Are you a vegetarian, have an egg allergy or simply don’t like eggs? Don’t let these simple excuses stop you from enjoying some fundamental pleasures of life. A basic Eggless Chocolate Cake will fall under this category.
Just like any other new invention, the eggless cake was born out of sheer necessity when foods were rationed and an alternative ways to bake cakes were needed. In a country like ours, this is an invaluable recipe considering that 1/3rd of our population is vegetarian where eggs are a complete no-no, unlike certain western concepts where eggs are still included as part of a vegetarian dish.
Simple cake recipes like this is enough to make one fall in love with baking. The sweet aroma of vanilla and butter while baking and the spongy, moist, rich texture when you sink your teeth into a slice is just the perfect scenario to transport one to dessert heaven.
Baking is considered a precise art, where extreme care is taken in choosing and measuring ingredients. With our basic Eggless Chocolate Cake recipe, there is no room for error. Just follow it blind and voila, a delectable dessert is ready in less than an hour.
Use this as a base for any other cake or serve as it is. Very simple and easy to make, it is great for any occasion or simply because you want a cake.
Basic Eggless Chocolate Cake
Cooking Tips
Sieve the dry ingredients carefully to break up any lumps in the cocoa powder or flour, which helps create a smooth batter. Use room temperature milk rather than cold, because it blends more easily with the oil and vinegar. When you add the wet ingredients to the dry, fold gently with a spatula or whisk just until combined. Overmixing can make the cake dense.
Check your oven temperature with a thermometer if you have one, because even a ten degree difference can affect baking time. I always set a timer for twenty minutes, then check with a skewer before deciding if it needs a couple more minutes.
Serving and Storing Suggestions
This recipe serves about eight people and takes around ten minutes to prepare, plus twenty two minutes to bake. Serve it plain with a dusting of powdered sugar, or spread some chocolate ganache or whipped cream on top once it cools completely. The cake tastes best at room temperature, when the texture is soft and the flavor has settled.
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to five days if your kitchen is warm. You can also freeze slices wrapped tightly in plastic for up to a month.
Similar Recipes
- Vanilla Eggless Sponge Cake
- Eggless Banana Bread
- Chocolate Mug Cake
- Simple Vanilla Cupcakes
- Eggless Brownie Bites
Nutrient Benefits
While this is a dessert meant for enjoyment rather than nutrition, it does offer some energy from carbohydrates and fat. Cocoa powder contains flavonoids and small amounts of iron and magnesium, which contribute to overall wellness when eaten in moderation. Milk adds a bit of calcium and protein to the batter. Because the recipe uses oil instead of butter, it contains unsaturated fats that are easier on the heart. Keep portion sizes reasonable, and balance treats like this with plenty of whole foods throughout the day.
Basic Eggless Chocolate Cake
Ingredients
- 1 1/2 cups Maida (Plain Flour)
- 1 cup Sugar
- 1 cup Milk - 1 cup boiled and cooled
- 3 tbsp Cocoa Powder
- 2 tsp Baking Soda
- 8 tbsp Oil or Butter
- 1 tbsp Vinegar
- 1 tsp Vanilla Essence
Instructions
- Combine the flour, sugar, cocoa and baking soda in a bowl. Sieve this mixture to remove lumps.
- Mix the vinegar, oil, milk and vanilla essence in an another bowl.
- Add the flour mixture and mix well.
- Grease a cake tin and sprinkle some flour.
- Pour the cake mixture into the tin and spread the top evenly.
- Place this into a preheated oven at 180C for 22 minutes or until a skewer inserted into the center comes out clean.
- Remove and cool.
- Garnish as desired.
Recipe Video
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use whole wheat flour instead of maida?
You can substitute half the maida with whole wheat flour, but using all whole wheat will make the cake denser and heavier. The texture changes quite a bit, so start with a fifty fifty mix and see if you like it.
Why does the recipe call for vinegar?
Vinegar reacts with baking soda to create carbon dioxide bubbles, which help the cake rise and stay light without eggs. White vinegar or apple cider vinegar both work well, and you will not taste the vinegar in the finished cake.
Can I bake this in a microwave instead of an oven?
Yes, you can microwave the batter in a greased microwave safe dish on high for about five to six minutes, checking after four minutes. The texture will be slightly different, more spongy and less golden, but it still tastes good.
How do I know when the cake is fully baked?
Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few dry crumbs, the cake is ready. If the skewer has wet batter on it, bake for another two to three minutes and check again.
Can I make this cake without sugar?
You can reduce the sugar to three quarters of a cup if you prefer less sweetness, but removing it completely will affect the texture and moisture. Sugar helps keep the cake tender, so consider using a substitute like jaggery powder or coconut sugar instead.
4 comments
Thanks for sharing basic Eggless Chocolate Cake. I need it very much. Looking forward to see more. Lots of love!!
Thank you 🙂
Thx u for sharing u tasty recipe’s but is it baking soda or powder pls advise
Thank you Vijay.
Please use baking soda.