eggless chocolate cake recipe, how to make eggless chocolate cake

this is a moist and light chocolate cake recipe made with whole wheat flour and without eggs. the cake is soft and moist and can be used a base cake for various chocolate frostings.
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4.8 from 205 votes

eggless chocolate cake recipe with step by step photos – a simple, easy and delicious recipe of a one bowl eggless whole wheat chocolate cake. yes the cake is made from whole wheat flour. so one can have the cake and eat it too 🙂

eggless chocolate cake recipe, egg free chocolate cake

i have already made this chocolate cake a couple of times to use it a basic cake for various chocolate frostings. i have even made black forest cake from this chocolate cake.

the texture of this eggless chocolate cake is soft and moist. this chocolate cake recipe is vegan as i have used oil. but you can add melted butter too.

i have also shared the method of cocoa frosting which is very easy. in the frosting recipe, i have used butter, but a neutral flavored oil can also be added.

you can serve the cake as it is plain or with the chocolate frosting. but with the chocolate frosting its better 🙂

i have compiled a list of frequently asked questions and some tips from the comments section of this eggless chocolate cake recipe.

faq and tips to make eggless chocolate cake

1. can all purpose flour (maida) be used?
you can easily add all purpose flour in the recipe. depending on the quality of flour, you can add slightly less water than what is mentioned in the recipe.

2. can i double this recipe?
yes, you can double this eggless chocolate cake recipe.

3. can i skip baking soda?
baking soda is the only leavening ingredient added in the recipe. so it cannot be skipped.

4. can i add baking powder instead of baking soda?
baking powder cannot be used instead of baking soda.

5. can i bake this chocolate cake in a convection oven or in a microwave convection oven?
you can easily bake this eggless chocolate cake in a convection oven instead of a regular oven or an OTG. you can even bake this cake in a microwave convection oven. the timing will be less for convection ovens as they bake faster than an OTG or regular ovens.

6. can i make this eggless chocolate cake in a pressure cooker?
you can make the chocolate cake in a cooker. in a pressure cooker the time taken will be less as compared to an oven. to see how a chocolate cake can be made in a pressure cooker, you can check either of these 2 detailed step by step recipes:

7. can i add vanilla powder in all the cakes instead of vanilla extract?
vanilla powder can be added instead of vanilla extract. you can even add vanilla essence instead of vanilla extract.

8. why my chocolate cake is not spongy?
in this chocolate recipe, only one leavening ingredient is used. that leaving ingredient is baking soda. the reaction of baking soda with the lemon juice helps in making this eggless chocolate cake spongy and light.

its always better to check the freshness of baking soda before you proceed with the recipe. if the baking soda is not fresh or past its shelf life, the cake won’t rise.

checking the freshness of baking sodaadd about ¼ to ½ teaspoon of baking soda in 1 tablespoon vinegar + 1 tablespoon of water mixture. the solution should fizz and bubble. if the solution does not fizz and bubble, the baking soda is not active and fresh. so do not use it.

9. can i add dry fruits or nuts in the chocolate cake?
dry fruits and nuts like almonds, pistachios, cashews can be added in the cake batter. but before adding the dry fruits, mix them with a bit of flour, so that they do not settle down at the bottom of the cake while baking.

10. can milk be added instead of water?
milk (dairy or vegan milks like almond milk, cashew milk or soy milk) can be added instead of water. make sure that the milk is chilled.

11. can i add honey instead of sugar?
avoid adding honey. according to ayurveda, honey should not be heated as it becomes toxic. you can add jaggery, coconut sugar or palm sugar instead.

12. can I use vinegar instead of lemon juice?
you can easily use vinegar instead of lemon juice. use white vinegar or apple cider vinegar.

13. can i use eno (fruit salt) instead of baking soda?
you can use eno in this eggless chocolate recipe. so i would suggest to add about ½ to ⅔ teaspoon of eno in the eggless chocolate cake recipe.

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

eggless chocolate cake

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Course:desserts
Cuisine:world
Calories:164kcal
Servings (change the number to scale):12 pieces
4.8 from 205 votes
eggless chocolate cake recipe
this is a moist and light chocolate cake recipe made with whole wheat flour and without eggs. the cake is soft and moist and can be used a base cake for various chocolate frostings.

INGREDIENTS FOR eggless chocolate cake

(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 eggless chocolate cake

preparation for eggless chocolate cake

  • first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil.
  • preheat your oven to 200 degrees celsius/392 degrees fahrenheit.

for making eggless chocolate cake batter

  • seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
  • in another pan or bowl, take ¾ cup sugar.
  • add 1 cup cold water and stir so that the sugar dissolves.
  • now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.
  • next add 1 tbsp lime juice. stir again.
  • now add ½ tsp vanilla extract or powder.
  • add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
  • there should be no lumps in the cake batter. the batter is not thick but thin.
  • pour the chocolate cake batter in the prepared cake pan.

baking eggless chocolate cake

  • tap the sides of the cake pan so that the extra air bubbles are let out.
  • bake the eggless chocolate cake in a preheated oven for 200 degrees celsius/392 degrees fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 degrees fahrenheit for 15 minutes. then bake the cake at 180 degrees celsius /356 degree fahrenheit for the 30 to 35 minutes.
  • for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the chocolate cake becomes warm or cools down, unmold and place it on a wired rack. 
  • if the tooth pick is sticky, then place the cake back in the oven and continue to bake for some more minutes. before frosting let the chocolate cake cool completely.

making chocolate frosting for cake

  • take 2 tbsp butter and 4 tbsp sugar in a saucepan.
  • heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don't need to cook the sugar in its various stages.
  • next add 4 tbsp cocoa powder.
  • with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.
  • add 3 tbsp milk. stir very well. to make a slightly thick frosting, you can also add 2 tbsp milk. the cocoa frosting is ready.

icing chocolate cake

  • while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. 
  • usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
  • the frosting will set after some hours. i kept overnight.
  • next day, sieve some icing sugar and cocoa powder on the chocolate cake. this is optional.
  • slice and serve the the eggless chocolate cake.

RECIPE TIPS

substitutions:
  • instead of lime juice, add same quantity of white vinegar or apple cider vinegar.
  • you can use ½ to ⅔ teaspoon eno instead of baking soda.
  • you cannot use baking powder instead of baking soda.
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how to make eggless chocolate cake

for ease of understanding, i have divided this cake recipe post in 3 main parts:

  • step 1 – making the batter for eggless chocolate cake
  • step 2 – baking eggless chocolate cake
  • step 3 – making chocolate frosting for cake

lets start with step 1 – making the batter for eggless chocolate cake

1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your oven to 200 degrees celsius/392 degrees fahrenheit.

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 eggless 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 eggless chocolate cake recipe

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

sugar solution for eggless 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 eggless chocolate cake recipe

7. stir briskly so that everything is mixed well.

making eggless chocolate cake recipe

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

making 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 eggless chocolate cake recipe

11. using a wired whisk, mix everything well.

preparing eggless chocolate cake recipe

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

eggless chocolate cake batter

baking eggless chocolate cake

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

egg free chocolate cake batter

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

batter for egg free chocolate cake recipe

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 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 eggless chocolate cake

making cocoa frosting for chocolate cake

17. take 2 tablespoons butter and 4 tablespoons sugar in a saucepan. for the frosting its best to use superfine sugar or fine sugar. the regular large refined sugar crystals may not melt. powdered sugar can be also used. i have used organic refined cane sugar which has fine crystals so they melt easily. if you do not have fine sugar, then grind 4 tablespoons sugar in a small mixer-grinder jar to a fine powder and then use it for making the frosting.

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

icing eggless chocolate cake

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

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

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.

eggless chocolate cake recipe

26. the eggless chocolate cake is ready to be served.

eggless chocolate cake basic recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com 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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933 comments/reviews

  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.

    • 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!

    • 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 🙂

  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.

    • 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.

    • 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

    • 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?

    • 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

    • 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 ….

  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.

    • 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.

    • 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.

    • 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!!!

    • 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.

    • 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.

      • 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??

    • 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!

  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.

    • 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.

  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

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