Eggless Chocolate Chip Cake
For the Cake
  • 1 cup (285 g) yogurt / dahi
  • ½ teaspoon (3 g) baking soda
  • 1+1/2 cups (180 g) all-purpose flour (maida)
  • 1 teaspoon (4g) baking powder
  • ¾ cup (150 g) caster sugar
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (90 g) chocolate chips
For the chocolate glaze
  • 2 cup (350 g) dark chocolate (chopped)
  • 1 tablespoon (14g) vegetable oil
  1. Pre -heat the oven to 180 degree C and line a bundt cake pan with parchment paper.
  2. In a bowl whisk together flour and baking powder and set a side.
  3. In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
  4. Whisk together castor sugar and oil in a separate bowl until pale and well combined.
  5. Now pour the yogurt mixture to the oil and sugar mixture and mix well.
  6. Add the vanilla extract.
  7. Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
  8. Fold the chocochips in the batter and transfer the batter to the prepared cake pan.
  9. Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
  10. For the chocolate glaze, melt the chocolate slowly over a double boiler.
  11. Once the chocolate has completely melted, add in the oil and mix well.
  12. Pour the glaze on top of the cake. Decorate with some chocolate sprinkles.
Recipe by Bake with Shivesh at