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 Β½ cups all-purpose flour or organic maida or wheat flour (180 grams)
- ΒΌ cup cocoa powder (use good quality cocoa)
- 1 teaspoon Baking soda (check expiry date)
- Β½ 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)
- ΒΎ 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)
- ΒΌ cup unsalted butter (soft but cold)
- 3 tablespoons cocoa powder (good quality)
- 1 Β½ cups powdered sugar (or icing sugar)
- 1 teaspoon vanilla extract
- 2 to 2 Β½ 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.Β
- Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper. Set aside.
- Mix 1 Β½ cups flour, ΒΌ cup cocoa powder, Β½ 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 ΒΎ 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.Β
- 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.Β
- 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.
Chandralekha says
Deedhi,superb superb lvd it.I love chocolates and cakes. I tried it the cake was extremely fantabulous . Dheedhi,can I use some other candies or nuts for topping?
swasthi says
Hi Chandralekha,
So glad to know your cake turned out good. Yes you can use any nuts. Cashews and pistachios go well on it. Fine chop them and use. You can also grate some white chocolate directly on it. Hope you enjoy decorating it.
π
Sophi says
Wow Swasthi! This is the best egg free chocolate cake Iβve been trying to make all my life β so moist, insanely chocolatey & delicious. Unlike so many other recipes that produced me only a rather bland cake. This is also so easy to bake and frost with your chocolate frosting. Thanks so much for sharing this amazing cake recipe along with the simple baking tips.
swasthi says
Hi Sophi,
You are welcome. What a lovely Sunday! You amazed me with your chocolate cake pics. Thanks for sharing the stunning pictures. So happy to see it turned out great. Have a lovey Weekend.
Thanks again.
π
Ria says
Hello Swasthi,
Thanks for the wonderful recipe. I am making a 4 layer 6″ chocolate cake following your recipe. I am done baking the cakes and they turned out good with flat tops. I also referred your black forest cake for this. So far I am also done with the frosting of 3 layers. Now I feel the cake is not sturdy enough for the fourth layer. When I kept the fourth layer it seems to be sloped to a side. I removed it. I was afraid the whole thing will mess up. Please help. This is for my In-laws Anniversary. Do you think it can withstand the 4th layer. the cake is quite light and soft. Should I go ahead. Any tips are highly appreciated. Please reply fast. Thanks a ton.
swasthi says
Hi Ria,
Sorry for the delay. Did you bake the cake with water or milk? If you have used water, then do not go ahead with the 4th layer since the cake baked with water is light. For the black forest cake I had used milk so that the cake turns out slightly denser and could easily make a 3 layer cake. You should have baked 3 – 8 inch cakes since they would hold better. I am not sure if these can help but you can give a try
1.Chill the cakes well and add some fine chopped roasted pistachios in between the layers. (unsalted pistachios). This adds some weight on the cakes and may balance the cake well.
2. Frost 2 layers & 2 layers separately making 2 cakes and chill very well.
3. Just before the party begins, place one over the other and finish up the frosting quickly.
4.Keep the cake chilled until used. This should help.
Good luck!
Ria says
Hey swasthi
You made our day! I could make the perfect 3 layer cake. Turned out beautiful with chopped pistachios on the chocolate frosting. Didnβt go ahead with the 4 th one. I made cake pops with the other layer and dipped in chocolate .kiddos were excited π and were going … Pls share your email Iβd. Would love to share with you
swasthi says
Hello Ria,
Happy Happy to know you all had a great day. Thanks a lot for coming back to share the results. Please email the pics to contact@indianhealthyrecipes(dot)com.
π
Apoorva says
Hi Swasthi, I tried your recipe and it came out really soft and light, best recipe so far. I just wanted to know if a 9 inch cake tin can make 2 kgs cake? Which cake tin size should be used for making a 2 kg cake? Thanks π
swasthi says
Hi Apoorva,
Thank you. Do you need a 2 kg cake with the frosting or without frosting? If it is with frosting, it depends on the kind of frosting you choose.
Krupali says
Hi Swati,
It was really good and useful recipe. I am just wondering what was wrong i did which ended up being so many cracks in it
swasthi says
Hi Krupali,
Glad your cake turned out good. Too many cracks could be due to the oven being too hot or using a small pan.
To address very hot oven – Calibrate your oven and check or reduce the temperature a bit and try.
If that doesn’t help then try with a slightly bigger pan. Too much batter in a pan can give too many cracks. A few trials from your side should help you to fix this. Hope this helps. Thanks for trying.
π
Swathi KH says
Amazing Cake!
My kids loved it and my elder daughter made it again
all by herself using the recipe!
π very tasty!
sprinkles make the cake a little too sweet but …..
take my advice –
Go for it!
swasthi says
Hi Swathi,
Awesome! So happy your kid is able to bake this cake. Yes you are right. Thank you!
π
Preethi says
Already tried this recipe and it turned out really good. Any idea as to how many cupcakes this recipe would yield approximately?
swasthi says
Hi Preethi
Thanks for trying. Yes you will be able to make about 12 to 14 cupcakes. Baking time is 17 to 19 mins.
Swathi says
is the vanilla extract necessary??
can I use rose essence??
swasthi says
Hi Swathi,
You can skip the extract. Not sure if rose flavor goes well. I usually add 1/4 tsp of cinnamon powder & 2 to 3 pinches of nutmeg if I don’t have vanilla.
Nav says
Tried this receipe yesterday, had the cake today and we all loved it, right amount of sweetness and soft… going to incorporate milk next time instead of water and see how that goes … Thank you!
swasthi says
Hi Nav,
You are welcome. Glad you all loved it. Yes you can use milk but it will be slightly dense. Thank you.
Maddison says
Iβm making this in the US, so instead of the celcius I baked at 350 f. But itβs taking more time then suggested! Almost 10 min more! Do you think 350 is enough?
swasthi says
Hi Maddison,
Yes bake at 350 F. Please bake the cake till the tester comes out clean.
Ishita D says
Is it possible to replace milk and water with condensed milk?
swasthi says
Hi Ishita,
No not this recipe.
Shifali says
I’ve tried this cake so many times. It is yummy but top layer is always hard. Could you please tell what could be the reason?
swasthi says
Hi Shifali,
Here are some reasons for the cake top to turn hard,
1. Using a small pan than suggested in the recipe – Baking more batter in small pan often makes the cake top crusty. If you do not have the suggested size, then simply pour lesser batter in the pan and bake the leftover in small cups.
2. If the oven is too hot then it cooks the top portion too quickly causing a crust to form. You can reduce the temperature of the oven by 10 c and try.
3. Baking in a fan forced oven also causes a crust. When the cake is half way done, quickly place a foil over the pan to cover it. Do not open the oven for longer.
4. Wheat flour can also cause a hard layer. For this you can add a few tbsps more water to the cake batter and check.
The most common cause is the first one. Hope these help you to fix.
π
ΰ€ ΰ€ΰ€ΰ€²ΰ€Ώ says
the recipe is amazing..cake turned out super tasty and soft..
swasthi says
Thanks Anjali
Ojaswanie says
Can we make this cake using Otg?
swasthi says
Hi Ojaswanie,
Yes you can make it in a OTG. Please make sure you use the right pan (size).
Ojaswanie says
Can we make this recipe using Otg oven ?
Ojaswanie says
Hi..Can we make this recipe using otg?
aarthi says
Hi.. can u suggest some cake without oven
Thanks swathi
swasthi says
Hi Aarthi,
You can make this chocolate cake without oven. You can halve the recipe and try a small one. Here is the detailed post to make vanilla cake in cooker. You can also check this tutti frutti cake. You can make any cake in cooker. Hope this helps.
Cecille says
Can i use ordinary granulated sugar instead of organic because the only organic sugar available in our area is the Mascobado sugar which is brownish in color.tnx
swasthi says
Hi Cecille,
Yes you can use regular granulated sugar. Hope you enjoy the cake!
Cecille says
Is this cake batter good for a 1 layer cake or can i divide it into two to have a 2 layer cake? OR do i have to double the recipe for a 2 layer cake…tnx
swasthi says
This recipe makes
a single 8 to 9 inch cake
or
2 – 6 inch cakes. If you want to have make a 6 inch cake with 2 layers, just go ahead and make the recipe as is. If you want to make a 8 or 9 inch with 2 layers then double the recipe. If you are a beginner I suggest you make 2 – 6 inch cake layers by following the recipe as is.
sk mubina bhanu says
nice