Eggless chocolate cake recipe with step by step photos – a simple, easy and delicious recipe of a one bowl eggless chocolate cake made with whole wheat flour. 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 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.
How to make eggless chocolate cake
For ease of understanding, I have divided this post into 3 main parts:
- Step 1 – making the batter
- Step 2 – baking eggless chocolate cake
- Step 3 – making chocolate frosting for cake
Lets start with step 1 – making the batter
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 also use all-purpose flour), 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, then 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 the 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 toothpick. The toothpick should come out clean. Once the eggless chocolate cake becomes warm or cools down, unmold and place it on a wired rack. If the toothpick 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 it is 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 stovetop. 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 half 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 makes 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 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.
More Eggless cake recipes for you
Eggless Chocolate Cake (Whole Wheat)
Ingredients
for eggless chocolate cake
- 1 cup whole wheat flour - levelled or 120 grams (you can use all-purpose flour 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
Instructions
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 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 toothpick. The toothpick should come out clean. Once the chocolate cake becomes warm or cools down, unmold and place it on a wired rack.
- If the toothpick 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 eggless chocolate cake.
Notes
- 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.
Dear Dassana
Thank you! I’ve never come across such an elaborately and lucidly explained cookery blog.
I baked for the first time in my life in an oven gifted by my parents. My very first bake was an offering to Sri Krishna on Janmastami. I believe it was Divine Mother who led me to your blog. I was nervous and excited, and wow! the cake turned out so well. I’m speechless with gratitude and love for you. Thank you! And God bless you.
hi sandhya, thank you ❤️. i have tears in my eyes when replying to you. i don’t know what to say apart from thank you. i am speechless. thanks again for this beautiful review and for your kind wishes.