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Eggless chocolate cake recipe | Moist and soft chocolate cake recipe

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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.
eggless chocolate cake
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.

eggless chocolate cake recipe

It turns out very soft, moist, spongy and very light. A simple whipped cream frosting or chocolate buttercream frosting goes well on this cake.

Notes on eggless chocolate cake

1. Can maida/ plain flour be replaced with wheat flour? – Yes, But the cake turns dense and the flavor alters too. If you like to try, add in 1 to 2 tbsps more of water.
2. Can I use butter instead of oil? Not sure but melted butter may work.
3. Can I replace water with milk? Milk in a chocolate cake sometimes lend a bitter taste. You can experiment.

Here are some tips to make the best wacky cake
1. Make sure you use good quality baking soda. Do not increase the quantity of soda as it may leave a bitter taste. If possible use aluminium free baking soda.
2. Use good quality vinegar that is meant for cooking. If possible use apple cider vinegar.
3. If using aluminum cake pan, do use parchment paper to line the cake pan else the cake may turn bitter.

For more Cake Recipes, you can check
Eggless vanilla cake
Sponge cake without eggs
Eggless fruit cake
Chocolate banana cake without egg
Eggless banana bread
Eggfree banana muffins

Eggless chocolate cake recipe

eggless chocolate cake recipe

Eggless chocolate cake recipe | How to make eggless chocolate cake

Vegan chocolate cake, called as wacky cake or depression cake. Turns out soft and moist.

Print
Course Dessert
Cuisine world
Keyword easy, eggfree, eggless, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 422 kcal
Author Swasthi

Ingredients (240 ml cup used)

Ingredients for eggless chocolate cake

  • 1 ½ cups Plain flour or maida prefer organic or unbleached flour
  • ¼ cup cocoa powder use good quality cocoa
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 cup sugar prefer organic, or 1.5 cups jaggery, coconut sugar, palm sugar
  • 1 cup Water
  • 1/3 cup oil coconut or canola or light olive oil
  • 1 tbsp Lemon juice or apple cider vinegar or plain vinegar, use good quality
  • 1 tbsp Vanilla extract

For chocolate buttercream frosting

  • 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

How to make the recipe

Preparation for eggless chocolate cake recipe

  1. Preheat the oven to 170 C for at least 15 mins. 

  2. Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper. Set aside.
  3. Mix plain flour, cocoa,salt and baking soda. Sieve the mix at least twice to aerate the flour .
  4. Add sugar and mix it well.

How to make eggless chocolate cake

  1. Make a well in the center. Pour water,oil, vanilla and lemon juice or vinegar.
  2. Gently begin to mix well. Do not over mix.
  3. Pour it to the cake pan. Knock it a few times against the kitchen counter.
  4. 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.
  5. Allow it to cool down for 8 to 10 mins.
  6. Invert it gently on a wire rack. Allow it to cool completely.
  7. You can frost the cake if you like or just sprinkle some powdered sugar.
  8. This eggless chocolate cake tastes best the next day.

Making frosting for eggless cake

  1. Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.
  2. Add cocoa and powdered sugar to a sieve. Sieve it well.

  3. Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.

  4. 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.
  5. 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.
  6. 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.
  7. Eggless chocolate cake is ready.

Recipe Video

Video of eggless chocolate cake recipe

Recipe Notes

Notes on eggless chocolate cake recipe

If using jaggery / palm sugar / coconut sugar, do use one without soda content. Dissolve it in water and then filter it.

Nutrition Facts
Eggless chocolate cake recipe | How to make eggless chocolate cake
Amount Per Serving
Calories 422 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 308mg 13%
Potassium 99mg 3%
Total Carbohydrates 68g 23%
Dietary Fiber 2g 8%
Sugars 47g
Protein 3g 6%
Vitamin A 3.5%
Vitamin C 0.9%
Calcium 1.5%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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.

5. Make space for the liquid ingredients in the center.

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.
how to make eggless chocolate cake

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Comments

  1. 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.

    Reply

    • 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.

      Reply

  2. 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

    Reply

    • 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.

      Reply

      • 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..

        Reply

  3. 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?

    Reply

    • 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.

      Reply

  4. 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?

    Reply

    • 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.

      Reply

  5. 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

    Reply

    • 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.

      Reply

  6. 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.

    Reply

      • Hi Karl,
        Yes how true – Food brings people together.
        So glad to read your comment. Thank you so much for reading!
        🙂

        Reply

  7. 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.

    Reply

    • 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.

      Reply

  14. 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.

    Reply

  15. 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.

    Reply

    • 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 !!

      Reply

  16. 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…

    Reply

  17. 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…

    Reply

  20. 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.

    Reply

    • 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

      Reply

  22. Hello – I tried the cake and it turned out perfect. Thanks… What temperature did you keep it on when baking for 25 minutes please ?

    Reply

  24. 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.

    Reply

  25. 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

    Reply

    • Shruti
      Thanks for trying.
      Crunchy sides can be due to over greasing the pan. I some how feel cakes turn better at 170 C

      Reply

  27. Hi.can I bake this cake in glass dish/bowl Or microwave safe porcelain bowl. I am having samsung microwave grill oven.pls reply .

    Reply

  28. 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.

    Reply

  31. 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.

    Reply

  32. 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.

    Reply

  33. 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.

    Reply

  34. 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?

    Reply

    • 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 aluminium free baking soda and reduce the timing

      Reply

    • 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

      Reply

  36. 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.

    Reply

  39. 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:

    Reply

  42. 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.

    Reply