Chocolate Cake (Eggless, Vegan, Whole Wheat)

This Eggless Chocolate Cake is a simple and easy one bowl recipe. A delicious vegan chocolate cake made with whole wheat flour.

Unbelievably soft and spongy, this recipe will satisfy chocolate lovers and cake lovers alike.

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A triangular slice of eggless chocolate cake on a white plate

About this Chocolate Cake Recipe

Soft, moist and chocolaty, this chocolate cake made without eggs makes great base for various chocolate frostings and chocolate cake desserts. I have even made Black Forest Cake from this chocolate cake recipe.

Not only does this cake taste good, it is also quite a bit healthier than your classic chocolate cake. However, even though healthier ingredients are used, the cake still has a soft and moist texture, which means that yes, you can have your cake and eat it too.

This vegan recipe uses sunflower oil instead of butter. I have also shared an easy and delectable vegan cocoa frosting recipe which uses sunflower oil instead of butter. You could use any neutral tasting oil.

In this basic version of the recipe, you can serve the cake plain or with the chocolate frosting. As I’m sure you’ve guessed, it tastes better with the chocolate frosting!

This recipe may resemble the whacky cake, but it is not a whacky cake. In 2014, when I had developed and tested this recipe, I had not even a faint idea of the whacky cake or depression cake. In short, I was unaware about whacky cake.

Now I know about the whacky cake recipe. The recipe proportions for this chocolate cake is different from the proportions of the whacky cake and also uses whole wheat flour. Moreover chilled cold water (which helps in making the cake spongy) is used in the recipe unlike the whacky cake.

Why this Eggless Cake Recipe Works

Making an eggless cake is always a challenge as it can be hard to get that perfect cake consistency without using eggs. Making this eggless chocolate cake with whole wheat flour added another element to that challenge as this usually causes a cake or bread to be much denser than those made with all-purpose flour.

The secret to achieving the light and spongy consistency in this cake is the reaction between the baking soda and lemon juice. These two ingredients work together to cause the cake to rise perfectly and gives it the soft, moist texture that we’re looking for.

vegan chocolate cake on a white cake stand on a black board

Ingredients You Will Need for Eggless Chocolate Cake

  1. Cocoa Powder: The most important ingredient contributing to the flavor of the chocolate cake is cocoa powder. It is important to use a good quality cocoa powder as this will affect the overall taste of the cake. Do not use dutch-process cocoa powder.
  2. Whole Wheat Flour: This cake does not have the denseness or heaviness which wheat flour cakes may have. It is too difficult to guess or believe that the cake is made from whole wheat flour if the texture is considered. It is incredibly light and soft. Though you will get a nutty wheat flour flavor in the cake. Use any good brand or good quality whole wheat flour.
  3. Baking Soda: The most important ingredient affecting the texture of the cake is the baking soda and it is important that it is fresh. If the baking soda is not fresh or past its shelf life, the cake will not rise. In the FAQ section below, I cover how to test the freshness of your baking soda.
  4. Lemon Juice: As explained earlier, the lemon juice is also crucial in causing the cake to rise properly. However, if you don’t have lemon juice, white vinegar or apple cider vinegar can be used for the same effect.
  5. Oil: Do use oil which has neutral flavors. For all my cake recipes, I always use sunflower oil as it is bland, neutral and there is no after taste felt in the cake. Oil also helps in making the cake soft and moist.

FAQ and Tips to Make Eggless Chocolate Cake

  1. Can all purpose flour be used?
    Yes. You can easily add all-purpose flour in the recipe. Depending on the quality of flour, you can add slightly less water than what is mentioned in the recipe.
  2. Can I double this recipe?
    Yes, you can double this eggless chocolate cake recipe.
  3. Can I skip baking soda?
    No. Baking soda is the only leavening ingredient added in the recipe. So it cannot be skipped.
  4. Can I add baking powder instead of baking soda?
    No. Baking powder cannot be used instead of baking soda.
  5. Can I bake this chocolate cake in a convection oven or in a microwave convection oven?
    Yes. You can easily bake this eggless chocolate cake in a convection oven instead of a regular oven or an OTG. You can even bake this cake in a microwave convection oven. The timing will be less for convection ovens as they bake faster than an OTG or regular ovens.
  6. Can I make this eggless chocolate cake in a pressure cooker?
    Yes. You can make the chocolate cake in a cooker. In a pressure cooker the time taken will be less as compared to an oven. To see how a chocolate cake can be made in a pressure cooker, you can check either of these 2 detailed step by step recipes:

  7. Can I add vanilla powder in all the cakes instead of vanilla extract?
    Yes. Vanilla powder can be added instead of vanilla extract. You can even add vanilla essence instead of vanilla extract.
  8. Why is my chocolate cake not spongy?
    In this chocolate recipe, only one leavening ingredient is used. That leaving ingredient is baking soda. The reaction of baking soda with the lemon juice helps in making this eggless chocolate cake spongy and light. It is always better to check the freshness of baking soda before you proceed with the recipe. If the baking soda is not fresh or past its shelf life, the cake won’t rise.
    Checking the freshness of baking sodaAdd about ¼ to ½ teaspoon of baking soda in a mixture of 1 tablespoon vinegar + 1 tablespoon of water. The solution should fizz and bubble. If the solution does not fizz and bubble, the baking soda is not active and fresh. So do not use it.
  9. Can I add dry fruits or nuts in the chocolate cake?
    Yes. Dry fruits and nuts like almonds, pistachios, cashews can be added in the cake batter. But before adding the dry fruits, mix them with a bit of flour, so that they do not settle down at the bottom of the cake while baking.
  10. Can milk be added instead of water to the cake batter?
    Yes. Milk (dairy or vegan milks like almond milk, cashew milk or soy milk) can be added instead of water. Make sure that the milk is cold and chilled.
  11. Can I add honey instead of sugar?
    No. Avoid adding honey. According to ayurveda, honey should not be heated as it becomes toxic. You can add jaggery, maple syrup, coconut sugar or palm sugar instead.
  12. Can I use vinegar instead of lemon juice?
    Yes. You can easily use vinegar instead of lemon juice. Use white vinegar or apple cider vinegar.
  13. Can I use eno (fruit salt) instead of baking soda?
    Yes. You can use eno in this eggless chocolate recipe. So I would suggest to add about ½ to ⅔ teaspoon of eno in the eggless chocolate cake recipe.

How to make Eggless Chocolate Cake

For ease of understanding, I have divided the step by step pictorial in 4 main parts.

  • Step 1 – Making the Batter
  • Step 2 – Baking Eggless Chocolate Cake
  • Step 3 – Making Vegan Chocolate Frosting for the Cake
  • Step 4 – Icing the Eggless Chocolate Cake

Step 1 – Making the Batter

1. First grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.

brushing cake pan with oil

2. Sieve 1 cup whole wheat flour (you can also use all-purpose flour) and 3 tablespoons cocoa powder. Use good quality cocoa powder. Keep a plate or tray below the sieve.

whole wheat flour, cocoa powder taken in a sieve

3. Add a pinch of salt and ½ teaspoon baking soda.

baking soda being added in the sieve

4. Sieve the ingredients on to a plate.

dry ingredients being sifted

5. Keep the sieved dry ingredients aside.

sifted dry ingredients on a white plate

6.In another pan or bowl, take ¾ cup sugar. I have used raw unrefined cane sugar, however regular white sugar can also be used. Add 1 cup cold water. The water has to be cold and chilled.

water being added in a small bowl containing sugar

7. Stir with a small whisk till the sugar dissolves.

sugar dissolved completely in the water with a whisk

8. Now add ¼ cup oil. I added sunflower oil. I would not suggest adding butter as a few readers did tell me that the butter solidifies and it becomes difficult to get it to a homogenous mixture.

oil being added to the sugar & water solution

9. Stir briskly so that everything is mixed well.

mixing oil with a whisk

10. It should be a homogenous mixture.

a homogenous mixture of oil, sugar and water

11. Next add 1 tablespoon lemon juice. Stir again. You could even use 1 tablespoon of apple cider vinegar or white vinegar in place of lemon juice.

lemon juice being added to this mixture

12. Now add ½ teaspoon vanilla extract. You can also add chocolate extract or chocolate essence instead of vanilla.

vanilla being added
13. Mix very well.

mixing again with a whisk

14. Add the sieved dry ingredients to the wet mixture.

sifted dry ingredients being added to the water+oil+sugar mixture

15. Using a wired whisk, mix everything well.

mixing with a whisk

16. There should be no lumps in the chocolate cake batter. The batter is slightly thin and not thick.

whisked to a smooth chocolate cake batter

Step 2: Baking Chocolate Cake

17. Pour the chocolate cake batter into the prepared cake pan.

pouring the batter in the cake pan

18. Tap the sides so that the extra air bubbles are let out.

tapping the sides and edges of the pan

19. Bake the eggless chocolate cake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins. Since temperatures vary from oven to oven be sure to keep an eye on it. Do not open the oven door many times. Only open it after three-fourth of the baking is done.

For baking in a convection mode of a microwave oven, preheat the oven to 180 degrees celsius (355 degrees Fahrenheit) for 15 minutes. Then bake the cake at 180 degrees celsius (355 degrees Fahrenheit) for 30 to 35 minutes.

chocolate cake after being baked

20. For doneness check the cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean. Once the eggless chocolate cake becomes warm or cools down, remove and place it on a wired rack. If the toothpick is sticky with the batter, 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.

testing eggless chocolate cake with bamboo skewer

Step 3: Making Vegan Cocoa Frosting for the Cake

21. This frosting recipe makes for a thin frosting. Take 1 tablespoon sunflower oil, ¼ cup almond milk and ¼ cup raw sugar in a small saucepan. To make a slightly thick frosting, add 2 tablespoons almond milk. You could use any nut milk, vegan milk in place of almond milk.

almond milk and sugar taken in a small steel sauce pan

22. Keep the pan on stove top and begin to heat on a low flame. Mix very well and stirring often heat the almond milk, so that the sugar is dissolved. Do not boil the almond milk, but just make it lightly hot enough to dissolve the sugar.

mixing the sugar in the almond milk with a whisk while the sauce pan is kept on low heat

23. Keeping the heat to a low, when the almond milk is just lightly hot and after all the sugar has been dissolved, add 3 tablespoons cocoa powder.

adding cocoa powder

24. With a small wired whisk mix and stir so that the cocoa powder gets mixed evenly.

cocoa powder being mixed with a whisk

25. The cocoa frosting is ready now. Switch off the flame.

whisked to a smooth icing

Step 4: Icing the Eggless Chocolate Cake

26. While still hot, pour the frosting on the top and sides of the chocolate cake.

pouring the icing on the chocolate cake

27. With an offset spatula or a silicon spatula spread the icing evenly all over on top and the sides of the cake. You can also slice the chocolate cake in half and spread frosting in the center and then on the top.

Usually I wrap a medium sized plate with aluminum foil and then place the cake on it. This makes the frosting work easier. Keep the chocolate cake covered in the fridge for the frosting to set for a couple of hours.

You can use a dome-shaped bowl to cover the cake. Make sure there is enough space between the cake and the bowl which you are using for covering the cake.

The frosting will set after some hours. I kept it in the fridge overnight.

spreading the icing with an offset spatula on the sides and top of the cake.

28. The next day, I topped the cake with some cacao shavings. You can even add sprinkles or sliced nuts. You can also sift some icing sugar and cocoa powder on the cake. This step is optional.

vegan chocolate cake being decorated with cacao shavings

29. The eggless chocolate cake is ready to be served.

a slice of eggless chocolate cake being lifted with a spatula. The entire cake is kept on a white cake stand on a black board

A Few More Eggless Cake Recipes for you

This recipe post from the archives (December 2014) has been republished and updated on 17 May 2020. 

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Moist Chocolate Cake (Eggless, Vegan & Whole Wheat)

4.84 from 240 votes
This is a soft, moist and light eggless chocolate cake made with whole wheat flour and without eggs. The recipe is vegan too. The cake is soft and moist and can be used as a base cake for various chocolate frostings.
Author:Dassana Amit
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Difficulty Level:Easy
Servings (change the number to scale):12 pieces


(1 CUP = 250 ML)


For Eggless Chocolate Cake

  • 1 cup whole wheat flour - leveled or 120 grams (you can use all-purpose flour also)
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ¾ cup raw sugar or 150 grams sugar ( i have used unrefined cane sugar, regular white sugar can also be used)
  • 1 cup cold water, 250 ml
  • ¼ cup sunflower oil 62.5 ml, or any neutral tasting oil
  • 1 tablespoon lemon juice (can also use vinegar instead of lemon juice)
  • ½ teaspoon vanilla extract or or vanilla powder or vanilla essence

For the Cocoa Frosting

  • 1 tablespoon sunflower oil or any neutral tasting oil
  • 3 tablespoons cocoa powder
  • ¼ cup almond milk or any nut milk
  • ¼ cup unrefined raw sugar or white sugar



  • First grease a round baking pan of 7.5 inches diameter x 2 inches height with sunflower oil.
  • Preheat your oven to 200 degrees celsius (392 degrees Fahrenheit).

For making Chocolate Cake Batter

  • Sieve whole wheat flour, salt, baking soda in a plate. Use good quality cocoa powder.
  • In another pan or bowl, take the raw sugar.
  • Add the cold water and stir so that the sugar dissolves.
  • Now add the sunflower oil. Stir briskly so that everything is mixed well and you get a homogenous mixture.
  • Next add the lemon juice and vanilla extract. Stir well again.
  • Add the sieved dry ingredients to the wet mixture. Using a wired whisk, mix everything well.
  • There should be no lumps in the cake batter. The batter is slightly thin and not thick.
  • Pour the chocolate cake batter in the prepared cake pan.

Baking Eggless Chocolate Cake

  • Tap the sides of the cake pan so that the extra air bubbles are let out.
  • Bake the chocolate cake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) 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 30 to 35 minutes.
  • For doneness check the cake with a bamboo skewer or toothpick. The skewer or toothpick should come out clean. Once the chocolate cake becomes warm or cools down, remove it gently from the pan and place it on a wired rack. 
  • If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting let the chocolate cake cool completely.

Making Frosting for the Cake

  • Take the sunflower oil, almond milk and sugar in a small saucepan.
  • Keep the saucepan on a low heat and stirring often mix till the sugar is dissolved. Then add the cocoa powder. On a low heat stir and mix till all the cocoa powder is dissolved. Switch off the flame.

Icing the Chocolate Cake

  • While still hot, pour the frosting on the chocolate cake on the top and sides of the cake. Spread it evenly with an offset 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.
  • Keep the chocolate cake covered in the fridge for the frosting to set for a couple of hours. You can use a dome shaped bowl to cover the cake. Make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
  • The frosting will set after some hours.
  • Next day, top the cake with some chocolate shavings or cacao shavings. You can also sprinkle some dry fruits or sprinkles. Some icing sugar and cocoa powder can also be sifted on the chocolate cake. This step is optional.
  • Slice and serve the eggless chocolate cake.


Substitutions & Tips:
  • For Lemon Juice: Instead of lemon juice, add same quantity of white vinegar or apple cider vinegar.
  • For Baking Soda: You can use ½ to ⅔ teaspoon eno instead of baking soda.
  • For Baking Powder: You cannot use baking powder instead of baking soda.
  • For Whole Wheat Flour: Replace with the same amount of purpose flour (maida) or pastry flour. 
  • For Almond Milk: Instead of almond milk, you can use any nut milk, vegan milk. You can even add dairy milk. 
  • For Sunflower Oil: Instead of sunflower oil use any neutral tasting oil in the cake batter. 
  • Cocoa Powder: Use the regular cocoa powder which is non-alkalized. Do not use dutch-process cocoa powder. 
  • In the frosting, you can use dairy butter or vegan butter instead of sunflower oil. 
  • For a thick frosting, add less almond milk. 

Nutrition Info (approximate values)

Nutrition Facts
Moist Chocolate Cake (Eggless, Vegan & Whole Wheat)
Amount Per Serving
Calories 158 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 58mg3%
Potassium 78mg2%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 17g19%
Protein 2g4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 14mg1%
Vitamin B9 (Folate) 5µg1%
Iron 1mg6%
Magnesium 26mg7%
Phosphorus 54mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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947 comments/reviews

  1. simple and nice recipe5 stars

  2. Hi Dassana, I made this chocolate cake without icing for my Mother-in-law’s birthday.

    Very tasty. When tried to cut at first, felt a little moist inside. But after some time it was alright. Everyone loved it. Especially my daughter. She keeps on saying now that she doesn’t want any chocolate anymore (which she usually doesn’t like). Instead she wants to have this cake. ????

    However couldn’t cut as the pieces you have shown. Instead we had many different shapes. ????

    What should I do to make it work? I used fresh baking soda. Use OTG for baking. Followed every step carefully reading your recipe. Think I should try it again and see.

    Thanks dear that your recipe helped me to make my MIL’S special day more special.

    Karthika Mukundh5 stars

    • thanks karthika for this lovely detailed comment and for sharing your experience. glad to know that your family liked the chocolate cake. if the cake is cut when still hot or warm, it will crumble and be soft. so let the cake cool completely before cutting it. i am assuming you cut the cake when it was still warm and i hope i am right in guessing this.

      fresh baking soda only works well in this recipe. OTG is fine too. try baking for some more minutes. let’s say 5 minutes or more and this will help. let me know.


  3. I always follow your receipes as they are easily explained.
    Today when I was checking eggless chocolate cake , I realized that one blogger is copying your stuff exactly.
    Please check.

    • i know. in fact, there are some bloggers who copy me. time is precious and i don’t want to waste my time fighting with such copycats. so i just pray to my goddess (mahakali and all her forms). she comforts and guides me. this way i can focus on being creative and be total in my work. i ignore such people knowing very well that karma will not ignore them. thanks for your concern and i really appreciate it.

      p.s – i have removed the name of this blogger as i do not want this person to get unwanted attention.

  4. i would like to know the measurement for 1 kg cake. its my daughter’s bdy and i want to make homemade cake . i am waiting for your reply . please reply soon 🙂5 stars

    • double the cake recipe servings to 24 in the recipe card and you will get an increase in the proportions too. you can double or triple this chocolate cake recipe easily.

  5. Hi Dassana

    The cake was awesome. I really appreciate the recipe as it was eggless and whole wheat.
    I used cup measures but next time would like to use my kitchen digital scale for getting exact measurements. But looking over the grammages mentioned for atta and sugar I am confused – there seems to be an error as the sugar measure in recipe, 150 gm, is more than amount of atta, 120 gm.

    Can you please clarify. Apparently 1 ml =1 gm. So ideally 1 cup atta should be equal to 250 gm, is it not?

    Tara5 stars

    • thanks tara for the review and rating. 1 ml is 1 gm for liquids. but for solid ingredients, 1 ml is not 1 gm. depending on the density of the solid ingredient the weight will change. example 1 cup of atta measures 120 to 125 grams whereas 1 cup of granulated sugar measures 200 grams. i always give both cup and weight measurements so that the cake can be made easily by readers. so if you have a weighing machine, you can definitely weigh the ingredients and bake. hope this helps.

      • Thanks for the explanation Dassana I get it now. Another question: in all the baking recipes, is it preferable to use castor/powdered sugar or can unpowdered sugar work too?


        • welcome tara. usually in most baking recipes castor sugar or powdered sugar is used as they dissolve faster. granulated sugar can be used but it depends on the recipe. depending on the recipe method, sometimes granulated sugar does not dissolve. so it is better to use castor or powdered sugar. hope this helps.

  6. Hello
    Thank you very much for the recipe
    I’ve a question
    I baked the cake and did the frosting part also n kept it in the fridge for the night, the next day when I sieved some icing sugar, it vanished in couple of minutes, it was completely invisible by then.. does this happen? What can I do to not let it melt on the cake so that my cocoa powder will look better on top of the icing sugar?
    Thank you

    • welcome krishna. yes it can happen as the fine particles of icing sugar get dissolved in the icing if the icing has not set or is thin. make the icing more thick. so add less milk while making icing. hope this helps.

  7. Hi, I tried this recipe but cake didn’t rise well. Only difference is, I used ashirvad multigrain aata instead of whole wheat flour. Also I pre-heat oven before preparing cake batter. After preparing cake batter, I again pre-heated the oven. Then I put cake batter in oven. I turned off oven in 20 mins because cake became solidify in 20 mins. Please tell me where I went wrong?

    • hi, when using multigrain flour, more liquids will be needed as the other grain flour and lentil flours will require more water. secondly in the multigrain flour, the proportion of wheat flour should be more, then the proportion of the other grains or lentils flours. whenever making any multigrain cake or cookie, it is always better to add the flours separately. more wheat flour should be there as that helps the cake to leaven and have a softer texture. with the other lentils or grain flours being more, the cake is doomed for failure.

      the preheating part is fine. when the cake pan is kept inside the oven, the oven should be hot. it should be getting preheated. do not switch off as then the temperature inside the oven will cool and this will affect the texture of the cake. hope these suggestions help.

      • Thanks for your reply 🙂

  8. Thank u for such prompt response Mam…..
    I’ll do this trick….

    Can’t we use baking powder instead…..why in few places either of soda/pdr is used and in few recipes, both are used by ppl….even similarly, use of yoghurt/soda water/vinegar……..

    • welcome pooja. in this recipe baking soda is used only. the reason is if you use baking powder, you will have to add 4 times of baking powder (2 teaspoons for this chocolate cake recipe), which will give that typical unpleasant baking powder taste and aroma in the cake. as a thumbrule, 1 teaspoon of baking powder works well for 1 cup of flour. even 1.25 teaspoons baking powder can give that taste and aroma. so in this chocolate cake recipe, only baking soda works well. addition of both baking soda & baking powder or either depends on the recipe and the ingredients. if more acidic ingredients are used, then baking powder can be added. hope this helps.

  9. Hi there,
    The cake turned out well but the above portion of the cake became crispy…. Any suggestions

    • you can cover the top of the pan with an aluminium foil or parchment paper, so that the top does not get browned too much. you can even bake with the top heating element not working and only the bottom heating element working if you have an OTG. if using the top heating element, try not keeping the pan close to it.

      • Thank u Mam:))

  10. Hello Mam,

    I m bog fan of all ur recipes and urs is the first name to turn to, for any recipe/ideas…

    I did try choc eggless cake, it’s nt risen well and I feel it’s slightly hard….is there anything more to be done /added to make it spongy n full level rising

    • thank you much pooja. the chocolate cake not rising well or being dense would be due to an inactive baking soda. since baking soda is the only leavening ingredient used in the recipe, it should be fresh and active. even slightly less active soda can jeopardise the cake texture. about two to three pinches of baking soda can be added in 1 tablespoon water + 1 tablespoon vinegar solution. if the soda fizzes and bubbles immediately, it is active and good enough to go in any cake recipe.

  11. Tried…turned out to be well…have one question -I don’t have unsalted butter for frosting..what’s the substitute for it??5 stars

    • thanks sheena. for frosting, use oil, but a neutral tasting oil, so that the oil’s taste and aroma does not come in the frosting. use slightly less oil than butter.

  12. Hello mam
    I tried the cake today but it does not rise well.
    What to do

    • monika, let me know in more detail whant went wrong (like the texture of cake, the consistency of batter etc), so i can help.

  13. Hi. Followed the exact recipe. The cake turned out spongy but many cracks and with cooling few parts of the cake fell off. What can be the reason? Took 38 minutes @ 180 degrees to bake fully.
    Thank you!!4 stars

    • could be due to uneven mixing of the batter. also the oil has to be mixed very well with the rest of the ingredients. if the batter is mixed well, this problem should not occur. i also hope you used the correct pan size. hope this helps.

  14. Hi
    Can I add amul salted butter instead of normal butter.

    • hi monika, you can add amul salted butter.

  15. Thank you Dassana, awesome recipe! I made cupcakes and they turned out as good as those made with maida. My family really enjoyed them.5 stars

    • thats great to know neha. thanks for sharing the feedback. i will also try. thanks again.

  16. Hi Dassana thank you for sharing this receipe. The cake turned out to be very good. Just wanted to check how long can the cake be stored for?4 stars

    • Aparna, it can stay good for a week in the fridge.

  17. I made this recipe in pressure cooker..the taste was really good..but, the sides became little hard.. can u tell me wat could have caused it and how to over come this?

    • using a steel pan can make the sides hard. even baking for a long time can make the sides hard. a good quality baking pan works well in a pressure cooker. hope this helps.

  18. Hii

    Can you plz tell which oil can be used instead of butter

    • use a neutral flavored oil like sunflower oil.

  19. Hello.. tried this recipe and it turned out so good. Thanks a lot. I felt that it was too less for my friends and family so planning to bake again today.. so I want to ask can we double the recipe as it is? Or Any changes to be done?5 stars

    • thanks dhriti for sharing your feedback and rating. you can double the recipe. no changes need to be done.

  20. I made cupcake with this recipes and they were amazingggggg ????????????
    Was a lil skeptical about using only soda but the cake did rise well.
    Just one question that all the cupcake tops cracked up like a volcano. Only variation was I used vinegar and added a few walnuts. Anything I did wrong??5 stars

    • thanks a lot. i guess it is not because of vinegar but may be due to the addition of walnuts.

    • Super easy recipe to make …..thanks for sharing it ????????????5 stars

      • welcome and thanks.

  21. At the given temperature and 30 minutes, my cake got burned. Easy to prepare but missed the opportunity to eat good cake! Used regular oven4 stars

    • every oven is different and the temperature varies with the size, type and built of the oven. in most of the baking recipes shared on blog, i always mention to keep a check on the baking as each oven is different. if the oven gets hot very fast than the baking will also be faster. so what may take 30 minutes will take 20 or even less minutes. the time mentioned is like a benchmark and depending on the oven can be more or less. also do not keep the oven close to the top heating element as the browning or burning will happen faster if kept near the top heating element.

      usually, it works to use the bake mode of an OTG (only lower heating element on) or use both the heating elements (toast mode). keep the pan on the center rack for even baking. there is also a possibility that your oven is baking at a more higher temperature than 200 degrees celsius. there are ways to check this and in google you can search with the words – calibrate oven.

  22. Hi , dassna ,when ever i make cake ,the cake becomes very hard ,so can u suggest me what should i do!!!!!!

    • firstly do not mix batter too much. the batter should feel light and not heavy. also make sure that the baking powder or baking soda used in the recipe is fresh and active. do not over bake too. hope this helps.

  23. Hi Dassana,

    Have a few question on the eggless chocolate cake:
    1. Can i use ghee instead of oil/butter? if yes, would the qty be same?
    2. can i also use half ragi flour & half whole wheat flour or any any other proportion?

    • priti,

      1. yes you can use ghee. add 1/4th cup ghee or butter.
      2. yes half ragi and half whole wheat flour can be used. but with ragi, you may need to add some more water. you can even use 1/4th cup of ragi and 3/4th cup of atta.

  24. Hi Dassana I love your recipes. A question on baking (I am a novice). Some recipes call for curd, yours don’t. Also this cake batter is way thinner than other cake recipes you have made. Could you guide on what the science is behind these two? Would like to understand the logic! Thank you.5 stars

    • thanks ashu. this chocolate cake recipe is very different from the ones using curd. curd helps the chocolate cake to have more softness and moisture in it and thus makes it slightly heavy. i have made chocolate cakes with both curd and without curd so i know. since curd is not used in this recipe, its light similar to a chocolate sponge cake. so for making frosted chocolate cakes, this cake works very well as base cake since it is light and has a structure. so the frosting or icing does not weigh the cake down. cake batters’ consistency depends on the ingredients that go in the batter and also the kind of cake that is being made.

      baking soda or baking powder is added in eggless cakes as it reacts with the acidic ingredients in the cake. in this chocolate cake recipe, the acidic ingredient is vinegar or lemon juice. in recipes where curd is added, the acidic ingredient is curd itself. hope this helps.

      • Wow! There is so much to this! Thank you for sharing your knowledge. Have a wonderful day!

        • welcome ashu.

    • Awesome cake turned out perfect.. ThAnks dassana

      • welcome and thanks for the feedback prajwalita.

  25. Hi Dassana,
    It is a healthy recipe and a tasty one to convince my daughter ‘s craving for chocolate cake.. I don’t encourage buying from bakeries as they use sugar and maida. And I never baked before and this is my first attempt and it turned out great… Thanks for giving us nice and detailed recipes and I hope I would bake frequently and thanks in a ton..5 stars

    • thank you prabhaa. same here, i avoid buying cakes from bakeries as they use vegetable fat, trans fat, maida, additives etc. its best to bake at home. at least you know what ingredients you are adding in the cake or cookie. do try some more baking recipes and i am sure you will like them. thanks again.

  26. Hi , I made the cake as per your instructions but it’s little rubbery or rather dense and I felt so heavy after eating a small piece . The cake was done in 35-40 mins and the toothpick came out clean but there were no crackes on top as generally is seen on cakes. This is the 1st time I made no egg cake and I’m feeling so bad it didn’t turn out well. Please advice .

    • which oven did you use for baking cake. did you bake using the microwave mode of an oven. secondly was the baking soda fresh or active. if the baking soda is not fresh or active, the cake won’t rise and be light and fluffy. there will be denseness in the texture. let me know.

      • HI dassana, you know what it turned out to be perfect after few hours….wondering what happened ?
        It tasted awesome and was over in a day.
        I’m making it again today

        By the way : the baking soda was fresh and I used my regular OTG for baking .
        Thank you

        • thanks for letting me know ashwini. sometimes the texture of a cake and even breads change dramatically after they cool down or after a couple of hours. glad that the chocolate cake was over in a day. thanks again.

  27. Hello, Dassana, This is an amazing reciepe. I have made this cake numerous times without frosting and once or twice with frosting. What inspires me is that it has all healthy ingredients and it is eggless 🙂 Your clear instructions make it so much easier. Great job and keep posting.

    • thank you shailaja for sharing this lovely feedback on eggless chocolate cake. yes the cake tastes good with or without frosting. sure i will add more recipes. thanks again.

  28. Can we use salted butter or oil for frosting?

    • you can use salted butter and oil. for oil use a neutral flavored oil. with salted butter there will be faint hints of salt taste, but its not distinctly felt.

  29. Thanks so much for such a fantastic and easy recipe. The chocolate cake with the frosting came out absolutely delicious! I don’t think I’ll ever be tempted to buy cakes outside anymore!
    As you’ve heard enough times by now, thanks to your detailed, precise recipes, I feel like quite an awesome cook :). The most amazing part being that your recipes are always as healthy as can be, can’t appreciate that enough! Thanks a ton.5 stars

    • thank you neha for this splendid feedback on eggless chocolate cake recipe. i do try to make recipes healthy wherever possible, but in baking it does not work every time. i so agree that after one makes cakes or cookies at home, one does not feel like buying them from outside.

  30. Hi, can we use Pillsbury or ashirvad attack for wheat flour.

    • yes you can use pillsbury or ashirvad atta.

  31. 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.

  32. 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.5 stars

    • 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.

  33. Mam can this be made in cooker?

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

  34. 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!5 stars

    • 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 ????

  35. 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.