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eggless chocolate cake recipe | easy recipe of eggless chocolate cake

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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:

4.67 from 180 votes
eggless chocolate cake recipe
prep time
10 mins
cook time
35 mins
total time
45 mins
 

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
servings: 12 pieces
calories: 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.

this approximate nutrition info is per piece:

Nutrition Facts
eggless chocolate cake recipe
Amount Per Serving
Calories 164 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 52mg 2%
Potassium 85mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 16g
Protein 2g 4%
Vitamin A 1.3%
Vitamin C 0.6%
Calcium 1.1%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

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.

2. seive 1 cup whole wheat flour (you can use all purpose flour/maida also), 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.

3. here are the sieved dry ingredients.

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

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

6. now add ¼ cup oil or melted butter. i added oil. if using butter, the let the butter come at room temperature after you melt it. or you can also use butter which has softened at room temperature. then you just have to mix and whip them till the mixture looks homogeneous – meaning the water and butter should not look separate. you can also use an electric beater if required. the butter will solidify due to the cold temperature of water, so the only way to mix it evenly with the water is by briskly beating with a wired whisk or with an electric beater. use a wide deep bowl, so that the mixture does not spill out while mixing with the electric beater.

7. stir briskly so that everything is mixed well.

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

9. now add ½ tsp vanilla extract or powder. here i added vanilla powder.
tip from reader manasi – you can also add chocolate extract or chocolate essence instead of vanilla.

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

11. using a wired whisk, mix everything well.

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

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

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

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.

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.

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.

18. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don’t need to cook the sugar in its various stages.

19. next add 4 tbsp cocoa powder.

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

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

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

23. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the chocolate cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

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

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

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




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This post was last modified on May 26, 2018, 12:46 pm

    Categories Eggless CakesInternational CuisinesKids RecipesVegan Recipes

View Comments (864)

    • 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.

  • 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.

    • thats nice to know anjana. thanks for sharing. i will try to add more cake recipes made with whole wheat flour.

      • 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.

        • Welcome Anjana. I try to include whole wheat flour in recipes wherever possible. healthy eating.

  • 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?

    • 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.

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

    • 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.

  • 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.

    • Welcome Nia. You can try. few readers have tried doubling the recipe and it has worked.

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

    • you can use any neutral flavored oil. with melted butter the texture will be different than with oil.

  • 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

    • Welcome Sainath. Glad to know this. Thanks for sharing this variation as it will help the readers and i will also give it a try.

  • 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

    • 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.

  • 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.

    • 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.

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

    • Khushi, yes baking soda is eating soda. baking powder is different. refined oil may not give a good taste in frosting.

  • 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 ☺

    • 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.

  • 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?...

  • 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

  • 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

    • 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.

  • 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?

  • 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

  • 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

  • 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

    • Thanks Deepika. Either use cup measurement or use weight measurement. Don't mix the two. Hope this info helps to solve the confusion.

  • 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

  • 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?

  • 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.

    • 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.

      • 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.

  • 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!

    • 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 🙂

  • 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..

  • 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??

    • 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.

  • 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.

    • 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.

      • 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.

        • 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.

  • 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!!!

    • 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.

  • 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.

    • sarita, i don't think silicon moulds need to be greased. thanks for the feedback on the other recipes.

  • 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.

    • 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.

  • 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.

    • 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.

  • 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.

    • okay. some more milk could have been added and the mixture could have been simmered to give a smooth sauce. hope this helps.

  • 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.

    • 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.

  • 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?

    • thanks hema and nice to know. for cup cakes it will take less time approx 20 to 25 minutes in a convection mode of microwave oven.

  • 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 ....

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

    • 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.

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

  • Hi,

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

  • 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?

    • 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.

  • 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.

  • 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

    • are you using the same brand of jaggery. looks like the jaggery is settling down the cake. may be you can add less jaggery and see if it works.

  • 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

    • 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

  • 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.

    • 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.

  • 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

    • thanks RA. grated beetroot won't work well. reason being beetroot will add more moisture and water in the batter.

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

    • 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.

  • 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!

    • 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.

      • 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!

        • 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 🙂

    • i am not sure if this recipe can be made in the cooker as the batter is more on the thinner side.

  • 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.

    • 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.

  • 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.

    • thank you. yes you can add vanilla powder. even i used to add vanilla powder when getting vanilla beans or vanilla extract was difficult.

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