Go Back
+ servings
Eggless chocolate cake on white plate with one cut slice on the top of the cake.
Print Recipe
4.54 from 13 votes

Eggless Chocolate Cake Recipe

This is the BEST eggless chocolate cake recipe ever! It's decadent, super moist and so soft! Enjoy it as is or frost it with chocolate ganache or chocolate buttercream. Bake it in the oven or in Instant Pot, it won't fail you!
Prep Time10 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: Eggless Chocolate Cake, Instant Pot
Diet: Egg-Free, Vegetarian
Servings: 8
Calories: 403kcal
Author: Farrukh Aziz

Ingredients

  • 1 ½ cups All Purpose Flour /Maida
  • 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
  • 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.

Notes

Melted Butter - you can substitute it neural vegetable oil.
Vinegar - It is always best to use either white vinegar or apple cider vinegar. I have used apple cider vinegar in this recipe. You can also substitute vinegar with lemon juice.
Milk and Vinegar or lemon juice - You can substitute it with buttermilk.
Vegan Chocolate Cake - Substitute milk with almond or soy milk and, melted butter with vegetable oil.
Store this eggless chocolate cake in clean airtight container at room temperature upto 2 days or in refrigerator upto 5 days.

Nutrition

Calories: 403kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 169mg | Potassium: 220mg | Fiber: 3g | Sugar: 31g | Vitamin A: 502IU | Calcium: 63mg | Iron: 2mg