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. This recipe had been very popular almost a decade ago and had come in many food magazines and columns.
It turns out very soft, moist, spongy and very light. A simple whipped cream frosting or chocolate buttercream frosting goes well on this cake.
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 banana bread
Eggfree banana muffins
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 tsp Baking soda (check expiry date)
- ½ tsp Salt
- 1 cup sugar (organic, or 1.5 cups 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 tbsp Lemon juice (or apple cider vinegar or plain vinegar, use good quality)
- 1 tbsp Vanilla extract (or vanilla powder or essence as needed)
For the chocolate sauce (Frosting 1 – method 1)
- ¾ cup milk
- 2 tbsps cocoa powder
- 4 to 6 tbsp sugar (or powdered jaggery as needed)
- 1 tsp vanilla extract
or For chocolate buttercream frosting (Frosting 2 – method 2)
- ¼ cup unsalted butter (soft but cold)
- 3 tbsps cocoa powder (good quality)
- 1 ½ cups powdered sugar (or icing sugar)
- 1 tsp vanilla extract
- 2 to 2 ½ tbsps milk (or whipping cream)
Instructions
Preparation for eggless chocolate cake recipe
- Preheat the oven to 170 C 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 plain flour, cocoa,salt and baking soda. Sieve the mix at least twice to aerate the flour .
- Add 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 in the center. Pour water,oil, vanilla and lemon juice or vinegar.
- Gently begin to mix well. Do not over mix.
- Pour it to the cake pan. Knock it a few times against the kitchen counter.
- 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.
- Allow it to cool down for 8 to 10 mins.
- Invert it 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 milk, cocoa & sugar until lumpfree & smooth. Begin to cook on a low to medium heat stirring constantly until slightly thick & creamy. Taste it and add more sugar if needed. Cool down & pour on the cake. Spread with spatula. For step by step pics, refer this Ragi cake
OR Making frosting for eggless cake (Frosting 2)
- Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.
- Add cocoa and powdered sugar to a 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.
- 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. Do not over beat else the butter begins to melt. If needed you can keep it in the fridge for a while.
- 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.
Video
Notes
Nutrition
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. If using a aluminum pan, I highly suggest using parchment paper to line the cake tray. If not then the cake may turn bitter due to the soda in the cake batter.
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.
Mangai Pravin kumar says
Hi ,i am planning to bake this cake for my son’s birthday . For the crowd of 20 guests. Should i double or triple the recipe ? And what size pan i should use . I have 2 8inch pans .pls help me in doing this . And also can i use whole wheat pastry flour .?
swasthi says
Hi Mangai
Yes you can use whole wheat pastry flour. You have to bake in 2 batches. Just make one 8 inch cake in the first batch. For the second batch make 2 8 inch cakes by doubling the recipe. You will have a 3 layer 8 inch cake. It should serve about 22 to 24 people. Hope this helps. You can also make a black forest cake using the same base. I have mentioned the link in the post. Hope this helps
Mangai Pravin kumar says
. Thank you very much .will try and let u know the outco.e.
Gangka says
Hi Swasthi,
Thank you so much for sharing. I tried this recipe a number of times. I love each time I bake this cake. Never fail. Keep sharing.
swasthi says
Hi Gangka
You are welcome. So glad the cake turns out good. Thank you so much!
Anitha says
Hi Swasthi,
Can whipping cream be used instead of butter cream?
swasthi says
Hi Anitha,
Do you mean you want to make a chocolate whipped cream frosting?
Aleja says
HI Swasthi,
This cake is soooo delicious, my 6-year-old daughter loves chocolate but does not fancy chocolate cake that much but after eating a slice of this one she has not stopped asking for more, that says a lot to me. I bake once or twice a month and this was my first eggless cake – with the chocolate sauce- I dare to say one of the best ever. thank you for sharing the recipe.
swasthi says
Hi Aleja,
You are welcome. Yes this chocolate sauce is one of the best. So glad to know you all liked the cake. Thanks a lot for the comment.
Gayatri Mohan says
Hi Swasthi
I want to make this cake in a 9 by 13 inch rectangular pan. How much do I scale up the ingredients? Would it be double or triple? Also regarding the cup measurements 1 and half cup flour meaning i have to use 240 ml plus 120 ml cup of flour? Sorry i am very much confused between grams and cup measurement. Pls help?
swasthi says
Hi Gayatri
you can scale up the recipe by 2.5 times. If your pan is deep then you may triple. Make sure you add the flour in 3 to 4 batches to the wet ingredients. This avoids lumps and over mixing. You can also use a hand mixer. Yes 1 & half cup is 240 ml+120 ml. Hope this helps. Thanks for rating the recipe.
🙂
Gayatri Mohan says
Thanks a ton Swasthi for the prompt response. I Shall try today and check.
Esther says
I absolutely love this recipe! I used it along with the chocolate frosting 1! It was a delightful treat! Thanks for sharing your recipe! I wish I can post the pictures….its that good!!!
swasthi says
Hi Esther
You are welcome. Thank you so much for the comment. Happy to know the cake turned out good. Would love to see the image. If possible mail me the pics.
Catherine joseph says
Hi
Wanted to try this eggelss choc cake. Is it ok to use it as a base cake for a choco truffle..
Means filled and frosted with dark choc ganache
Thanks in advance
Hugs
Catherine
swasthi says
Hi Catherine,
Yes you can use it. I made a black forest cake recently using the same recipe
Narmadha says
Hi Swasthi, I tried your chocolate cake recipe n it turned out to be awesome.. but I got a dome shaped on the top….please share some tips on how to get a flat top.
swasthi says
Hi Narmadha,
A dome on top is due to wrong size of the pan (too small). It can also be due to the pan sides being too high, meaning the pan is too deep. The one i have used in this post is also a deep one – 3inch but since the size is correct i didn’t get a dome. Just use a 2 inch deep pan. You can check this post to understand Apple cake. I have used a 2 inch deep pan there.
Anita Sharma says
Can we use salted butter for frosting instead of unsalted one? For frosting 2. Please reply fast 🙂
swasthi says
Anita
I always feel the flavor of salted butter is not good. I don’t suggest
Pooja says
Hello Swathi. Thank you for sharing such an easy recipe. I tried to bake a cake for the first time yesterday. It came out quite nice except the ends got a bit hard. I wonder why that happened.
Going to try again very soon!
swasthi says
Hi Pooja,
You are welcome. It happens if the pan is over greased. Excess oil on the pan can leave crusty edges. Or even over baking can be the reason. Thanks for rating the recipe.
🙂
Kristy says
Hi I’m fairly new to baking. I made this cake and it has sunken slightly in the middle. What did I do wrong 😂 ? Tastes amazing though
swasthi says
Hi Kristy,
Here are the most common reasons for the cake to sink in the middle
1. Too hot oven
2. over mixing the cake batter
3. under baked cake – Bringing the cake out of the oven too early.
4. Opening the oven door too many times to check if it is done.
I think these points should help you to figure out. Most often it is the over mixing to break up the lumps. If this is the reason probably next time add the flour in 3 batches. Hope this helps.
🙂
Vidisha says
I love the way you pay attention to details and explain the logic behind every step. Love your blog!
swasthi says
Thank you so much Vidisha
swasthi says
Hi Yashica
I don’t know what a log microwave is. This recipe is not tested for that kind of oven.
Gargi says
Hii!! The cake turns out awesome everytime I bake it! But I made the frosting today, and it was a little bitter. Also, what to do with the leftover frosting?
swasthi says
Hi Gargi
Thank you so much for rating the recipe. Which frosting did you try? If it is the first one, then it just needs more sugar. I will update it in the recipe card. You can refrigerate and use it upto a month. It goes great as topping with pancakes, ice cream, cupcakes etc.
A V S says
Turned out amazing Swasthi!! Thank you for the amazing recipe. It was a moment of joy seeing it come out complete and intact on the cake rack. My first time baking a cake.
And the taste is yumm!!
swasthi says
Hi A V S,
Very happy to know the cake turned out good. Thank you so much for the comment.
🙂
A V S says
Can i use American Garden apple cedar vinegar.. im confused as there were more types in the market?
swasthi says
Yes You can use. You can also use lemon juice
A V S says
Does this need to be refrigerated or can be kept outside and will still be good?
swasthi says
It depends on the temperature where you live. The cake without frosting keeps good without refrigeration for 3 days. If frosted it is good to refrigerate.
A V S says
Thank you
Sonali says
Hi
I wanted to know if this can be made in a pressure cooker.. will it be still soft n moist?
swasthi says
Hi Sonali
Yes this will turn soft and moist even in cooker if you use the right pan. This recipe is for a 8 or 9 inch cake which rarely fits in a cooker. So halve the recipe and make in a 6 inch pan. To make a double layer cake, halve the recipe and make 2 – 6 inch cakes. Hope this helps
Savita Fishlock says
How many grams is 1 and half cup
swasthi says
Hi Savita
It is 180 grams. For this recipe you don’t need to measure flour by grams. Just spoon the flour to a 240 or 250 ml cup and level it.
Sheeja says
Hello madam, I have tried this cake. It turned out good. Just wanted to know if I can use fresh cream instead of whipped cream or milk for frosting.
swasthi says
Hi Sheeja
Thanks for trying. Yes you can use milk or fresh cream. Both will work.
Sheeja says
Thank you madam. I’ll try with fresh cream tomorrow.
Nandini Krishna says
Really yummy cake…very soft and moist. And the frosting was great…thank you.
swasthi says
Welcome Nandhini
Thanks for the comment
Amrita says
Hi Swasthi,
I have the following questions :
1. Can I use baking powder instead of the baking soda and do I still need to use lemon juice if I can use baking powder.
2. Can I use self raising flour instead of the regular flour to make the cake more fluffy and light ? Do I need to make any changes to the baking soda/podwer measurements if I use self raising flour ?
Thanks.
swasthi says
Hi Amrita
This recipe works best with baking soda & all purpose flour. You will need to use about 4 tsps baking powder which is a lot and will alter the taste of the cake. The cake is as is very light so all purpose flour works well. I haven’t tried with self raising flour. I guess it alters the taste again as it has baking powder in it and not soda. Hope this helps
Jyoti says
Hello! I tried this cake today and it was absolutely fantastic. My friends and amily loved it and so did i. Thank you!
swasthi says
Welcome Jyoti
Nildeep says
Nice recipe turned out good
swasthi says
Thanks for comment
Sindhu says
Pls upload a black forest cake recipe..
swasthi says
Hi Sindhu,
Yes I will share after Diwali. Thank you
Nelisha Hosein says
hi. can this be doubled or tripled? thanks. made it already as is…. i was blown away with how moist and tasty it was.
swasthi says
yes it can be. Thanks for trying
Anu says
Thank you , I baked for the first time and it turned out to be so good. I dont eat eggs but this cake was so good. Thank you very much 🙂
swasthi says
Hi Anu,
You are welcome. So glad to know your first cake turned out good. Thanks a lot for the comment.
🙂
Chilly says
Hello,
Can we make a vanilla cake using the same recipe by replacing coco powder with maida…
swasthi says
Hi Chilly,
I am not sure if it works. You can try this vanilla cake. You can replace yogurt with water + 1.5 tsps of oil.
Sindhu says
Tried again came out well…thank you…before I did one mistake as I took one tbsp baking soda instead of one TSP..that’s y I got biteer taste I guess…
swasthi says
Welcome Sindhu
Yes more soda in the recipe can make the cake bitter. Glad you figured out.
🙂
Latha Krishna says
Hi can I half the measurements n bake a cake??
swasthi says
Hi Latha
Yes you can halve the recipe and try in a 4 inch bowl or tray. You can also make 4 to 6 cup cakes. Thanks for rating the recipe
Sindhu says
Hello
I tired this recepe but didn’t come out well…texture was good but tasted bitter …
swasthi says
Hi Sindhu
I guess either there was not enough acid in the batter to activate the soda or the baking soda has expired. The recipe needs vinegar or lemon juice to activate the soda otherwise it can leave a bitter taste. Secondly always check the expiry date of soda before using. Give another try using fresh bought soda and vinegar. You can halve the recipe and try. Hope this helps.
Preety says
Hello…do we need to powder sugar?
swasthi says
Hi Preety
I used fine sugar and not powdered one. If you are skeptical about it, then just dissolve the sugar in water and pour it. Thank you so much for rating the recipe.
Rasmi says
Thank you for this recipe. It comes in handy when you need to make something immediately and don’t have much ingredients at home. I also like that the cake is vegan friendly. It’s delicious!
swasthi says
Welcome Rasmi
Thanks for the comment
David K says
Thanks for the recipe, it looks delicious. You suggest using aluminum free baking soda, but baking soda never has aluminum. It is baking powder that may have aluminum, which is why I use Rumford aluminum free baking powder.
swasthi says
Welcome David
Thanks for the mention. I corrected it.
🙂
Sunitha says
hi swasti,
nice recipe……hope u r doing well…..regarding the recipe i need ur help on measurements…i only have a 250 ml cup set and when i try your baking recipes should i make any changes in the measuremnts……
thank u
swasthi says
Hi Sunitha
I am doing good. Thanks for asking. Hope you are not affected with the rains.
You can use 250 ml cups for all my baking recipes without making any changes.
Sunitha says
dear swasti,
with god’s grace we were not much affected with rains…thanks for your quick reply as usual…i shall surely try your baking recipes and share the results…
thank u
Gunjan says
Would like to know why have you not opted for both baking powder and baking soda in this cake recipe.
Also I wish to add almonds, raisins, walnut and cashew to this recipe, will the recipe ingredients require any variation?
swasthi says
Hi Gunjan
If using baking powder, it will need about 3 tsp which is a lot and may make the cake bitter. The cake turns very soft and delicate not sure how it will turn with nuts. You can check this fruit and nut cake. Just remove 4 tbsp of flour and add 3 tbsp of cocoa
lavanya says
Hi. Thanks for the recipe. Could you please explain point 5 under frosting. Parchment paper on the sides on top of frosting on the cake stand ? Just curious to know the benefit of doing so. Thanks again. Going to try this soon.
swasthi says
Welcome Lavanya
The parchment paper helps to keep your cake stand clean without messing up. After you finish working on the frosting, gently remove the paper. Any excess frosting that falls while you decorate will come over on the paper. Your cake stand is neat and tidy.
Arva Painter says
Hi..thank you so much for the recipe..I am planning a try it sooner basically for my grandma who has diabetes ..I just wanted to know if I can replace sugar with date syrup and if so how much quantity should I use….??can I also add almonds to this batter..thank you
swasthi says
Hi Arva,
You are welcome. I am not sure if dates syrup works in this recipe. I had made this with palm jaggery a few times before and it turned out good. If you plan to try with that, then just dissolve it in water and filter it to the dry ingredients. The cake turns out very light so probably almonds may make the cake crumbly while slicing. Since you grandma is diabetic, you may want to try this cake eggless banana chocolate cake made with wheat flour. This one too works well with jaggery or palm jaggery.
Arva says
Thank you so much once again..so happy to have found your blog..I will try the recipe you have suggested but just wanted to know if I can replace the banana purée with eggs..??and if so how many..I also tried this cake with jaggery powder and it turned out great..😊..much love..
swasthi says
Welcome Arva
Thanks a lot for the comment. Not sure about the texture but I guess it may work with 3 eggs.
Bella says
Hello,
I made this cake it tasted good. But it was a bit too moist, and cake cracked while cooling and it was little sticky in the mouth…what wrong did I make?
swasthi says
Hi Bella,
What is the size of your pan? I guess the cake needed to bake a little more. This cake works good in a 8 inch pan. Anything smaller than that will take a little longer to bake and will also come out with cracks on top. Hope this helps.
Jas says
Love this cake and recipe! Made it twice now and turned out perfect! Only thing I used different was vegetable oil since that’s all I had. Would this work for cupcakes too?
swasthi says
Hi Jas,
So glad to know the cake turned out good. Yes you will be able to make about 12 to 14 cupcakes. Baking time is 17 to 19 mins. You can also use the same frosting given in the recipe. Thanks for trying.
Shifali says
Hi! I have tried the cake. Its awesome and super delicious. The only prob i encountered is i can taste and smell the baking soda in the cake once it’s ready. Please suggest something
swasthi says
Hi Shifali
Glad to know the cake turned out good. Usually the quantity or quality of soda affects the taste of the finished product. Are you sure you have used the correct amount of baking soda? If yes then try changing the baking soda and increase vinegar by another half tbsp. Thanks for trying.
Karl says
Fascinating! My Indian friend, here in Silicon Valley told me about your site, after posting a photo of his Chicken Chettinad. This is the exact recipe that my grandmother gave me when I was little, 40+ years ago. She called it “War Cake”, having raised a family in New York State, the 1940s, with the rationing of some foods.
Karl says
…as Anthony Bourdain taught us, food brings people together and crosses all cultural lines.
swasthi says
Hi Karl,
Yes how true – Food brings people together.
So glad to read your comment. Thank you so much for reading!
🙂
Anum says
Baked this eggless version yesterday for the occasion of Father’s Day 17/6/18 for the first time and it turned out perfect. I jus added a tea spoon of coffee n bit of cinnamon and some choco chips as an extra flavour, I made few cup cakes from the same receipe but I made them in air fryer and they also came out perfect.
Moist 10/10
Texture 10/10
Taste 10/10
Thank you for the foolproof receipe.
swasthi says
Hi Anum
So glad to know the cake turned out good. Thank you so much for the details. Will surely help the other readers.
🙂
Priya says
Hey it’s baking powder or baking soda whats d difference
swasthi says
Hi Priya
It is baking soda.
Jayanthi says
Chocolate cake came out very good. I added 1 tsp coffee. Turned out exceptionally good.
ruchi says
hi…why don’t you use the blender to mix the batter in cakes like in all cake recipes
swasthi says
Hi Ruchi,
yes the batter can me made using a hand or stand mixer. Many people may not have it so I just show using a spatula.
akashocd says
thank you for sharing your cake recipe
akashocd says
Wow this recipe is so good thank you for sharing this recipe
akashocd says
this recipe is so good and awesome that anyone will like it
Janhavi says
My friend and I tried many other receipies, but this was the best chocolate cake ever!
Gunaselvi says
Hi Swasti,
First time I tried cake and I tried ur recipe it came out very well.
Every one liked it especially my kids 🙂
Thank you for the recipe.
nundlall doorgeshwaree says
hello, could you please suggest any microwave eggless cake recipe.
i have tried many of your recipes and they turned out really good. Thank you very much!
swasthi says
Hi Nundlall,
Thanks for trying.
You can try this cake in microwave. You can first try with 1/3 of this recipe with half cup of flour. Bake it for 3 mins on high in a 4 inch microwave safe bowl. It should work. If it is slightly gooey, immediately bake for another 30 seconds. Hope this helps. If need any further help leave a comment here.
Somrita says
Swasthi can you tell me how to make it using cake mix
swasthi says
Hi Somrita,
Not sure if it works. I guess the ingredients in each cake mix are different. Sorry couldn’t help you!
Amy says
Thank you so much for sharing your cakes, I made the frosting with coco powder and vanilla frosting with a little bit of coconut milk because I am fasting for Easter, so we can’t have milk, eggs, or whip cream. Thank you again
My question the cake is not high like yours.
swasthi says
Welcome Amy,
Wow coconut milk and cocoa! That should have tasted great. Actually mine too was not high. It’s only due to the camera zoom lens it looks high. Next time may be you can try in a 7 inch cake pan. I have tried it but I felt the top got a crust with some cracks since the pan size is small. Thanks for trying. Happy Easter !!
Maricon Fisk says
Hi
Thank you so much for your eggless chocolate cake.. absolutely scrumptious. I finally found a recipe for everybody to enjoy. .My friends feels it’s the best…
Bloss says
Awesome easy recipe… Tried it twice…both the times turned out perfect… My son loves it with garnache made of dairymilk instead of buttercream frosting.. Thanks for this lovely recipe…
Amrutha says
Tried it and it turned out great! No fuss recipe. Thanks a ton! 🙂
Preet says
Hi…can i use sunflower oil to bake this cake and do we need powdered sugar
Charu says
Wow! Best chocolate cake ever! I have to mention here that I was poor at baking and this recipe gave my confidence back. Thank you! Made it twice already, and didn’t last one whole day! Everyone at home enjoyed it.
Just i have added 1 cup of melted chocolate instead of cocoa powder and turned out perfect.
Haritha says
Hai….can I make muffins with the same cake batter…..if yes how much time shall I bake at what temp….
swasthi says
Hi Haritha
You can make about 12 cupcakes. You can bake at 170 C for 18 to 22 mins. Halve the recipe and try making 6 first. Hope this helps
Dimpy says
Hello – I tried the cake and it turned out perfect. Thanks… What temperature did you keep it on when baking for 25 minutes please ?
swasthi says
Welcome Dimpy
Thanks for trying. I bake at 170 C
Fathima says
Hi swasthi
Do know any cake recipe which can be cooked in cooker instead of oven or microwave
swasthi says
Hi Fathima
I will be sharing the recipe soon. You can make any cake in a pressure cooker including this chocolate cake
Monthi says
Hi
I made this cake and it turned out so good. This recipe is a keeper and is one the best eggless cakes that I had tried.
Shruti Simha says
It came out very tasty but it sides were very hard and got crunchy. Should I bake it in low degree ? I had kept 180degrees for 40-45 mins
swasthi says
Shruti
Thanks for trying.
Crunchy sides can be due to over greasing the pan. I some how feel cakes turn better at 170 C
Navi says
Beautiful cake,love recipe
gayathri says
Hi.can I bake this cake in glass dish/bowl Or microwave safe porcelain bowl. I am having samsung microwave grill oven.pls reply .
swasthi says
Hi Gayathri,
If the bowl is oven safe you can use it. All microwave safe bowls may not be oven safe. They may crack if not. You can also use a steel box like tadka box
Supriya says
can I use chocolate baking powder instead of baking soda in this recipe????
because when I use baking soda it tasted very bitter…please give any suggestion.
swasthi says
Hi Supriya,
As I have already mentioned in the post, using cocoa, soda or vinegar that is not of good quality may make the cake bitter.
Just try using baking soda from a good brand and vinegar too.
If using aluminum pan, always line it otherwise cake may turn bitter.
Use a good quality cocoa powder and is not dutch processed.
Also you can use half tbsp more of the vinegar or lemon juice.
Hope these help
SS says
Awesome recipe.. easy and 100% guaranteed.
Madhavi says
Hi.. Can u share chocolate buttercream frosting recipe
swasthi says
Hi Madhavi
I have shared the chocolate buttercream frosting in the recipe card and video. Please follow them. I will update it in the step by step photos shortly. Thanks.
ayushri bhosle says
Dear swasthi,
thanks for sharing this scrumptious recipe. I have a doubt u said that u have used 240 ml cup does that mean 1 cup = 240 ml ? Plz help
Thanks a lot.
swasthi says
Hi Ayushri
You are welcome.
yes 1 cup = 240 ml
kashish says
dear swasthi,
Thanks for sharing your recipes.
I baked the cake and it seems that my cake did not come as fluffy/airy/light as your cake.
I followed exactly the steps. It came out a little bite dense, not airy, not flully and not light.
I used all purpose flower. Can you please explain me what I did wrong? And is it possible to use cake flower instead of plain flower?
I’m looking forward to your vanilla eggless sponge.
Thanks in advance.
swasthi says
Hi Kashish,
You are welcome. Actually this recipe yields a very very soft cake. Infact when i made it first time i was wondering if it is suitable to make a frosted layer cake since it is very delicate. I haven’t tried with cake flour anytime but yes it does work but afraid it may break as it will turn very very delicate. You may try by reducing the vinegar to 3/4 tbsp if using cake flour.
I guess something went wrong measuring. Here are the tips to follow :
1. Always fluff up the flour in the jar with a fork before measuring..
2. Use a spoon to scoop the flour from the jar and fill in the measuring cup.
3. Level it.
Do follow the same tips for measuring flour and cocoa as i feel some amount of flour or cocoa used might have been more that made your cake dense. Just FYI – i used red mill bob’s unbleached organic all purpose flour. Try changing to a different brand if you suspect the flour.
Yes I will share the recipe of eggless vanilla sponge cake soon.
Thanks a lot for trying
Roshni says
Hi,
You mention it makes a 1 x 9″ cake. Please could you tell me what the height of the 9″ layer is? as I need this information to calculate the ingredients for a 10″ cake. I am planning on making a 10″ cake with 2 layers, each layer needs to be 2″ in height.
Many Thanks,
swasthi says
Hi Roshni
Sorry for the delay. This makes a 9 by 2 inch cake
Tanya Notkoff says
I wasn’t looking for a vegan chocolate cake, just one sans eggs–this is brilliant! Love knowing a vegan chocolate cake recipe, finally, and so yummy!!! I’m in Colorado, so I tried oven temp at 345F and it took an extra 20 minutes – next time, I’ll try 350 for shorter baking time. I didn’t seem to have to adjust any ingredients for altitude. Thank you for sharing the “Depression Cake” recipe! Love the frosting too, but of course that makes it non-vegan, although there are plenty of butter subs, these days, as long as you’re not allergic to tree nuts or peanuts.
swasthi says
Welcome Tanya
So glad to know the cake turned out good. Thanks for sharing the details, will be helpful to the other readers.
Deeksha says
I used the same measurement and it dint turned well. It’s so bitter and got overcooked. I kept for lesser time then mentioned. Will it taste better with frosting?
swasthi says
Hi Deeksha
I have given the reasons for a cake to turn bitter. Not good quality soda or vinegar. Pls read the post completely. Regarding getting overcooked, pls follow the generic rule to adjust the timing and temperature according to the oven. I don’t think frosting will make it better. Give another try with a good quality baking soda and reduce the timing
Laurette says
Hi for a 3 layer 9″ cake, how much would I have,to increase the recipe too,l. Would double work?
Thank you
swasthi says
Hi Laurette
This recipe yields one 9 inch cake. In that case you will need to triple the recipe to make 3 layer 9 inch cake.
If you double the recipe, you can make 3 layer 6 inch cake
Shruti Suchak says
Hi, this recipe is lovely. Is it possible to make it vanilla? If yes can you tell me how please? Or if you could give me a nice eggless vanilla sponge recipe prefer with oil.. need it to be light and fluffy please.
swasthi says
Thanks shruti
This recipe doesn’t work to make vanilla cake. I will share a vanilla sponge cake soon.
Latha Kamat says
Thanks Swasthi for your perfect measurements for eggless chocolate cake.i tried it today it came out awesome.
swasthi says
Welcome Latha. Glad to know it came out good.
Lakshmi says
Hi swasthi,
Thank u for ur suggestion,can i use baking powder to substitute baking soda,if so in what qty?
swasthi says
Hi Lakshmi,
You are welcome. Both are different and cannot be substituted for one another. You have to use baking soda for this recipe
Lakshmi says
Hi,…
Can i try this on stove.
swasthi says
Hi Lakshmi
Yes you can try on stove. Take a wide heavy bottom kadai or aluminum pan. Layer crystal salt, it must come up to 2 inches high. Place the cake tray in the center and cover with a heavy lid, make sure there is a small vent. I am not sure about the timing. You will have to try and check. Hope this helps
Jasmeet kaur says
Good recipe my cake bake very well after cool down when overturn on the rack cracks come on the cake what can I do too make better I use oven at 180:
swasthi says
Hi Jasmeet,
I didnt understand. Did the cake have cracks on top? Then the probable reasons could be one of these:
1. If the heat is high then cakes usually crack, To fix this you can try baking at 170 C.
2. if you have a fan setting in the oven, you will have to turn it off otherwise the cake tops get cracks.
3. If you use a small pan, then cakes get cracks. This recipe needs a 9 inch cake pan. If you pour lot of batter in a small pan, then cakes usually get cracks
Hope these help
payal says
Awsum …..yu make it to simple for me….thanq
Mansi says
Hi, I have unsweetened cocoa powder. How much sugar do I need to increase in this case.
swasthi says
Hi Mansi
The cocoa powder I have used in the recipe is also unsweetened. Just go with the same measurements I mentioned in the recipe card
leong says
Swasthi,
Thank you very much for sharing such a delicious chocolate vegan cake. It came out rich, soft and moist. I will bake again for sure.
swasthi says
Welcome Leong
Happy to know you liked the cake. Thanks for the comment!
SUJATHA says
hi dear, can I use WHEAT FLOUR INSTEAD OF MAIDA
swasthi says
Hi Sujatha
Wheat flour cakes turn dense,not light and airy. This cake has no eggs as well, using wheat flour will surely make it dense and may form a crust on top. However halve the recipe and try in a 6 inch pan. I have tried it a few times and did not like it.
Altaf khan says
Thanks for sharing such a nice recipe, I just tried making it and it really tastes great
swasthi says
Welcome Altaf khan
Thanks for sharing the outcome
Shravani says
Hi Swasthi…does plain flour mean maida?
swasthi says
Yes Maida. If possible use organic plain flour. This recipe also works well with white wheat flour or whole wheat pastry flour. Even regular atta/ whole wheat flour works but cake turns out a bit dense
Saji says
Hai, here u mentioned water. Is it hot or boiling or water at room temperature
swasthi says
It is water at room temperature. You can also use warm water to help in dissolving sugar or jaggery
Hina says
Hi swasthi.
Can this recipe be halved.
swasthi says
Yes Hina,
It can be halved. It works well.
nancy says
the cake looks yummy….
mam what kind of oil is used in this recipe…
wait for the reply
swasthi says
Hi Nancy,
You can use any neutral oil which has not much of oil smell in it. I used light olive oil, you can also use canola or coconut oil.
neha bora says
yummy………i luv the cake
swasthi says
Thanks Neha