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 right microwave 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
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
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
We follow a strict NO SPAM Policy
Eggless Chocolate Cake Recipe
Equipment
- Mixing Bowl
- Oven
- Cake Tin
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.
Video
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
Looking for a healthy pancake recipe? These whole wheat pancakes are soft and fluffy. A wholesome breakfast is on the table in less than 30 minutes. Be sure to watch the video!
Estimated reading time: 4 minutes
- Watch Wheat Pancake Video
- My Tried and True Tips
- Whole Wheat Pancakes Recipe
Whole Wheat Pancakes are always my brunch-time favourite. They add a great variety to the breakfast table. Kids in the family love them to the core.
If you assume that whole wheat flour might compromise the taste of the pancakes, let me prove you wrong.
These pancakes are pillowy, tasty, and fluffy, with a delicious nutty taste.
The Whole Wheat Flour
What kind of whole wheat flour is the best for making pancakes?
- Any variety of packaged whole wheat flour ( gehun atta ) is good to use. Make sure it is not coarse in texture and has no other flours mixed in it. I would not suggest using multigrain flour for this pancake recipe.
- Unlike popular belief, you can use wheat flour for baking purposes. It lends a delicious nutty, and earthy taste to the cakes. Try my Eggless Wheat Cake Recipe .
The Buttermilk
- If you can get packaged buttermilk or a homemade batch of buttermilk, nothing like it.
- To quickly make buttermilk for pancakes, combine 1 Cup of lukewarm milk with a teaspoon of white vinegar, stir, and let it sit at room temperature for 15 – 20 minutes.
- Once the milk curdles and the whey water starts separating, use the liquid to make pancake batter.
Watch Wheat Pancake Video
Serving Suggestion
There are zillion ways to serve whole-wheat pancakes. But a few of my favourites are:
- drizzle organic honey or maple syrup over the piping-hot pancakes
- a tablespoon of butter followed by a drizzle of honey.
- chocolate sauce and maple syrup
- peanut butter and maple syrup
- a bowl of summer fruit salad .
- Nutella and whipped cream
Pancake Recipe Variations
Additional toppings like fresh chopped berries (blueberries, strawberries, etc.) or dark chocolate chips to the batter are also a great idea.
- For Gluten-Free Pancakes , use almond flour or any other gluten-free flour in the same quantity as whole wheat flour.
- For Vegan Pancakes , follow my vegan apple pancake recipe .
- For Eggless Pancakes , use ¼ cup thick yoghurt for each egg or 1 tablespoon of flaxseed powder.
My Tried and True Tips
- To prepare the buttermilk from scratch at home, use room-temperature milk.
- Make sure all the ingredients for the pancakes are at room temperature . Cold ingredients make the texture of the pancakes a bit tough.
- Do not mix the batter for too long. Else, you might end up with chewy pancakes. The moment all the ingredients are combined well, and no streaks of flour remain in the batter, stop mixing.
- The batter for these healthy whole wheat pancakes is on the lumpy side. Allow the batter to rest for 5 – 10 minutes before making the pancakes. Be assured this trick will always yield soft and fluffy pancakes.
- Let the air bubbles appear on the surface of the pancakes while cooking, then flip it to cook from the other side (you can see the same in the video as well).
- I like thick pancakes, but if you prefer thinner pancakes, add a bit more buttermilk or milk to the batter.
More Breakfast Recipes
- Chewy Granola Bars
- Mango Oats Smoothie
- Date Coffee Milkshake
- Indian Style Shakshuka
- Spinach Corn Sandwich
- Overnight Oats (4 Flavors)
- Cheese Potato Tray Bake
Ingredients
- ▢ 1 Cup Whole Wheat Flour
- ▢ 1 egg, at room temperature
- ▢ ¼ teaspoon salt
- ▢ ½ teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon brown sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 1 Cup buttermilk ( see recipe notes )
How To Serve Pancakes
- ▢ Organic honey
- ▢ 1 tablespoon butter
Instructions
How To Make Buttermilk
- To prepare the pancake, first prepare the buttermilk.
- In milk stir vinegar or lemon juice, let it sit at room temperature for 5 – 10 minutes. You will notice milk will cuddle. This is the buttermilk you require for the pancake.
How To Prepare Batter
- Next sift together flour, baking powder, soda, salt, brown sugar in a mixing bowl.
- Whisk together in a separate bowl egg, buttermilk, olive oil and vanilla essence for 5 minute or till combined well.
- Now make well in the centre of the flour mixture, add the liquid ingredients and gently fold till all combined well. No streaks of flour should remain in the batter.
- Let the batter rest for 5 – 10 minutes.
How To Make Pancakes
- Heat non stick pancake pan over medium heat.
- Grease it with a teaspoon of butter. Pour a large spoonful of batter in the pan. If the batter is not spreading around, gently spread it with the back of the spoon.
- Sprinkle chocolate chips over the pancakes. Cook on one side till air bubbles appear on top and edges turn brown.
- Flip the pancake and cook from the other side. Similarly, cook the remaining pancakes.
How To Serve Pancakes
- Serve the Whole Wheat Pancakes with a drizzle of honey and butter.
- You can serve whole wheat pancakes with fresh fruits.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
