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January 22, 2016

Eggless Chocolate Cake Recipe – Moist & Spongy

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Eggless chocolate cake recipe
Last month I tried this eggless,super soft,moist & spongy basic Chocolate cake recipe for my FIL’s birthday.I wanted to share this as my new year’s post but i couldn’t do it.This post was lying in my drafts.As i am out of station,i thought of sharing this post today. I tried to do icing/frosting for the cake but it was not goodSilly.I must learn to do it perfect.But the cake base was a super hit at home.I have tried eggless chocolate cake with condensed milk for my black forest cake recipe.So i was looking for a recipe without condensed milk & butter.I came across this recipe Sharmis blog,made a small change and tried it.It came out very well.I have baked this cake so many times for Raksha’s school Christmas & New year party but without icing.I just made a simple decoration by drizzling some Hershey’s chocolate syrup and sprinkled some sugar balls. All her friends loved the cake and asked her whether your mom is a chefLaughing.This was the best complement i’ve ever received for my baking.And now i am happily sharing this fool proof recipe with you all.Try it for your family and take the credits.Ok,lets see how to make this eggless,spongy,moist chocolate cake recipe using oil.If you wish to try this cake using pressure cooker,please refer THIS POST for the baking procedure.
Eggless chocolate cake

Eggless Chocolate cake recipe

Eggless Chocolate cake recipe Eggless Chocolate cake recipe - Moist,soft and spongy
Cuisine: Indian
Category: Eggless baking
Serves: 10-12 pieces
Prep time: 10 Minutes
Cook time: 35 Minutes
Total time: 45 Minutes

1 cup = 250 ml
  • All purpose flour/maida - 1.5 cups
  • Cocoa powder - 3 tbsp
  • Baking soda - 1 tsp
  • Baking powder - 1/8 tsp
  • Salt - a pinch
  • Granulated Sugar - 1 cup
  • Chocolate Chips - 2 tbsp
  • Water - 1/2 cup (125ml)
  • Boiled milk - 1/2 cup ( at room temp) ( Vegan use 1 cup of water instead of milk)
  • Vanilla essence - 1/2 tbsp
  • Lemon juice or White Vinegar - 1 tbsp
  • Oil - 1/4 cup (60 ml)

  • Sieve and mix the dry ingredients ( Maida,baking soda,baking powder,salt and cocoa powder).Keep aside.Take the wet ingredients ( oil,water,milk,vanilla essence,vinegar) and mix well.Add sugar and stir well to dissolve it.
  • To this,add the sieved maida mixture.Make a smooth batter using a whisk.Make sure there are no lumps and sugar is dissolved properly.Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper.
  • The consistency of batter should be thin and falls like a thin ribbon.Lastly add the chocolate chips and mix well.
  • Pour the batter and keep it ready.Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven.Let it bake for 30-35 minutes.Remove and check it with the back of spoon or tooth pick.If it comes out clean,cake is done else bake for 5 more minutes.Let the cake cool down for 15 minutes.Invert the cake and remove it in a plate.You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls.Serve & Enjoy !

  • I used milk & water in equal quantity but the original recipe used only water.So Vegans can replace milk with water.
  • If you trying this cake for the first time,you can just half the measures given here and try it.
  • If you wish to try this cake in pressure cooker,do refer THIS POST for the procedure.
Try this easy,yummy eggless chocolate cake at home.You will love it !!

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  1. I love chocolate cake..this Eggless version is super yum

  2. hai chitra,
    im a beginner to baking. im using Morphy Richard 25CG oven. at what temperature shall i bake the cakes? because i set it for 180C the top layer of the cake getting brown and the bottom is not cooked properly. whether i have to reduce the temperature or cover the cake with silver foil while initial baking?

    1. Hi Preetha,
      As you are a beginner, its good to read the oven manual.Most of our doubts will be cleared.In the cookbook given with oven, some cake recipes must be there. Try anyone of them as per the instructions. You will get some idea.As per my knowledge, if the cake browns of top and not cooked inside, it must be due to uneven heating. So its better to cover the top with a foil and reduce the temperature to 160c, bake for more time. check with toothpick before removing the cake.Hope it helps :)


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