Chocolate cake is the first dessert that I got right when I started baking. It soon became my one of my favorite desserts to bake and continues to remain so. I love baking it because it is so simple and everyone enjoys eating it. However I’d not make an eggless one before. My readers have been asking me to share the recipe of the best homemade easiest eggless chocolate cake that is also easy to make. Trust me guys, eggless doesn’t get yummier or easier than this! This chocolate cake is dark, decadent, moist, easy to bake and eggless- everything you want.
Chocolate cake is definitely a crowd-pleaser that everyone loves. No surprises here- the “Back to Basic Chocolate Cake” recipe is the most popular recipe on my blog. So many of you have made it in your kitchens and have loved the results. There is also a vegan chocolate cake recipe.
Ingredients for best homemade eggless chocolate cake
To make this delicious chocolate cake at home, you only need a few simple ingredients. I use maida to make this cake. I recommend using castor sugar instead of granulated sugar because granulated sugar does not melt completely in the oven. For this eggless cake, you also need vegetable oil. You can also use oilve oil. Do not use any strong oil like mustard oil. If you want to make this cake with butter, you can replace oil with equal quantity of softened butter. As simple as that! This is truly a very easy to bake chocolate cake. Using a good quality cocoa powder is very important. I personally really like using Hershey’s but you can use any good dark cocoa powder.
Method to bake the perfect eggless chocolate cake at home
The egg substitute here is Greek yogurt. I like using Greek yogurt instead of regular dahi because homemade curd is usually very watery. If you don’t have Greek yogurt, you can use market bought curd or hung curd.Ā Just get rid of all the extra water and use only thick curd for this recipe. A lot of eggless chocolate sponge cake recipes call for condensed milk but I don’t prefer using that as it makes the cakes very sweet.
Tip to bake easiest eggless chocolate cake in microwave
Want to bake an eggless chocolate cake recipe in microwave?Ā All you have to do while baking this cake in the microwave is to reduce the baking time by 25%. So in the microwave this will only take 22-25 minutes at 180*C. Everything else remains the same.
Baking tips
- Before making this eggless chocolate cake, make sure you line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan generously with melted butter/ oil.
- Make sure all your ingredients, including milk, are at room temperature. This is important because room temperature ingredients emulsify better.
- While combining dry and wet ingredients, be sure to NOT over-mix. By over-mixing, you will knock out all the air and land up with a dense cake. Simply use an offset spatula and gently fold the dry ingredients into the wet ingredients.
- I add vinegar to the milk before adding it to the batter because it makes the cake softer but if you don’t have white vinegar you can skip that.
- Let the cake cool completely before you start frosting it.
You can eat this cake as it is or top it with frosting. You can either use a vanilla bean buttercream frosting or cream-cheese frosting. If you bake this eggless chocolate cake at home, don’t forget to share pictures with me by using #BAKEWITHSHIVESH. Happy Baking!
- 1 + ½ cups maida (all purpose flour)- 180g
- ¾ cups cocoa powder- 75g
- ½ tsp baking soda -3g
- 1 tsp baking powder- 4g
- ¾ cup vegetable oil- 180mL
- 1 + ½ cups castor sugar -300g
- 1 cup Greek yogurt ( or curd hung over night)- 285g
- ½ tsp vanilla extract- 2.5mL
- ½ cup milk + 1 tsp white vinegar, mixed and rested for 5 minutes -120mL + 5mL
- a pinch of salt
- Pre-heat the oven to 180*C. Line a 9" baking pan with parchment paper.
- Whisk cocoa, flour, salt, baking soda and baking powder into a bowl
- In a large bowl, beat together oil and sugar until the mixture is pale and light
- Add yogurt and mix well.
- Beat in vanilla using mixer at low.
- Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Mix only until well combined. Don't over mix.
- Pour the batter into the pan and bake at 180*C for 30 minutes or until a toothpick inserted in the center comes out clean
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Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.
what if vinegar is not available? Can we skip that entirely?
Yes, you can skip
instead of oil can we use butter with same measurement???
Yes, you can š
can we use butter instead of oil in this eggless recipe with same measurement …??
Yes, you can š
great post, very informative. I wonder why the other specialists of this sector don’t notice this. You must continue your writing. I am sure, you have a great readers’ base already!
Hey Shivesh, I tried this chocolate cake recipe and it turned out so so good! I actually made 2 batches for my family, friends and colleagues…and everyone loved it. Seriously the best and easiest cake I’ve ever baked and it was so rich. Looking forward to trying out the rest of the recipes!
Hi, can I use this same recipe in a bundt pan? If any changes are reqd. Do let me know š
Hello I’ve not tried doing that but you can definitely give it a shot. Happy baking š
Hey Shivesh! Amazing recipe!:)
Could you tell how can we do the frosting for this one?
Hey! thank you. Cream cheese frosting will taste the best here. Recipe is on the blog š
Hi ! Do we use curd or yogurt for this recipe?
greek yogurt
Hi
Which oil do you use for baking?
any vegetable oil is ok
Hi, I have said pan in beginning n pans later, is the quantity enough to do two layers or one 9ā pan will be enough, or do I double quantity to do a dual layer cake. Sorry for being confusing
HI! the recipe makes one 9″ cake š
Hi, what are your cup measurements? By one cup do you mean 200ml or 250ml or else specify the weight in grams.
Use google for conversions if you’re using a weighing scale
Hi can we use wholewheat and olive oil instead of the flour and vegetable oil ?
The curd should be hung inside the fridge or outside??
Inside the fridge š
Hi Shivesh , please suggest substitute for hung curd n Greek yogurt if not available in eggless cake
Thank you.
Hey shivesh,
Can i replace cocoa in this with mawa (khoya) to make a eggless mawa cake with same proportions?
Will it work?
If not can you give recipe for mawa cake
I’m not sure but you can experiment š
The recipe worked really well. Thank you for sharing.:) I made a marble cake using the measurements.
YAY! so happy to hear that š
Hi, Your blog is fantastic! I am a baking and dessert making enthusiast too. I roam the internet for some good recipes and came across your website. I must say, your photographs are really good too. Keep up the good work!
yaay! Thanks so much š
Hi Shivesh, can we use melted butter instead of oil in this recipe?
Hi yes you can š
Hi Shivesh…Iām that person who can only make maggie and max on good days an unbroken half fry egg..but thanks to your recipe I managed to bake a really nice cake which everybody relished!
Thanks a lot again š
haha so cute! I’m very happy to hear that. Keep baking š
Hi Shivesh,
Can this recipe be tried in a microwave which doesn’t have a convection grill.
Hi Athira!
I am not so sure about that as cakes are best baked in ovens and then of course, under convection setting in microwaves. If you do give it a try, please let me know how it turned out! š
hi do you grease the pan or cupcake mould before to put the batter?
Yes I do š very important
Hi Shivesh
I tried this recipe with 3/4th cup melted butter and 2/3rd’s cup of cocoa powder. It turned out really well. My cake sank at the center while baking but everything else was great. I also skipped vinegar since there was none at home. All in all, thank you for posting this recipe.
I used the electric hand mixer to mix wet and dry ingredients. I was careful not to over-mix. Do you think the hand mixer in the reason the cake sank in the center? Do you think it is just best to use a wooden spoon to fold the flour into the wet ingredients?
Hi divya, I’m glad you liked the recipe. THe cake could have sunk because it was’nt fully baked when you took it out of the oven. Did you do the skewer test before you pulled it out
Thanks you so much for this wonderful recipe
So glad you like it š
Can I use butter instead of oil ? If yes do I need to use melted butter or normal butter … how much ?
Just saw Divya’s post so I guess just substitute equal quantity of melted butter for the oil