EGGLESS ATTA CHOCOLATE CAKE IN BLENDER

This atta chocolate cake is all about ease, comfort, and indulgent flavor—made effortlessly in a blender and finished with a luscious nutty glaze.

The batter comes together in just minutes, using everyday ingredients like whole wheat flour, ghee, cocoa powder, and a dash of vinegar for that perfect rise. There’s no creaming, whisking, or sifting—just blend until smooth, pour into a tin, and let the oven work its magic.

As it bakes, your kitchen fills with the warm aroma of chocolate and ghee, setting the mood for something truly special. Once cooled, the cake is topped with a silky dark chocolate glaze swirled with oil and generously finished with chopped almonds for that irresistible nutty crunch.

This cake is perfect for any time you crave a home-baked treat that feels luxurious but doesn’t demand too much effort. Moist, rich, and full of character—this one is sure to become a go-to favourite.

WHAT YOU’LL LOVE ABOUT THIS

• Rich and chocolatey
• Basic pantry ingredients required
• Eggless
• No fancy equipments required
• Very easy method

INGREDIENTS USED IN ATTA CHOCOLATE CAKE

• ATTA/ WHOLEWHEAT FLOUR

Using atta (whole wheat flour) in this chocolate cake gives it a unique depth of flavor and a slightly denser, more satisfying crumb compared to cakes made with refined flour. Atta adds a subtle nuttiness that pairs beautifully with cocoa and ghee, making each bite feel warm, rich, and comforting. It also holds moisture well, so the cake stays soft and tender even without elaborate techniques. It’s a simple swap that adds character and heartiness—perfect for those who love a dessert with a little more substance.

• GHEE

Ghee adds a rich, aromatic depth to this chocolate cake that sets it apart from cakes made with regular butter or oil. Its nutty, almost caramel-like notes blend seamlessly with cocoa and atta, enhancing the overall flavor and giving the cake a beautifully tender texture. Ghee also brings a certain warmth and nostalgic quality—reminding you of homemade treats, yet elevating them with a refined, melt-in-your-mouth finish. It’s the kind of ingredient that makes a simple cake feel soulful and special.

• COCOA POWDER

Cocoa powder is the heart of this cake, bringing in that deep, bold chocolate flavor without making it overly heavy. It blends effortlessly into the batter, especially in a blender-based recipe, giving the cake a smooth, velvety crumb and a rich chocolatey taste in every bite. Paired with ghee and atta, the cocoa creates a beautiful balance—intense but not overpowering, indulgent yet comforting. It’s the kind of chocolate hit that satisfies without needing layers of frosting or extra sweetness.

• SUGAR

Sugar does more than just sweeten this cake—it balances the bitterness of cocoa, enhances the richness of ghee, and helps create a soft, moist crumb. In a blender-based recipe like this, sugar blends in effortlessly, ensuring even sweetness throughout. It also plays a key role in the cake’s texture, helping it brown beautifully in the oven and giving it that light, tender bite. The sweetness is just right—enough to make it indulgent, but not overwhelming.

• MILK

Milk brings moisture, softness, and balance to this cake, binding all the ingredients together into a smooth, pourable batter. It reacts with vinegar and baking soda to create a gentle rise, making the cake light and tender even when using dense ingredients like atta. The milk also mellows the intensity of cocoa and rounds out the flavors, ensuring every bite is soft, moist, and satisfying. It’s a quiet but essential ingredient that gives the cake its comforting, homemade feel.

• LEAVENING AGENTS

The combination of baking powder and baking soda is what gives this atta chocolate cake its light, airy texture despite the density of whole wheat flour. Baking soda reacts with the acidity of vinegar and milk, creating bubbles that help the cake rise beautifully in the oven. Baking powder adds an extra lift, ensuring the crumb stays soft and not overly dense. Together, they create just the right amount of rise and fluffiness—making each slice feel indulgent yet balanced.

EQUIPMENT USED FOR MAKING ATTA CHOCOLATE CAKE IN A BLENDER

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

I have made the batter in a blender.

You will also need an induction or gas stove to cook the cake.

A 6 inch cake pan is required to cook the cake.

OTHER RELATED RECIPES FROM THE BLOG

1. Atta chocolate cake In a pan
2. Atta chocolate mug cake
3. Chocolate bar cake in 

TIPS TO MAKE ATTA CHOCOLATE CAKE

1. Even though you’re blending, it’s still important to sift the atta (whole wheat flour), cocoa powder, baking powder, and baking soda. This helps prevent lumps in the batter and ensures even mixing.
2. Make sure your wet ingredients (milk, ghee) are at room temperature. This helps them blend smoothly into the dry ingredients, ensuring a better texture.
3. While dumping everything in the blender, ensure there’s enough space in the blender for the mixture to blend without overflowing. If your blender is small, consider doing it in batches.
4. The batter should be thick but pourable. If it feels too dense, add a little extra milk, a tablespoon at a time. Too much liquid can make it too runny, so go slow.
5. Grease the cake tin generously with oil or butter to avoid the cake sticking. You can also dust it with some atta or cocoa powder for extra non-stick protection.
6. Once the cake is done, let it cool in the tin for 5-10 minutes before removing it. This will help it set and prevent it from falling apart.
7. You can add a handful of chocolate chips, nuts, or even a little instant coffee powder to enhance the chocolate flavor. Add these at the very end, mixing them in gently.

If you like my Eggless atta chocolate cake In blender  and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!