Eggless Chocolate Cake | Chocolate cake

Eggless Chocolate Cake | Chocolate cake

 

Eggless Chocolate Cake | Chocolate cake | Recipe of eggless chocolate cake with step by step instructions

 

Eggless Chocolate Cake | Chocolate cake

 

If you are in search of an excellent eggless chocolate cake | chocolate cake recipe that is super moist, with soft crumb, light, quick, easy to make, fuss free and most importantly eggless like my Eggless vanilla sponge cake, this is the one, because there isn’t a single reason not to try it.

This cake recipe can easily be made Vegan, and used as a base for making various icing & frosting cake projects.

It is truly the best eggless chocolate  cake recipe you will come across. However, this recipe has no baking powder, no eggs, no butter, no condensed milk, yet turns out perfect.

 

Eggless Chocolate Cake | Chocolate cake

 

Eggless Chocolate Cake | Chocolate cake, no fail and  the best

As always I have mentioned that my baking journey started learning cakes with eggs recipes tried by my Mom.

During my entire learning phase we didn’t bake a single cake without eggs ever, as eggs give a perfect texture and moistens the cake so well.

But my perception changed once I started to bake Eggless cakes and started loving them equally. This cake is by far the best and no fail recipe that I saw on Pinterest few months ago.

Ingredients used to make Eggless Chocolate Cake | Chocolate cake

Let us talk about the ingredients used in this cake.

All purpose flour – commonly know as maida

Flavor less Oil –  oil keeps the cake super moist.

Vinegar – Vinegar reacts with the leavening agent (baking soda used here) and gives you the best fluffy soft cake.

Buttermilk – Milk + vinegar or milk + Lemon juice mix to create buttermilk. Or use simple chaas.

Baking Soda – works as leavening agent

Baking powder –  it’s not needed

Cocoa powder –  Use a good quality cocoa powder as this will affect the overall taste of the cake.

Vanilla essence –  Use good quality vanilla essence or extract

Sugar – Use powdered or granular sugar

Salt – Enhances the flavor

Almonds – Blanched almond halves

 

Now tie your apron strings and get ready for baking a delicious eggfree chocolate cake.

 

Eggless Chocolate Cake | Chocolate cake

 

Here’s step by step instructions and pictorial presentation to make chocolate cake recipe

Pre heat your oven at 180°C for 15 minutes, at least.  Apply oil all over the cake mold and dust some flour over it. Tap and remove the excess flour.

Or line the cake mold with parchment paper. This step will make the un molding of the cake easier.

After that, sieve all dry ingredients from a height. Don’t skip this step, as sifting from height makes the cake really airy.

Sift your powdered sugar as well.  If you are using granulated sugar then dissolve it with the liquid first.

Mix in the liquid ingredients listed above. If using hand blender, whip it for about 30 to 40 seconds until it becomes smooth and lump free.

 

 

Pour this mixture into lined cake mold. Spread it evenly. Decorate it with blanched almond halves.

Now tap the mold twice gently on your kitchen counter to get rid of any air bubbles.

Bake it in preheated oven, on the middle rack upto 30 to 35 minutes or untill the toothpick inserted in the center of the cake comes out clean.

Once baked take it out of the oven and let it cool and transfer this on to a cooling rack by covering it with kitchen towel so that it doesn’t get dry.

 

Eggless Chocolate Cake | Chocolate cake

 

 

Remove the parchment paper when serving, by cutting into pieces.

The cake keeps good at room temperature for 2 days in an airtight container and upto a week in the fridge.

 

Notes

1. Make sure that all ingredients including milk should be at room temperature for making cake.

2. Milk plus vinegar is nothing but buttermilk. So if you don’t have vinegar use 1 cup sour buttermilk (chaas) by replacing milk and vinegar in this recipe.

3. You may use any kind of sugar. It can be powdered or granular, brown sugar or coconut sugar.

 

Recipe card 🔽

Eggless Chocolate Cake | Chocolate cake

If you are in search of an excellent eggless chocolate cake | chocolate cake recipe that is super moist, with soft crumb, light, quick, easy to make, fuss free and most importantly it's an eggless one. However, this recipe has no baking powder, no eggs, no butter, no condensed milk, yet turns out perfect.
Prep Time15 mins
Cook Time35 mins
Course: Dessert, Cakes
Cuisine: International
Keyword: Best chocolate cake, Egg free chocolate cake recipe, Eggless chocolate cake recipe, How to make eggless chocolate cake at home
Servings: 8 Inch round cake
Author: Lata Lala

Ingredients

To make one 8″ round cake

    Dry ingredients

    • 1 ½ cups / 215 grams All purpose flour
    • 1 cup / 214 grams Granulated Sugar
    • 1/2 cup / 43 grams Cocoa powder
    • 1 teaspoon Baking soda
    • 1/2 teaspoon Salt

    Wet ingredients

    • 1 cup / 240 ml Milk
    • ½ cup / 118 ml Oil
    • 2 tablespoons water
    • 1 teaspoon Vanilla Essence
    • 2 teaspoon Vinegar

    Other ingredients

    • Blanched almonds halves - as required

    Instructions

    • Pre heat your oven at 180°C for 15 minutes, at least.
    • Apply oil all over the cake mold and dust some flour over it.
    • Tap and remove the excess flour.
    • Or line the cake mold with parchment paper.
    • This step will make the un molding of the cake easier.
    • After that, sieve all dry ingredients from a height.
    • Don’t skip this step, as sifting from height makes the cake really airy.
    • Sift your powdered sugar as well.
    • If you are using granulated sugar then dissolve it with the liquid first.
    • Mix in the liquid ingredients listed above.
    • If using hand blender, whip it for about 30 to 40 seconds until it becomes smooth and lump free.
    • Pour this mixture into lined cake mold. Spread it evenly. Decorate it with blanched almond halves.
    • Now tap the mold twice gently on your kitchen counter to get rid of any air bubbles.
    • Bake it in preheated oven, on the middle rack upto 30 to 35 minutes or untill the toothpick inserted in the center of the cake comes out clean.
    • Once baked take it out of the oven and let it cool and transfer this on to a cooling rack by covering it with kitchen towel so that it doesn't get dry.
    • Remove the parchment paper when serving, by cutting into pieces.
    • The cake keeps good at room temperature for 2 days in an airtight container and upto a week in the fridge.

    Notes

    1. Make sure that all ingredients including milk should be at room temperature for making cake.
    2. Milk plus vinegar is nothing but buttermilk. So if you don't have vinegar use 1 cup sour buttermilk (chaas) by replacing milk and vinegar in this recipe.
    3. You may use any kind of sugar. It can be powdered or granular, brown sugar or coconut sugar.

     

     

     

    Pin it for future reference 🔽

    Eggless Chocolate Cake | Chocolate cake

     

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    Happy Cooking

    Regards❤️

    Lata

     

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