Eggless chocolate cake recipe with video & step by step photos – This simple moist, soft chocolate cake has no butter, no eggs, no milk in it except for the frosting which uses little butter & milk. This cake is made with almost very basic ingredients and is popularly known as wacky cake or depression cake.
It was born during the world war 2 as a result of introducing the rationing system by the British government to overcome the food shortages.
This cake was baked during those times as it needed only the basic ingredients like flour, oil, soda and sugar. Ingredients like eggs, milk and butter which were in shortage were not needed.
Eggless chocolate cake is one of the quickest and can be made even by a beginner without any hassles. It turns out very soft, moist, spongy and very light.
A simple chocolate syrup, whipped cream frosting or chocolate buttercream frosting goes well on this cake.
This eggless cake recipe & a no bake biscuit cake recipe had been very popular almost a decade ago and had come in many food magazines and columns.
Faqs on eggless chocolate cake
1. Can maida/ all-purpose flour be replaced with wheat flour?
Yes, But the cake turns dense and the flavor alters too. If you like to try, use very fine ground wheat flour. Next add in 1 to 2 tbsp more of water.
2. Can I use butter instead of oil?
Yes oil can be substituted with melted unsalted butter. But oil makes the cake more moist.
3. Can I replace water with milk?
Yes I have made this cake many times using full fat milk. The texture turns slightly dense.
4.Can I use baking powder instead of baking soda?
No, Baking powder cannot be used to make this eggless chocolate cake recipe. Baking soda & baking powder are different.
5.How to bake this cake without a oven?
If you do not have a oven you can also bake this cake in a cooker or a heavy bottom pot. You can check this post on How to make cake in cooker.
6.Can I make this cake with dry fruits & nuts?
Yes you can use about half cup fine chopped tutti fruttis or mixed dry fruits. Toss them in 1 tbsp flour and gently stir them with the prepared batter at the last step.
7.What adjustments should I make if using wheat flour, butter & milk?
To make this eggless chocolate cake with wheat flour, butter & milk just use little more water or milk. Then to improve the taste & texture pour some sugar syrup over the cake to keep it moist.
For the sugar syrup, boil 2 tbsps sugar in 4 tbsps water until the sugar dissolves and begins to boil well. Cool this and pour over the cake after cooling completely. Go ahead frosting the cake.
Tips to make the best eggless chocolate cake
1. Test the baking soda before use: Make sure you use good quality baking soda. To test it, add 2 tbsps of lemon juice or vinegar to a bowl. Add half tsp baking soda & stir. If it is fresh then it will bubble & fizz immediately.
Next if the mixture does not bubble & fizz up it indicates the baking soda is not good so replace it with a new bottle of soda.
If your baking soda is not good then the cake will turn flat and will not turn spongy.
2.Quantity of soda: Do not increase the quantity of soda as it may leave a bitter taste.
3. Vinegar: Use good quality vinegar that is meant for cooking. If possible use apple cider vinegar. Good quality acidic ingredient will help the baking soda to react well and will make the cake light & spongy.
4. Vanilla flavor: I use vanilla extract for most of my bakes. You can also replace it with vanilla powder or vanilla essence. Often readers ask me if extract & essence are same. They are not same.
Vanilla essence is an artificial flavoring agent so you will have to use only a few drops in the recipe.
I also use this recipe to make the base for Eggless black forest cake
For more Cake Recipes, you can check
Eggless vanilla cake
Sponge cake without eggs
Eggless fruit cake
Eggfree carrot cake
Apple cake – eggless
Chocolate banana cake without egg
Eggless chocolate cake recipe
Eggless chocolate cake
Ingredients (1 cup = 240ml )
Ingredients for eggless chocolate cake
- 1 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. To check if it is completely baked, insert a skewer in the center of the cake and check. It must come out clean.
- Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan.
- Invert eggless chocolate cake gently on a wire rack. Allow it to cool completely.
- You can frost the cake if you like or just sprinkle some powdered sugar.
- This eggless chocolate cake tastes best the next day.
Making chocolate sauce (Frosting 1)
- Mix together 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 down completely.
- Place the cake on a plate or a tray that can hold the excess dripping from chocolate sauce.
- Pour the chocolate frosting on the cooled eggless chocolate cake.
- Spread with spatula. For step by step pics, please refer this Ragi cake.
OR Making frosting for eggless cake (Frosting 2)
- Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily yet hold shape without melting.
- Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.
- Place a sieve over the butter bowl. Add cocoa and powdered sugar to the sieve. Sieve it well.
- Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.
- Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable consistency.
- If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good consistency.
- Do not over beat else the butter begins to melt.
- 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
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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.
Shaivi says
I haven’t tried the recipe yet and I’m very excited to but did you use sweetened or unsweetened cocoa powder ?
swasthi says
Hi Shaivi,
This recipe needs unsweetened cocoa
Bilqis says
Perfect recipe ma’am, but can i use baking powder instead of baking soda. Please reply. Thanks
swasthi says
Hi Bilqis,
This recipe works best with baking soda.
Vishali says
Delicious cake!!Baking for the first time…I didn’t expect such an amazing outcome…loved it🥰 all your recipes are HIT!!!
swasthi says
Hi Vishali
Thank you so much! Glad your cake turned out good.
🙂
Uma says
Hi,
In a tabletop OTG, which setting should be chosen – bottom element heating or top element heating or both?
The recipe looks super easy and my cake is in the oven now☺️ ( with bottom element ON)
swasthi says
Hi Uma,
In an OTG for baking, both the elements must be “ON”. Hope you see my reply soon!
Uma says
Thank you so much for your prompt response..
Made a mistake this time but turned on both elements mid way and baked for 10 more minutes..the cake turned out a little crumbly but the taste was awesome…
Thank you for sharing and explaining..
NR says
I have been trying to bake a vegan chocolate cake for over 2.5 years and I have never been able to bake a cake that’s soft. I use Swasthi’s recipes for a lot of South Indian dishes and came across this recipe. I followed the recipe perfectly and the cake is divine!!!
swasthi says
Hi NR,
Thank you so much! Glad you liked the cake.
🙂
Priya says
Thank you for the recipe , first time tried and success. Loved all the details you have given. I used ghee instead oil, and was slightly oily. But tested awesome. My otg took 45 minuts to cook.
swasthi says
Hi Priya,
You are welcome! Thank you so much for sharing about using ghee. Sorry for the delay! I did take very long to reply you.
🙂
Amreen says
Good
swasthi says
Thank you!
Meli says
Great recipe. Used it to make cupcakes. They looked and tasted great!
swasthi says
Thanks Meli
Glad they turned out good!
Larrh says
I am so excited. I was a big hit with your recipe and my grandchildren just loved it.. They said the icying was a winner and they are 10 years old and 7 years old… the 10 year old is allergic to eggs.
swasthi says
Thank you so much for the comment.
So glad to know you all liked it!
🙂
Yussie says
I found the recipe was easy to follow and it had great result. I just reduced the sugar and put the batter into 6 little loaf pan. Thanks!
swasthi says
Hi Yussie,
You are welcome! Glad your cakes turned out great. Thank you!
Jovanna says
hi good morning if i wanted to make this in a half sheet pan how many times will i have to double or triple as the case may be to get the cake
swasthi says
Good morning Jovanna!
You can double the recipe & bake in a half sheet pan. Hope this helps!
Kalyani says
Delicious recipe..,
swasthi says
Thanks Kalyani
Jean says
Very easy chocolate sponge recipe and it tasted almost as good as a cake with eggs in it! I’ll be sure to try milk next time.
Also is it supposed to rise as much as a cake with eggs in it ?
swasthi says
Hi Jean,
Glad you liked it. Yes it doesn’t rise as much as the cake with eggs. Yes you can also use milk. Thank you!
Uma says
For an eggless cake, this is a pretty great recipe. Can’t expect it to be as good as a cake with eggs though.
I got a bit confused when mixing the batter as it was very lumpy, and some where dry lumps, so I was worried I’d get bits of dry flour in the cake but at the same time I didn’t want to overmix. I decided not to mix too much and try it out with all the lumps thinking they might hydrate through the cooking process. In the end in turned out quite flufffy, I did it with oil and water. I will try it with milk next time as I’d like it a bit richer. I wouldn’t advise doing it with butter as oil is best to make a fluffy cake.
I tried the chocolate sauce as I didn’t have any icing sugar and it turned out great! I think buttercream icing is tastier 😉 but as icing sugar isn,t that easy to find in small towns, the sauce is a good alternative!
Also, vanilla flavour is really a nasty taste in my opinion, so I use vanilla essential oil (good quality). Only a few drops are required, like 5 drops instead of the teaspoon mentioned is enough to give strong vanilla taste. And it’s really delicious and fragrant!
swasthi says
Thanks for trying. Yes this is much different from the cake with eggs. Do try with milk as well. You may find it richer. For that rich taste, buttercream frosting or chocolate whipped cream would be best.
Dhivya says
Hi there ,
I followed Ur recipe . Taste was great . When i did the skewer test ,It came clean . But after it cooled down ,When
We tasted it was bit sticky while eating . Can u please tell what was the mistake which i did .
swasthi says
Hi Dhivya,
If the batter is overmixed the cake can turn sticky or gluey. If you are new to baking then add the flour in 3 batches and mix gently. Avoid over mixing it.
Sadaf says
Hi there
My cake turned out great.
Just wanted to ask if I can add coffee powder and if yes,then how much?
Thx
swasthi says
Hi Sadaf,
You are welcome. Yes you can add 1 tsp coffee to hot water called in the recipe. Cool down and use the decoction.
Veena says
Hi,
Tried ur recipe. The cake is in the oven. Just waiting for the result. 😊 when I saw ur video I observed that the table spoon that u used is bigger compared to mine. 1tbsp = 15ml is what I used. Pls tell me ur measurement. Because my mixture was thick. So I used more water.
swasthi says
Hi Veena,
I use the regular 15 ml standard tablespoon. I replied your email.