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.
Related Recipes
Recipe
Eggless chocolate cake
For best results follow the step-by-step photos above the recipe card
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)
Instructions
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 above the recipe card.
© Swasthi’s Recipes
Mina Patel says
Very good cake all recipes thank you so much
swasthi says
You are welcome!
Thank you so much!
🙂
Anubha says
Hi Swasthi,
The flavour of the cake came out really good and quite an easy recipe too. Though am unsure if we are to use 1 1/2 cups of flour or 180 grams? I used 1.5 cups flour and the consistency of final batter was not runny but thick and sticky. I loved the flavour so would want to try this again but could you please clarify the amount of flour to be used for 1x recipe?Q
swasthi says
Hi Anubha,
I read your other comment as well. 1 1/2 cups flour is 180 grams. Fluff up the flour in the jar/ pack with a fork and then spoon it to your measuring cups. Level the cup and use. It will be 180 grams and not 360 grams. The batter will be thick if you use milk or granulated sugar. I think you have used more flour. Hope this helps.
Mita says
Namaste. I love this cake. Would it be possible to use xylitol instead of sugar in the cake and icing. Also, would it be possible to prepare the cake about 10 days in advance and freeze it ?? Thank you for this wonderful recipe
swasthi says
Namaste Mita,
I haven’t tried it. Down in the comment section, a reader has left a comment that it worked with a sugar substitute. Yes it can be frozen. But use oil and water instead of milk. Hope this helps
Anubha says
Hi Swasthi, the 1x recipe calls for 1 1/2 cups of flour which is equal to 360 gms but your note at the end of the sentence mentions 180 grams.
Could you please mention what is the correct measurement? I used the measurement of the cup. 🥺
Himi says
This chocolate cake comes out so delicious and soft, what an awesome find!!!!
Question – Can I use this exact recipe but leave out the cocoa powder for a vanilla cake? Half my family likes chocolate and the other half likes vanilla so it would be super helpful 🙂
swasthi says
Hi Himi,
Glad to know! No not this one!
I have another very simple vanilla sponge cake here Hope this helps. Thanks for leaving a comment.
DK says
I used the last of my eggs and butter yesterday on a chocolate cake that turned out so bad I threw it out after having a slice. But I still wanted cake! This recipe was easy and came out great, really fluffy and not overly sweet. Next time I make it won’t be because of pantry shortages, it’ll just be because it’s so good!
swasthi says
Thanks for leaving a comment. Glad the cake turned out good.
rashi vora says
Hey, I loved the eggless chocolate receipe cake .. could you kindly share the measurements for a 6″ tin sized cake.. i will be baking two 6″ cakes to put one over the other with frosting/ganache in the middle. ( I have 2 separate 6″ tins which could go together in my oven, so I could make the batter for both together and then distribute them equally in the 2 tins)
Thanks in advance!!!
swasthi says
Hi Rashi,
Thank you! You can use the same recipe to make two 6 inch cakes. Cut down the bake time to 23 to 25 mins. I used 1.5 times this recipe and made a 6inch 3 layer black forest cake. You can take a look if you want to see the thickness of each 6 inch cake. Here is the link – black forest cake. Hope this helps
Sandhya S says
Hi Swasthi. Very nice. Its mentioned it will tatse better next day, can I keep it in room temperature by closing it or inside the fridge in a closed bowl? Thanks.
swasthi says
Hi Sandhya,
Yes! Please use the search button on the menu bar and look for my black forest cake. I have mentioned all the details. I couldn’t reply your other comment below as the thread ended there.
Keep it in a cool room covered with a mess basket. You can also refrigerate but the cake turns slightly hard. To soften, you can reheat it in microwave, cool completely and then frost. Hope this helps.
Sandhya Srinivasaraghavan says
Hi Swasthi. Thanks for your reply. I don habe tat big mess basket 🙂 Can I close it with a big bowl? Wil it make a difference? And no microwave so cant reheat again. Thanks
swasthi says
Hi Sandhya
Due to weather conditions, cake can turn sticky if covered completely. If you use butter and milk, cake turns hard after refrigerating. So you can make it with oil and water. Refrigerate and frost directly.
Nirmala says
Great recipe, I used Truvia baking blend instead of sugar. Came out very moist and soft
swasthi says
Thanks Nirmala
Glad to know!
Sujata says
Hi Swasthi,
I’m really excited to try this recipe. Have you tried cacao powder instead of cocoa powder. Does it work? If so, what adjustments would I have to make to the recipe?
Thank you looking forward to your response!
swasthi says
Hi Sujata
I am currently using cacao powder & made this with it so many times. The results are same. No adjustments needed.
Shreya says
Honestly, this is the only cake recipe I’ve come across which never disappoints. I’ve tried it more than 5 times and every single time it turned out great. Also, I use a pan to bake cakes. Thank you for such a great recipe!! Loved it.
swasthi says
Welcome Shreya
Glad to know! Thanks for leaving a comment
Daniya says
Today is the 3rd time I am baking this cake and it has never failed me. I baked it twice on the stove top and today in the oven.
I even used regular white vinegar and it worked just fine.
Love this recipe.
swasthi says
Glad to know Daniya
Thanks much for leaving a comment!
Khushi says
Hi, is this a 1/2 kg cake recipe?
swasthi says
Hi, Yes about 550 grams without frosting
Rina says
Hi, Is baking soda the same as bicarbonate of soda? Looking forward to making this!
swasthi says
Hi Rina
Yes both are same
Rina says
Thank you – just another 2 questions. Can I use plain flour instead of all purpose flour? Also, can I make the cake the day before? If yes, how do I store it so it stays moist? Thanks in advance.
swasthi says
Welcome Rina
Plain flour and all-purpose flour are same. Yes you can bake it the previous day and keep it in a cool place, not in the kitchen or other humid places. You can cover it with a mess basket / colander. To keep the cake moist, you can make some sugar syrup. Cool it and pour over the cake. Please use the search button on the menu and look for my black forest cake. I have given more details there. Hope this helps
Sandhya S says
hi Swasthi,
We dont need to keep in fridge is it? Also, sugar syrup to be poured after baking or next day before we cut? Thanks
Mimie says
This is a great recipe, I tried it for the first time and my cake turned out perfect. The texture is on point and it has a very rich crumb. I will definitely bake this again!!!!
swasthi says
Glad to know Mimie
Thanks for leaving a comment.
🙂
Anne says
Is there any problem if I don’t use vanilla essence??
Or any easily available substitute for it?
swasthi says
Hi Anne
Sorry for the late reply. Without vanilla essence the cake may have a strong smell of baking soda. I strongly feel this recipe needs it.
Manu says
Hi swasthi..wanted an advice from u..which one is better for baking..oven or otg?and which brand oven is good..as I’m planning to buy one soon..
swasthi says
Hi Manu,
I guess you want to know microwave oven vs otg. Go with the otg. I don’t know which brands are good in India. Just heard of morphy richards a lot of times.
Lori Chapman says
This cake was delicious, moist and tender. I might never use eggs again.
Why is it better the next day?
swasthi says
Glad to know Lori
Yes this is like any other chocolate cake, tastes better the next day as the flavors enhance.
Thanks for leaving a comment.
Ankita Paithankar says
I followed every step and it turned out really well. I just loved it. Super soft and light. Delicious:) Thank you.
swasthi says
Welcome Ankita
Jyoti Duggal says
Hi,
I followed all instructions given by you and made chocolate cake. It was cooked well and very delicious. Thanks. I made it in two layers but in two layers I filled chocolate frosting you recipe. It was tasty but slight hard then market cake. Can you tell me how to improve it’s softness and also can we use brown sugar for cake ?