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
Step-by-step photos
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.
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. 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.
Video
NUTRITION (estimation only)
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.
Namrata says
Hi,
Can i reduce all ingreadients by 1/3 if making in 6inch tin?
swasthi says
Hi Namrata
You can still make the recipe as is in a 6 inch pan. Only thing is it will have some cracks on top. Bake time will increase a bit.
However you can cut down the recipe to half and make a 6 inch thin layer cake.
OD says
Loved this recipe! It came out great!
swasthi says
Glad to know! Thank you
Neevitha says
Hi ! I tried this cake in microwave . The texture was good and soft . However I felt the sugar was very less in the cake. I tried the chocolate sauce – frosting 1. Adding butter to it after taking off heat makes it’s very glossy. Came out pretty well for a first attempt! Thanks for the recipe 🙂
swasthi says
Hi Neevitha
Welcome! Adding more sugar can alter the texture of the cake. You can adjust the sweetness in the frosting.
🙂
Anveshika says
Hi Swasthi! I tried your recipe yesterday and while I was pleased with the texture and how well it had risen, I found it to have a kind of bitter aftertaste. Do you think the apple cider vinegar could have caused it? If yes, do you think normal white vinegar would yield better results?
swasthi says
Hi Anveshika
I always use apple cider vinegar. Use soda-bi-carbonate from a different brand.
Sagun says
Hi, i want to bake in 6 inch pan. Can you suggest the alterations i need to make?
Thanks 😊
swasthi says
Hi Sagun,
The batter will be more for a 6 inch cake pan. Pour little prepared batter to 2 ramekins or bowl & Pour the rest to the 6 inch cake pan. But the bake time will be different for cupcakes. So you may steam the cupcakes in a steamer.
Himanshu says
Dear Swasthi,
It’s Covid time and we are all at home and in order to help my wife, I keep trying your suggestions for breakfast, baking and vegetables. Your dishes use simple ingredients which are readily available at home and the final result is always great.
Today I tried the eggless chocolate cake and I am myself amazed with the wonderful taste.
Thank you very very much for showcasing all your recipes and I wish you the very best for all your endeavours.
swasthi says
Hi Himanshu,
You are welcome! Glad to know the recipes are helping.
Thank you so much for the wishes!
Dhanisha says
Hi! I love this recipe. It was a hit when I made it for my cousin’s birthday. I had made it into a Nutella cake.
I am about to make it again for friend of mine, but they want a rectangle cake…
I was wondering if there will be a difference in baking time if I put this batter in a 9×13 or 11×15 rectangular pan or if it going to remain the same..
Thank you for this amazing and easy recipe!
swasthi says
Hi Dhanisha
Glad to know! You are welcome. To go with 9X13 pan double the recipe & baking time remains the same. Hope this helps.
Thilagavathi says
I baked the eggless chocolate veg cake for my son’s birthday. It was marvellous yummy.
swasthi says
Hi Thilagavathi,
Glad to know! Thanks for leaving a comment.
Rashna Doerga says
Hi there, this cake looks very delicious, I want to try it this weekend. But I have one request: could you add the weight of each ingredient in grams? As in The Netherlands we don’t use cup as a measurement and I am not sure how much one cup is for you… Thanks in Advance!
swasthi says
Hi Rashna,
Thank you. I use a 240 ml Cup. I have already mentioned the flour in grams in the recipe. More ingredients in grams below
28 grams cocoa
200 grams sugar and 1 cup water is 240 ml. Hope this helps
Vyshnavi says
Today I baked I baked your recipe chocolate eggless cake. I have used wheat flour, jaggery powder and canola oil. I turned out awesome. It taste good like all the chocolate cakes. My family liked it and enjoying it.
swasthi says
Great to hear that!
Glad your family liked it. Thank you!
Shivali says
We made this super moist cake for our friends 1st birthday and it was a huge hit and couldn’t have been better. I recommend using a little less vanilla and add the water or milk gradually otherwise sometimes it becomes too watery but other than that it was perfecto👌.
Best birthday cake ever. Thank you so much for saving us from the boredom of lockdown. Thanks😇☺️
swasthi says
Glad to know Shivali
Pratibha says
This cake was a surprise cake for my Amma’s birthday during this lockdown. I made it just as mentioned in the recipe. I followed the method one for chocolate frosting and it came out awesome. Overwhelmed and had to write a feedback to express my joy and gratitude. Thank u so very much. Much love.
swasthi says
You are welcome Pratibha
So happy to hear that!
Have a great day!
Thank you so much for leaving a comment
🙂
Punam Misra says
This cake is the best ever cake recipe I have seen till date. One can blindly follow the recipe for the super soft eggless chocolate cake. Thank you so much swasthi for this excellent recipe.
swasthi says
Welcome Punam
Glad to know!
Thank you
Sonia says
I have no words to praise this recipe.. i made cake several times but was never happy.. when i saw this recipe could not believe that we can make cakes with water too.. nobody believed.. but when i made it n everybody at my home tasted they cud not believe its a home made cake.. it was no less than a cake prepared by some good bakery shop. I would highly recommend this recipe to everyone.. if the recipe is followed accurately with all proper measurements result will b awwwsm. Must try!!!!! Thanks a tonnn for posting such a recipe.. also wanted to know can we bake plain vanilla cake also by removing cocoa powder from this recipe?
swasthi says
Welcome Sonia
Thanks for leaving a comment. You can check out these sponge cake recipe and vanilla cake recipe
Flavia says
Hi Swasthi,
I had made this cake earlier once. I think I poured lil extra oil & water.. hence the batter was very runny. It was just not cooking..took me more than 2hrs to cook in cooker.. The base got burnt, as the top was just not cooking.
I am attempting to make it again today, need your help to close the loop holes.
Please help.
I will be making this in cooker, but
1. I don’t have a ring to place between the plate & baking vessel, is this ok.
2. Is it ok to use the same fine white salt, which I had used to bake last time.
3. What is the maximum time to bake this cake in cooker.
4. Is it ok if the toothpick does not come out completely clean.
5. How to ensure that the cake is well cooked all over & not overcooked at the bottom.
For the 2nd frosting..
1. Is it ok to use salted butter. If yes, is there any other adjustment to be made to other ingredients
2. How much essence will need to be used.
3. I do not have enough fine sugar. Is it ok to use coarse sugar. If yes, what can be the quantity..
Please advise Swasthi as always🤗
Thank you
swasthi says
Hi Flavia,
I would suggest you halve the recipe and try first. I cannot give you the accurate time for cooker because it depends on the kind of your cooker and the stove you use. You have to experiment first with small cakes to know how it works for you.
1. a lot of readers have mentioned that they made the cake without the ring, just by placing it over the salt. But I feel the ring acts a barrier from extreme heat and avoids burning.
2. The cake is done when the tester comes out clean. This is the time you know it is done correctly.
I guess your bowl was too small with a lot of batter that’s why the cake got burnt below and remained undercooked. I guess it should finish in 60 mins.
You can add more or less essence to suit your taste. Frosting works only with powdered sugar. Hope these helps
Flavia says
Thank you so much Swasthi for the detailed explanation as always🤗🥰
Flavia says
Hi Swasthi,
Please advise, how much Vanilla essence needs to be added. Is it same
as Extract mentioned above
swasthi says
Hi Flavia,
Use 1½ teaspoon essence. It is not the same.
Asha says
Hi, I made this eggless chocolate cake and frosted it… was Divine.. my second attempt, I changed raising agent, 1 cup flour to 1.5t baking powder, added 1/4 dessicated coconut and lil more milk, extended baking time too…. but wow.. came out perfect…thank you!
swasthi says
Hi Asha
Glad to know! Love the changes you made!
Thank you!
Seema says
Pls share the recipe of half kg chocolate and vanilla sponge. One kg sponge is already mentioned
swasthi says
Hi Seema
I don’t weigh my cakes anytime as I don’t sell them. It is only for our personal consumption. SO I do not know about the weight. You can always find the number of servings in the recipe card.
Anjana Shrestha says
Thank you very much for this well-explained recipe! I always struggled with softness and I think it came out pretty soft for the first time using the Apple Cider vinegar and Baking Soda. However, I found the cake to be a bit chewy and I feel I may have put in a bit more soda (cud tell because of the taste). It still lacked that “Deliciousness”. I may have used something out of proportion.
However, I was really amazed by the frosting (#2). That really came out well. Overall, happy with the recipe though I need to figure out what I missed. Thanks!
swasthi says
Glad to know Anjana
Thank you! Cake can turn chewy or even gluey if the batter is over mixed. Also try measuring the ingredients correctly. May be too much liquid not sure. Try out once more and check. Hope this helps