Eggless Chocolate Cake Recipe: A delicious celebration cake made with cocoa powder and chocolate frosting For lunch and dinner, it can be served as a dessert after a full course meal.This easy Eggless Chocolate Cake is a simple vegan recipe you’re sure to come back to time and again. Unbelievably soft and light, you won’t believe that this decadent, chocolatey sponge cake
This eggless chocolate cake is soft, moist, and deeply chocolatey, making it an excellent starting point for a variety of chocolate cake-based desserts and a perfect vehicle for any number of delectable frostings.
A moist and spongy chocolate cake recipe with a chocolate cream frosting This cake is suitable for ceremonial occasions such as birthdays, weddings, and anniversaries.
This recipe is not only delicious, but it is also much healthier than traditional chocolate cake. But don’t worry. Despite the use of healthier ingredients, this sponge cake retains its soft and moist texture.
The eggless chocolate cake is also very simple to make. This cake batter, made in just one bowl and without the use of a mixer, is a lazy baker’s dream! A rich, dark, delectable chocolate cake can be baked in about 10 minutes of active prep time. Isn’t that incredible?
You have to try this eggless cake to believe it – it’s insanely moist, perfectly spongy, and just the thing to satisfy your chocolate cravings.
In addition, some helpful hints for making a perfect moist sponge eggless cake. First and foremost, despite the fact that this is a chocolate cake recipe, vanilla essence must be added to the cake batter. When combined with cocoa powder, vanilla essence enhances the chocolate flavour. Second, after adding the condensed milk and butter, thoroughly mix it with a hand blender or whisk it. Fold in the dry ingredients, such as plain flour and cocoa powder, rather than beating them in. Finally, if you plan to keep this cake for a week or so, use oil instead of butter. After a day or so, the butter usually solidifies and the cake becomes solid.
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Eggless Chocolate Cake Recipe Card:
Eggless Chocolate Cake
for chocolate cake: ( double the ingredients to prepare 2 cakes for layering and frosting)
- 1 cup condensed milk / milkmaid
- 3/4 cup unsalted butter (at room temperature)
- 1½ cup cup maida / plain flour / all purpose flour
- 3 tbsp unsweetened cocoa powder
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vinegar
- 3/4 tsp vanilla extract
- 3/4 cup warm milk
for chocolate frosting:
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup unsweetened cocoa powder
- 2 cup powdered sugar / icing sugar
- 1 tsp vanilla extract
- 1/4 cup cold milk (add as required)
Recipe for chocolate cake:
(Bake the cake twice to make two layers and frosting)
- First, place 1 cup of condensed milk in a large mixing bowl.
- In addition, add 34 cup room temperature unsalted butter. You can also use salted butter, but leave out the salt at the end.
- Beat the mixture in one direction with a hand blender or whisk until it is smooth and fluffy.
- 1½ cup maida, 3 tbsp unsweetened cocoa powder, 3/4 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt
- then gently fold without disturbing the air bubbles
- additionally, add vinegar (optional – aids in the creation of a more soft and spongy cake)
- To enhance the chocolate flavour, add vanilla extract.
- Then add the warm milk and begin to mix.
- Mix gently and, if necessary, add more milk.
- Also, ensure that the batter has a smooth dropping consistency.
- Meanwhile, preheat the oven to 180°C for 10 minutes and pour the cake batter into a cake pan. To prevent sticking, line the bottom of the tray with butter paper.
- Using a spatula, spread the cake batter.
- Also, tap twice to level the surface evenly and remove any air bubbles that may be present.
- Bake the cake for 25 to 35 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Check out the notes section below for instructions on how to bake in the microwave or on the stove.
- To ensure that the cake has completely baked, insert a toothpick into the centre and check to see if it comes out clean. Otherwise, bake for another 5 minutes.
- Allow the cake to cool completely. Transfer the cake to a cooling rack to allow it to cool faster.
Recipe for chocolate frosting:
- First, place half a cup of room temperature butter in a large mixing bowl.
- Moreover, beat the butter until it is smooth and fluffy.
- then 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar (or icing sugar) (I recommend sticking to icing sugar because it contains a small amount of corn starch, which prevents it from melting.)
- To enhance the chocolate flavour, add a teaspoon of vanilla extract.
- Finally, add 1/4 cup cold milk.
- Beat the mixture until it is smooth and spreadable.
- If the frosting becomes too thick, add a few drops of milk at a time. If the frosting becomes too thin, add a pinch of powdered sugar.
Recipe for decorating chocolate cake:
- To begin, place a baked cake on the turning table.
- Moreover, generously spread the prepared chocolate frosting.
- Place another baked cake on top.
- In addition, a generous amount of prepared chocolate frosting was spread on top.
- Begin carefully spreading frosting around the sides of the cake.
- Spread the prepared frosting evenly with an offset spatula or a knife.
- To ensure an even coating, spin it around as you frost.
- Finally, make sure there are no crumbs showing through the icing by giving it a final touch.
- Finally, cut the cake into the desired shape and serve. Refrigerate until ready to serve.
- Instead of lemon juice, use the same amount of white vinegar or apple cider vinegar.
- Instead of baking soda, substitute 1/2 to 2/3 teaspoon eno (fruit salt).
- Baking powder cannot be substituted for baking soda in this recipe.
- To make the frosting, substitute any nut milk or vegan milk for the almond milk. Dairy milk can also be added.
- Sunflower Oil Substitute: Use any neutral-tasting oil in place of sunflower oil.
- Cocoa Powder: Use regular cocoa powder that has not been alkalized. Use only Dutch-process cocoa powder.
- Frosting: Instead of sunflower oil, you can use dairy butter or vegan butter in the frosting. Reduce the amount of almond milk used for a thicker frosting.
- Sweeteners: You can use raw sugar, white sugar, or brown sugar as sweeteners. Honey should be avoided. Honey should not be heated because it becomes toxic, according to Ayurveda. You can substitute jaggery, maple syrup, coconut sugar, or palm sugar, but the flavour of the cake will be different.
- Baking soda freshness: Because baking soda is the only leavening ingredient, make sure it is fresh. To test its freshness, make a solution of 1 tablespoon vinegar and 1 tablespoon water with 14 to 12 teaspoon baking soda. The solution should bubble and fizz. If the solution does not fizz and bubble, the baking soda is no longer active and fresh.
- Baking: Temperatures vary greatly and vary from oven to oven. This cake usually takes 35 minutes to bake. However, depending on whether your oven is hotter or cooler, it will take less or more time
- Scaling: The recipe can be easily scaled to make a small batch for a birthday party or a large batch for a large batch.
Is it possible to double this recipe?
This eggless chocolate cake recipe can be doubled. In fact, if you want a vegan chocolate layer cake, I recommend doubling the recipe!
Can I use a convection oven or a microwave convection oven to bake this chocolate cake?
Yes. Instead of a regular oven or an OTG, you can easily bake this chocolate cake in a convection oven. This cake can even be baked in a microwave convection oven. Convection ovens bake faster than OTG or regular ovens, so the timing will be shorter.
Is it possible to make this eggless chocolate cake in a pressure cooker?
Yes. The vegan chocolate cake can be made in a cooker. When compared to an oven, a pressure cooker will take less time. You can see how to make a cake in a pressure cooker by following either of these two detailed step-by-step recipes:
- How to Make a Cake Without Using an Oven
What’s the deal with my chocolate cake not being spongy?
Only one leavening ingredient is used in this chocolate recipe. Baking soda is the leaving ingredient. The reaction of baking soda with lemon juice contributes to the sponginess and lightness of this eggless chocolate cake. It is always a good idea to check the freshness of the baking soda before proceeding with the recipe. The cake will not rise if the baking soda is not fresh or has passed its expiration date.
How can I tell if my baking soda is still fresh?
In a mixture of 1 tablespoon vinegar and 1 tablespoon water, mix 14 to 12 teaspoon baking soda. The solution should bubble and fizz. If the solution does not fizz and bubble, the baking soda is no longer active and should not be used.
Can I mix in some dried fruits or nuts to this chocolate cake?
Yes. Dried fruits and nuts such as almonds, pistachios, and cashews can be incorporated into the batter. However, before adding the dry fruits, combine them with a little flour to prevent them from sinking to the bottom of the cake while baking.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
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