eggless chocolate cake recipe with step by step photos – a simple, easy and delicious recipe of a one bowl eggless whole wheat chocolate cake. yes the cake is made from whole wheat flour. so one can have the cake and eat it too 🙂
i have already made this chocolate cake a couple of times to use it a basic cake for various chocolate frostings. i have even made black forest cake from this chocolate cake.
the texture of this eggless chocolate cake is soft and moist. this chocolate cake recipe is vegan as i have used oil. but you can add melted butter too.
i have also shared the method of cocoa frosting which is very easy. in the frosting recipe, i have used butter, but a neutral flavored oil can also be added.
you can serve the cake as it is plain or with the chocolate frosting. but with the chocolate frosting its better 🙂
i have compiled a list of frequently asked questions and some tips from the comments section of this eggless chocolate cake recipe.
faq and tips to make eggless chocolate cake
1. can all purpose flour (maida) be used?
you can easily add all purpose flour in the recipe. depending on the quality of flour, you can add slightly less water than what is mentioned in the recipe.
2. can i double this recipe?
yes, you can double this eggless chocolate cake recipe.
3. can i skip baking soda?
baking soda is the only leavening ingredient added in the recipe. so it cannot be skipped.
4. can i add baking powder instead of baking soda?
baking powder cannot be used instead of baking soda.
5. can i bake this chocolate cake in a convection oven or in a microwave convection oven?
you can easily bake this eggless chocolate cake in a convection oven instead of a regular oven or an OTG. you can even bake this cake in a microwave convection oven. the timing will be less for convection ovens as they bake faster than an OTG or regular ovens.
6. can i make this eggless chocolate cake in a pressure cooker?
you can make the chocolate cake in a cooker. in a pressure cooker the time taken will be less as compared to an oven. to see how a chocolate cake can be made in a pressure cooker, you can check either of these 2 detailed step by step recipes:
7. can i add vanilla powder in all the cakes instead of vanilla extract?
vanilla powder can be added instead of vanilla extract. you can even add vanilla essence instead of vanilla extract.
8. why my chocolate cake is not spongy?
in this chocolate recipe, only one leavening ingredient is used. that leaving ingredient is baking soda. the reaction of baking soda with the lemon juice helps in making this eggless chocolate cake spongy and light.
its always better to check the freshness of baking soda before you proceed with the recipe. if the baking soda is not fresh or past its shelf life, the cake won’t rise.
checking the freshness of baking soda – add about ¼ to ½ teaspoon of baking soda in 1 tablespoon vinegar + 1 tablespoon of water mixture. the solution should fizz and bubble. if the solution does not fizz and bubble, the baking soda is not active and fresh. so do not use it.
9. can i add dry fruits or nuts in the chocolate cake?
dry fruits and nuts like almonds, pistachios, cashews can be added in the cake batter. but before adding the dry fruits, mix them with a bit of flour, so that they do not settle down at the bottom of the cake while baking.
10. can milk be added instead of water?
milk (dairy or vegan milks like almond milk, cashew milk or soy milk) can be added instead of water. make sure that the milk is chilled.
11. can i add honey instead of sugar?
avoid adding honey. according to ayurveda, honey should not be heated as it becomes toxic. you can add jaggery, coconut sugar or palm sugar instead.
12. can I use vinegar instead of lemon juice?
you can easily use vinegar instead of lemon juice. use white vinegar or apple cider vinegar.
13. can i use eno (fruit salt) instead of baking soda?
you can use eno in this eggless chocolate recipe. so i would suggest to add about ½ to ⅔ teaspoon of eno in the eggless chocolate cake recipe.
if you are looking for more eggless cake recipes then do check:
eggless chocolate cake
INGREDIENTS FOR eggless chocolate cake
for eggless chocolate cake
- 1 cup whole wheat flour (atta), levelled OR 120 grams atta (you can use all purpose flour-maida also)
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar or 150 grams sugar ( i have used unrefined cane sugar, regular sugar can also be used)
- 1 cup cold water, 250 ml
- ¼ cup oil or melted butter, 62.5 ml
- 1 tablespoon lime or lemon juice (can also use vinegar instead of lemon juice)
- ½ teaspoon vanilla extract or vanilla powder or vanilla essence
for the cocoa frosting
- 2 tablespoons unsalted butter at room temperature
- 4 tablespoons cocoa powder
- 3 tablespoons milk
- 4 tablespoons sugar or add as required
HOW TO MAKE eggless chocolate cake
preparation for eggless chocolate cake
- first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil.
- preheat your oven to 200 degrees celsius/392 degrees fahrenheit.
for making eggless chocolate cake batter
- seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
- in another pan or bowl, take ¾ cup sugar.
- add 1 cup cold water and stir so that the sugar dissolves.
- now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.
- next add 1 tbsp lime juice. stir again.
- now add ½ tsp vanilla extract or powder.
- add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
- there should be no lumps in the cake batter. the batter is not thick but thin.
- pour the chocolate cake batter in the prepared cake pan.
baking eggless chocolate cake
- tap the sides of the cake pan so that the extra air bubbles are let out.
- bake the eggless chocolate cake in a preheated oven for 200 degrees celsius/392 degrees fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 degrees fahrenheit for 15 minutes. then bake the cake at 180 degrees celsius /356 degree fahrenheit for the 30 to 35 minutes.
- for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the chocolate cake becomes warm or cools down, unmold and place it on a wired rack.
- if the tooth pick is sticky, then place the cake back in the oven and continue to bake for some more minutes. before frosting let the chocolate cake cool completely.
making chocolate frosting for cake
- take 2 tbsp butter and 4 tbsp sugar in a saucepan.
- heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don't need to cook the sugar in its various stages.
- next add 4 tbsp cocoa powder.
- with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.
- add 3 tbsp milk. stir very well. to make a slightly thick frosting, you can also add 2 tbsp milk. the cocoa frosting is ready.
icing chocolate cake
- while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top.
- usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
- the frosting will set after some hours. i kept overnight.
- next day, sieve some icing sugar and cocoa powder on the chocolate cake. this is optional.
- slice and serve the the eggless chocolate cake.
RECIPE TIPS
- instead of lime juice, add same quantity of white vinegar or apple cider vinegar.
- you can use ½ to ⅔ teaspoon eno instead of baking soda.
- you cannot use baking powder instead of baking soda.
how to make eggless chocolate cake
for ease of understanding, i have divided this cake recipe post in 3 main parts:
- step 1 – making the batter for eggless chocolate cake
- step 2 – baking eggless chocolate cake
- step 3 – making chocolate frosting for cake
lets start with step 1 – making the batter for eggless chocolate cake
1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your oven to 200 degrees celsius/392 degrees fahrenheit.
2. seive 1 cup whole wheat flour (you can use all purpose flour/maida also), 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
3. here are the sieved dry ingredients.
4. in another pan or bowl, take ¾ cup sugar. i have used unrefined cane sugar, regular white sugar can also be used.
5. add 1 cup cold water and stir so that the sugar dissolves.
6. now add ¼ cup oil or melted butter. i added oil. if using butter, the let the butter come at room temperature after you melt it. or you can also use butter which has softened at room temperature. then you just have to mix and whip them till the mixture looks homogeneous – meaning the water and butter should not look separate. you can also use an electric beater if required. the butter will solidify due to the cold temperature of water, so the only way to mix it evenly with the water is by briskly beating with a wired whisk or with an electric beater. use a wide deep bowl, so that the mixture does not spill out while mixing with the electric beater.
7. stir briskly so that everything is mixed well.
8. next add 1 tbsp lime juice. stir again.
9. now add ½ tsp vanilla extract or powder. here i added vanilla powder.
tip from reader manasi – you can also add chocolate extract or chocolate essence instead of vanilla.
10. add the sieved dry ingredients to the wet mixture.
11. using a wired whisk, mix everything well.
12. there should be no lumps in the chocolate cake batter. the batter is not thick but thin.
baking eggless chocolate cake
13. pour the chocolate cake batter in the prepared cake pan.
14. tap the sides so that the extra air bubbles are let out.
15. bake the eggless chocolate cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees for 15 minutes. then bake the cake at 180 degrees celsius for the 30 to 35 minutes.
16. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the eggless chocolate cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth pick is sticky, then place the chocolate cake back in the oven and continue to bake for some more minutes. before frosting, let the chocolate cake cool completely.
making cocoa frosting for chocolate cake
17. take 2 tablespoons butter and 4 tablespoons sugar in a saucepan. for the frosting its best to use superfine sugar or fine sugar. the regular large refined sugar crystals may not melt. powdered sugar can be also used. i have used organic refined cane sugar which has fine crystals so they melt easily. if you do not have fine sugar, then grind 4 tablespoons sugar in a small mixer-grinder jar to a fine powder and then use it for making the frosting.
18. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don’t need to cook the sugar in its various stages.
19. next add 4 tbsp cocoa powder.
20. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.
21. add 3 tbsp milk. to make a slightly thick frosting, you can also add 2 tbsp milk.
22. stir very well. the cocoa frosting is ready.
icing eggless chocolate cake
23. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the chocolate cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
23. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the chocolate cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
24. the frosting will set after some hours. i kept overnight.
25. next day, i sieved some icing sugar and cocoa powder on the cake. this is optional.
26. the eggless chocolate cake is ready to be served.
simple and nice recipe
Hi Dassana, I made this chocolate cake without icing for my Mother-in-law’s birthday.
Very tasty. When tried to cut at first, felt a little moist inside. But after some time it was alright. Everyone loved it. Especially my daughter. She keeps on saying now that she doesn’t want any chocolate anymore (which she usually doesn’t like). Instead she wants to have this cake. 😊
However couldn’t cut as the pieces you have shown. Instead we had many different shapes. 😂
What should I do to make it work? I used fresh baking soda. Use OTG for baking. Followed every step carefully reading your recipe. Think I should try it again and see.
Thanks dear that your recipe helped me to make my MIL’S special day more special.
Karthika Mukundh
thanks karthika for this lovely detailed comment and for sharing your experience. glad to know that your family liked the chocolate cake. if the cake is cut when still hot or warm, it will crumble and be soft. so let the cake cool completely before cutting it. i am assuming you cut the cake when it was still warm and i hope i am right in guessing this.
fresh baking soda only works well in this recipe. OTG is fine too. try baking for some more minutes. let’s say 5 minutes or more and this will help. let me know.
regards
dassana
I always follow your receipes as they are easily explained.
Today when I was checking eggless chocolate cake , I realized that one blogger is copying your stuff exactly.
Please check.
i know. in fact, there are some bloggers who copy me. time is precious and i don’t want to waste my time fighting with such copycats. so i just pray to my goddess (mahakali and all her forms). she comforts and guides me. this way i can focus on being creative and be total in my work. i ignore such people knowing very well that karma will not ignore them. thanks for your concern and i really appreciate it.
p.s – i have removed the name of this blogger as i do not want this person to get unwanted attention.
i would like to know the measurement for 1 kg cake. its my daughter’s bdy and i want to make homemade cake . i am waiting for your reply . please reply soon 🙂
double the cake recipe servings to 24 in the recipe card and you will get an increase in the proportions too. you can double or triple this chocolate cake recipe easily.
Hi Dassana
The cake was awesome. I really appreciate the recipe as it was eggless and whole wheat.
I used cup measures but next time would like to use my kitchen digital scale for getting exact measurements. But looking over the grammages mentioned for atta and sugar I am confused – there seems to be an error as the sugar measure in recipe, 150 gm, is more than amount of atta, 120 gm.
Can you please clarify. Apparently 1 ml =1 gm. So ideally 1 cup atta should be equal to 250 gm, is it not?
Warmly
Tara
thanks tara for the review and rating. 1 ml is 1 gm for liquids. but for solid ingredients, 1 ml is not 1 gm. depending on the density of the solid ingredient the weight will change. example 1 cup of atta measures 120 to 125 grams whereas 1 cup of granulated sugar measures 200 grams. i always give both cup and weight measurements so that the cake can be made easily by readers. so if you have a weighing machine, you can definitely weigh the ingredients and bake. hope this helps.
Thanks for the explanation Dassana I get it now. Another question: in all the baking recipes, is it preferable to use castor/powdered sugar or can unpowdered sugar work too?
Thanks!
welcome tara. usually in most baking recipes castor sugar or powdered sugar is used as they dissolve faster. granulated sugar can be used but it depends on the recipe. depending on the recipe method, sometimes granulated sugar does not dissolve. so it is better to use castor or powdered sugar. hope this helps.
Hello
Thank you very much for the recipe
I’ve a question
I baked the cake and did the frosting part also n kept it in the fridge for the night, the next day when I sieved some icing sugar, it vanished in couple of minutes, it was completely invisible by then.. does this happen? What can I do to not let it melt on the cake so that my cocoa powder will look better on top of the icing sugar?
Thank you
welcome krishna. yes it can happen as the fine particles of icing sugar get dissolved in the icing if the icing has not set or is thin. make the icing more thick. so add less milk while making icing. hope this helps.
Hi, I tried this recipe but cake didn’t rise well. Only difference is, I used ashirvad multigrain aata instead of whole wheat flour. Also I pre-heat oven before preparing cake batter. After preparing cake batter, I again pre-heated the oven. Then I put cake batter in oven. I turned off oven in 20 mins because cake became solidify in 20 mins. Please tell me where I went wrong?
hi, when using multigrain flour, more liquids will be needed as the other grain flour and lentil flours will require more water. secondly in the multigrain flour, the proportion of wheat flour should be more, then the proportion of the other grains or lentils flours. whenever making any multigrain cake or cookie, it is always better to add the flours separately. more wheat flour should be there as that helps the cake to leaven and have a softer texture. with the other lentils or grain flours being more, the cake is doomed for failure.
the preheating part is fine. when the cake pan is kept inside the oven, the oven should be hot. it should be getting preheated. do not switch off as then the temperature inside the oven will cool and this will affect the texture of the cake. hope these suggestions help.
Thanks for your reply 🙂
Thank u for such prompt response Mam…..
I’ll do this trick….
Can’t we use baking powder instead…..why in few places either of soda/pdr is used and in few recipes, both are used by ppl….even similarly, use of yoghurt/soda water/vinegar……..
welcome pooja. in this recipe baking soda is used only. the reason is if you use baking powder, you will have to add 4 times of baking powder (2 teaspoons for this chocolate cake recipe), which will give that typical unpleasant baking powder taste and aroma in the cake. as a thumbrule, 1 teaspoon of baking powder works well for 1 cup of flour. even 1.25 teaspoons baking powder can give that taste and aroma. so in this chocolate cake recipe, only baking soda works well. addition of both baking soda & baking powder or either depends on the recipe and the ingredients. if more acidic ingredients are used, then baking powder can be added. hope this helps.
Hi there,
The cake turned out well but the above portion of the cake became crispy…. Any suggestions
you can cover the top of the pan with an aluminium foil or parchment paper, so that the top does not get browned too much. you can even bake with the top heating element not working and only the bottom heating element working if you have an OTG. if using the top heating element, try not keeping the pan close to it.
Thank u Mam:))
Hello Mam,
I m bog fan of all ur recipes and urs is the first name to turn to, for any recipe/ideas…
I did try choc eggless cake, it’s nt risen well and I feel it’s slightly hard….is there anything more to be done /added to make it spongy n full level rising
thank you much pooja. the chocolate cake not rising well or being dense would be due to an inactive baking soda. since baking soda is the only leavening ingredient used in the recipe, it should be fresh and active. even slightly less active soda can jeopardise the cake texture. about two to three pinches of baking soda can be added in 1 tablespoon water + 1 tablespoon vinegar solution. if the soda fizzes and bubbles immediately, it is active and good enough to go in any cake recipe.
Tried…turned out to be well…have one question -I don’t have unsalted butter for frosting..what’s the substitute for it??
thanks sheena. for frosting, use oil, but a neutral tasting oil, so that the oil’s taste and aroma does not come in the frosting. use slightly less oil than butter.
Hello mam
I tried the cake today but it does not rise well.
What to do
monika, let me know in more detail whant went wrong (like the texture of cake, the consistency of batter etc), so i can help.
Hi. Followed the exact recipe. The cake turned out spongy but many cracks and with cooling few parts of the cake fell off. What can be the reason? Took 38 minutes @ 180 degrees to bake fully.
Thank you!!
could be due to uneven mixing of the batter. also the oil has to be mixed very well with the rest of the ingredients. if the batter is mixed well, this problem should not occur. i also hope you used the correct pan size. hope this helps.
Hi
Can I add amul salted butter instead of normal butter.
hi monika, you can add amul salted butter.
Thank you Dassana, awesome recipe! I made cupcakes and they turned out as good as those made with maida. My family really enjoyed them.
thats great to know neha. thanks for sharing the feedback. i will also try. thanks again.
Hi Dassana thank you for sharing this receipe. The cake turned out to be very good. Just wanted to check how long can the cake be stored for?
Aparna, it can stay good for a week in the fridge.
I made this recipe in pressure cooker..the taste was really good..but, the sides became little hard.. can u tell me wat could have caused it and how to over come this?
using a steel pan can make the sides hard. even baking for a long time can make the sides hard. a good quality baking pan works well in a pressure cooker. hope this helps.
Hii
Can you plz tell which oil can be used instead of butter
use a neutral flavored oil like sunflower oil.
Hello.. tried this recipe and it turned out so good. Thanks a lot. I felt that it was too less for my friends and family so planning to bake again today.. so I want to ask can we double the recipe as it is? Or Any changes to be done?
thanks dhriti for sharing your feedback and rating. you can double the recipe. no changes need to be done.
I made cupcake with this recipes and they were amazingggggg 😍😍😍
Was a lil skeptical about using only soda but the cake did rise well.
Just one question that all the cupcake tops cracked up like a volcano. Only variation was I used vinegar and added a few walnuts. Anything I did wrong??
thanks a lot. i guess it is not because of vinegar but may be due to the addition of walnuts.
Super easy recipe to make …..thanks for sharing it 👍👍👏
welcome and thanks.
At the given temperature and 30 minutes, my cake got burned. Easy to prepare but missed the opportunity to eat good cake! Used regular oven
every oven is different and the temperature varies with the size, type and built of the oven. in most of the baking recipes shared on blog, i always mention to keep a check on the baking as each oven is different. if the oven gets hot very fast than the baking will also be faster. so what may take 30 minutes will take 20 or even less minutes. the time mentioned is like a benchmark and depending on the oven can be more or less. also do not keep the oven close to the top heating element as the browning or burning will happen faster if kept near the top heating element.
usually, it works to use the bake mode of an OTG (only lower heating element on) or use both the heating elements (toast mode). keep the pan on the center rack for even baking. there is also a possibility that your oven is baking at a more higher temperature than 200 degrees celsius. there are ways to check this and in google you can search with the words – calibrate oven.
Hi , dassna ,when ever i make cake ,the cake becomes very hard ,so can u suggest me what should i do!!!!!!
firstly do not mix batter too much. the batter should feel light and not heavy. also make sure that the baking powder or baking soda used in the recipe is fresh and active. do not over bake too. hope this helps.
Hi Dassana,
Have a few question on the eggless chocolate cake:
1. Can i use ghee instead of oil/butter? if yes, would the qty be same?
2. can i also use half ragi flour & half whole wheat flour or any any other proportion?
Thanks,
priti,
1. yes you can use ghee. add 1/4th cup ghee or butter.
2. yes half ragi and half whole wheat flour can be used. but with ragi, you may need to add some more water. you can even use 1/4th cup of ragi and 3/4th cup of atta.
Hi Dassana I love your recipes. A question on baking (I am a novice). Some recipes call for curd, yours don’t. Also this cake batter is way thinner than other cake recipes you have made. Could you guide on what the science is behind these two? Would like to understand the logic! Thank you.
thanks ashu. this chocolate cake recipe is very different from the ones using curd. curd helps the chocolate cake to have more softness and moisture in it and thus makes it slightly heavy. i have made chocolate cakes with both curd and without curd so i know. since curd is not used in this recipe, its light similar to a chocolate sponge cake. so for making frosted chocolate cakes, this cake works very well as base cake since it is light and has a structure. so the frosting or icing does not weigh the cake down. cake batters’ consistency depends on the ingredients that go in the batter and also the kind of cake that is being made.
baking soda or baking powder is added in eggless cakes as it reacts with the acidic ingredients in the cake. in this chocolate cake recipe, the acidic ingredient is vinegar or lemon juice. in recipes where curd is added, the acidic ingredient is curd itself. hope this helps.
Wow! There is so much to this! Thank you for sharing your knowledge. Have a wonderful day!
welcome ashu.
Awesome cake turned out perfect.. ThAnks dassana
welcome and thanks for the feedback prajwalita.
Hi Dassana,
It is a healthy recipe and a tasty one to convince my daughter ‘s craving for chocolate cake.. I don’t encourage buying from bakeries as they use sugar and maida. And I never baked before and this is my first attempt and it turned out great… Thanks for giving us nice and detailed recipes and I hope I would bake frequently henceforth..love and thanks in a ton..
thank you prabhaa. same here, i avoid buying cakes from bakeries as they use vegetable fat, trans fat, maida, additives etc. its best to bake at home. at least you know what ingredients you are adding in the cake or cookie. do try some more baking recipes and i am sure you will like them. thanks again.
Hi , I made the cake as per your instructions but it’s little rubbery or rather dense and I felt so heavy after eating a small piece . The cake was done in 35-40 mins and the toothpick came out clean but there were no crackes on top as generally is seen on cakes. This is the 1st time I made no egg cake and I’m feeling so bad it didn’t turn out well. Please advice .
which oven did you use for baking cake. did you bake using the microwave mode of an oven. secondly was the baking soda fresh or active. if the baking soda is not fresh or active, the cake won’t rise and be light and fluffy. there will be denseness in the texture. let me know.
HI dassana, you know what it turned out to be perfect after few hours….wondering what happened ?
It tasted awesome and was over in a day.
I’m making it again today
By the way : the baking soda was fresh and I used my regular OTG for baking .
Thank you
thanks for letting me know ashwini. sometimes the texture of a cake and even breads change dramatically after they cool down or after a couple of hours. glad that the chocolate cake was over in a day. thanks again.
Hello, Dassana, This is an amazing reciepe. I have made this cake numerous times without frosting and once or twice with frosting. What inspires me is that it has all healthy ingredients and it is eggless 🙂 Your clear instructions make it so much easier. Great job and keep posting.
thank you shailaja for sharing this lovely feedback on eggless chocolate cake. yes the cake tastes good with or without frosting. sure i will add more recipes. thanks again.
Can we use salted butter or oil for frosting?
you can use salted butter and oil. for oil use a neutral flavored oil. with salted butter there will be faint hints of salt taste, but its not distinctly felt.
Thanks so much for such a fantastic and easy recipe. The chocolate cake with the frosting came out absolutely delicious! I don’t think I’ll ever be tempted to buy cakes outside anymore!
As you’ve heard enough times by now, thanks to your detailed, precise recipes, I feel like quite an awesome cook :). The most amazing part being that your recipes are always as healthy as can be, can’t appreciate that enough! Thanks a ton.
thank you neha for this splendid feedback on eggless chocolate cake recipe. i do try to make recipes healthy wherever possible, but in baking it does not work every time. i so agree that after one makes cakes or cookies at home, one does not feel like buying them from outside.
Hi, can we use Pillsbury or ashirvad attack for wheat flour.
yes you can use pillsbury or ashirvad atta.