Eggless Chocolate Cake Recipe, How to make Eggless Chocolate Cake

eggless-chocolate-cake

Eggless Chocolate Cake Recipe with step by step photos - The chocolate cake was soft, spongy, moist and had a lovely texture to it. (Can you make it out from the photos?)

I often make cakes at home. I am good at baking cakes, cookies, biscuits…. thanks to my training in Home Science where I learnt to make all these goodies.

After a couple of years, again I have started baking and I hope to continue it. Lets see how much time I can dedicate to baking. Then this blog will also see all the baked recipes made from scratch.

Whenever I have baked any cake, I have always baked from scratch. I never buy any ready made mixes.

This Eggless Chocolate Cake recipe is really really good. One of the best chocolate cake I have made at home. It was better than the chocolate cakes we get outside, atleast in India.

chocolate eggless cake

Inspite of not using eggs the chocolate cake was very very good. I have always made cakes with eggs. This is the first time I made a cake without eggs and it did not even look like eggs had not been added to it. I have adapted this recipe from here. In the original recipe eggs are used.

As a substitute for eggs, I only used flaxseed paste and and thus made the flaxseed paste at home. Flaxseed worked beautifully and also made the cake healthy. I ground the flaxseed and then mixed it with water.

flax-seeds

In fact the flaxseed paste was the perfect substitute for eggs. The other ingredients are the same as mentioned for the cake recipe. In fact flax seeds worked perfectly well me and I am thinking of making more cakes with it.

This rich supermoist chocolate cake is eggless but wait……… it is in fact very healthy. Check out the facts below:

  1. Since milk and buttermilk both are added, it is rich in proteins
  2. Flax seeds make it super rich in Omega 3 Fatty acids and fibre, along with the B group Vitamins and essential minerals.
  3. Cocoa powder……. making it rich in anti oxidants.
  4. The carbohydrates come from white flour and sugar.
  5. The fats come from the butter and oil.

I look forward to making this cake again and again. It has become my favorite recipe now. Thanks to Heidi for sharing this recipe.

eggless chocolate cake recipe

For the icing, instead of using icing sugar, I used demerara sugar. As a result, my frosting was slighlty thin as compared to the one in the original recipe. I prefer thin moist icings, hence the change.

As soon as I was done with the icing on the cake, it got over and I was only left with half cake to take a photo. I did not wish to take photo of half cake. So I sliced the cake and took pics of the cake slices.

By some fluke, I added 1 cup of cocoa powder instead of 1/2 cup as mentioned in the original recipe. Thus the cake became very chocolaty and I loved it.

It was lovely having the warm cake and the next day too the cake tasted good even after having kept it in the refrigerator.

To use flax seed as an egg substitute, please use the below measurements.

1 egg=1 tbsp flaxseed + 3 tbsp water
2 eggs=2 tbsp flaxseed + 6 tbsp water

Ingredients for the rich moist eggless chocolate cake:

Preparation Time: 20-25 mins
Cooking Time: 35 mins
Preparing and pouring Icing on the cake: 5-7 mins

Ingredients For the Cake:

  • 2 cups plain flour
  • 2 tbsp flax seeds (substitute for 2 eggs) + 6 tbsp water
  • 2 cups sugar ( I used powdered sugar)
  • 1/2 tsp salt
  • 1/2 cup unsalted butter ( I used homemade butter – makhan)
  • 1/2 cup vegetable oil
  • 1/4 cup cocoa powder…. I used Cadbury’s Cocoa and added 1/2 cup in error… you can make this error if you like a dark chocolate color and flavor :-)
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 teaspoon white vinegar

Ingredients For the chocolate icing:

  • 1/2 cup unsalted butter
  • 6 tbsp whole milk or 6 tbsp cream
  • 1/4 cup cocoa powder
  • 16 ounce – approx 4 cups icing sugar-powdered sugar or 10-12 tbsp demerara sugar
  • 1 tsp vanilla extract

Step by Step Eggless Chocolate Cake Recipe:

To make the cake:

  • Grease a baking pan with or baking bowl with butter. Take 2 tbsp flaxseeds in a coffee grinder or in your mixer-grinder.

flax seeds to be grind

  • Grind it to a fine powder. You don’t need to roast it. I was able to easily grind the flaxseeds without roasting them.

ground flaxseed for cake preparation

  • Remove the flaxseed powder into a bowl.

ground flax seed powder for chocolate cake

  • And add 6 tbsp water to the flaxseed powder.

water with flax seed powder for cake

  • Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.

flax seed paste with water for chocolate cake

  • In a bowl, sift the flour, sugar and salt all together.

sifted flour sugar for chocolate cake

  • In a saucepan, heat water with 1/2 cup butter, oil and 1/4 cup cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously.

cake recipe - cocoa butter mixture boiling

  • Pour the hot chocolate mixture into the flour mixture and mix everything.

adding cocoa mixture to flour for cake

  • Mix the buttermilk, vinegar, vanilla and baking soda in a bowl or your measuring cup.

buttermilk baking soda vinegar mixture for chocolate cake

  • Now add the above mixture and the flaxseed paste to the flour mixture.

adding buttermilk flaxseed paste to chocolate cake mixture

  • Blend well. You could use your spatula to blend it smoothly or use your electric blender. The mixture should be smooth without any lumps.

ready eggless cake batter

  • Pour into the greased baking tin.

eggless cake mixture in cake tin

  • Now bake it in the oven at 350 degree F (approx 177 degree C) for 35 minutes. I did not know that some problem was waiting for me whilst baking the cake. I kept the cake in my oven and for some strange reason, my oven started to give a burnt smell after a couple of minutes.
  • I removed the cake tin and then decided to bake the cake in my pressure cooker. Alas…… the cake tin was not able to go inside the cooker. It was slightly big for the cooker. I had to repour the entire contents into a tin, which was greased again.

eggless cake mixture in second cake tin

  • I kept the cake tin in the cooker.

chocolate cake tin in pressure cooker

  • Covered it with the lid and removed the whistle.
  • Baked it for around 30-35 mins. Remember to check after 25 or 30 mins as this cake cooks quickly.
  • When I opened the lid, the cake had risen and well cooked. I inserted a fork and the fork came out dry. I actually jumped when I saw the cake. My first eggless cake and that too made for the first time in a pressure cooker. My joy was obvious and apparent.

pressure cooked eggless cake

  • You can keep the cake in the tin itself or remove it on a wire rack
  • While it is still hot poke a lot of holes in it using a fork or a tooth pick. I used a fork. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.

To make the icing:

  • In a saucepan, melt 1/2 cup butter .

melting butter for cake

  • Add the milk and 1/4 cup cocoa and bring to a boil.

adding cocoa powder to butter for chocolate cake

  • Remove from heat and stir in powdered sugar and 1 tsp vanilla. Blend until smooth. Use a electric hand blender for better results. Since I used demerara sugar, I added it when the mixture started to boil. But note that the icing made with demerara sugar is thin and will spread on the cake. If you like thick fudgy icing, then use powdered sugar.

icing mixture for chocolate cake

Topping the cake with the icing:

  • Pour the icing over the hot cake. Spread it evenly on the cake with a spatula or back of the spoon.
  • Cool the cake and then have it. Mine, got half over as soon as it was complete.

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eggless chocolate cake

Enjoy this healthy eggless chocolate cake with chocolate icing.

Note:

  • This cake can be made vegan by substituting soy milk, soy butter or vegetable fat and soy buttermilk instead of milk, butter and buttermilk.
  • If you do not have an oven and are baking cakes in a pressure cooker, than please keep the pressure cooker for baking cakes only. Do not use it for pressure cooking. The aluminium at the base weakens and thus not is not suitable for pressure cooking.

Eggless Chocolate Cake recipe below:

Eggless Chocolate Cake with Flaxseed
 
PREP TIME
COOK TIME
TOTAL TIME
 
AUTHOR:
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • Ingredients For the Cake:
  • 2 cups plain flour or maida or all purpose flour
  • 2 tbsp flax seeds (substitute for 2 eggs) + 6 tbsp water
  • 2 cups sugar ( I used powdered sugar)
  • 1 cup water
  • ½ tsp salt
  • ½ cup unsalted butter ( I used homemade butter – makhan)
  • ½ cup vegetable oil
  • ¼ cup cocoa powder…. I used Cadbury’s Cocoa and added ½ cup in error… you can make this error if you like a dark chocolate color and flavor
  • ½ cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 teaspoon white vinegar
  • Ingredients For the chocolate icing:
  • ½ cup unsalted butter
  • 6 tbsp whole milk or 6 tbsp cream
  • ¼ cup cocoa powder
  • 16 ounce – approx 4 cups icing sugar-powdered sugar or 10-12 tbsp demerara sugar
  • 1 tsp vanilla extract
INSTRUCTIONS
  1. To make the cake:
  2. Grease a baking pan with or baking bowl with butter. Take 2 tbsp flaxseeds in a coffee grinder or in your mixer-grinder.
  3. Grind it to a fine powder. You don’t need to roast it. I was able to easily grind the flaxseeds without roasting them.
  4. Remove the flaxseed powder into a bowl.
  5. And add 6 tbsp water to the flaxseed powder.
  6. Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.
  7. In a bowl, sift the flour, sugar and salt all together.
  8. In a saucepan, heat water with ½ cup butter, oil and ¼ cup cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously.
  9. Pour the hot chocolate mixture into the flour mixture and mix everything.
  10. Mix the buttermilk, vinegar, vanilla and baking soda in a bowl or your measuring cup.
  11. Now add the above mixture and the flaxseed paste to the flour mixture.
  12. Blend well. You could use your spatula to blend it smoothly or use your electric blender. The mixture should be smooth without any lumps.
  13. Pour into the greased baking tin.
  14. Now bake it in the oven at 350 degree F (approx 177 degree C) for 35 minutes.
  15. You could also bake it in a pressure cooker for 30-35 mins on a low flame.
  16. While it is still hot poke a lot of holes in it using a fork or a tooth pick. I used a fork. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.
  17. To make the icing:
  18. In a saucepan, melt ½ cup butter .
  19. Add the milk and ¼ cup cocoa and bring to a boil.
  20. Remove from heat and stir in powdered sugar and 1 tsp vanilla. Blend until smooth. Use a electric hand blender for better results. Since I used demerara sugar, I added it when the mixture started to boil. But note that the icing made with demerara sugar is thin and will spread on the cake. If you like thick fudgy icing, then use powdered sugar.
  21. Topping the cake with the icing:
  22. Pour the icing over the hot cake. Spread it evenly on the cake with a spatula or back of the spoon.
  23. Cool the Chocolate Cake and then have it. Mine, got half over as soon as it was complete.
NUTRITION INFORMATION
SERVING SIZE: 4




{ 99 Responses }

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  1. Nidhi Saraswat says

    Hi Dassana
    I just love your recipes…i recently baked eggless vanilla cake..and it turned out very good….now i am thinking of baking this cake….soo just wanted to ask you a few questions…. Can this cake be baked without flaxseed?? And also can i use this cake as a base for black forest cake??

    Thanks
    Nidhi.

  2. chandra says

    hi,
    i made d cake today but it didnt cook in middle.baked for 40-45 mts at 180 n also preheated.then again baked for 25mts but didnt help.later when i checked d recipe i added baking powder instead of baking soda n had used lime juice in place of vinegar.is it coz of this.thanx

    • says

      actually i have made this cake in oven too and had no issues. i think its the baking powder. this recipe required baking soda as its one of the main ingredient which aerates the buttermilk and vinegar solution. lime juice is still fine as a substitute for vinegar. but baking soda is essnetial. baking powder won’t give that bubbling reaction. so this might be the reason that the cake did not bake evenly.

  3. Kuljeet says

    Hi dassana, can u please tell me the size of cup you are using in your recipies. I tried your banana bread and it turned out real good. Thanks for posting.

  4. Pavithra says

    So I had great fun with these cupcakes. More due to shortage of ingredients. Halved the recipe, used wheat flour, added walnuts and peppermint essence. Most importantly I was lazy to prepare a cake tin so I spooned them into lined muffin pans…

    Almost as soon as they came out of the oven, they were on the way to my tummy :-)) It was yummy except Lil bit stuck to the liner but that was coz I didn’t grease the tin. Overall, craving completely satisfied! Will definitely make again as a cake with the frosting…

  5. san says

    hi, my cousin uses baking pwd while preparing normal plain cake.her cake cums big in size .can v 2 use baking pwd for this receipe.if yes then pls mention the quantity.

    • says

      vinegar is essential in this cake recipe. there are many chocolate cake recipes with various ingredients as egg substitutes. in this recipe, the solution of vinegar, yogurt and baking soda act as an egg substitute.

  6. Naman khandelwal says

    it’s to easy to make a choclate egg less cake and vanilla egg less cake this site is good for cooking recipies

  7. san says

    hi,
    thanks for ur reply.pls let me knw can i substitute baking soda with
    baking powder and vanilla essence with pineapple essence.if yes pls
    mention the measurements for 1 cup flour.

  8. san says

    hi, vanilla extract means vanilla essence.white vinegar means the vinegar which we use in chinese food.please clarify

    • says

      you can use either. vanilla extract is different from vanilla essence. generally the essence that we get in india is artifically made. vanilla extract is the real thing with the flavors of vanilla bean infused in a liquor medium. white vinegar is the same vinegar which is used in chinese food.

  9. shalu says

    Hi Dassana
    Tried the cake, didn’t turn out to be so good though I followed the recipe to the t.
    1. I baked the cake in a loaf pan.the cake got baked at the sides in 35 mins. however was wet in the middle.i baked it for 20 more mins and it was still uncooked slightly in the middle but since I could feel that the cake was burnt at the sides I took it out.so it tasted slightly bitter slightly raw.do you think this may be due to the loaf pan being inappropriate for cake of this quantity.or maybe the oven- used mw in convection mode..however I have tried your bread in it and that was fine except for the hard crust.
    2.as I was taking the cake out, it fell on its face and got deflated.is it normal for a cake to deflate once out of the oven? What could be the reason for this?
    3.also the cake had an unusual flavour- maybe the flaxseeds?
    Hoping to get it right next time..!

    • says

      the original recipe is baked in the oven. i tried this recipe recently but without flaxseeds and it worked fine. the cake is moist. hence it does not hold shape easily. what temperature you baked the cake. loaf pan is not appropriate for this type of cake. as the batter is not thick, but has a slight thin consistency. may be due to the pan the cake was not able to cook from the center. it is possible for the cake to deflate. in this case, since the cake was not cooked thats why it must have got deflated. its the flaxseed that the cause of the flavor.

  10. Saraswathi says

    Hi Dassana

    I tried this cake today.I followed exactly as per the instructions. The taste was good however it took me a very long time to bake the cake.I have a samsung convection MW.I ended up baking for almost 2 hrs. What went wrong? U dint mention anything about preheating so I dint preheat. Would that be a reason as well?Please help.

    Thanks
    Saraswathi

    • says

      i have not mentioned the preheating part as i made the cake in the pressure cooker. but 2 hours is too long. the oven not being preheated has definitely contributed to this. i need to work on this recipe again without flax seeds. a reader tried the recipe without flax seeds and the cake turned out well. so will update this post too.

  11. swapna says

    Hey,

    When i tried the cake for the first time,it came out well.
    I added milk to adjust the consistency,i did this even during first time i tried .It came out Really well.
    This time it was pretty hard.I did change any thing.Any guesses in this.Please let me know.

    Regards,
    Swapna

  12. niloufar says

    Dear Sir/Madam
    I am a phD student. I would like to add flaxseed instead of egg to cake but not at home in cake industries. I would like to know how did you know that flaxseed can be a substitute for egg? Did you read any article about it? please tell me it is very important.
    I look forward to hearing from you

    • says

      hi niloufar, i learnt about using flaxseed as a replacement from the internet. however, it only works for recipes where just one egg has to be substituted. so it cannot work in a cake industry where cakes are made in bulk. if more amounts are used, the cake gets a typical flaxseed flavor and taste which many people don’t like.

  13. Sowjanya says

    Hi,

    I bake my cake in a aluminium vessel with sand. My cake always sticks to the bottomof the mould…wat could be the reason

    • dassana says

      sowjanya, place a separator below the cake tin. the separator which we get with the cooker. so the cake will not get burned. also cook on a low flame.

  14. Nimisha says

    Hello……
    Can we replace buttermilk with something else…..in my case buttermilk or curd is not handy….tell me any replacement for buttermilk….
    thanks,
    Nimisha

  15. Hemlata says

    Hi,

    I baked the cake in pressure cooker for 35 min (with half of the quantity) & i used ENO instead of vinegar. When i checked the cake in pressure cooker with a fork, it was not sticking on it & hence i removed from the cooker. But on doing upside down the cake was not cooked. Hence my cake did not turn well. In oven (OTG) when i was using both option the oven was switching off automatically. Hence i could not bake a proper cake. Anything u can suggest so that cake turns well next time.
    Thanks.

    • says

      in a pressure cooker, the cake takes a lot of time to bake. 35 minutes is not enough. you could have put it back and baked again the pressure cooker. which both option were you using in OTG. by switching off, do you mean the light switching off at intervals. let me know.

      • Hemlata says

        Gm,
        I was using the oven for the first time.The light switched off automatically in both option.I thought that my oven was not working properly. Hence i baked in pressure cooker.

        Thanks.

        • says

          alright hemlata. the light switches off due to the oven’s thermostat function. it does not mean that the oven has stopped working. its just the temperature control function in the oven. so you can easily bake in the oven.

  16. Geri says

    Ms. Dassana, Today it was raining so could not get out. What do you do? You bake an “eggless chocolate cake” :) I want to thank you so much for the way you designed your web site first also for such great photos and instructions. This is my second time to visit here. My cake turned out perfect. We really enjoyed it. When you noted to use vinegar and baking soda as part of the cake it reminded me of how my mother always kept these two ingredients on hand for me when I got “honey bee stings” on my bare feet in the summer. It’s also good for putting in empty cooking pots with water and boiling to help remove the cooked on food. Makes clean up much easier. Didn’t meat to ramble just wanted to thank you. Continued success with all you do.

    • says

      thanks geri. even i have vinegar and baking soda always in my kitchen. i did not know about bee stings, but now i know. i also use vinegar to clean up the and its easy. oh no, you are not rambling. just sharing your experience. also glad to know that the eggless chocolate cake was perfect. its time i bake this cake soon.

  17. Geri says

    First day to dig in to your wonderful recipes, photos and great instructions. I really appreciate you admitting to your tasty errors. Like when you added too much cocoa to the flax seed cake. You are real! We all do things like that on occasion. :)
    I’ve been married for many years and want to add some new flavors and variation to our daily eating habits. Your wonderful site has given me so many choices. Thanks for being here to help people who are new to the Indian cuisine.

  18. seema says

    Your cake is certainly what I was searching for – eggless and cooker baked. Plus healthy Flax seeds. Thanks.
    Item no. 8 in Printout – Heat Water – how much water? Please give reply. Thanks. Seema.

  19. Hemlata says

    Hi,
    Can u pls guide me if i bake cake for half the quantity of ingredients, then temperature how much i have to set & for how many minutes.

    Thanks.

    • says

      you can prepare the cake halving the ingredients. the temperature would be the same as mentioned in the post around 170 to 180 degrees C. you will just need to bake for less time. may be 5-10 minutes less, approx 25-30 minutes.

  20. Smita says

    Hi Dassana,

    I really want to bake some cakes, but my problem is i don’t have a oven at home, so this recipe of yours is brilliant to cook the cake in pressure cooker, But just one question, dowe need to close the lid firmly or just place it on top the bottom part of cookernot closing the lock.
    And one more request if possible can you please add some recipes of cakes that can be cooked in Microwave and particularly explaining the microwave settings. Last time i tried and my cake got burnt :(

    Please do let me know some recipes.
    Thanks :)

    • says

      you will have to close the lid tightly and lock it, like we do when we do cook rice or dals in the pressure cooker. sure i will keep your request in mind and do post cake recipes that can be made in the microwave.

      • Hemlata says

        Thanks for the reply.
        Can u pls guide me whether home science is helpful in cooking and in what other things.
        Ur Blog & Recipes are really very good. Do u conduct classes ?

        • says

          thanks hemlata.

          doing a diploma or degree in home science is very good for women. there are many potential career paths that one can choose. in cooking and food, you learn all the different processes & methods of cooking as well as baking. also you learn a lot about the nutritional aspects in different kinds of food like grains, lentils, vegetables, milk and milk products etc.

          all the cooking and baking that i do now is thanks to my training in home science. also besides cooking, there are other things that one learns like microbiology, nutrition & dietetics, basic interior designing, fabric stitching & embroidery and much more.

          i don’t conduct classes. may be in the future.

            • says

              hi hemlata

              i do not know any baking classes in mumbai. whatever i have learnt of baking is from my home science course. mumbai is a big city and there might me many baking classes or institutes. i would suggest you to find one near your area and then check their course content and also reviews/feedback from people who have done the baking classes before.

              • Hemlata says

                Thanks for the reply.
                Can u pls guide me :
                In OTG (Lifelong company) oven the functions are Top, Bottom & Both are used for what purpose.

                Thanks.

                • says

                  hi hemlata

                  i now have an OTG at home of a different brand. in my OTG, i have both top and bottom heating. basically these are heating coils and the heat is transferred from top, bottom or both. while baking you can heat the top element or the bottom element or both. i suggest you to read the manual of your OTG so that you get a better idea of how to operate it and use it. i just baked some tandoori tofu in my OTG for the first time and i used both the top and bottom heating elements. i still have to try baking cakes and breads in the OTG. I generally used the convection mode in my microwave oven for all the baking i do.

                  previously i had got a comment similar like yours and i did not have an OTG then. so asked my friend who usually bakes with the bottom element. she suggested to try one basic cake recipe with bottom element on and one with both to get an idea about your oven coz generally baking time is oven specific and you will be comfortable only when you try your hands with any basic recipe.

  21. Mehak says

    Hello Mam,

    Mam i buy fresh cream from market, and i put that in mixer jar and kept in freezer for 3 hours because the electricity was not there, and when electricity came after half an hour i take that jar out from freezer and after 2 minutes i run mixer for 1 minute then i added crushed sugar but when i put that i cone and started icing the cake then with cream, some water also came out and the cream is also not as smooth as it should be. So please tell mam where i was wrong. pleaseeeeee reply… thank you so much for being with us… :) JGD … and i if u did Sudarshan Kriya even once u also automatically become part of our AOL family… :)

    • says

      hi mehak, either the cream was a little spoilt or it got turned slightly into butter. it became a little buttery hence the liquid formation. may be it needed cold temperatures and those 3 hours without electricity in the freezer must have spoilt it a bit.

      JGD to you too :-)

  22. Pinky Sharma says

    Hi,
    Dassana
    I made choclate cake (eggless) as per ur recipe , it was very good in taste but it was not so soft compare to Other cake , i used baking powder instead of baking soda is both of them is same or i can use soda bicarbonate instead of that and pls tell me another option to me.

    Thanks ,
    Pinky

    • says

      sodium bicarbonate and baking soda is the same. just different names for the same ingredient.

      baking powder is different from baking soda. baking soda is pure sodium bicarbonate. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch).

      whenever a recipe mentions one, better not to substitute. a reaction happens when baking soda, buttermilk and vinegar is mixed. this is not effective if baking powder is used. bubbles of carnob dioxide are released and this makes the cake spongy and porous. if the recipe calls for baking soda than use baking soda. if it calls for baking powder than use baking powder. if the recipe says either than you can add either. if adding baking powder in this recipe than you will have to increase the proportion to get the soft and porous texture.

  23. havivah says

    hidy ho! what if i want to use steevia (obviously to replace the sugar) — is this a good idea or will the recipe be botched?

    • says

      i have never used stevia havivah. so i don’t know how the cake will turn out. but the chances of it turning not well are less as the cake batter has the mix of vinegar, soda and buttermilk which makes the cake light and soft.

    • says

      yes you can bake the cake in microwave. but to ensure that the cake does not become dry, make the batter liquidy. you could add some milk to the cake to make the batter liquid.

  24. Neela says

    Dassana instead of vinegar can i use eno fruit salt that also gives a fluffy texture, i had recently backed a cake made out of glucose and hide and seek biscuits both one packet each, 1/2 a cup of milk and 2 table spoon sugar with 3/4 tspoon of eno fruit salt and baked in microwave on high for only 5 mins and it turned out very soft and fluffy, becoz i have read that vinegar is not good for health, so i have stopped buying them.

    Please advise thanks.

    • dassana says

      no, you don’t need to add water. adding water means steam cooking.

      you can keep the cake pan directly in the cooker or place some sand in the cooker and then keep the cake pan on it.

      do not add any water.

  25. shirly Moore says

    You do not tell the amount of milk for the frosting. You just said add milk.

    How much milk for the frosting?

    I have a friend that cannot eat eggs because of a health issue.
    I want to try this cake before I give them your recipe.
    Thanks for your help.
    Sincerely Shirley

    • dassana says

      thank shirly. i had mentioned the amount of milk, but under the cake section. i have corrected it now and put it under the icing section. its 6 tbsp milk.

  26. R.J. says

    Is vanilla extract the same as vanilla essence?
    And what is the measure of the cup that you’ve used?

    Thanks for the recipe…

    • says

      vanilla extract is different from vanilla essence. vanilla extract as the name suggests is the extract of vanilla made by soaking the vanilla pods in alcohol. where as vanilla essence is made from chemicals and is artificial. i have used both of them in the cakes and puddings that i have made so far.

      vanilla extract is thicker and has a more richer flavor than vanilla essence which is usually watery. obviously, vanilla essence is cheaper than vanilla extract.

      you can even make vanilla extract at home. on the web there are recipes for making vanilla extract at home.

      i have used 2 cups of flour which is approx 250 gms of flour. i have measuring cups and i would use these for all my recipes.

  27. Mitali says

    Hi ….dassana …..waitin to try this recipe out …looks tooo good …wanted to knw is it k ..if i dnt add vinegar ??? wat is the purpose of it ???? Thanks in advance :)

    • says

      the vinegar reacts with the baking soda creating a fizz where air bubbles are created. these air bubbles get incorporated in the cake mixture and help the cake to rise and become fluffy and light.

      the option for you would be to add baking powder instead of baking soda if you don’t want to use vinegar.

      you could use 2-3 times more of baking powder than the baking soda. since this eggless chocolate cake recipe asks for 1 tsp of baking soda, you can substitute it with 2-3 tsp of baking soda.

  28. KOSHA SHAH says

    plz if u can send me any other recipe of vegetarian cooker made cakes by tomorrow? what are flax seeds what we call in hindi if u can send by email then it is well n good.
    thanks!

    • says

      flax seeds are called as alsi in hindi. you will be able to get it easily in india.

      you can cook any cake in a pressure cooker. its just that it requires a long time. approx 35 mins to 1 hour on a low to medium flame.

      since i do not bake cakes frequently, i can suggest a site to you which has some fabulous recipes for eggless cakes:
      http://www.flavorsofmumbai.com/category/eggless-cakes/

      just instead of baking cakes in the oven you bake cakes in the pressure cooker.

    • the pressure cooker should be a big pressure cooker atleast more than 5 litres.
    • pour the cake contents into the cake tin.
    • keep the cake tin in the pressure cooker.
    • cover the cooker with the lid and remove the vent weight.
    • on a low to medium flame heat the pressure cooker.
    • check your cake with a toothpick in the center of the cake after 30-35 minutes.
    • if the tooth pick does not come out clean than keep the pressure cooker on the fire for some more mins.
    • it may take anywhere between 30 mins to 1 hour or even more than that.
    • depending on what are the ingredients used in the cake and the volume of the cake, the baking time will be decided.
    • do try the eggless cake recipes from the above link and let the owner of flavors of mumbai website and myself now how the cakes turned out.

  29. says

    hello,

    i loved this eggless chocolate cake

    i have a doubt wht do u mean by flaxseed? is it the musk melon seeds
    please help me i tried to get in the stores of pune but i didnt get it i need to make this cake in this week on christmas please help

    warm regards,
    saroj chauhan

    • says

      the flaxseeds are not the musk melon seeds. you should be easily able to get it in pune. they are dark brown and shiny. if there are any hypercity stores in pune… you can try it there. or substitute condensed milk instead of flaxseeds.

  30. sowgandhika krishnan says

    hi,

    loved the recipe. thanks a ton for it.

    i have a doubt

    ive read that flaxseed should be roasted before using coz it has some harmful substance that can affect health when eaten raw.

    can we roast the flax seeds and use them in this recipe?

    im pretty confused about what flaxseeds look like – here in the pic it looks big, but when i tried getting it in the stores in zurich, it looks small maybe bigger than sesame seeds. can you pls help me. want to bake this cake this weekend.

    warm regards
    sowgandhika krishnan

    • says

      i have not heard of any harmful substance that flaxseed has when eaten raw. u could roast the flaxseed and use them in the recipe.

      the flaxseeds are bigger than sesame seeds. the pic is a close up and hence they look big.

      go ahead and bake the cake this weekend.