basic eggless chocolate cake

eggless chocolate cake recipe with step by step photos – a simple, easy and delicious recipe of 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 eggless black forest cake from this chocolate cake.

the texture of this eggless chocolate cake is soft and moist. not very moist like the eggless chocolate cake recipe i have already posted. the recipe is also 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. you can serve the cake as it is plain or with the chocolate frosting. but with the chocolate frosting its better 🙂

if you are looking for more eggless recipes then do check:

eggless chocolate cake recipe below:

eggless chocolate cake recipe
4.67 from 180 votes
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eggless chocolate cake recipe

moist chocolate cake recipe - yummy eggless chocolate cake recipe made with whole wheat flour. the cake is soft and moist and can be used a base cake for various chocolate frostings.

course desserts
cuisine world
prep time 10 minutes
cook time 35 minutes
total time 45 minutes
servings 12 pieces
calories per serving 164 kcal
author dassana amit

ingredients (1 cup = 250 ml)

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 recipe?

preparation for eggless chocolate cake recipe:

  1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil.

  2. preheat your oven to 200 degrees celsius/392 degrees fahrenheit.

for making eggless chocolate cake:

  1. 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.
  2. in another pan or bowl, take ¾ cup sugar.

  3. add 1 cup cold water and stir so that the sugar dissolves.
  4. now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.

  5. next add 1 tbsp lime juice. stir again.
  6. now add ½ tsp vanilla extract or powder.

  7. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
  8. there should be no lumps in the cake batter. the batter is not thick but thin.
  9. pour the cake batter in the prepared cake pan.
  10. tap the sides of the cake pan so that the extra air bubbles are let out.
  11. 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.

  12. 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. 

  13. 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.

for chocolate frosting:

  1. take 2 tbsp butter and 4 tbsp sugar in a saucepan.
  2. 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.
  3. next add 4 tbsp cocoa powder.
  4. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.
  5. 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.
  6. 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. 

  7. 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.

  8. the frosting will set after some hours. i kept overnight.
  9. next day, sieve some icing sugar and cocoa powder on the chocolate cake. this is optional.

  10. slice and serve the the eggless chocolate cake.

recipe notes

substitutions:

  • instead of lime juice, add same quantity of white vinegar or apple cider vinegar.
  • you can use ½ teaspoon eno instead of baking soda.
  • you cannot use baking powder instead of baking soda.

how to make eggless chocolate cake recipe:

for the 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.

baking pan for chocolate cake recipe

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.

eggless chocolate cake ingredients

3. here are the sieved dry ingredients.

dry ingredients for basic chocolate cake recipe

4. in another pan or bowl, take ¾ cup sugar. i have used unrefined cane sugar, regular white sugar can also be used.

sugar for chocolate cake recipe

5. add 1 cup cold water and stir so that the sugar dissolves.

sugar solution for chocolate cake recipe

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.

oil for chocolate cake recipe

7. stir briskly so that everything is mixed well.

stir to make chocolate cake recipe

8. next add 1 tbsp lime juice. stir again.

making basic eggless chocolate cake recipe

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.

vanilla powder for chocolate cake recipe

10. add the sieved dry ingredients to the wet mixture.

making basic eggless chocolate cake recipe

11. using a wired whisk, mix everything well.

preparing basic eggless chocolate cake recipe

12. there should be no lumps in the cake batter. the batter is not thick but thin.

basic eggless chocolate cake batter

13. pour the chocolate cake batter in the prepared cake pan.

basic eggless chocolate cake batter

14. tap the sides so that the extra air bubbles are let out.

batter for basic eggless chocolate cake recipe

baking eggless chocolate cake:

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.

baking basic eggless chocolate cake

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.

baking basic eggless chocolate cake

for the cocoa frosting:

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.

making eggless chocolate cake 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.

making eggless chocolate cake frosting

19. next add 4 tbsp cocoa powder.

cocoa powder for eggless chocolate cake frosting

20. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.

stir to make eggless chocolate cake frosting

21. add 3 tbsp milk. to make a slightly thick frosting, you can also add 2 tbsp milk.

milk for eggless chocolate cake frosting

22. stir very well. the cocoa frosting is ready.

cocoa frosting for 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.

frosting on eggless chocolate cake

24. the frosting will set after some hours. i kept overnight.

frosting on eggless chocolate cake

25. next day, i sieved some icing sugar and cocoa powder on the cake. this is optional.

basic eggless chocolate cake recipe

26. the eggless chocolate cake is ready to be served. for more delicious chocolate recipes, you can check this collection of 21 eggless chocolate recipes.

eggless chocolate cake basic recipe




864 thoughts on “eggless chocolate cake recipe | easy recipe of eggless chocolate cake”

  1. hi dassana as usual super cake recipe….can u please tell me can i add vanilla powder in all the cakes instead of vanilla essence.

  2. Hi Dassana,

    Whoa! What a recipe.. I really am so grateful to you for this simple yet awesome recipe.. the cake was so soft moist and just melting in the mouth. my family couldn’t get enough .. the cake was finished in a couple of mins.. few questions, could you please guide:
    1. I want to try this in a larger quantity for my son’s birthday, can I double this recipe?
    2. Which brand of unrefined cane sugar do you use? (If I may ask) I used organic sugar but would gladly make the switch.

    1. thank you harini. you can double the recipe. i have halved the recipe to make lava cakes many times. so logically it can also be doubled. i use 24 mantra or conscious food.

  3. You won’t believe my over sight. Had to throw two away! First time I read baking powder instead of soda and read 200 degrees without checking if it’s f or c. After 1 .5 hrs, it didn’t rise, then I read again, realised I’ve put powder. Second time, again I assumed it’s 200 degrees f. The cake took nearly two hours. But was raw.
    Finally made a third batch. Came out perfect, but took 50 mins. It’s cooling, please pray it comes out well! I love how easy this recipe is to gather. Even on the third attempt,I wasn’t tired!

    1. ohhh… happens at times. but its nice that you realised what exactly went wrong. even like you i do not get tired when developing and testing new baking recipes. the cake will turn out good as its a tried and tested recipe. hope you liked the taste as well. thanks.

      1. Yes! It came out well! I used buttercream icing. I think I can make this cake everyday and eat all day long! May soon become an elephant!

        1. if you work out then you will be fit and stay in shape. also eat everything in moderation as thats what even i do. chocolate based cakes and desserts are addictive. even i have a sweet tooth and do not mind an extra chocolate 🙂

  4. Hi… This recipe is not vegan as you have used butter and sugar. Both are not used in vegan recipes. Pls do suggest substitutes.

    1. only the cake recipe is vegan. the icing is not. i have used unrefined cane sugar and not bleached sugar. you can use jaggery also in place of sugar. instead of butter use a neutral flavored oil like sunflower oil.

  5. Dear Dassana
    This is the most amazing cake. I added both baking powder and soda. Have made it twice now and family love it. Thanks so much. Do you think this will work with grated beetroot?
    RA

  6. Hi Dassana i have made this cake many times and we love it!! What if i were to omit the baking soda, how would it affect the cake? I had made brownies without it and it was great. Pls guide.

    1. anjana, the cake won’t rise if baking soda is omitted. along with it the cake won’t have a soft and light crumb. brownies are fine to make as brownies are usually dense and chewy, but in a cake the texture will get compromised a lot if baking soda is omitted.

  7. I think my comment is missing. Posting again as I wanted to Thank You for a working recipe !

    The cake done in convectional oven was perfect. The second day it tasted even better. I followed the same to same contents. Even tested the soda for the freshness. Thumbs up!

    But, the sugar frosting part – I missed it. It was either not melting down or if i keep it for long , it becomes like a sticky thing. I tried twice and i had to throw the mixture. Is it caster sugar? or our normal sugar? I used normal sugar (not even powdered). That cake got over in a day (wife & my 4 year old princess) and they wanted to make me again. 🙂 ! Please tell me that frosting thing so that i can try that this time. Even without frosting , it was yummy.

    Thanks again for your patience to reply to each and every comments

    Thanks,
    Rajesh

    1. your comment has not reached us and in fact this is the first comment. we do have technical glitches at times with the comment form.

      thanks for the feedback on the chocolate cake. for the frosting its best to use superfine sugar or fine sugar. i guess the regular large refined sugar crystals will not melt. powdered sugar can be used. i use organic refined cane sugar which has fine particles so they melt easily. what you can do is powder 4 tablespoons sugar in a mixer-grinder and then add.

      i am also sharing a chocolate ganache icing recipe which you can use with this cake. it tastes damn good and like a chocolate truffle cake. for chocolate ganache you will need baking or cooking chocolate bars. so take 1/2 cup of chopped dark chocolate. add powdered sugar as per taste. also add 1/4th cup cream. you can use amul cream. mix and then cook this mixture on a double boiler or in a microwave for 15 to 20 seconds. a double boiler is basically two pans kept on top of each other.

      in one pan you keep water and let it come to a boil. keep the second pan or bowl with the chocolate, cream and sugar on top of the pan which has water boiling it. from the heat and steam of the hot water, the chocolate will start to melt. continue to stir non stop till all chocolate melts. let the ganache cool at room temperature and then you can spread it on the cake. you can even slice cake into two halves and spread ganache on it. for the chocolate bars, i would suggest to use couverture chocolate bars which has cocoa butter. do not use morde chocolate or compound chocolate as sometimes they are made with a lot of chemical products. you can get couverture chocolate on amazon.in

  8. Hello , I tried your cake also I substituted jaggery for sugar and it turned out amazing a couple of time but since few days when am trying to do the same it’s just not happening… the cake is settling down itself

  9. Thankyou for the prompt reply. AB mauri which makes mauripan yeast makes the improver brand name tower. Dont know however if it uses natural ingredients. Anyway all sliced breads do contain some amout of improver(as seen on their packaging) . Thanks anyway and will be surely visiting your blog for eggless cakes.

  10. Hi
    Liked everything about your blog. I would like to know àbout cake gel/improver/emulsifieer which is nowadays being useď by many housewives to make eggless cakes soft and fluffy like store bought ones. Have you used it?

    1. thanks. i have never used this cake gel or improver. in fact i am hearing this for the first time that improvers are available for cakes. i knew about ice creams and other soft desserts. i am old school and prefer to use natural ingredients rather using an ingredient where i am not very sure what has gone in to making it.

  11. Hi,

    Can I use cadbury chocolate powder instead of cocoa powder? If yes, how much should be the quantity?
    Thanks in advance for replying.

  12. came out really nice and soft . Thanks Added some chocolate chips and truiti fruiti . Really made it great .

  13. HI Dassana,
    What oil should we use ? Groundnut ?
    Can we substitute butter in the frosting with something else ?
    Thanks

    1. adi, use sunflower oil or a neutral tasting oil. groundnut oil will give the taste of groundnuts. once i made a dutch truffle cake with groundnut oil and its taste was similar to the snickers one gets in the market. so better to avoid unless you like the taste of groundnut oil. for the frosting you can use any neutral flavored oil.

  14. Hi please tell if i wanna bake the same cake with out oven …. Or if you would’ve already posted pls send link here …. Thanks n lot f blessings to you … And Your step by step procedure could help many even beginnen also could …. Thanks once again …. Love from ….

    1. you can try. i have shared two eggless cake recipes and one pav recipe made in pressure cooker. so you can use the method shown in these recipes and bake any cake, cookie or bread. links given below:

      eggless sponge cake – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
      eggless chocolate cake – https://www.vegrecipesofindia.com/chocolate-cake-recipe-in-pressure-cooker/
      pav in pressure cooker – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/

      thanks a lot for your kind comments and best wishes.

  15. Hi Dasanna, I tried this recipe last month for my husband’s birthday, it was awesome. I would like to make the same as cup cakes, how long would it take in a convection microwave oven?

  16. Hi Dassana,
    In this recipe have you used Soda bi carbonate and also there is no baking powder? please confirm i want to try for my daughter’s bday party. till now, this recipe i was using is good but when you eat it sticks in the mouth . don’t know the reason . all my ingredients are fresh and also i just fold the mixture.

    1. juhi, i have soda bi carbonate which is baking soda or cooking soda. stickiness could be under baking. so try to bake for some more time. also keep the pan on a wired rack or stand to cool the cake. sometimes due to much moisture which occurs due to cooling and condensation, the cake can become sticky and moist.

  17. hi dasanna tried the cake it was good but the frosting didnt work out. the sugar did not melt and the butter and sugar together kept forming a crumble.

  18. I tried your receipe with exact measurements. The texture , shape, color turned exactly as shown in pics but the taste was not good at all. The cake was so bitter from inside and outside was good due to frosting. What could be the reason for this, I baked in convection mode in microwave.

    1. the bitterness is due to some ingredient used which has gone rancid or is not fresh. did you use oil or butter. if you have used butter than the butter must have not been fresh and gone rancid. rancid butter tastes bitter. if you have used oil, then i hope the oil did not have any bitter after taste. another ingredient which can lead to bitterness is lemon juice. fresh lemons will give tangy and sour tasting lemon juice. old and discolored lemons will give bitter tasting lemon juice. while baking any cake or bread, always use fresh ingredients. hope this helps.

  19. Hi dassanna,
    I usually try the recipes only in this site and almost every recipe came out good. And now I want try to bake the cake also.
    As this is eggless cake, can’t we use the egg in this cake recipe?
    If so how many to use and even is it necessary to add baking soda as we are adding egg.

    1. thanks deepthi. with eggs the recipe changes completely and i cannot tell you how many eggs to use as i need to try and test the recipe. i do not use eggs so cannot help you here. when using eggs you don’t need to use baking soda or baking powder. using baking soda or baking powder also depends on the other ingredients used in the recipe.

  20. Hi dassana,
    I tried many of your recipes and every recipe I tried came soooo good. Step by step instructions and pics are making me very easy to prepare the receipe well. Thanks a lot.There is a query……is it necessary to grease even the silicone mould ? Hope you will respond me. Once again thank you so much.

  21. Hi Dassana,

    It was my 2nd attempt at baking a cake. I had tried your mango cake recipe earlier. From my past experience, i reduced the pre-heat and baking time to 5 mins and 10-12 mins respectively. Thanks for such a simple, healthy and delicious recipe. The most amazing thing is it has all the ingredients readily available at home….The cake came out spongy though the shape was lost..:( but never mind i added some crushed walnuts and walnut dust over the frosting and it was yumm!!!

    It was my husband’s bday cake and he cant stop praising it and me…<3 Thanks for making our day!!!

    1. Welcome Shubs. Glad to know that you liked the taste of chocolate cake. If the taste and texture of cake is good, then shape does not matter much for foodies. Good idea of frosting you used to cover the cake. Do try some more baking recipes.

  22. Hi Dasana,
    I am a homebaker and eggless baking is very difficult to me. I am trying so many recieps of yours, sometimes they turn out very well but sometimes not perfect eventhough with exact recipe and same ingredients .Main problem is texture from inside (from outside always good),it is always sticky or I can say texture like halwa from inside(completely cooked from inside and knife test clear). And second is so many cracks on top. and third is rise from center not from sides.

    1. harmeet, what measuring cups you use. are they standardized ones available in the market. or do you weight the ingredients and use them. the cracks on top can be due to many reasons. too much of baking soda or baking powder or less of liquids etc. also open the oven after 3/4th of the cake is done. rising also depends on the size of the pan used and correct temperature in the oven. halwa like texture means more of baking soda, baking powder or fats like oil or butter. also do not mix too much. i hope these tips help.

      1. Thanks, Dassana for your response.I’m using standard cups nd spoons which are available in market. I read somewhere in your receipes regarding not opening the oven till 3/4 done for proper rise,since then following.Yes ,sometimes I reduce fat content. Next time I will take exact amount then try.. But for inside texture baking soda/powder are used exactly as per the recipe and the fat content can be in less amount but not more.and mixing till to remove lumps. Thanx once again.Next time I will keep all these points in mind and try.

        1. welcome harmeet. thanks for replying back. oil can be less. the quantity of baking soda and baking powder is considered with the rest of the ingredients used. so if any ingredient is reduced than the proportion of the baking soda and baking powder will become more in the entire recipe. also in eggless baking especially with whole wheat flour, the amount of water varies considerably with the quality of flour. finely ground flour with less or no husk requires less water but semi fine or coarsely ground flour or flour with a lot of husks will require more water as the husks absorb a lot of water. even when the flour is sifted, some fine husk particles do remain in the flour, especially if the wheat grains are ground in the chakki (flour mill).

          do try not to mix too much. even small tiny lumps are fine in the batter. what i have seen is when i mix too much, first the batter becomes thick and the leavening reaction of the baking soda reduces over a period of time. so for eggless cakes, its best to mix quickly, pour the batter in the pan and immediately keep the batter in the oven for baking. also do ensure that the oven is preheated for a minimum of 15 minutes before the cake is baked.

          do try with these tips and let me know if you still have problems.

          1. Thanks Once again Dassana for your continuous help. Hopefully tommorrow i will try again nd try these tips.

  23. Tried this recipe and my cake came out horrible. I followed everything correctly apart from adding lemon juice instead of lime juice. The cake was as thin as a pancake and it didn’t rise at all.
    The taste itself I could taste the raw atta taste which wasn’t very nice.
    Any ideas what could have went wrong??

    1. navya, when making an eggless cake where only one leavening ingredient is used, its always better to check the freshness of that particular leavening ingredient. in this recipe baking soda is used. so if the baking soda is not fresh or past its shelf life, the cake won’t rise. so to check add about 1/4th teaspoon of baking soda in a 2 tsp of vinegar/lemon juice+2 tsp water mixture. the solution should fizz and bubble. if it does not the baking soda is not active and fresh. also the cake won’t be as thin as a pancake. when you add in the pan specified in the recipe below, there will be some thickness in the cake. i hope you have used the correct size pan. hope these suggestions help.

  24. Hi…
    I wanted to know ki can I used salted butter for icing… I have to make it today only…so will be happy if u respond soon..

  25. I tried this recipe and made a chocolate Swiss roll instead of regular cake. It tasted fantastic, I loved it and had a good texture not as spongy as cake with eggs and cake flour. But the fact that it is whole wheat and no eggs has definitely earned my points. It is also very simple to make. I over baked it for a 3 to 4 minutes so that might have reduced its softness so I think it will be important to watch for baking time. I will try this recipe some more time and if it works well this is going to be my permanent recipe!

    1. wow, thats great kalyani. i should also give a try. the cake is soft and i think the extra baking time must have changed the texture. happy baking 🙂

  26. Hi,I follow you for all my eggless recipes. I have a doubt, when you mention 1cup of atta, in the recipe, in brackets you have written120 gms. Would you be able to clear the doubt. And tell me 1cup means ?? Grams . It would be a great help. Thanks.

    1. sukhmani, 1 cup of atta when weighed in a weighing machine weighs 120 to 125 grams. here the atta is just added directly in the weighing machine. the cup is not used. so 120 grams of atta when filled in a cup takes the entire cup. so either use the weight measurement or use the cup measurement. hope this helps.

      1. Thanks a ton. I must mention, I’m a homebaker, but eggless recipes were always difficult for me, after following your site, I’m much confident. Also many of my homebaker friends follow you blindeyed. You are an inspiration. More power to you.

  27. Thank you so much Dassana! I tried this recipe and the cake came out very well. Can we add chopped dry fruits to the cake batter and then bake it?

  28. Hi,

    I am going to try this recipe tomorrow, but I am planning to use cake flour instead. Will the proportions of the other ingredients vary if I use the cake flour?

    Thanks,
    Ruchi

  29. Hii..nice recipe but I m confused about quantity of wheat n sugar. Is sugar more than wheat but it’s 3/4th cup n wheat is 1 cup..pls clarify

  30. hi dassana
    i love to try ur recipes and i have a query i don’t like the aroma of vanilla essence so wat can i do??please help me

  31. Thanks for the amazing recipe. I made my first successful cake with it.
    I added walnuts in the cake as well. Your all recipes are amazing. Pictures help a lot.
    Many thanks
    Jivan

  32. Hi Dassana
    I always try out your receipes and tgey wirk well.I tried this cake today and like everytime it was a big hit.I am planning to bake rainbow and red velvet cake in near future.Could you please help with the recipes?

  33. Hi Dassana
    I always try your recipes and today I tried this lovely chocolate cake.Like every time it was a great hit.I am planning to make red velvet and rainbow cake in next couple of weeks,could you please share recipes for the same? Thanks again for the receipe

    1. thanks shweta for this awesome feedback. i had made red velvet cake some months back, but i still felt the recipe needs to be improvised. so have not added the recipe. i will have to test both the recipes of red velvet and rainbow cake and then i will add them.

  34. Hi
    I have a rectangular aluminium baking pan. What should be the dimension of the rectangular pan if I want to make this cake.

    Thanks

  35. Hi
    I don’t know what happen in making frosting when I add coco powder in butter and sugar mix everything thing got stuck like a stone. What I have done wrong?…

  36. Hi
    Baking soda means normal soda we used to prepare food or baking powder? And can I use normal refined instead of butter in frosting. And I have 28 lite bajaj otg with 1800 watt so pls guide me the exact temperature and timing. And how much gap should be in mould after pouring batter. Sorry for asking so many questions ☺

    1. Sneha, use the same temperature as mentioned in this recipe. timing will vary as depends upon oven to oven. so keep a check. but don’t open the door often and until 3/4th of the cake is done. there can be 2 inches gap. its alright to ask queries.

  37. Hi baking soda means normal eating soda? Or it is baking powder? And can I use normal refined instead of butter in frosting.

  38. Ohk…thank you so much. The pan size is 8 inc and dept is 2. I used aluminum pan. Anyways I will get the oven checked. Thanks for your help. I have just one more query is if the cake and the bread made out of whole wheat are a bit chewy and clumsy always ?
    Thanks for all recipes. I get good results with all other recipes. Recently the whole wheat nankatai came out very well and tasty. Thanks. But maybe I am not good at baking cakes.

    1. welcome sneha. pan size is fine. sure do get your oven checked. with microwave oven one has to be careful.

      the cakes made from whole wheat flour are not dense. most of the times i end up making whole wheat cakes and they are not dense or hard. whole wheat bread can be dense. it depends upon the recipe and method and also to a large extent on the quality of whole wheat flour. the dough should also be kneaded well.

      thanks for the feedback on nankhatai recipe. its not that you are not good at baking. we all learn. you just need to get a few things right and that you will know and you can make excellent cakes or breads at home. though i was professionally trained in baking, but i did lose touch with it for some years. when i started again i did have disasters and i would often reason out what must have went wrong. i continued and now i can say that i do not have disasters while baking. i have got the knack of knowing what ingredients work in right proportion. its due to practice and practice any my love for baking goodies for my family. so you will become good at it. one just needs to be patient, learn and practice.

  39. Hi,
    I have tried many of your recipes and they have came out well.
    However this cake recipe and the whole wheat bread recipe always tend to remain unbaked in the middle how much extra I bake. This recipe I made for 3 rd time and still it came out undone. I followed the recipe exactly and baked at 180deg for 35 min first and then for 15 min but it didn’t help. What might have gone wrong ? I have kenstar durachef oven and I used convection mode. Please help me to make better cake

    1. thanks sneha. some things are causing this. it could be the type of pan used or the size of the pan or a lower temperature in the oven. could be that the oven temp is low. the setting is for 180 degrees celsius but actually it can be less than 180 degrees celsius in the oven. so i would suggest to bake for a longer period of time. you can even get the oven checked.

      though now i only use an OTG for baking, but the microwave oven i had was not getting heated up. we checked it with the company person and the transformer has got damaged. so here in our case, the oven is working but not getting heated up.

  40. Hi Amit,
    Today I baked this recipe and I used exact quantity of ingredients told above. But I used milk and jaggery instead of Sugar & water. The cake came out very smooth and fluffy exactly as in the picture. The taste was ” VERY DELICIOUS MELTING IN MY MOUTH “. We Thank you for this wonderful recipe.
    Thank you

  41. Hi…which oil should I use? Also, will the same moist effect be there if I use melted butter instead? Thankx

  42. Hi Dassana,
    Thanks for the recipe. It came out good for 7inch cake mold. Now i want a bigger cake (say 9inch mold). Can I double the ingredients in this recipe ?
    Thanks.

  43. Hi Dassana
    Just want to know..Which chocolate is good for making ganache? Compound or couverture?

    1. both can be used shilpa. for couverture chocolate, the tempering has to be done properly. couverture gives a rich taste. personally i prefer couverture as it has cocoa butter and makes very good desserts as well as frostings. i do have a ganache recipe in drafts and will try to add it. in the recipe i have used couverture chocolate.

  44. Hi Dassna, my oven is 1800 watt which is higher than most brands. It gets heated up faster and gets hotter than my previous otg. The temperature you give are best for what wattage? Any conversion metric I can use for recipes on your website?

    1. the temperature i mention is for ovens which do not have a high heat in them and ones where baking takes place gradually and evenly. i have a 2000 watts oven and it does not get heated too much. you can try baking at 180 degrees celsius. for any recipe, you can reduce 15 to 20 degrees celsius from the temperature mentioned in that particular recipe. this is not only applicable to my recipes, but any recipe you find on the web or in books or magazines.

  45. Hi Dassana thks for this yummy cake. This was the first time i baked a cake and it was a big hit! Pls post more whole wheat eggless cakes.

      1. Thks a lot dassana. Your site is the only site that i have found eggless and whole wheat cakes! My little one loves them, thks to u.

    1. Smita, in the cocoa frosting, milk is added. in the cake recipe milk is not added. you can skip milk in cocoa frosting and add water instead. i have made in an OTG only, so you can make in OTG.

    1. i have never tried this chocolate cake recipe with milk. but since i bake often, milk will only make the cake richer. the texture will be same.

    1. anjana, 9 inch pan will be slightly larger for this recipe. but still you can give a try. the cake will not have a large width, but will still taste good and have a nice texture.

  46. Hello Dassana
    I desperately want to give this cake a try but don’t have a round cake pan. Mine is 16.5 cm by 5 cm flower petal shaped cake pan. Do I need to change the proportion of the ingredients used or will the mentioned proportion work for my cake pan too ? Can I also avoid vanilla extract or vanilla essence ?

    1. sweta, 16.5 cm x 5 cm is a small pan. the batter can flow out from the pan while baking. you can halve the recipe and then use this pan. you can skip vanilla extract or essence.

  47. Best best cake in this world. I love this recipe. I use to add chocolate chips n walnuts n coffee powder too.

  48. Chandni Aggarwal

    Hello Dassana. I try your receipes all the time.I have made 3 of your cakes today for one of my friend’s son wedding who is vegan. The Banana Cake and sponge cake with applesauce turned out amazing but the chocolate cake got stuck to the pan and broke while removing. I used Maida and also used coffee water ( 2 tsp coffee mixed 1 cup cold water) as mentioned in one of the comments. I reduced cocoa quantity to 2 tbsp and 1tsp.
    What might have gone wrong?

    1. thanks chandni for letting me know about the success of the banana cake and sponge cake. for the chocolate cake it has a light texture. so first thing, it needs to bake well. if its not baked well, there are chances that it can break while removing from pan. second thing is that it should cool down completely. this applies for any cake. if the cake is removed when its still hot or at times warm, it can break. i am also guilty of this doing this many times. the addition of maida, coffee water and cocoa is fine. i don’t think the problem is due to that. hope this helps.

      1. Chandni Aggarwal

        Thank you so much. Will follow your advise next time I bake. Thanks a lot for your kind advise on frosting alternatives as well.

  49. Chandni Aggarwal

    Hi Dassana.
    I would like to make this cake as Vegan. Is there anyway to do frosting without butter? Will the cake taste good if I don’t put frosting? Also do I need to make any changes to the measurement if I use Maida instead of Aata?

    1. chandni, you can use coconut cream for frosting. whip coconut cream with some icing sugar till stiff peaks. then you can layer the cake with this cream. you can add some vanilla extract and cocoa powder also to the coconut cream. without frosting also, the cake tastes good. you can use maida instead of atta.

      for frosting also, you can use aquafaba. aquafaba is nothing but the water in which chana (white chickpeas) are cooked. refrigerate this water for a couple of hours and then beat it with icing sugar, till you get stiff peaks. aquafaba icing recipes you can easily get on google.

  50. Thanks a lot for posting this recipe. I come to your page often to get eggless recipes. I have been baking this cake for the past 2 years. Thought I had posted a comment , but I guess I forgot. This is my go to cake. Whenever I get up with a cake craving, this is my recipe. The modification I have done is that I mix a tsp of coffee in 1 cup of water, heat it for 30 s in microwave and then cool it and use it for cold water as called for in the recipe, because I love the flavour of coffee with chocolate. I proportionately reduce the cocoa and add a little drinking chocolate. It comes out very good always- soft, moist, chocolately with a coffee aftertaste. Thank you for posting step by step pictures also because it is very helpful to know the desired consistency of cake batter- as it differs for different cakes, and often makes a difference ! Keep up the great work. Keep sharing

    1. thanks a lot pooja for this detailed comment. i need to try your method. coffee cake is one of my favorite cakes. so will try doing this method. i also need to add some drinking chocolate. will give a try and make both coffee and mocha cake. thanks for sharing. it does help 🙂

  51. Thanks for the recipe. It came out well. Could you please tell me if I could substitute sugar with honey? Also please let me the measure of honey to be used

  52. hi
    I tried this recipe but it didn’t worked….
    it did not rise properly and was uncooked…and i thoroughly followed the recipe…..i gave it proper time too…please suggest some corrective measures… i want perfectly to come up with it….

    1. there can be two things. first is the freshness of baking soda as it is the only leavening ingredient used in the recipe. if the baking soda is not fresh or active the cake won’t rise or become soft. so always check the freshness of baking soda in a solution of water+vinegar, if any recipe its the only ingredient used. just add 1/4 teaspoon of baking soda in a solution of 1 to 2 teaspoons water mixed with 1 to 2 teaspoons of vinegar. mix well. after adding baking soda, the solution should fizz and bubble immediately. if it does not, then the baking soda is not fresh and expired.

      second reason could be over mixing the batter which can lead to gluten strands being developed in the batter. this also does not help the cake to become soft and light.

  53. Hi Dassana,
    I was wondering if I can add some coffee liqueur to this recipe. If yes, at which step and how much?
    Should I reduce the quantity of water and replace it with liqueur?

    1. chandrika, you can add coffee liqueur in the recipe. just add to the wet ingredients. you can add when adding lemon juice. no need to reduce the quantity of water. just 1 to 2 tablespoons of the coffee liqueur will be fine.

      1. Hi,
        So I tried this cake with coffee liqueur like you suggested and it came out wonderful!
        Just one thing though, I hadn’t considered the fact that the liqueur itself was quite sweet, so with the regular quantity of sugar in the recipe, the cake turned out a little sweeter than expected.
        So the next time I bake, I’ll reduce the sugar.
        It’s a wonderful wonderful recipe!
        Thank you!

        1. thanks for letting me know chandrika. yes sure, next time you can reduce the sugar. just one query. you make the coffee liqueur at home or buy from outside? would like to know.

          thanks again for the lovely feedback on the recipe.

  54. I tried this… cake comes out really nice and tasty 😊… Thanks for sharing lovely recipes

  55. Hi

    Can I make only the cake without the frosting. Would it affect the taste. Btw I tried your veg Biryani in pressure cooker and it came out wonderful.

    1. thanks sharika for the feedback on veg biryani recipe in pressure cooker. you can make without frosting also. there will be some taste change, but even without frosting the cakes tastes good.

  56. Hello dear what is cake developer. N is it gives more softness to cake. But cake developer powder is vegetarian or non vegetarian. plz help

    1. pradnya, i have never heard of the term cake developer. first time i am hearing from you 🙂. so i have no clue what is cake developer. i will need to find out what is exactly a cake developer.

  57. This recipe is amazing but i found there maybe too much moisture compared to some of the other cake recipes on ur website.. so i reduced water to 3/4th cup (for 1 cup of flour) and the cake was cooked in 20 min and came out like a beauty! Thanks to u. Amazing!!

    1. thanks shrimadhy. since whole wheat flour is used, the water content can be reduced depending on the quality of flour. some types of wheat flour absorb more water and some less. usually i use chakki ground atta, which absorbs more water then store brought atta. hope this helps.

  58. Hello mam
    I have tried this cake so many times nd it was a big hit always. .. As it is made of wheat flour my chutku baby can eat it without harm…. Now I want to make a big cake so can I double the recipe?

  59. Hi dassana,

    Thank you for such a wonderful recipe. I tried out and it came out very well in my 2nd time. But the thing is, we must be very careful when it is baking between 20th min to 30th minute..It may get baked or over-baked anytime. Once I found that the cake was crumbly and the crust was hard when I left it in the oven for more than 30 mins.

    Anyhow, the next time this recipe worked out very well.My husband and I loved it. Measurements are perfect. You can also add some nuts and it comes out like brownies!

    1. thanks gomathi for sharing the feedback on the recipe as well as the suggestion on baking time. usually in most ovens the cake will be done by 25 to 35 minutes. depending on the oven size, litres, temperature and the proximity of the heating rods to the baking tray. so the time does vary. usually it best to keep attention on the baked good when its baking 🙂

  60. the cake was superb
    thankyou
    I also wanted to ask can we replace cocoa powder with coffee powder

  61. Helloo dasana mAm… M such a big fan of urs. Today’s my bday…. Will you wish me… So that today will become a really happy bday. ??

  62. im sry for commenting d 3rd tym….bt i was forced to do so…i tried d cake all by myself nd it came out absolutely awesome….nd actually better than d cake made by my parents…..nd i added d chocolates in d batter becz u didnt reply ….i thought it would stay in d middle bt it went down( unfortunately)…..bt still was very happy wid d cake as it had grt texture,moisture nd most importantly had a grt taste….

    1. no problem shawna. thats great to know and thanks for sharing such a lovely feedback. i did not reply as with very busy with the video shoots. yes i have replied as to why the choco chips settled at the bottom on your earlier comment. happy cooking and baking.

  63. Hi ma’am
    I’m 13 nd a total foodie…..i love cooking …..im glad to say dat i followed ur recipes from d tym i was 11…we recently purchased a conventional oven,nd my mom nd dad have tried 3 cakes till date…i always appreciate ur recipes in front of my parents,nd i always refer ur recipes for cooking …..today hopefully im gonna try my first cake…..so i wanted to knw
    Can we add chocolate pieces in d middle of d batter to have d melted choco in d middle of d cake …i had seen dis idea in some blog of ‘how to make choco lava cake’….so plz say can i do dat?????

    1. thanks a lot shawna. so nice to read your comment 🙂 stay blessed 🙂

      you can add chocolate pieces. but dust them with some flour and then add or else they will settle down at the bottom.

  64. This cake was super delicious ? firstly I thought that cake will not turn well as it is made from wheat flour, so I used all purpose flour. Later on same day, I tried making one more cake. This time I made it using Wheat flour. Then I placed both the cakes in my plate and tried to figure it out which one was made using all purpose flour and which one using wheat flour. Surprisingly, I could not guess that ??

    I have been using this website since long ago. I have tried multiple recipes and really loved them all.

    About this recipes, it is made using those ingredients which are easily available at home. And top of that, you can eat as much as you want. Awesome job, super like to this one!!
    Incredible recipe!!

    Last question, I have not done icing/frosting on the cake. Just wanted to know if we need to keep this cake in refrigerator or room temperature, and how many days it can stay and we can eat? As such, any cakes made do not stay for more than one day in our house ??

    1. thanks a lot trupti. its true one cannot make out if the cake is made with atta or maida. the cocoa powder masks the flavors and thus one is not able to make out. do keep the cake in the fridge. since oil is used, it won’t become dense like cakes made with butter. it will stay soft even after being refrigerated. you can easily keep it for a week in the fridge. true that. such cakes get over soon 🙂

  65. Hello,
    I have tried other recipes from here but neverbaked goodies.
    I once tried ww flour vanilla cake from another blog, it turned out like a pancake. The taste was also not that of a cake. It hadn’t risen at all and was more moist and sticky inside. Will this cake rise nd be spongy? I would love to have a chocolate cake with wwflour.

    1. Haju, The recipe will work. I have also made it many times and so have many of the readers. all the recipes in the blog are tried and tested. just make sure to use fresh and active baking soda.

  66. Hello

    I tried this cake and it tasted amazing. Though it took me a lil more than 1 hour to completely cook the cake because after 45 minutes of baking it was cooked well from sides but was totally sticky from center. After 1 hour cooking it was done from the center too but was lil overdone from sides. Could this be because I used glass baking pan and not aluminum one? Also I preheated oven at 200 Celsius for about 5-10 minutes. Should I try baking the cake at temp more than 200 Celsius to bake it evenly?

    1. Thanks Nehaa. Could be because of the glass. A glass baking pan takes more time to bake as compared to a metal pan. Keep 200 degree celsius only. otherwise at the high temperature the cake might get too much browned from top. pre heat the oven for at least 15 minutes.

  67. thanks dassana for your input on OTG….though I have a question ..in the Bajaj otg the temperature settings show 50, 100 150 etc…. is it possible to set temperatures in between like 180….

  68. Hi .. Thanks a ton for this recipe.. I always avoid making cake because it gives me an image of nothing just refined flour which is completely unhealthy.. Now I tried this guilt free cake n it came out awesome.. It is incredibly soft n yummy .. I reduced the quantity of sugar because I like my cake less sweet n more chocolaty … Please try posting a recipe of a cake made with jaggery

  69. Hello amit yesterday tried your 3 receipes in which one was this cake this time it came bit sticky but, I don’t mind it as it is made of wholewheat flour taste was good. even tired focaccia bread and wholewheat Momo all dishes turned out awesome..please share more receipe without onion and garlic or give some tips how to make it delicious without onion and garlic

    1. thanks natali. could be that the batter was over mixed, thats why the cake must have turned out sticky. i have posted a lot of recipes that can be made without onion garlic. there is a category for it. this is the category link – https://www.vegrecipesofindia.com/recipes/no-onion-no-garlic-recipes/

      usually when not using onion and garlic, whole spices and herbs fill the gap. a pinch of asafoetida can also be added and it mimics the flavor of onion and garlic.

  70. hello dassana, i am a big fan of your recipes. I have tried almost all the eggless cake recipes. I have a very basic otg. I am planning to buy a new otg. Can u please give me the details of the bajaj otg you have. Model number and all the related details. I know many people have asked you for the details… I could not find it hence i am asking you. Please help me. Is bajaj otg a good option, or is there a better option. I am planning to buy a 35 litre otg. Thanks dassana in advance

    1. thanks sushma. i am using 35 litre bajaj otg. there is only one 35 litre OTG from bajaj. so you can easily get it on web or in a store. its on this link – http://www.amazon.in/Bajaj-TMCSS-35-Litre-2000-Watt-Toaster/dp/B00A7PF3QO

      i have heard morphy richards is also good and even the store owner was recommending it highly to me. but i went for bajaj OTG. i have been using it for about 8 months and no issues with it. you can check for reviews online on amazon and flipkart or snapdeal and then decide.

  71. Hi Dassna,

    Huge thanks for this recipe. I have been looking for an eggless cake recipe and this one yielded by far the best results. What I also liked a lot was the fact that you used whole wheat flour. I bake at home and started with APF, but gradually moved to WW flour. No one can tell the difference, trust me! I know longer use APF, not even to dust the pan. 🙂
    And I totally love how detailed your recipes are. Appreciate all the time and effort.

    Regards
    RM

    1. thank you rekha. same here, i started baking with APF and then moved on to WW flour. i still do bake at times with APF but thats once in a blue moon and for recipes where WW flour won’t work or can cause issues. actually the difference is not felt. i have baked so many cakes with whole wheat flour that the difference is not felt. thanks again.

      1. In your experience, in which all cases is it recommended to use APF? I can safely ask you this since I now know that you also prefer using WW flour.
        Thanks!

        1. rekha, once in a while its fine to use APF. but not everyday. eg if i have bread everyday for breakfast or lunch, then i would go for whole wheat bread and not APF bread. but once in a while its fine to have savouries or sweets made with APF. eg in some bakes like sponge cakes or some pastries, sweets or snacks where APF is difficult to substitute with WWF. eg spring rolls wrapper or some indian sweets like jalebi, gulab jamun etc.

          also i would suggest to use organic unbleached APF if you live outside india. also its best to avoid processed foods made with APF like pasta or noodles. rice noodles or whole wheat noodles are a better option. having said that, noodles are largely popular with kids, so i think once in while noodles are fine, but not everyday.

          in any recipe where you can use whole wheat flour or millet flours then its best to skip APF. but in recipes where WWF or millet flour cannot work, then you can use APF, but make these recipes once in a while.

          in fact my mother-in-law, makes APF from whole wheat flour. you just need to sieve the WWF through a fine cotton duppatta for large quantities and for small quantities, a fine sieve can be used. sieve for 4 to 5 times and you do get fine flour, which can be used to make any dish.

          i hope i have answered your question.

  72. Hi Dassana

    I tried this cake with my daughter yesterday and it came out so well. This was the first time I tried a cake and I was reluctant previously coz most of them were made up of all purpose flour and when I saw ur recipe I became so interested to try one by myself.
    It’s just not this one recipe but every single recipe you post is so detailed mentioning even the minute specification with clear pictures. In way I should say that I have gained a lot of confidence in my cooking skills by following ur website. But I don’t have any other words to say other than a simple “thanks” though it means a lot.

    1. thanks for this lovely feedback uma. true, generally cakes are made with all purpose flour. even i have added cake recipes with all purpose flour. in some recipe whole wheat flour works very well and in some eggless cakes recipes, one has to use all purpose flour.

      i am happy you are liking the detailed steps. sometimes i wonder should i write detailed or write in short. but i usually end up writing detailed as i know the finer points will help the person trying the recipe, especially if trying for the first time. a simple “thanks” means a lot and conveys also a lot.

      wish you and your family a happy new year 2017.

  73. I tried this yesterday. Came out really moist and nobody could tell it was whole-wheat and eggless. Thank you.

  74. i made the cake but ot came out to b vry chikna in our language and not at all spongy…why is that so…is it my mistake?
    i want to tell that i cheched it with a knife and fhe knife came out clean.

    1. apoorva, since only baking soda is used in this recipe, it has to be fresh, active and in it shelf period. if the baking soda is not fresh then the cake will not rise and become very soft like a pudding. so i guess here in this case, it must be the baking soda not being fresh.

  75. Hi dassana,
    I had some more queries with cake making…
    1. When we sieve the atta for cake, then there is ‘chokar’ left in the sieve. Should it be discarded?
    2. And if I sift the flour in multiple passes then the residual in the sieve is to be discarded at every step?
    3. Of the two mixing methods- ‘cut&fold using spatula’ and ‘mixing with whisk’ can I use anyone for mixing dry & wet cake batter?
    4. The amount of butter that you mention in the recipe- is it unmelted form measurement? Sometimes it’s given in grams and sometimes ml
    (I’m sorry I know that I have posted many queries about cakes in the past few days..)
    this query I wanted to post under a continuing comment thread under banana cake recipe but I couldn’t submit it there.
    Thanks

    1. ruchi, your queries answered below:

      1. yes it should be discarded. otherwise there will be kind of gritty or grainy texture in the cake.
      2. yes, at every step.
      3. no, if a recipe mentions fold technique, then fold only and do not mix. this is because in folding technique, all the air that is incorporated in the batter is still there and the batter does not fall flat.
      4. if its melted, i mention melted butter. if i have not mention melted butter, then its butter at room temperature or cold butter. the ‘ml’ one is melted butter and the room temp or cold butter is in grams.

      no problem ruchi. its fine. we have worked on this issue, so hopefully it should not occur now. thanks for informing us.

  76. Hi 🙂
    I made this cake last week.Turned out beautiful and totally yummy.I tried frosting for the first time and loved it.(Felt v happy on such a successful bake.Credits goes to you 🙂 )Definitely a recipe to save n cherish.
    Thank you so much.:)

  77. Hi dassana,
    I use ghee in place of oil in cakes, which makes the batter very thick while mixing the dry & wet ingredients (as temp is quite low these days). Hence, it takes more vigorous stirring, otherwise flour lumps persist in the batter. How to deal with this to avoid formation of gluten strands?

    1. ruchi, yes thats true. this will happen in cold season. either you can add more ghee, just a bit more or add more liquids like milk or water or buttermilk (whichever liquid is added in the recipe). you can also use butter instead of ghee. even butter gives a good taste. salted butter or homemade butter also works well. just that if using salted butter, then skip adding salt if its mentioned in the recipe.

      1. Thank you very much for such a prompt response. I’m sure adding relevant liquid will serve the purpose (I was reluctant to make changes in batter on my own since I am new to baking). Butter is also a good suggestion. I made the mawa cake given on your blog using butter and it turned out delicious. Thank you for the help!

        1. ruchi, some more liquids can always be added. the variety of wheat flour is different and so at times some types of whole wheat flour absorb a lot of water. when i make cakes with atta, on occasions even after adding more water, the batter remains very thick. so i add more water to get a cake like medium consistency batter. also liquids help the cake to be moist.

  78. Hi Dassana,

    Thank you for the wonderfully illustrated recipes. I tried your eggless vanilla cake and it came out beautifully. It was light and fluffy. I am a first time baker and using your recipe instructions boosted my confidence, thank you!

    Now, I tried the above recipe and it came out a little too moist. I slid a knife into the cake after baking it for 40 mins at 180 C and the knife came out clear. I used a glass baking dish as I do not have any metal baking pans.

    Once it had cooled, the cake was moist at the bottom, maybe a little too moist for my liking which made me wonder if the cake was really done.

    I would be grateful if you can help clarify a few questions.

    1. Can I use 3 tbsp of chocolate powder in your eggless vanilla cake recipe?
    2. Is it OK to put the cake back in the oven if it looks undercooked?
    3. Should I remove the cake from the baking dish as soon as I take it out of the oven?

    Thank you,

    1. thats so nice to know m rao. you need to bake for some more minutes as glass is not good conductor of heat as compared to metal. so while baking in a glass pan, bake for some more time. the cake is not done as per what you have mentioned. when inserting the knife or toothpick, it has to go right till the bottom of the pan. also check in the centre of the cake as the sides get baked faster and the centre takes time. what you can do is, keep back the cake in the same bowl and bake it in a preheated oven till the moistness goes away.

      1. you can, but then add some milk or water as with cocoa powder, the batter will get slight thick.
      2. yes you can do. even i have done this many times.
      3. never remove a cake when its hot unless the recipe mentions it. let the cake cool down completely and then remove. if the cake is hot while removing it, then it breaks as there is more moisture, lightness and softness in the cake when its hot.

  79. hi maam thanks for sharing the recipe whenever i want to cook something different i checkout ur recipes and everytime i get praises from my husband ..i tried the cake and it turned out awesome only the variation was i added eggs …thanks a lott.

  80. Hii I wanted to know if using baking powder is also necessary or using only baking soda would be fine ?
    Also is it advisable to make it in a glass dish as I don’t have a baking pan ? If using a glass dish any specific instruction so the the mixture dosent stick on to it ? Please guide

    1. in this recipe, only baking soda is needed. generally baking powder cannot be used instead of baking soda. you can make in a glass pan. in a glass pan, the baking time will be more as glass is not a good conductor of heat. do make sure that the glass bowl or pan is oven safe. grease the glass pan very well with oil. if you want you can even layer the pan with parchment paper or butter paper.

  81. I am not very clear about the quantity of floor. Can you pls clarify in grams for me. Thanks a lot. The recipe seems really dependable.

  82. I made this chocolate cake.. but from middle side cake doesnt bake. I bakes again for 5 mins.. still from outside its too much spongy and yummy..pls help me

    1. try baking for some more minutes. cover the pan from the top with an aluminium foil, so that the top does not get overbaked. the temperature in your oven must be on the lower side, so try baking for some more minutes.

  83. Helooo …. I really love this cake… it tastes like brownie… tell me one thing do v need to add baking powder if using maida.???

  84. Hi Dassana,

    You have been my Go To person when it comes to satisfying guests with some lip smacking new recipes..
    well as I m getting more involved in your recipes I m trying different things.. I have bought OTG – Morphy Richards 28RSS. And since two month have just made Burnt Nankhatai and Pizaazs ( pizzas were good though ) .. Now I want to learn backing and am looking at Cakes and Biscuits and specially – ” 2 Minutes Mug Cakes !! Can you help me with how to use OTG and Rexipes which I can learn easily pls..

    1. thanks a lot meghaa. could be that the temperature in your oven is high. so either bake at a low temp or bake for less time. do also read the manual and see the recipe suggestions given for all the modes like grill, toast, bake etc. when i bake cakes or muffins, i keep both the top and bottom heating elements on. also i keep the cake pan in the middle rack and this helps in even baking. anything close to the heating elements, will get the food too browned or burnt. e.g. if cookies are kept on the lower tray touching the bottom heating element, the cookies will get burnt from the bottom. keep the pan in the centre rack, unless it is mentioned in the recipe to keep the pan or tray close to the top or bottom heating elements.

      while baking any recipe, there is no standard time as the temperature differs from oven to oven according to the size, model and type. so just take the temperature given in the recipe as a guideline. it can take less or more time in your oven. the more you bake, the more you will know how much time it takes approximately in your oven to bake cakes or cookies.

      for recipes you can check this section of eggless cakes – https://www.vegrecipesofindia.com/recipes/eggless-cakes/
      and baked snacks – https://www.vegrecipesofindia.com/recipes/baked-snacks/

  85. Hi
    I have cooked your recipes of this chocolate cake and basic vanilla cake a number of times and they taste good but the only problem i have is they are always super soft, they break as soon as i take a piece in my hand. Also they stick to the glass. Yes I use a glass baking dish to bake as I dont have a baking pan. Does the too much softness means i cook it less? Should i cook it for some more time? And I grease the dish well still it sticks, so can i line it with a parchment paper? Or please suggest your remedies.
    Thank you

    1. ruchi, looks like they need to be baked more. reason is as you are using a glass baking dish. glass is not a good conductor of heat, so the baking time will increase if using glass. for making biryanis or baked paste or lasagna in the oven, glass bowl or pan can be used. but for cakes, its better to use a metal pan. if possible try buying some aluminium baking pans from your local market. online some of the pans are very expensive.

      you can line with parchment paper. even greasing generously will help. but here i think since the cake needs to be baked more, thats why the sticking is happening.

  86. Tried this recipe. Instead of frosting I did a simple truffle dressing for icing. And I used coconut oil. The cake turned out yummy! Thanks for such simple n yummy recipe!?

  87. Hello Dassana jii .. I tried the chocolate frosting … I think I did something wrong… First you said unsalted butter which means white butter right??? So to dissolve the sugar while cooking the white butter I think it turned into ghee with its residue. The sugar was not melting so kept cooking. Secondly as I added the milk the paste solidified. Was it because the milk was cold? Thanks a lot for replying in advance??

    1. okay. unsalted can be either yellow or white butter. looks like the butter cooked too much. even if it looks like the sugar is not melted, still you can go ahead and add cocoa and milk. as with addition of milk, the sugar will get dissolved. the paste solidified as the butter got converted to ghee and hence more milk was required for a thick frosting. if you would have added more milk, the thickness would have got reduced. if the milk is cold, it does not matter. next time i hope these tips help you.

  88. I made it yesterday on my sis in law’s birthday and it comes out so well everyone appreciated, taste was awesome no one was believing that it was made of whole wheat flour,
    thanks for such a nice recipe , love you for it

  89. hello ma’am, I love your site…have tried so many recipes and each of them has become a hit at my home..my husband has started liking the food made by me..all thanks to you..I made this cake today and so far this is the best eggless cake recipe I have got.. now I am making lauki ka halwa cz today we have our first lauki from our kitchen garden.. hope it turns out to be good… thanks for being a guide…happy teachers day to you since it’s because of you that I learnt cooking good food.. thank you once again

  90. Hi..

    Thanks for all of ur awesomazing recipes. I have tried a lot of ur recipes. And they hv turned out to b crowd pleaser.. I tried this eggless cake too and it was a hit..
    I wanted to know if I cud replace the water with milkmaid in the cake next time..or wud u hv any other eggless chocolate cake recipe which uses milkmaid..?
    And thanks again for all ur efforts.. The step by step illustration is so helpful.. Makes a lot of work easier..
    Have a nice day!

    1. thanks a lot radhika. right now i do not have any chocolate cake recipe with milkmaid. i always try a recipe first and if it turns out good, then add the recipe. in this recipe, do not add milkmaid as then some other changes will also be required.

  91. Hello Dasanna!

    Ok, first things first, Tried this chocolate cake recipe- all purpose flour version, since i was looking for a simple eggless cake recipe without curd & vinegar as i seldom have them at home.
    And your recipe turned out perfect for me. I have a microwave , but i am always too scared to use its convection mode due to the smoke of preheating. So tried your recipe with pressure cooker & microwave.
    Divided the batter in two parts, & cooked the larger quantity as cooker cake (35 min), while tried the smaller quantity with microwave (in microwave mode only, not in convection) at 900W for just 1 min (kept for less time as quantity was less just about 1/4 or 1/3 cup of batter since i wasn’t sure of the outcome)
    And both turned out sooo good. Biased towards the microwave cake , because i tried various other microwave cake recipes & everytime it failed . But this was just perfect, the taste, the texture , the moistness ,everything. Infact after sometime i was regretting that why i didn’t cooked the whole cake in microwave only .
    Your recipe tastes very good without glaze or any icing too .

    Thank you for this recipe.

    Earlier Had Tried your Mango cake recipe too, but i guess something went wrong with my execution , as the cake was flat & not fully cooked from centre despite the full & extra cooking time.

    Nonetheless there is a whole list of recipes i tried from your website that came out very well , and another list of recipes i want to try that starts from your dosa range & some trials to see if i can make your cake, bread & muffin recipes in microwave mode too.

    I don’t have much interest in cooking , but your step by step pictorial description & yummy pics , makes me want to try them.

    Thank you.

    And please try & give simple eggless vanilla sponge cake recipe without curd , plz.

    Thanks Again.

    1. thanks a lot archana for writing a detailed comment as well as positive feedback. also thanks for sharing your feedback on the chocolate cake recipe. glad the recipe worked for you in the pressure cooker as well as microwave oven. many readers have asked me these two queries and i was never sure as i have never made the cake in the pressure cooker and microwave. the queries are solved now. thanks to you. it will definitely help all the readers who will try the cake.

      i will add an eggless sponge cake without curd. have got a lot of requests for the same.

  92. Hello Dasanna… I recently visited your blog and This is for the first time I am posting my comments on a blog… I tried preparing this cake twice and both times it came out too good.. I didn’t know eggless wheat cake can be so yum… I have prepared it today as a birthday cake for my husband.. Thanks to the detailed explanation with pics.. keep posting yummy recipes…

  93. Hie Maam,
    I made few cakes to follow your recipes. But all the time i faced one same problem that it it didnot get spongy like it rose but not fully. yesterday i again made a basic chocolate cake but still failed. Though my husband liked the moist cake alot. but still had a lack(spongy) in it. Please tell me the solution of it. It will be great regards of you.

    Thank you,
    Neha

    1. do you fold or beat the batter too much. if yes than the cakes do not get a light airy texture. the batter while folding or mixing has to feel light and look like having volume. since we do not use eggs, there is no need to mix the batter too much. immediately after folding or mixing, the batter has to go in the oven. preheat the oven before you place the cake for at least 15 minutes. avoid keeping the cake pan directly into the oven without preheating it. hope these suggestions help.

  94. Dassana,
    Tried this recipe, and it came out wonderful!! Although there is a mild flavour of wheat, the texture and everything was superb. I made the cake in pressure cooker, my first time pressure cooker cake. And they are even better than the oven made cakes!! I altered the amount of sugar, added a little less than what you have mentioned.

    Keep going. Definitely going to try more recipes.

      1. Disha,

        Sorry for the delay in replying. For making the cake in pressure cooker, I preheated the cooker with no wahser (the gasket) for 5 minutes on high flame, or until the cooker is hot enough. Make sure the cooker is dry before you start. Place the cooking rack/plate on the bottom to distribute heat evenly. Place the cake pan on top of that, and close the lid. No regulator. Cook for about 5 minutes on high flame, and then switch to medium-to-low flame. This cake took about 15 minutes to get done, and it was perfect. Check using a toothpick, and cook for 5 more minutes if not done.

        No water, no washer, no regulator. Just the cooker and the lid, with the cooking rack, and you are good to go. In the pressure cooker, it is not the ‘pressure’ that does the cooking, its the ‘heat’.

        Hope this helps.

        1. thank you very much anne, for replying to disha. appreciate the detailed method given by you 🙂
          by regulator, i suppose you mean the vent weight (whistle).
          thanks again.

          1. Dassana,

            Yes.. By regulator, I meant the weight. Do you happen to have the recipe for red velvet cake? If so, please post it in your website. Would love to try that.

            Anne

            1. fine anne 🙂 i tried making red velvet cake with beets and once just plain with natural red coloring, but the cakes did not come out well. so will add once i able to develop the right recipe.

  95. Hello..I tried this recipe. .d taste was very gud…but d cake dint turn very spongy..wat cud be d reason…pls help

  96. Thank thank yu long waited recipe…tried by my own recipe went waste …but this one really worked
    Out hit hit lovely taste..n best part is pregnant n new delivered ladies can ve this because maida is not allowed n I love cake like anything and this recipe helped me in great way sorry for such a big comment:)love yu I would like to ve yeast free recipe

  97. Hi..
    I tried this recipe yesterday.. it was my first try at baking and turned out to be pretty much a disaster..
    The cake was doughy.. it had risen in the oven but dropped very quickly once it was out.. MY BAD..
    I did a few things differently..
    1. Baked with half the quantities ( I might have gone wrong with the measurements)
    2. I added the flax powder to this whole wheat cake recipe.
    3. I kept mixing the batter for too long.
    Do u know which of these could have been the reason it was dry outside n doughy inside?

    1. its the third point. too much mixing ruins the texture of the cake. due to too much mixing gluten strands are formed much like the how they are formed when kneading dough. this gives the cake a doughy and dense texture. it looks like uneven patches of dough in the cake. adding flax powder is fine. so when mixing or folding the cake, do it lightly and do not over do, unless the recipe calls for it. hope this helps.

  98. Thanks a ton for this wonderful recipe!!! Just wanted to ask why do use 1 cup cold water? Cant we use 1 cup hot water so that the sugar melts as well as the butter?

          1. Hi Amit,
            Can you please tell me what changes can I do to the recipe to make it a complete vanilla cake? Or any other variation to the recipe? Because I want to make it for my mother who is not a fan of chocolate.

              1. Oh sorry I din see that…I received a comment saying ‘thank you’ so I was wondering. Will try this recipe. Thank you 🙂

  99. Just tried this recipe today for my ramadan Iftar at my cousin’s house. LOVED IT! perfect ingredients and it turned out delicious! Even my not so healthy family loved it

  100. I make this recipe every week? Also I love this recipie. Thank you for such great recipes

  101. hi can we use baking powder instead of baking soda and if yes how much of baking powder is needed for this recipe

  102. We don’t have an oven at home since my mom read somewhere that it is very unhealthy to have food cooked in oven. Also, I’m thinking of becoming a vegan and hence, gave this cake a try. I made it in pressure cooker. It rose well and the fragrance was amazing. But even though I added only 5 drops of lemon juice, the cake had pretty intense tangy flavour. Overall taste was alright. I wonder how did that happen.
    My brother’s friends came to our place that day for sleepover. We had that cake at 2 in the night. I told that it is called ‘chocolate dhokla’. Surprisingly, they liked it.
    That was so evil of me! Hehe ☺

    1. cake cooked in an OTG is healthy. there are no issues with this one. 5 drops of lemon juice for 1 cup of flour and 3 tablespoon cocoa powder, will not make the cake tangy. did you use correct measuring cups & spoons for the flour and cocoa powder? i loved the name ‘chocolate dhokla’ 🙂 sure giving me ideas to experiment with one.

  103. Hi I like all your recipe’s..wanted to try making chocolate cake too..just wanted to ask you dat can I use nutella as frosting ??

  104. Your all food recipe is just simple and awesome..i have tried this healthy cake and all liked it..thanks so much..

  105. Thanks for this awesome vegan chocolate cake receipe. I tried it a few weeks back and it was just delicious – no one believed me when I said it was egg and dairy free! Now if only I had regular access to a kitchen to make it everyday 😉

  106. can I make this cake in pressure cooker? Also, do I need to add less water if using a cooker? And why did you use cold water? Thanks.

  107. Hii…if we want to add condensed milk then how much…plz advice maam…I m very big fan …I tried ur so many rcp…tnk u sooo much…4 ur step by step rcp…its quite easy to make us…tnks once again

    1. welcome neha. glad to know this. with condensed milk the whole recipe will change. so its difficult for me to tell how much to add. it needs trial and experimentation.

  108. I skipped the cocoa and added 1 TSP vanilla extract.. But I could not get adequate vanilla flavour.. And the cake tasted all branny.. Bit like nutrichoice biscuits.. I’ve made chocolate cake with the same recipe and the taste was good.. Should we add more vanilla extract to mask the branny flavour of wheat…

    1. okay. the flavor of wheat gets masked by the cocoa. without cocoa the wheat taste will be felt. how strong the flavor is, also depends on the type of wheat flour. you can add 1 tsp more vanilla extract. but do not add vanilla essence. hope this helps.

  109. Hello Ma’am,
    I wanted to ask if I can add eggs in the recipe and if yes then how many? Please advice.

  110. This is such a forgiving recipe.. I had doubled the recipe and mistakenly quadrupled the amount of water.. Realised it after I mixed all the liquids.. Then halved it.. Added 2 tbsp of oil n sugar each and baked it.. It came out very soft and spongy.. A little less sweet yes.. But the chocolate sauce made up for it.. Super..

  111. Gayathri Krishnamoorthy

    Hi,

    I am big fan of your blog. I have tried many of your recipes and it was all yummy. I am new to baking. I don’t have various sized pan. Can i use aluminum foiled tray to make cakes? Please advise.

    1. thanks gayathri. for baking, the correct pan size is important. the pan should not be too small or large. also baking pans are heat proof and can withstand high temperatures. i have seen these trays. generally they are of the smaller size. so you will need to divide the batter equally in both the trays. the cake batter should be about 2/3 or 3/4 of covered in the cake pan. hope this helps.

  112. Hi.. I have tried this cake twice and second time it was perfect.. I wanted to double the recipe and did so after reading your instructions in the comment section.. While I measured I mistakenly put 4 cups water and mixed all liquid ingredients before I realised my folly.. I halved the liquids and added more sugar oil and lemon juice and mixed the dry ingredients.. The cake is in the oven now.. Keeping fingers crossed.. The other half of the liquid- I feel bad to throw it away.. Is there anything I could make with it..

    1. i hope the cake turns out fine. you can add some more flour, cocoa, baking soda to it and make one more portion of cake. or else you can even making cookies. just add more flour and make a dough like consistency. you can add cocoa flour as well as chocolate chips too. do check the sweetness. add more sugar if required. this you can do by adding powdered sugar to the dough. just remember that the dough should not be kneaded. just mix and gather to make a dough. if made with oil, then the cookies will be soft.

  113. Hi, I have been searching for a veg chocolate cake recipe and yours seems the easiest one. But before I can go and try this I have a doubt that is baking soda the same as cooking soda the one we use to make bhajjiyas? Can we make the quantity as 3/4 tsp for extra softness. Please help.

    1. thanks. baking soda and cooking soda are the same. its the same one we use for bhajiyas. you can add 3/4 tsp. just that it can give the typical baking soda aroma in the cake.

  114. Hi mam ! I made big mistake while making this cake ..I read Baking powder instead of baking soda.. used the same ,1/2 tbl spoon …cake comes out to be flat n sticky..:(…
    my daughter still had it n said she liked it…poor girl!…:(:(
    In case v can substitute…how much baking powder to be used,pl suggest…n wud like to tell you i m big fan of your blog ..keep it up ..all the best !!!

    1. ohh…. your daughter is very sweet 🙂 generally speaking baking powder cannot be substituted for baking soda. vice versa is possible. you mention 1/2 tablespoon of baking powder. this is too much of baking powder. this recipe works well only with baking soda. try getting baking soda. its the same as the cooking soda which we use in pakoras.

  115. hi ma’m … Im planning to make big cake this time. 25cm round cake pan (25×25×5cm). How many times I need to repeat ingredients? can I put 5 cups of wheat ??

  116. Its definitely the best chocolate cake recipes. Tried it 3 times and each time it turned out to be perfect. Thank you for sharing this recipe!

  117. sorry for not clearing all doubts in one go mam 🙁 but I want to know if I convert this chocolate cake into a mocha cake how much instant coffee powder should I add to this recipe so that the flavours are there but it doesn’t become bitter?

  118. Hi mam,
    can this be converted into a vanilla cake by replacing 3tbps cocoa with flour and increasing 1/2tsp vanilla to may be 1/2 tbsp or something?

    1. just skip the cocoa. no need to extra flour in place of cocoa. add 3/4 cup water. if the batter looks thick, then you can add a few tablespoons more water. add 1/2 tsp vanilla. 1/2 tsp is fine, if using vanilla essence. if using vanilla extract, then 1 tsp can be added.

  119. Amazingly yummy, spongy, moist, full of chocolate flavours (specially the next day) even without the frosting and so cost efficient 😀 no costly ingredients , all ingredients are easily available in the kitchen.Thank you so much mam. Another great recipe.

  120. Hi there is no curd or condensed milk which replaces egg!! Also very less baking powder and no baking soda. Does it really work? I doubt! Really sorry!! I really want to make it now but lil confused about ingredients! I checked all comments below!! Looks like very successful cake

    1. it is not necessary to add condensed milk and curd in eggless bakes. many bakes can be made without them. it depends on the ingredients you add and their proportions. baking powder is not added in the recipe, but baking soda. baking soda is more stronger than baking powder. for 1 cup if 1 tsp baking soda is added, it will give its soapy smell in the cake.

      1. Thank you so much for your reply!! I tried your recipe. It was very tasty. But came out with rough top layer and sides as well!! And it was fully flat cake!! But taste was good!! Was it because of wrong baking tin?? I guess so

  121. Wow ! Thank you so much for this recipe ! I tried this recipe which it turned so delicious !!

  122. hi.this recipe seems lovely,i have tried a few of your recipes and they have been successful,i needed to make cupcakes with white choco-chips , can i use the above recipe for making cupcakes with chocolate chips?
    thanks,
    dv

  123. Hi, I have a pan of very less thickness. So i ll have to be baking two times. What temperature should i use in convection microwave each time??

    1. suj, use the same temperature. but the time to bake will be less. baking temperature varies from oven to oven so you will have to keep a check.

  124. Hi. .I tried the cake and it was awesome. …. Only thing was that it was a little sticky towards the core. Had baked it for 35 min 200 deg in a micro wave convection oven. The top .. The base and the sides were prefect. Jus the center was a little soft. … Should I have kept it for 40 min?also there is no baking powder in this recipe?

    1. Hi Mam,
      I like to follow all ur receipes today for first time I tried it receipe to bake chocolate cake.I named cake on woo degree for 35 minutes as suggested in the receipe.
      The top layer of cake was awesome but bottom was not cooked at allwhen I inserted toothpick it came out clear at sides but in middle it was very sticky.
      Please help want to learn art of baking cake… n want to give surprise to my hubby on our annv which is in next week.

      Importantly which baking soda to be used….

  125. I’ve tried baking with both atta and maida..
    The maida one was perfect and was easy to slice into two pieces..however the atta one crumbled when I tried to cut..
    Anything that I should keep in mind while making whole wheat cakes?

    1. with atta ones, the amount of liquids or water to be added depends on the quality and texture of the atta flour. usually home ground atta flour requires lot of water than the ready made ones. so do add more water if the batter looks thick or has a doughy consistency. atta cakes should have a medium to thin consistency. also do not over do while mixing or folding. you need to lightly mix or fold. too much of mixing or beating the batter, forms gluten strands in the batter and thus the cake gets a dense dough like texture.

  126. I made it for a second time today.. First time I hadn’t read all the comments and remedies suggested by you.. The cake was flat with lot of cracks on top and the bottom was rubbery.. I realized that I dint test baking soda potency, over mixed the batter and kept opening the oven door often.. I rectified all this and bingo.. There it is.. my perfect eggless whole wheat jaggery cake.. Thank you..

    1. great aarthi 🙂 atleast you read all the comments and rectified your mistakes. kudos to you. it does take some patience and practice when we learn cooking as well as baking. moreover baking is all about learning, practicing and mastering the techniques. once you get the knack of how the ingredients work, the various baking methods etc, you will become a pro. keep trying new baking recipes 🙂

  127. I made it three times even for my daughter’s birthday. It was awesome. But I use chocolate essence instead of vanilla it tastes more good. Please database add this tip in your recipe. Thanks for such a wonderful recipe. I just love your recipes. All are healthy & tasty.

  128. Bhagyashree Mandora

    I tried this today and it was over within 20 min! The cake was soft and super tasty. I never thought an atta cake could turn out so good. Thank you very much ma’am for this wonderful recipe. Your site is the first I visit if I have to make anything!
    I really appreciate your efforts. Please keep sharing such awesome recipes. Thanks again! 🙂

  129. Owesome…..really too good recipe… Nd specially share with images is easy to understand.. Thank u..

  130. Hi, made it yesterday, added additional chocochips in the batter, tasted just yummy… everyone loved it..!! Thank u so much for the recipe. 🙂

  131. Thank you so much for the recipe. The cake came out very well. I cook one of your receipies every single day. I just love the way you go into every detail.

  132. last time I did this cake it doesnt rise and it was not soft but it tastes good thanks for recipe

    1. when baking a cake, where only one leavening ingredient is involved like baking soda or baking powder, then its always better to check their freshness before adding. this could be the reason that the cake has not become soft nor rise. on the internet, you will find a method to check the freshness of both baking soda and baking powder.

  133. Hi!
    First of all, thanks for the recipe.Tried this cake today. Edges are hard and crispy.Other than that, everything is good.

  134. Hi mam,
    I tried many of your recipes and it is good success and even baking came out well.
    I want to know the shelf life of cakes and muffins if refrigerated and if not kept in fridge.

    Also, I need the shelf life of cookies . Thank you for all your wonderful awesome recipes

    1. pleased to know this thankyou so much sujatha for your kind and positive words 🙂 the cookies and cakes should last for a week in the fridge. you are always welcome.

  135. Thank You,Ma’m. I will take care of these points. Thanks….thanks a lot for your valuable suggestions.

  136. Dear Mam, I am thankful to u for giving such a healthy option of baking cake. I am beginner for baking. After I came across this recipe i started loving cakes otherwise cakes were very “unhealthy ” in my opinion. so credit goes to u only.
    I tried this recipe twice. Both times there was crack from above. I observed in first 15 min. cracks formation starts taking place. after it becomes hard. which gives impression that cake is overcooked. But, in toothpick test, it comes out clean after 30-35 min. only. I use LG microwave. In Convection mode at 180 degree I used to bake. it rises well. but not very spongy. as i put finger on it, it gets sticky. i taste good but it sticks in mouth also. As it is eggless, i don’t expect more fluffiness but why this stickyness in mouth? pl. tell me where I am wrong?
    You describe to preheat microwave 180 degree for 15 min. but if microwave gives indication of preheat oven 180 degree within 3-4 min. so should i keep oven on preheat mode for another 12 min.?

    1. thank you sonal. the crack formation is because of the low temperature. low temp is due to the reason as the oven is not preheated well. for any baking a minimum time of 10 to 15 minutes should be given for pre heating. 3 to 4 minutes is too less for pre heating. also use the correct pan size. too large or too small a pan can also ruin the texture of the cake. the stickiness is because it needs more baking. so bake for some more minutes. also you can cover the pan with an aluminium foil while baking, so that the top does not get too browned.

  137. I would like to add coconut(desiccated) about a cup and wonder if I need to alter the recipe. Many thanks for your awesome receipes

    1. you can add desiccated coconut. but with coconut, the batter will thicken. so you would need to add more cold water to get a medium consistency batter. the final product can be dense due to the coconut being added.

  138. Hello Ma’am..your recipes are so helpful for a beginner like me. Thank you for such lovely recipes. I have a question regarding this recipe. Can i add 1 cup of milk instead of 1 cup cold water? Will it make any difference in the cake?

    1. swechha, i have to try an eggless chocolate mug cake first. i have not tried yet. once i make, then only i will be able to post it. i do not have any handy recipe right now. usually i choose my own proportions and bake cakes. have noted down the recipe, so that i can post it once i try.

  139. I tried it! I have already made cookies and other things following this site! But this cake doesnt came out as expected! Sugar seemed little less! And don’t know why my frosting after putting milk became thick..suddnly! And chocolate frosting became hard! ?! Dnt knw why!

  140. Awesome cake. When I made, it looks exactly what is in ur picture. Only my frosting was not that thick .?

  141. Tried. Came out tasty. Sugar was little less. But tasted amazing. Just added little powdered sugar and Hershey’s chocolate sauce

    Thank u. Pls add more eggless butterless bakes.

    Regards
    Rama

  142. Ur baking recipes are awesome. I love eggless bitterness bakes. Our family loves the whole wheat orange muffins. Thank u so much for all the recipes. Is it OK to not do frosting. Will it still taste good ? Thanksn advance

  143. Hi mam. I am yet to try this recipe. I was wondering what will be the effect if I choose to skip vanilla extract/powder ? How will it affect the taste?

          1. Thanks a lot mam 🙂 It came out well even for a first timer like me. BTW I did it in a pressure cooker and so it took a little extra time to get completely baked.

  144. Hi Dassana,

    Thank you for posting such wonderful recipes along with pictures which motivates me to try various recipes from your blog 🙂

    This is the right blog/website for vegetarian recipes that covers ALL cuisines.

    And i must say, the website layout is very nice and easy to use

    I would like to know the amount of vanilla essence and jaggery to be added in this recipe instead of using vanilla extract and sugar respectively.

  145. Hi Dassana,

    I have been trying various recipes from your blog and they turn out well 🙂
    Thank you for sharing such beautiful and wonderful recipes.

    I would like to know the amount of vanilla essence to be used instead of vanilla extract in this recipe

  146. Hi thank you for this quick chocolate cake recipe. Tried it. Would like to know if I can substitute sugar for jaggery or honey.also my cake had a burnt top and an undone inside. Placed it on middle rack@200°c

    1. thanks resh. you can use jaggery. the cake has got over done from the top. try baking at a lower temperature like 170 or 180 degrees celsius. oven temperatures are not same in all ovens and its always better to calibrate the oven temperature. meaning check the temperature inside. more info on calibrating oven temperature, you will get on the web.

  147. Hi…I made the cake…with maida.. And no cocoa powder… It is tasty…but soft inside as though it needed more baking time.why did this happen…I used lg oven in convection mode.

    1. the batter has become more thin as cocoa powder has not been added and also maida has been used. maida takes less water than atta. try baking for some more time. the more liquid and thin the batter is the more time it will take for baking.

  148. Hi mam.. I m just your fan.. Have one question.. I want to double the quantity of this cake.. Will it effect the baking time or temperature? Please help..

  149. Hi Dassana 🙂 I have a question, would you tell me what the lime juice is for? I’m a baker only in theory (for now) and I don’t really understand lime juice’s part in a chocolate cake. please explain:)

    Also, would you recommend adding Nutella to this cake if I want to enhance the taste?

    1. mathangi, lime or lemon juice or vinegar are acidic ingredients and they react with baking soda (which is an alkaline) to give carbon dioxide as one of the products. these carbon dioxide air bubbles help in making the cake lighter and soft. the combination of these two ingredients can be used in any cake recipe.

      you can spread the nutella on the cake instead of icing. i think you can even add it to the batter instead of cocoa powder.

  150. This recipe is so good!
    I’ve been following your website for the past 1 year, and the recipes are so simple and amazing. I’ve tried almost all of your rice and curry recipes. All of the recipes turned out great.!
    I’m new to baking, so I have a doubt. Can borosil bowls be used to bake this cake, and does the baking time in that case vary from the time mentioned in your recipe?

    1. thankyou so much manasa 🙂 yes you could use borosil glass bowls or tray for baking cakes. the baking time always vary from oven to oven as each have their temperature, weight and capacity. so the cake might bake a little earlier or later then the given time. so keep checking for small signals like the aroma of the cake, cake leaving edges of the pan, do a toothpick test if it comes clean that means your cake is baked. Hope this help’s you 🙂

  151. I tried this today and it came out fantastic! Made my own healthy low-cal frosting, though. Thanks so much!

  152. Hi Dassana
    I had tried a couple of whole wheat cake recipes before, but this one totally rocks! Thanks a ton to you, my little niece loved it 🙂 I am always smitten by all your recipes, their presentation and the photographs. All the recipes I tried from here were hits.
    Your baking recipes have inspired me to do more of baking. Just need some tips in buying baking dishes. I have an onida microwave oven. Most of the baking accessories- cake tons and muffin moulds I have seen online are specified as ‘Not microwave safe’. Can you recommend any brand which is microwave safe for baking cakes..
    Thanks a ton..
    Lots of love
    Anupama

    1. thanks a lot anupama for this feedback. microwave safe are borosil glass pans and bowls. with them you can use for baking in the convection mode as well as cooking in microwave model. the aluminium and silicon pans can be used in the convection mode, but not in the microwave mode. hope this helps.

  153. Hi Dassana,

    Can you please tell me if I can use chocolate syrup instead of cocoa powder while preparing the cake.
    Also, when using cocoa powder, should it be unsweetened cocoa powder.

  154. Thank u sooo much dassanna… ur recipies are just awesome and the way you explain makes me luv kitchen even more.. thank you for being the kitchen friend… no words to express my gratitude.. 🙂 stay blessed… 🙂

  155. hi mam,i tried this cake yesterday. i am new to baking..i used butter but when added to sugar and cold water mix it started solidifying so i have put whole mix on stove top for few mins..my cake was very crumby,not solid ,got stuck to pan(i applied butter )and edges became little crisp..i dinot overmix left few lumps too..can u help what went wrong..so that i can rectify next time..btw taste was good kids liked it..without even frosting its over almost.
    thanks for such wonderfull website detailing each step with pics ..grt help for beginners like me

    1. okay. the butter solidified due to the cold water. 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. i think the crumbliness is because of the butter getting solidified. there has not been an even mixing. so next time you can keep these tips in mind.

      also thanks a lot anu. i will also mentions this pointers in the post.

  156. Hi dasanna, I have tried this recipe many times and it turned well. My daughter loves it. One question, if I want to use eggs how do I modify this?and how many eggs should I use? Thanks so much

    1. thaks sai. with eggs, the recipe will change completely. meaning water need not be added and the amount of baking soda will also change. so difficult for me to tell you, as one needs the right consistency in the batter to get the right texture in the cake.

    1. thanks. you can use muffin liners or muffin cups too. also if you have an oven proof steel pan or pot, then that also can be used. even pyrex glass bowls or pans can be used. but the baking time is slower in glass pans. you just need to make sure and know that the steel pans or glass bowls are heat proof and can be used safely in the oven at high temperatures.

  157. Hi Dassana,

    So glad to see your this cake recipe without yogurt, without condensed milk, etc.
    Since so many hours was searching for cake with easy ingredients as I need to make a cake tomorrow for my hubby birthday and you are always my saviour. I can’t ever thank you enough for such an amazing and helpful website.
    I have one question on this recipe… Can I use Vanilla Custard Powder instead of Vanilla Powder ?
    Please help.
    Thanks & Regards.

    1. thanks a lot nisha. vanilla powder has more of vanilla flavor whereas vanilla custard powder will have less aroma and flavor. you can use vanilla custard powder. but then you can add about 2 to 3 tsp to get the vanilla aroma.

  158. Hello,
    I tried this recepie…. The texture and taste was really good we all loved it but when I took cake or of the baking pan it broke into pieces…. Why does that happen????

  159. Hello..I wanted to know that is there a difference between the taste of this cake or the eggless chocolate cake you have posted..

    1. both are different in taste and texture. this eggless cake recipe makes for a good base for frosting or icing. whereas the other eggless chocolate cake, is more moist, gooey and soft textured that it can be just had plain. even this one can be had plain.

  160. Komal Singh Udeck

    I’m a pure vegetarian.. So this one happens to be one of my favdestination to look for exotic recipes.. Ma’am.. I’m an avid follower of ur recepies.. The best thing abt this site is tat u focus on veg..
    A request ma’am.. I wanna try cake in pressure cooker.. Had tried 2-3 times but it doesn’t comes out well.. I’ll b glad if u cud share a recepie of cooker cake..
    Regards

  161. Hi Dassana
    Tried u r cake recipe n the cake turned out to be awesome. Simple easy recipe n healthy too. Thank you.

  162. Hello,
    Thanks for the great post. I loved the pics and the fact it is moist. I have a question. I baked eggless chocolate cake with similar recipe few days back for my mom’s birthday. The only major difference was that recipe uses warm water while your uses cold. What difference does warm and cold water makes?? Remaining ingredients were same except for proportion. but cake wasn’t that moist. it was bit crumbly. Though wasn’t that difficult to handle. Also i bake the cake in microwave for <3 mins. And usually toothpick comes out clean. Thank you.

    1. thanks. some recipe uses warm water and cakes with a warm or hot liquids have a more moist texture than cakes with liquids at room temperature. with cold water, the cake won’t be that moist. it will be moist but not very moist. i have made cakes with hot water and liquids and the difference is clear in the final product.

      1. thank you. 1 more qs. can I use warm water in your recipe?? or to do that will have to change the proportions??

  163. Dear dassana ji. I made chocolate cake following your recipe. It comes out too gud. I added an egg to it. Also my kid loves veg manchurian by ur directions. Thanks for all these recepies

  164. Dear Dassaanaaaa,,,,
    Lots n tons of thanks….. Dear! D cake was dam good n v loved it! Actually my daughter is crazy for Cake so dis wheat flour receipe helps me a lot bcz it’s a healthy version now m very happy to gv her! Pls update such healthy recipes….. Hey one request pls… Update receipe for ice cream without cmc n gms powders. Regards
    Shraddha

    1. thanks shraddha for this positive review. good to know. i have added a few ice cream recipes made without any cmc or gms powder. you can have a look at them. just type ice cream in the google search box and you will get the ice cream recipe results.

  165. Hi ,the cake came out yummy…but to make a black forest pastry v need to cut the cake n for me the cracks in the cake r more than vt shown in ur pic…how can I avoid cracking of the cake which makes it breaking into pieces.waiting for your help

  166. I made this cake last night… and it was not at all good. I followed the measurement well but cake was not at all good and spongy. What could be the reason I do not understand.

    1. the reason could be the shelf life and the freshness of baking soda. whenever there is only one rising ingredient like baking soda or baking powder added in cake batter, its always better to check their freshness. for baking soda – mix 1/4 tsp of baking soda in 2 tbsp of vinegar. it should fizz and bubble immediately.

  167. Dassana, I have followed the instructions to the t and the cake came out really well. I have tried many of your recipes and my husband loved them all. Thank you very much for all your recipes, it made my life so easy!

  168. I tried this recipe. its super simple and yummy 🙂
    Thank you for this wonderful recipe.
    I stay in Germany and i’m Indian vegetarian.
    Its difficult to find eggless cake here.
    I made it at home and my husband loved it.

    I tried other recipes too (orange cake, rajma sabjee and black chana masala sabjee). all three were amazing

    Once again thank you for this wonerful blog

  169. Hi Dassana,
    I have extra Amul chocolates which do not taste so great as it is. So was wondering if I could use it in making a chocolate cake. Can you suggest any recipe. Or can you please help me on how to replace the cocoa powder with melted chocolate?

    Thanks,
    Indu

      1. Hi…its very easy to use chocolate for icing….I used Amul dark chocolate for icing the cake…..take butter nd cream in pan boil it till butter gets melted..break chocolate into small pieces and put them in a bowl. As the mixture of cream nd butter boil put the mixture on chocolate…giv 2 min time then mix them till you get a smooth texture…allow it cool for 5-10 min till it comes to room temperature nd use as icing..hope its helpful.

        Regards
        Preeti

  170. I want to thank u once again for this wonderful recipe and i followd ur instructions regarding how to invert the cake and wht steps to follow my family appreciated me for such a wonderful cake and delicious frosting thnk u and u deserve all the credits loads of love to uu 🙂 u deserve million stars for this recipe

  171. Hi dassana,
    Thanks for the wonderful recipe of eggless chocolate cake. The cake came out so well and it tastes awesome. I truly loved it. ☺

  172. Vidhi Chintan Solani

    Hi Dassana,

    I want to know how to make two layered chocolate cake as in this cake frosting is liquid n it can’t be used to keep the second layer.. Plz reply ASAP if possible as I’m baking this cake for my son’s bday which is tomorrow…

    1. vidhi, you have to make a chocolate ganache icing. its very easy to make. you can check in google. happy baking and wishing you a lovely time tomorrow.

  173. thank you for an amazing recipe. I just had one glitch. My cake although rose initially, collapsed in the middle later on. This dented the overall appearance of the cake, but the taste was spot on thankfully. Please help me figure out what could be wrong here.

    1. cake collapsing could be due to the batter being mixed too much or opening the oven door too many times or either a low temperature in the oven or the size of the cake pan. also the baking soda should be fresh and active. so could be any of these reasons.

  174. Hi I made this recipe using maida and in cooker…everything was very fin…just one prob…..my cake was too soft……it was cooked well as i checked with tooth pick nd knife also…both came clean…bt texture was nt same as is cake shops…it was softer than that….

    1. in a cooker, this cake will take a lot of time to bake. did you remove the vent weight/whistle while cooking the cake in cooker. there should also be no water in the cooker. let me know.

      1. Mam I made this cake in idli making cooker…with no water…I hav put salt at bottom .the put one bowl inverted on that I kept the pan with batter….Preheated the cooker on high flame for 5 min..then cooked the cake on lowest flame for 40 min…i checked with knife nd tooth pick…both came out clean…

        1. thanks for letting me know, preeti. you can bake cakes in a idli vessel or even in a large deep thick bottomed pot. i hope the texture and taste was fine.

          1. Taste was gud mam..Its just that it was not fluffy as cakes…..I think its use of eggs which make them very fluffy….it was my first attempt.

  175. I have mentioned this earlier too.. But I will repeat it a 100/times.. This website is my bible for all recipes I need. When I do a Google search for any recipe, I’ll first look for your site and then go to other bloggers!

    Keep ur posts coming. You are an inspiration to all vegetarians.

  176. Hi Dassana,

    Truly appreciate your diligence in taking so much care to post the recipes step by step.

    I have tried this cake 4 times. Each time I fail somewhere and I try to guess the possible mistake and attempt again.

    While the cake seems to rise very well while baking inside the oven, it flattens in the last few minutes of baking. Once taken out, it is totally flat and gooey like rubber in the bottom. Though flat and thin, the cake is baked and soft in the top, but the bottom is unbaked, raw smelling and rubbery. Also, with whole wheat, the batter does get over mixed, in the process of mixing to make the batter lump-free.

    I use Samsung oven in convection mode. I have also tried the 200’c tip that is mentioned in one of the comments for this cake.
    In the latest trial, I have used fresh baking soda.

    My pan size is 8.5 inches by 2 inches. Could this affect so much?

    Kindly let me know where i could be going wrong.

    1. thank you anupama. one of the reasons, for the cake getting flattened is opening the oven door many times. just check once or twice. when i bake i just check the cake or muffins, once or twice. perhaps the batter is being mixed too much. avoid it. also i assume the batter you make is thick as then the lumps are there. so kind of over mixing happens to get a lump free one. the consistency of this eggless chocolate cake batter is thin and flowing. if you are not getting this consistency, then i suggest to add some more water. a few tbsp or from 1/4 to 1/3 cup. depending on the quality of wheat flour, the consistency will change. if there are small tiny lumps, then let it be. i think the pan size is right. so no problem with that. one more thing as soon as you finish mixing the batter, pour the batter quickly in the baking pan and then keep in the oven. also preheat your oven to at least 15 minutes before you bake the cake.

  177. The chocolate cake turned out really awesome and pretty simple to make. Thank you so much for a wonderful recipe.

  178. The only thing im afraid of is tht when i invert the cake in the plate i hope it doesnt fall apart i have my fingers crossed cause if the cake falls apart i feel tht all hard work will go in drain. Please give me some tips to avoid such situation. Thnk uu

      1. I made this cake today along with the icing…this cake was amazing it tasted million times better than the cake batter thts available outside….thnx for posting wonderful cake recipe….all ur eggless cake recipes turn out to be wonderful…Thnx again for listening to our prayers and adding eggless recipes…

  179. I love all your recipes.. They are so delicious…

    I had a problem with this cake. It turned out very gooey (like rubber). I was not able to even cut properly. Could you please suggest me what to do to make it spongy.

    1. whenever a cake does not come out spongy, the fault could be the leavening ingredients like baking soda or baking powder which are not fresh, meaning not active or too much of mixing. so it could be either of this.

  180. Hi Dassana,

    I love all your recipes.. They are so delicious…I tried your basic chocolate cake recipe with a variation of making it part of marble cake and that too in a cooker!!! It came out so well..
    as we were travelling, I wanted to have a home made cake to feed my 1 year old son.. And he just loved it… Thanks a lot 🙂 🙂

    I am planning to buy an OTG.. basically for baking. Which one you would suggest? Please help!!

    1. thanks shilpa and also thanks for sharing this variation and your experience. i use philips and the 18 litre model that i have is no longer available with them. i have not used any other brand, so cannot say which one is good. you can check online reviews and then decide which one is good to buy.

  181. Hi Dassana,

    I really love your blog. I think this is the most easiest cake recipe that I have found yet. I tried it two times, It came out well and tasted delicious. But both times it did not rise well and was not spongy. The first time i just added baking soda, so I thought maybe the baking soda is not fresh or something. Next time I added both baking powder and baking soda but still the same result. Could you please suggest me what to do to make it spongy.

    1. thanks priyanka. did you do the freshness test with baking soda or baking powder. for cakes where either baking soda or baking powder is added, its always better to check their freshness. for baking soda, just dissolve 1/2 tsp in 2 tbsp vinegar and it should fizz and become bubbly. for baking powder, mix 1/2 tsp in 2 tbsp warm water and again here it should fizz and bubble immediately. also don’t over do the mixing part. keep the cake pan soon in the oven after you have mixed it.

  182. This was soooooo yum….the cake the gkaze all came out well….my husband my kiddo my doggiee all loved it….thnx a lot for posting this recepie…..where can I follow u??!!

  183. Iam making the cake right now.. but I dont have a measuring cup, what is the size of cup you use?