The Best eggless chocolate cake recipe ever. It's decadent, super moist and so soft! This incredibly delicious cake is made with basic available ingredients.
Enjoy it as is or frost it with chocolate ganache or chocolate buttercream. You will fall in love with it.
Table of Contents
Super Soft and So moist - Make it today
We all love chocolate cake just so much. Isn't it? Be it a cake with eggs or without eggs, it is every person's favorite.
Some people do not prefer eating a cake with eggs into it. May be they are allergic to eggs or may be because of their faith.
So, this cake is for all you my pure vegetarian friends. It is as moist and delicious as the one with the eggs. You will love it totally.
A perfect eggless chocolate cake is so tricky to come by. But, when it turns out exactly the way you want, then, a great feast is ready. Rave reviews are your way, always!
I have tried so many eggless cakes, but most of them turned out to be a big failure. So, I kept on doing trials and errors.
At last, I then settled on this no fail eggless chocolate cake recipe.
No complains at all!
This fabulous eggless recipe do not require any fancy elements. And, the cake batter takes not more than 10 minutes to come together.
Yes! This the best eggless chocolate cake ever, the one that you are looking for. With few simple ingredients handy, you can create this magic anytime and every time.
Did I tell you that this chocolatey goodness makes stunning eggless birthday cake? Yes indeed, frost it with your favourite frosting and you are all set.
Ingredients
So, below are the ingredients that goes in this decadent moist eggless chocolate cake.
Dry ingredients:
All purpose flour (Maida), unsweetened cocoa powder, sugar, salt, baking soda, baking powder.
Wet ingredients:
As I love butter cakes, so I have used melted butter in this recipe.
Further, I have also used milk, hot water, vinegar, vanilla essence and a tablespoon of espresso coffee. Though, adding coffee to the batter is totally optional. But, I like to add it as it enhances the taste of the cake.
Some of the best desserts you may wanna try:
Spiced Blueberry Crumb Coffee Cake
Eggless Chocolate Chips Oats Cookies
Step by Step Instructions
To begin with, preheat the oven at 170 degrees for at least 15 minutes.
Grease and line 8 inch pan and set it aside. Photo 1.
In a bowl, sieve together, all purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt. Set it aside. Photo 2 and 3.
Mix together milk and vinegar and set it aside for 10 minutes. Photo 4.
In another bowl, add melted butter and sugar, whisk it until combined. Photo 5 and 6.
Add prepared milk and vinegar mixture and vanilla extract, give it a whisk. Photo 7 and 8.
Then, half of the flour mixture and mix. Photo 9.
Then, add hot water and whisk again to combine every thing. Photo 10.
Now, add remaining flour mixture and give a gentle mix. Do not over mix the batter. Photo 11.
Then, pour the batter into prepared tin and place it in the middle rack of the oven. Photo 12.
Bake it in pre-heated oven for 35-40 minutes or until the tooth pick comes out clean.
Let the cake cool in tin for 15 minutes. Then, unmold and cool on wire rack completely.
How to make it in Instant Pot?
To make eggless chocolate cake in Instant Pot, follow the method to make the batter as mentioned above.
Then, pour the batter in greased and lined tin and cover with aluminium foil. Photo 13.
Pour one cup of water in the inner pot of IP and place the trivet. Now, place the prepared cake tin over the trivet. Photo 14.
Place the lid with vent in sealing position and pressure cook on high for 25 minutes. Photo 15.
Once the cooking cycle is complete, let the pressure release naturally (NPR). Open the pot and carefully remove the cake tin and remove the foil.
Note: I overfilled the tin hence the cake top got in contact with foil as you can see in photo 16. My Bad! So, never over fill the batter in the tin. Batter level should always be little less than ¾ the height of cake tin.
Let the cake cool completely. Nice fluffy and moist eggless cake is ready to slice. Finally, unmold the cake, you can serve it as is or frost it with chocolate ganache.
Making chocolate ganache frosting
In a microwave safe bowl, combine 125 grams of semi sweet chocolate, 125 ml heavy cream and 2 teaspoon of butter. Photo 1.
Microwave the mixture for a minute or two with the intervals at every 30 seconds. Combine well using whisk or spatula, you will have a nice and shiny chocolate ganache ready to dress your cake. Photo 2.
Pour warm ganache over the cooled cake and spread it. Photo 3.
Further, you can use colourful sprinkles or simply top the cake with chocolate shavings. Spice and serve.
Frequently asked questions
Yes, you can use whole wheat flour instead of maida. But, keep in mind that crumb will be little denser and might alter the taste a bit.
Remember, you may need to add little more liquid to make the batter. You may need to add 3-4 tablespoons of water or milk to it.
Yes, absolutely!
You can substitute melted butter with the same amount of vegetable oil in this recipe. Just make sure to use light or neutral vegetable oil.
So, that the flavor and aroma of that vegetable oil should not be intense.
The answer to this question is YES!
You can definitely bake it in a heavy bottom pot or pan and pressure cooker on stovetop, convection microwave or in Instant Pot.
To make cake in pressure cooker, place the cooker on stovetop on low heat.
Then, follow the instructions and make the batter.
Put 1 and ½ cup of sea salt and spread it evenly. And, then place a rack or trivet on salt layer. Now, place the cake pan with batter on trivet.
Remove the whistle (vent weight) from the lid and secure the lid tightly on pressure cooker.
Bake the cake on low heat for 45-50 minutes. Take off the lid and check for the doneness using toothpick, if it comes out clean.
If the toothpick doesn't come out clean, bake for another 5-7 minutes or until done.
Cool, unmold and serve the cake as it is or frost it and serve.
Note: use pressure cooker as per the size of cake pan you will be using. For bigger cake, go for big sized pressure cooker and vice versa.
Make the cake batter as per the instructions.
Pour the batter in greased convection microwave safe bowl. Set the timer to 6 minutes on high power and bake.
Check for the doneness using toothpick. If it doesn't come out clean, then microwave the cake further for another minute or 2 max.
Let the cake rest for 15 minutes. Unmold it, frost it and serve.
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Eggless Chocolate Cake Recipe
Ingredients
- 1 ½ cups All Purpose Flour /Maida
- ⅓ cup Unsweetened Cocoa Powder
- 1 teaspoon Coffee Powder (optional)
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup Milk
- 2 teaspoons Vinegar
- ⅓ cup Melted Unsalted Butter
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- ½ cup Hot Water
For Chocolate Ganache
- 100 grams Semi Sweet Chocolate
- 100 ml Heavy Cream
- 2 teaspoons Butter
Instructions
- Pre-heat the oven at 170 degrees for at least 15 minutes. Grease and line 8 inch pan and set it aside.
- In a bowl, sieve together, all purpose flour, unsweetened cocoa powder, coffee powder, baking soda, baking powder and salt. Set it aside.
- Mix together milk and vinegar and set it aside for 10 minutes.
- In another bowl, add melted butter and sugar, whisk it until combined.
- Add prepared milk and vinegar mixture and vanilla essence, give it a whisk.
- Then, add half of the flour mixture and mix.
- Add hot water and whisk again to combine every thing.
- Add remaining flour mixture and give a gentle mix. Do not over mix the batter.
- Pour the batter into prepared tin and place it in the middle rack of the oven.
- Bake it in pre-heated oven for 35-40 minutes or until the tooth pick comes out clean.
- Let the cake cool in tin for 15 minutes. Then, unmold and cool on wire rack completely.
How to make eggless chocolate cake in Instant Pot
- Follow the method to make the batter as mentioned above.
- Then, pour the batter in greased and lined tin, cover with aluminium foil.
- Pour one cup of water in the inner pot of the IP and place the trivet. Now, place the prepared cake tin over the trivet.
- Place the lid with vent in sealing position and pressure cook on high for 25 minutes. Once the cooking cycle is complete, let the pressure release naturally (NPR)
- Open the pot and carefully remove the cake tin and remove the foil.
- Let the cake cool completely. Nice fluffy and moist eggless cake is ready to slice. Unmold the cake, you can serve it as is or frost it with chocolate ganache.
To Make Chocolate Ganache
- In a microwave safe bowl, combine 125 grams of semi sweet chocolate, 125 ml heavy cream and 2 teaspoon of butter.
- Microwave the mixture for a minute or two with the intervals at every 30 seconds.
- Combine well using whisk or spatula, you will have a nice and shiny chocolate ganache ready to dress your cake.
- Pour warm ganache over the cooled cake and spread it. You can use colourful sprinkles or simply top the cake with chocolate shavings. Slice and serve.
Sangita says
This is the best ever chocolate cake recipe... just loved the way every little procedure is explained so well...absolutely self explanatory once you read the whole write up properly... tried it yesterday and it turned out super fantastic 👌🏼... a perfect cake recipe indeed 👍🏼 Thank you so very much
Ashwini says
Wonderful! Even I tried something similar:
EGGLESS CHOCOLATE CAKE
Rhythm says
Hi, Quick question.
Are you sure its 35-40 minutes?
Farrukh Aziz says
Hi Rhythym,
Yes, it is 40 minutes time to bake the cake fully.
It may have the buffer of + or - 5 minutes depending upon the oven temperature you are using, for me it is 40 minutes.
Shoba says
Looks lovely. And I love the fact tat you have explained various apparatus to make the cake, Gorgeous pics as always! I have been seeing yu since the first day you started blogging!
Shoba
Priyanka says
Perfect as always ❤️
Samantha D says
Was waiting for your post and immediately tried it as I had all the ingredients available at home. It indeed came out super soft and moist. Thank you so much for the lovely recipe.