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. 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? 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
what if vinegar is not available? Can we skip that entirely?
Yes, you can skip
why are we adding vinegar to milk? Will it not curdle the milk?
instead of oil can we use butter with same measurement???
Yes, you can 🙂
Hi shivesh! Amazing chocolate cake recipe..made this many times and everyone loved it.Thanks.
Could you please share eggless mawa cake recipe ?
Hi Shivesh
Thank you for the recipe. Planning to make mini cupcakes using this recipe . Could you tell how much time and temperature to bake the cupcakes in convection mode?
can we use butter instead of oil in this eggless recipe with same measurement …??
Yes, you can 🙂
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 🙂
Hello I’ve not tried doing that but you can definitely give it a shot. Happy baking 🙂
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 😀
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 9” 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 🙂
Hey Shivesh!
Preheat oven for how long?
Could you help me letting us know what curd/yogurt does to the cake and Milk & Vinegar?
What can one do if the cake comes gooey?
Sorry for asking too many questions I have failed earlier while trying not with your recipe, will try your recipe tonight 🙂
Thank you in advance.
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 ?
I have the same question
The curd should be hung inside the fridge or outside??
Inside the fridge 🙂
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 😀
The recipe worked really well. Thank you for sharing.:) I made a marble cake using the measurements.
YAY! so happy to hear that 😀
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 😀
Hey! I ran out of castor sugar. Can I use normal powdered sugar?
Hi Shivesh, can we use melted butter instead of oil in this recipe?
Hi yes you can 🙂
Hi Shivesh…I’m 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 🙂
haha so cute! I’m very happy to hear that. Keep baking 😀
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! 😀
hi do you grease the pan or cupcake mould before to put the batter?
Yes I do 🙂 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 😀
I made this cake by replacing maida with whole wheat flour. It came out soo good.my children loved it.
Hi Shivesh,
Can I use only curd in the recipe and skip milk and vinegar entirely?
Thank you for sharing such an informative blog. I hope to see some more blogs on cake recipes.
Hi
Thanks for the recipe. Can we use powdered sugar instead of castor sugar?
Hello,
I’ve tried your recepie in a 6inch pan amd baked it in an OTG. It is fluffy but from the centre it shrinked.
While it was baking it kept on rising but the moment i poked a tootpick to see if it comws out clean after quite a few times it went down. Do suggest me something PLEASE!!!!
Hi Shivesh, I made this cake recently and everyone in my house loved it. I just wanted to know if your cake left a little bitter taste at the end or is it with my cake only.
If yes, any specific reason as to why this happened?
Can i substitute yogurt with flax seed?
Dear shivesh
I am a first time Baker
Tried doing this cakethe top layer was perfect but found the inside of the cake a bit raw. Taste was excellent. Should I have increased the baking time? Baked for 25 minutes in convection mode in microwave
Hi Shivesh
Can I use water in place of milk.
Thanks
Aditi
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hey what is the size of the 2 individual tins u used…pls
is it 6 or 7 inch???
Shivesh Thanks for the recipe .
Can I use 8 inch round cake pan ? How much time should I bake with this ?
Hi shivesh , i hv tried so many cake recipe but every time same result …my cake remains raw underneath from the centre …kindly help …i want to bake a cake fr my daughterd bday
If ill not use vinegar my cake wl turn out soft
Can I use egg in place of Curd ? If yes , then what quantity and steps ?
Hi Shivesh,
Such an amazing recipe. It’s so chocolaty. I used your chocolate fudge icing recipe to frost this & made a lovely birthday cake ☺️ Thanks a million. Lots of love & good wishes.
Heyyy! Thanks for this amazing cake recipe. I’ve made it quite few time now , it’s super delicious but I had 1 doubt. Is this recipe equals to 1 pound cake and if not then it’s how much in pound.
Hello,
3/4 cup of cocoa powder is very much if I use weikfield brand, it is to much bitter.
Which brand do you use for this recipe?
Hi Shivesh,
I love baking and i really like your blogs and recipes , coz the way you explain everything is so clear and in detail, there is lots to learn from you 😊 I tried your chocolate fudge frosting and it was yummy.
Hi very informative just one question i want to make a two layer 6 inch cake so how do i change the quantities? Please help.
Hi Shivesh,
How many 5” and 6” cakes can I make with this recipe, kindly help.
Hi Shivesh, I tried this recipe. The taste was really good.
I baked it for for 50mins in an oven but it was still properly cooked. It also sank in the middle later. It also turned very hard after it became cold. what do you think went wrong?
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
By melting butter, we can substitute butter for oil in most bread … we admit to making plenty of muffins with oil instead of butter.
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Hello Shivesh, I have tried baking many a times but just failed. I tried this recipe of yours and couldn’t believe I could bake a perfect cake. Thank u so much… Kids lovedddddd it…😊👍👍
Hii! I love all your recipes. I want to divide my recipe in half, so how much baking powder amd baking soda should I add or I can just keep it the same?
Hi! I want to divide this recipe in half, so how much baking powder and baking soda should I add or I can just keep it the same?
No doubt recipe is wonderful! But for working women like me, it’s highly impossible to make cake from busy schedule. I ordered eggless chocolate cake from Just Cakes and it was amazing. I will definitely try this recipe but for event, I will go with Just Cakes only.
Can we make this recipe in half and use a 6 inch pan. Also, what baking time should I set?
Can I make it in cooker instead of microwave?
Any change in ingredients is required?
My cake gets burnt from the bottom. As I bake cake with bottom rod on.that is on bake mode. My oven is small.plz tell wat should I do
Hi Shivesh,
I have tried a lot of your recipes. But this wonderful recipe is by far my family’s favorite. N I have tried it atleast half a dozen times. Everyone loves it every single time. So I guess its fool proof too. However I want to do a whole wheat recipe for my baby’s half birthday. Can you please tell me if I should equally substitute the maida or reduce the quantity. Thank you
Very nice post.
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HEY, thank you so much for sharing with us a simple and quick recipe for eggless chocolate cake. I try your recipe and it is amazing and the cake is very moist and very delicious. I am also a cake maker.I also share tasty and delicious recipes for cake. Please visit my page also:https://mybakinglessons.blogspot.com/
Could you please tell me what is the weight of the cake?
Very inspiring. I really like this. You tried something new. it is fantastic too, I will add this eggless chocolate cake recipe for my local baker customers. thanks for sharing such a nice post. And very helpful this blog….
Ny cake always sinks in the middle not understanding what I’m going wrong with.
Hi Shivesh,
I have read your recipe to make eggless chocolate cake. I am very impressed with your recipe. I am very happy to read this & noted down. I would like to suggest you to post your own recipes to bake the cake at https://www.sendbestgift.com/cakes-delivery-online. People will read your recipe here and will order cake online from you.
But it’ll make it less moist!
Can u suggest me the quantity of ingredients used to bake approx one pound cake ,chocolate or vanilla.
Hey I tried this recipe but my cake turned out dry. I replaced curd and sugar with condensed milk ( Not sure it was appropriate). Could you please help?
Also, My cup size is 250 ml it’s bit confusing whether to use 1 and 1/2 cups or 180 gram.
as of in the video you used two cake tins and divided the batter into half and baked .
can i use or pour th ewhole batter into one tin and bake ??
will it work ??
or the cake will be uncooked from center ???
I tried the recipe. The taste was very good. But after rising very well for sometime, the cake went flat from middle. What could be the reason?
The cake came out sticky sticky in between. Also the curd measurement is hung curd or the curd used before hanging them.
Hi Shivesh, Thank you for this recipe.. Finally a perfect eggless one.. The cake turned out well except the top cracked.. its perfectly flat but cracked. Is there a solution for this. Thanks
Hello! Small doubt. Any substitute for curd in this recipe? I might not have enough of dahi at home, plus I need to make it today 😐 Thanks!
Thank you for sharing the recipe
hey shivesh i was wondering if i can change the amount of sugar for two cakes. if i double the ingredients it goes to 3 cups of sugar which i honestly think is alot. so can i use 2 cups and then double the other ingredients accordingly?……… love your recipes.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hi Shivesh,
I tried this recipe a few days back and the cake turned out to be super moist and yummy. I didn’t have castor sugar and had replaced it with brown sugar.
Love your recipes. They are super easy and the instructions and tips are really helpful.
Thank you for sharing.
Warmly,
Aarti