Eggless Chocolate Cake Recipe (2024)

Published: Feb 9, 2024 | Modified: Feb 9, 2024 by Hina Gujral

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We have for you the best eggless chocolate cake recipe. It is fudgy, moist, and easy to prepare. This cake could answer the question – ‘what is the best recipe for an eggless chocolate cake?’

Reasons To Love This Chocolate Cake

It is…

√ fudgy

√ perfectly sweet

√ super-duper moist

√ extremely simple to prepare

√ has the right notes of chocolate

How can you not love a cake with all these marvellous qualities?

I almost tried a zillion chocolate cake recipes from the internet, recipe books, baking guides, etc. But none of those cake recipes satisfied my criteria for a perfect eggless cake.

Hence, this easy eggless chocolate cake recipe is worth bookmarking for all the happy occasions in your life.

My Tried & True Tips

If you do not know, baking the chocolate cake of your dreams at home is not rocket science. If I have done it, you can do it as well.

Ingredients: Ensure all the ingredients are at room temperature and correctly measured before preparing the batter. Otherwise, cold ingredients from the fridge might affect the cake’s texture.

Cocoa Powder: If you use sweetened cocoa powder, add 1 Cup of sugar. For dark unsweetened cocoa powder, add 1 ½ cup sugar.
Sugar: Use castor sugar or fine-granulated white sugar.
Buttermilk: If you have buttermilk, skip combining milk with vinegar.
Yogurt: Use thick, creamy, and plain flavour yogurt or curd without any liquid.
Oil: Any flavourless oil. I prefer using olive oil.

Equipment: I highly recommend using an electric hand blender or a stand mixer for whisking the cake batter. It gives a strong and stable structure to the cake.

The 9-inch cake tin is perfect for this cake. Or you can divide the batter between two 8 inch cake tins. I used a 9-inch springform tin.

Cake Batter: Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter. Mixing for too long is not going to give you a soft cake. It does quite the opposite.

Baking Time: In my 52 litres OTG this eggless chocolate cake takes 40 minutes in the middle rack. Then I let it sit in the oven for 5 minutes before bringing it out. I would suggest you keep an eye on the cake after 30 minutes.

Toothpick Test: After completing baking, insert a toothpick into the cake and pull it out. The cake is perfectly baked if it comes out with no/little crumbs. If the cake batter sticks to the toothpick, the cake needs more baking time.

Watch Chocolate Cake Video

Cake Decoration

For a lazy baker like me, decorating a cake is a bit demanding. Hence, I use a simple chocolate ganache to decorate my eggless chocolate cake.

Don’t hesitate to embellish the cake with fresh seasonal fruits (strawberries, peaches, mangoes, pineapple, passion fruit, etc.), chocolate curls, and sprinkles.

Microwave Chocolate Cake

First, it’s a myth that you cannot bake a delicious chocolate cake in the microwave.

All you need to have is the rightmicrowave cake recipe. It requires only 20 minutes from start to finish. And a decadent chocolate fudge cake is ready.

In addition to that, you can bake this eggless chocolate cake in microwave convection mode. Preheat microwave convection to 180 degrees Celsius for 10 minutes. Bake the cake for 30 – 35 minutes.

Storage Suggestion

This eggless chocolate cake remains perfectly moist and fresh for 24 hours at room temperature. I prefer keeping it in an airtight container.

After 24 hours, you can store it in the refrigerator for 2 – 3 days.

Consuming the cake within the first few days of baking is best. Later, the cake’s texture becomes dry, and the ganache layer on top becomes hard.

More Eggless Cake Recipes

Eggless Rava Cake
Eggless Peach Cake
Eggless Orange Cake
Eggless Tutti Frutti Cake
Eggless Whole Wheat Cake
Eggless Vanilla Sponge Cake

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Eggless Chocolate Cake Recipe

We have for you the best eggless chocolate cake recipe that is tried and tested. Learn how to make a chocolate cake in a few simple steps.

4.25 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Ingredients

1 Cup = 250 ml, 1 teaspoon = 5 ml

Dry Ingredients:

▢ 2 ⅓ Cup all purpose flour (maida)
▢ ¾ Cup cocoa powder, dark and unsweetened
▢ ½ teaspoon baking soda
▢ ½ teaspoon baking powder
▢ 1 ½ Cup white granulated sugar

Liquid Ingredients:

▢ ½ Cup (113 gram) butter, softened
▢ ½ Cup yogurt or curd (dahi)
▢ ½ Cup olive oil
▢ 1 ½ Cup buttermilk (see recipe note)
▢ 1 teaspoon vanilla essence

Ingredients For Chocolate Ganache

▢ 1 Cup dark chocolate, chopped
▢ ½ Cup heavy cream
▢ 1 teaspoon butter, softened

Instructions

Oven and Cake Tin:

Preheat oven to 180 degrees Celsius for 10 minutes.Grease a round 9-inch cake tin with butter.Line it with parchment paper or butter paper.

Prepare Buttermilk:

Take 1 ½ Cup milk at room temperature.Combine one teaspoon vinegar in the milk. Mix nicely. Set aside until required.

Combine Dry Ingredients:

Sift flour, baking soda, powder, and cocoa powder together in a bowl. Mix nicely. Set aside.

Combine Wet Ingredients:

Whisk butter and sugar together until creamy.Use an electric hand blender with a whisk attachment or a stand mixer for the purpose.
Now add yogurt and whisk the batter for 1 – 2 minutes at medium speed.Add the oil and vanilla essence. Continue whisking the batter for 5 minutes.

Prepare Cake Batter:

Add dry ingredients in 2 – 3 batches along with buttermilk to the wet ingredients. Combine nicely.Use a hand mixer to evenly combine the batter. Stop mixing once the batter is well combined and no streaks of flour visible.

Bake:

Pour the cake batter into the greased tin.Bake for 30 – 40 minutes or until a toothpick inserted comes out clean.Allow the cake to cool down in the tin for 5 – 10 minutes before transferring to a wire rack.

Chocolate Ganche:

Heat cream in a non-stick pan till it comes to a boil.Add butter and mix.Pour this hot liquid over the chopped chocolate and mix until a thick, smooth chocolate ganache is formed.
Spread this frosting over the cake. Add chopped strawberries and chocolate curls.Serve eggless chocolate cake with vanilla ice-cream.

Recipe Notes:

To make buttermilk, combine 1 ½ cup milk at room temperature with 1 teaspoon white vinegar in the milk. Mix nicely. Set aside until required.
Make sure all the ingredients are at room temperature before making the cake batter.
Do not mix the cake batter for too long as it will harden the cake.
Allow the cake to cool down a bit before covering it with chocolate ganache.
Do not leave the chocolate ganache unattended for a long time or it will become hard.

Nutrition

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