Eggless Chocolate Cake Recipe (2024)

Published: Feb 9, 2024 | Modified: Feb 9, 2024 by Hina Gujral

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We have for you the best eggless chocolate cake recipe. It is fudgy, moist, and easy to prepare. This cake could answer the question – ‘what is the best recipe for an eggless chocolate cake?’

Reasons To Love This Chocolate Cake

It is…

√ fudgy

√ perfectly sweet

√ super-duper moist

√ extremely simple to prepare

√ has the right notes of chocolate

How can you not love a cake with all these marvellous qualities?

I almost tried a zillion chocolate cake recipes from the internet, recipe books, baking guides, etc. But none of those cake recipes satisfied my criteria for a perfect eggless cake.

Hence, this easy eggless chocolate cake recipe is worth bookmarking for all the happy occasions in your life.

My Tried & True Tips

If you do not know, baking the chocolate cake of your dreams at home is not rocket science. If I have done it, you can do it as well.

Ingredients: Ensure all the ingredients are at room temperature and correctly measured before preparing the batter. Otherwise, cold ingredients from the fridge might affect the cake’s texture.

Cocoa Powder: If you use sweetened cocoa powder, add 1 Cup of sugar. For dark unsweetened cocoa powder, add 1 ½ cup sugar.
Sugar: Use castor sugar or fine-granulated white sugar.
Buttermilk: If you have buttermilk, skip combining milk with vinegar.
Yogurt: Use thick, creamy, and plain flavour yogurt or curd without any liquid.
Oil: Any flavourless oil. I prefer using olive oil.

Equipment: I highly recommend using an electric hand blender or a stand mixer for whisking the cake batter. It gives a strong and stable structure to the cake.

The 9-inch cake tin is perfect for this cake. Or you can divide the batter between two 8 inch cake tins. I used a 9-inch springform tin.

Cake Batter: Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter. Mixing for too long is not going to give you a soft cake. It does quite the opposite.

Baking Time: In my 52 litres OTG this eggless chocolate cake takes 40 minutes in the middle rack. Then I let it sit in the oven for 5 minutes before bringing it out. I would suggest you keep an eye on the cake after 30 minutes.

Toothpick Test: After completing baking, insert a toothpick into the cake and pull it out. The cake is perfectly baked if it comes out with no/little crumbs. If the cake batter sticks to the toothpick, the cake needs more baking time.

Watch Chocolate Cake Video

Cake Decoration

For a lazy baker like me, decorating a cake is a bit demanding. Hence, I use a simple chocolate ganache to decorate my eggless chocolate cake.

Don’t hesitate to embellish the cake with fresh seasonal fruits (strawberries, peaches, mangoes, pineapple, passion fruit, etc.), chocolate curls, and sprinkles.

Microwave Chocolate Cake

First, it’s a myth that you cannot bake a delicious chocolate cake in the microwave.

All you need to have is the rightmicrowave cake recipe. It requires only 20 minutes from start to finish. And a decadent chocolate fudge cake is ready.

In addition to that, you can bake this eggless chocolate cake in microwave convection mode. Preheat microwave convection to 180 degrees Celsius for 10 minutes. Bake the cake for 30 – 35 minutes.

Storage Suggestion

This eggless chocolate cake remains perfectly moist and fresh for 24 hours at room temperature. I prefer keeping it in an airtight container.

After 24 hours, you can store it in the refrigerator for 2 – 3 days.

Consuming the cake within the first few days of baking is best. Later, the cake’s texture becomes dry, and the ganache layer on top becomes hard.

More Eggless Cake Recipes

Eggless Rava Cake
Eggless Peach Cake
Eggless Orange Cake
Eggless Tutti Frutti Cake
Eggless Whole Wheat Cake
Eggless Vanilla Sponge Cake

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Eggless Chocolate Cake Recipe

We have for you the best eggless chocolate cake recipe that is tried and tested. Learn how to make a chocolate cake in a few simple steps.

4.25 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Ingredients

1 Cup = 250 ml, 1 teaspoon = 5 ml

Dry Ingredients:

▢ 2 ⅓ Cup all purpose flour (maida)
▢ ¾ Cup cocoa powder, dark and unsweetened
▢ ½ teaspoon baking soda
▢ ½ teaspoon baking powder
▢ 1 ½ Cup white granulated sugar

Liquid Ingredients:

▢ ½ Cup (113 gram) butter, softened
▢ ½ Cup yogurt or curd (dahi)
▢ ½ Cup olive oil
▢ 1 ½ Cup buttermilk (see recipe note)
▢ 1 teaspoon vanilla essence

Ingredients For Chocolate Ganache

▢ 1 Cup dark chocolate, chopped
▢ ½ Cup heavy cream
▢ 1 teaspoon butter, softened

Instructions

Oven and Cake Tin:

Preheat oven to 180 degrees Celsius for 10 minutes.Grease a round 9-inch cake tin with butter.Line it with parchment paper or butter paper.

Prepare Buttermilk:

Take 1 ½ Cup milk at room temperature.Combine one teaspoon vinegar in the milk. Mix nicely. Set aside until required.

Combine Dry Ingredients:

Sift flour, baking soda, powder, and cocoa powder together in a bowl. Mix nicely. Set aside.

Combine Wet Ingredients:

Whisk butter and sugar together until creamy.Use an electric hand blender with a whisk attachment or a stand mixer for the purpose.
Now add yogurt and whisk the batter for 1 – 2 minutes at medium speed.Add the oil and vanilla essence. Continue whisking the batter for 5 minutes.

Prepare Cake Batter:

Add dry ingredients in 2 – 3 batches along with buttermilk to the wet ingredients. Combine nicely.Use a hand mixer to evenly combine the batter. Stop mixing once the batter is well combined and no streaks of flour visible.

Bake:

Pour the cake batter into the greased tin.Bake for 30 – 40 minutes or until a toothpick inserted comes out clean.Allow the cake to cool down in the tin for 5 – 10 minutes before transferring to a wire rack.

Chocolate Ganche:

Heat cream in a non-stick pan till it comes to a boil.Add butter and mix.Pour this hot liquid over the chopped chocolate and mix until a thick, smooth chocolate ganache is formed.
Spread this frosting over the cake. Add chopped strawberries and chocolate curls.Serve eggless chocolate cake with vanilla ice-cream.

Recipe Notes:

To make buttermilk, combine 1 ½ cup milk at room temperature with 1 teaspoon white vinegar in the milk. Mix nicely. Set aside until required.
Make sure all the ingredients are at room temperature before making the cake batter.
Do not mix the cake batter for too long as it will harden the cake.
Allow the cake to cool down a bit before covering it with chocolate ganache.
Do not leave the chocolate ganache unattended for a long time or it will become hard.

Nutrition

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FAQs

What is a good substitute for eggs in chocolate cake? ›

APPLESAUCE

About ¼ cup of applesauce can work as an egg replacement in baking for dense baked goods like brownies or cookies. While you can use applesauce in sweets like cakes and cupcakes, you may need to add an extra ½ teaspoon of baking powder to your dry ingredients to create a light and airy final product.

Tell Me More ›

Why is my eggless cake not fluffy? ›

Eggless cake may not come out fluffy for a host of reasons like not sifting the flour well, inactive leavening agent, improper mixing or overmixing the batter leading to deflation of air bubbles. Read my pro tips where I clearly explain these below.

Get More Info ›

Why is my eggless cake rubbery? ›

Why is my Eggless Cake rubbery? Your Eggless Cake can be rubbery for two main reasons: overmixing the batter and using too much flour. Overmixing develops tough gluten (elastic protein in flour), while too much flour adds density.

Learn More ›

What do cake box use instead of eggs? ›

Water, Vegetable Oil, and Baking Powder

Serve a well-risen, fluffy box cake without the eggs by replacing them with a mixture of water, vegetable oil, and baking powder. The baking powder is the leavening agent, while the water and vegetable oil adds moisture and binds the ingredients.

Get More Info Here ›

How do you bind a cake without eggs? ›

The following egg substitutions are ideal for sweet dishes:

of custard powder and 2 Tbsp. of water.
of gelatin and 1 Tbsp. of water.
of ground flax seed with 3 Tbsp. of water.
2 Tbsp. of arrowroot powder with 3 Tbsp. of water.

Show Me More ›

What happens if you don't use eggs in a cake? ›

You will end up with an edible cake but it will not turn out as the recipe intended because it won't rise so much and the texture will be denser. It's better to add 2oz or 3–4 tablespoons of something wet to replace the missing egg. (Search online for egg replacements).

Which cake is better egg or eggless? ›

An egg cake contains egg and eggless uses some kind of substitutes like yogurt, banana and powdered milk. An egg cake usually tastes better, has a better texture, and is softer than an eggless cakes.

Know More ›

Are eggless cakes really eggless? ›

In an eggless cake, eggs can be swapped out with mashed bananas, applesauce, vinegar, or baking soda. There are various substitutes that can be used in place of eggs and still the taste of the would be divine and you won't be able to distinguish between the eggless cake and the standard cake.

Learn More ›

Why is Costco cake so good? ›

Costco has in-house bakers, so the baked goods are fresh and made by pros. It's hard to choose a top pick from Costco's bakery, but the Costco cakes are a fan favorite. They come at a great value, but more importantly, pretty much everyone will love them.

Explore More ›

Can I use sour cream instead of eggs in cake mix? ›

Sourcream Tip

SOUR CREAM can also be used in place of yoghurt. Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!

Tell Me More ›

What can I substitute if I run out of eggs? ›

When you're baking and run out of eggs

1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil.
1 egg = 1/4 cup unsweetened applesauce or mashed banana.
1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water.
1 egg = 3 tablespoons aquafaba.

Read On ›

Can I use mayonnaise instead of eggs? ›

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

What is a substitute for eggs in Betty Crocker chocolate cake mix? ›

Can you make a Betty Crocker cake mix without eggs? Yes, you can! To do so, substitute the three eggs called in the box for 1/4 cup of plain regular yogurt + 1/4 cup (35 g) all-purpose flour.