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
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.
yes, you can double this eggless chocolate cake recipe.
baking soda is the only leavening ingredient added in the recipe. so it cannot be skipped.
baking powder cannot be used instead of baking soda.
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.
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:
vanilla powder can be added instead of vanilla extract. you can even add vanilla essence instead of vanilla extract.
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.
so to check the freshness of baking soda, add about 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.
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.
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.
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.
you can easily use vinegar instead of lemon juice. use white vinegar or apple cider vinegar.
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.
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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.