.. still in microwave for more 5 mins.. what thing I missed or what should I do??
swasthi says
Hi Tajeswita,
This recipe has not been tested in a microwave oven.
Roopa says
Hi Swasthi
My batter became lumpy. I used melted butter and water with sugar dissolved in it.
Why does the batter become lumpy? And how to get rid of the lumps?
Regards
Roopa
swasthi says
Hi Roopa,
If any of the ingredients are cold the batter can turn lumpy. It can also be a mixing problem, especially with beginners. Using a spatula or a wired whisk should help. To save the batter & get rid of lumps you can just pass through a strainer but not recommended.
Soni says
Hello Maam
I always make your this recipe for my cakes, but this time in hurry i baked my cake without adding vinegar. I completely forgot. Will cake taste bad ? As i will be using ganache filling for this cake. Please reply. As its urgent. Thank you so much..
swasthi says
Hello Soni,
Thanks for trying. Yes I guess the cake will have a bitter taste without lemon or vinegar. Just take a small portion of the cake and taste it. Then proceed further. Since you said it is urgent I replied you over the mail. The blog comments do take sometime to reflect. Hope this helps.
Soni says
Thank you so much for replying so quick.
Secondly, i wanted to know can i cling wrap the vanilla sponge cake and chocolate sponge cake (both your recipes) and keep it in the room temperature, and frost it next day ?
swasthi says
Hi Soni,
You are welcome. Yes you can keep them at room temperature and then frost the next day. The chocolate sponge cake has eggs in it. If the climate is too hot then I would suggest you refrigerate. First pour some sugar syrup and then refrigerate. This helps to retain the sponge texture. or You can also keep it in a room where air con is ON. Hope this helps.
vivi says
Great chocolate cake!!! Made a triple layer cake for my boy’s birthday who is allergic to eggs and everyone loved it. Didn’t have vinegar or lemon juice so substituted water with orange juice. Trying to avoid vegetable oil in cakes as much as possible so I substituted butter. Tasted absolutely divine!!!!! Moist, great flavor, not too rich but yet damn delicious. Will be using this recipe next time for making black forest cake. I have also tried your carrot cake earlier. Thank you for the quick and simple recipes.
swasthi says
Hello Vivi,
Awesome! So glad your cake turned out good. Thanks much for the comment and sharing the pics too. Loved the idea of using orange juice. Yes it must have tasted divine. Hope you enjoy the black forest cake too.
🙂
Neha says
Hi mam,
Your whole wheat chocolate cake recipe is a no fail recipe…
It came out so well… Light n spongy n yummy….
swasthi says
Hi Neha
Thanks much! Glad your cake came out well.
🙂
Lata says
Its a great recipe. I made it for my husband’s birthday and he looovvved it .
Your instructions and steps are meticulously detailed for any mistakes to happen.
Loved it!
P.s. Can u share the measurements or recipe for a smaller cake too. Pleasee
swasthi says
Hi Lata,
Glad your cake turned out good. Thank you. For a smaller cake, you can halve the recipe and make it.
Madhu says
Hi Swasthi,
Thank you for sharing such a simple and foolproof recipe 🙂 it comes perfectly and all basic questions are answered. Will this recipe yield a half kg cake or do we have to double the recipe for it? Please let me know.
swasthi says
Hi Madhu,
You are welcome. I haven’t weighed the cake any time. It should come more than half kg with the frosting. Hope this helps
Nandita Menon says
Hi, I tried this recipie in my convection oven but the middle of the cake didnt cook completely and the top started burning. First time convection oven user! Please help.
swasthi says
Hi Nandita,
Carefully cover the pan immediately with a foil and continue to bake until the skewer comes out clean. Please let me know if this helped. I will give you more tips after that.
Abhishek Sharma says
Hello Ma’am I have read and understand the whole recepie, now I m having only one issue that is I m having mivrowave on which their is no temperature readings like 180,100, etc. degree, it has Power like (begining to end) low, defrost, med, m.high, high, grill, combi1, combi2, and combi3. Now how and on which setting I bake this cake?
Please help me as I m going to try it today evening
Waiting for reply
swasthi says
Hi Abhishek,
Please tell me the brand name of your oven. I can help you out.
Abbiahek sharma says
It is godrej microwave plus otg
swasthi says
Please check your manual for baking. I guess it has a preprogrammed options for baking cake. May be under Instacook recipes.
Abhishek Shaa says
Ma’am can I get your number or email because I think that I don’t have the manual, so that we can communicate easier and faster
swasthi says
My email id is in the about page.
Pooja says
Can anyone plz tell me if i have to straight away double each ingredient including vinegar , soda to bake 2 9″ inch cakes..planning to bake tomorrow for my son’s birthday..
Thanks
swasthi says
Hi Pooja,
You can double the recipe and bake two 8 inch cakes. If you are going for 3 layer cake then – 9 inch is better.
Mahi says
This recipe gave me my first perfect cake of my life 😍
Thanks. Way to go❤️
swasthi says
You are most welcome Mahi!
So happy to know you could make a perfect cake. Thanks a lot!
🙂