Easy Eggless Chocolate Cake

This eggless chocolate cake recipe is one of the best I have come across. Super easy to make and without requiring any fancy ingredients or equipments, this is my favourite recipe for eggless baking. Here is how to make it.

Jump to:

• About This Recipe
• Recipe Summary
• How to make it in a Microwave?
• How to make it in a Pressure Cooker?
• How to make it Cake with Curd (Yogurt)?
• Recipe Card

About This Recipe

Chocolate flavored cakes are a classic that everyone loves, but we all have that one friend who is a pure vegetarian and doesn’t eat eggs in cakes either.

This Spongy Eggless Recipe is for all those vegetarians out there, trust me, make it once and you’d rather settle for this eggless cake the next time round. This cake is super moist and full of chocolatey goodness.

Some people complain that cakes without an egg have a different texture and are not as moist and spongy, but this one is just as moist and delicious, you won’t even be able to tell that it’s eggless.

For this recipe, I’m using condensed milk as a binding agent; it acts as a great substitute for eggs in baking pastries. The addition of condensed milk and coke to this eggless chocolate recipe adds just the right amount of sweetness; hence there is no need to add extra sugar into this recipe.

Recipe Summary

To make this, the oven is set at 180 degrees Celsius or 350 Degrees F and a 9 inch baking tray is greased and prepped for the cake. In a bowl, mix maida or all purpose flour, cocoa powder, baking soda, baking powder and salt. Sieve the dry ingredients two times so that it is mixed thoroughly.

Next, mix half of the flour, half of the coke and condensed milk and whisk until combined well. To this mixture, add the remaining flour and rest of the coke and whisk until combined.

Finally, pour the batter into the greased tin and bake for about half an hour, or till a toothpick comes out clean. Remove the cake from the oven and cool on a wire rack before cutting.

You could top this with Chocolate Ganache, Chocolate syrup or use it as a base to make a host of delicious desserts like sundaes or trifles.

So for the next birthday, whip up this delicious cake. It’s a great dessert that everybody can enjoy and dig into, to add some lightness; you can pair it with ice cream and nuts.

How to make it in a Microwave?

Mix the batter as mentioned below and pour it in a microwave safe pan.

Keep the pan in the microwave and bake for 5 minutes on high powder.

Insert a tooth pick inside the cake and if it comes out clean, the cake is done. If not, then bake for another minute on high.

How to make it in a Pressure Cooker?

Spread 2 cups of salt in a 5 litre pressure cooker evenly.

Place a steel stand over the salt layer and keep the cake tin on this stand.

Close the lid of the cooker and remove the whistle.

Lower the heat to low and cook the cake for 35-40 minutes.

Remove the lid of the cooker and check if the cake id done by inserting a tooth pick.

If it comes out clean, it means it done. Otherwise cook for another 5-6 minutes.

How to make it Cake with Curd (Yogurt)?

Ingredients

• 1 and ½ cups Maida (all purpose flour)
• ¾ cup Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• ¾ cup Vegetable Oil
• 1 and ½ cups Granulated Sugar
• 1 cup Greek Yogurt (Use hung curd if greek yogurt is not available)
• 1 teaspoon Vanilla Extract
• ½ cup Buttermilk ( If you don’t have buttermilk, mix ½ cup milk with 2-3 drops of lemon juice)

Method

• Mix all purpose flour, cocoa powder, baking powder, baking soda and salt in a bowl and keep aside.
• Whisk vegetable oil and sugar until light and fluffy. (Approx 4-5 minutes using a hand blander on medium speed)
• Add greek yogurt and vanilla extract and mix well.
• Add half of the dry ingredients and fold gently.
• Add the milk and vinegar mixture and mix.
• Add the remaining dry ingredients and mix gently.
• Pour the batter in the prepared pan.
• Bake or 30-35 minutes until a tooth pick comes out clean.

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