Eggless Dark Chocolate Cake

This Eggless Dark Chocolate Cake is dark, moist, and sinfully delicious, it’sย butter less at the same time. Isn’t thatย wonderful? I know it is!

You can use this cake recipe as a basic eggless chocolate sponge cake for birthdays, anniversaries or for any other special occasion. Have fun with the frosting and cover the cake with any type of icing you want. And if you’re making this cake don’t forget to share your experience with me. ๐Ÿ™‚

Eggless Dark Chocolate Cake
Eggless Dark Chocolate Cake

Eggless Dark Chocolate Cake

Serves: 8

Ingredients

  • All Purpose flour- 1 cup
  • Baking powder- 1/2 tsp
  • Baking soda- 1 tsp
  • Unsweetened cocoa powder- 6 tbsp
  • Granulated Sugar- 3/4 cup
  • Vegetable oil/Olive oil- 1/2 cup
  • Instant coffee powder- 1 tsp
  • Hot water- 1/4 cup
  • Milk- 1/4 cup
  • Yogurt- 1/4 cup
  • Vanilla extract- 1 tsp

Method

Mix coffeeย powder in hot water, keep aside.

Preheat the oven to 170 degrees C. Lightly grease an 8-inch round cake pan with oil and place a piece of baking paper at the bottom of the pan.

In a large bowl mix all purpose flour, baking soda, baking powder, cocoa powder, and sugar. Add and mix all the wet ingredients including the coffee mixture in a separate bowl. Now pour this wet mixtureย into the dry ingredients. Whisk well until lump-free batter forms, care should be taken not to whisk it for a longer time.

Pour the batter into the prepared pan. Tap the cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 30 minutes. Insert a toothpick in the middle of the cake, the cake is ready if the toothpick comes out clean or with few moist crumbs. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.

When cooled, slice, serve and enjoy!

Eggless Dark Chocolate Cake
5 from 1 vote
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Eggless Dark Chocolate Cake

The best ever Eggless Dark Chocolate Cake, moist, sinfully chocolaty and truly delicious. Easy to make, turn this cake into a chocolate sponge for any of your parties and have fun with the frosting.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Chandrima

Ingredients

  • 1 cup All Purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 6 tbsp Unsweetened cocoa powder
  • 3/4 cup Granulated Sugar
  • 1/2 cup Vegetable oil/Olive oil
  • 1 tsp Instant coffee powder
  • 1/4 cup Hot water
  • 1/4 cup Milk
  • 1/4 cup Yogurt
  • 1 tsp Vanilla extract

Instructions

  1. Mix coffee powder in hot water, keep aside.

  2. Preheat the oven to 170 degrees C. Lightly grease an 8-inch round cake pan with oil and place a piece of baking paper at the bottom of the pan.

  3. In a large bowl mix all purpose flour, baking soda, baking powder, cocoa powder, and sugar. Add and mix all the wet ingredients including the coffee mixture in a separate bowl. Now pour this wet mixture into the dry ingredients. Whisk well until lump-free batter forms, care should be taken not to whisk it for a longer time.

  4. Pour the batter into the prepared pan. Tap the cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 30 minutes. Insert a toothpick in the middle of the cake, the cake is ready if the toothpick comes out clean or with few moist crumbs. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.

  5. When cooled, slice, serve and enjoy!

One cake and many occasions! ๐Ÿ™‚

Black Forest Cake
Black Forest Cake

I’ve made this Black Forest Cake aย few days back on my daughter’s Birthday. The base of this cake was the Eggless Dark Chocolate Cake.

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78 Comments

  1. I am very very keen on trying this recipe. That first photo is just killer. Makes me puppy-eyed every time I see it ๐Ÿ™‚ Going to tell you how it turned out. Thanks for sharing.

     
  2. Awsome… i will try it today for Marry chrismas… ?

     
  3. Hi Chandrima, I tried this recipe for a friend who doesn’t eat egg and it turned out soo good! Even the people who eat egg couldn’t believe it was an eggless cake. Thanks for sharing this wonderful recipe.

     
  4. I would love to know the frosting recipe you have done on this cake. Its a killer. The look itself is so mouth watering.

     
  5. Can you substitute the yogurt for something else? I’m making a cake for a vegan. Thanks.

     
  6. Hii.m going to try out this …frankly I have done alot of eggless cakes. .but never satisfied with the results. .I hope this doesn’t disappoints me . I just want to know that it’s 1/2tsp baking powder n 1tsp baking soda…I have seen that in many recipes the qty of baking powder is always greater than the soda…

     
  7. Hi

    I tried this cake recipe as it is … and the batter looked .
    like a soft roti dough … what is that i have done wrong ???

     
    • Hi Surbhee!

      Which cocoa powder brand you’ve used?

       
      • Hi Chandrima ,

        i fixed the problem i used 3 spoons of regular cocoa powder and 3 spoon chocolate syrup …

        And one more thing i want to tell you , I made chocolate mud cake using your exact recipe and it was so yummy and i made that cake for the first time actually that was the first cake i ever baked …

        surbhee

         
  8. Hi!
    Can i omit coffee powder ?

     
  9. Can i use butter instead of oil?
    Nice recipe

     
  10. Anjli Gandhi

    My dad’s birthday is coming up and i want to bake him an eggless chocolate cake and this recipe looked really inviting. I am definitely going to bake this cake but i just wanted to know if i would be able to add actual chocolate to this recipe as well? Would this work out? ๐Ÿ˜€

     
  11. Anjli Gandhi

    umm…not sure why bt the top was perfect though the bottom was still unbaked so i baked it a little more and seems to be good now a little overtime oh well ๐Ÿ˜€

     
  12. Anjli Gandhi

    this was an amazing cake and my whole family loved it …thanks so much you made my day ๐Ÿ˜€

     
  13. I just made this eggless cake with some changes in it , added some melted chocolate and 2 spoons of grounded flaxseed waiting for tomorrow morning to cut this . Hope this will come out good๐Ÿ˜ถ๐Ÿ˜ถ

     
  14. Hi, this cake looks really really good but the person I’m making it for can’t have coffee, I was wondering what a good substitute would be?

     
    • Hi Holly! Thank you for liking the Cake. Coffee cannot be substituted by any other ingredients what I feel. You can omit coffee if it doesn’t suit someone.

       
  15. Thank you. Best eggless chocolate cake recipe ever ๐Ÿ™‚

     
  16. Any suggestions for a vanilla sub? I was diagnosed with egg, soy, and vanilla allergies a few days ago and, as you can imagine, that makes baking (especially during the holidays!) difficult, and really threw off my cooking plans! This is so close to being okay for me though, and I’d love to give it a try. From internet clicking, I’ve seen that maple syrup might work as a sub, but thought I’d ask to see if anyone had any better idea how it’d affect the taste, or if they had a better recommendation. ๐Ÿ™‚

     
  17. Hello Chandrima,

    Thank you for sharing the recipe.
    I used 1 tsp of Baking powder and 1/2 tsp of Baking Soda.
    The cake turned out good.
    I just want to know what difference will it make if I do use the other way around.

    Regards,
    Chetna

     
    • Hi Chetna! If the cake turned out good then nothing is better than that. If you follow my given measurement then the cake will look like as it’s shown in the picture. ๐Ÿ˜‰

       
  18. I tried this yesterday for a dear friend’s bday. Made three layers with ganache filling and whipped cream ombre rosettes. This was my first ever eggless cake attempt and you totally saved my face ๐Ÿ™‚ I was lauded with compliments and all were commenting about the texture. The recipe is super awesome and that you so much for sharing it ๐Ÿ™‚ In case you have a similar eggless vanilla recipe, please do share the link.

     
  19. My cake sunk in the center and also the bottom of the center was gooey and not cooked. What could have gone wrong?

     
    • Hi Maggy! Sorry for replying you a bit late. Did you used measurement cups? I think your batter was too thin may be or the temp was not right. I hope you Didn’t keep on checking by opening the oven door in between baking , cakes got sunk by doing so…better luck next time.

       
  20. Hi I put the same amount of batter in a 6inch pan but it did not cook well from bottom.. Can u please suggest if I want to make it in a 6inch pan.. Should I put half half batter in two pans? Please let me know ๐Ÿ™‚

     
    • Hi Netra! You can bake this cake in a 6″ cake pan, use 3/4 of the batter in that case. Always make it sure that a toothpick/knife comes out clean while inserted in the middle of the cake after the baking time is over. If needed bake for some more time until done. If top of the cake looks perfectly baked but the inside is not, keep baking after covering the top loosely with a piece of aluminium foil. Hope this will help.

       
  21. Hi, can I use homemade dahi instead of yogurt for this recipe?

     
  22. Hi, could you also help me with a simple chocolate icing recipe for this cake ? Thanks

     
  23. Can we make muffins/cupcakes with same recipe?

     
  24. For baking in US would temp be 350? I baked and tasted great but sank in the middle with baking at 340 (conversion from 170= 338fer)

     
    • Hi Heather, Sorry to hear that. It shouldn’t sank, the temp conversion was right. Did you open oven door in between baking?

       
      • No only to check if done after the 30 min.
        That is why I was wondering if baking at 350 would be better.

         
        • Hi Heather, I’ve never experienced this issue actually and not even heard similar thing from my readers, but anything can happen as every oven works differently. Do try at 350 then and lets see if it works or not. Happy Baking! ๐Ÿ™‚

           
  25. Hello Chandrima! As i commented earlier… Its a great recipe… However, the cake does sink in the middle even if we do not open oven door to check… Please advise

     
  26. Would it be ok to line the tin? I usually do this for all my cakes. X looks yummy x

     
  27. Hi, I want to try this cake. Could you tell me can I bake this in 10 inch pan n wat will b the time sitting fr this?? TIA

     
  28. Tried out your recipe. The cake is super!!! Tq for the recipe. Served it today at a gathering – they all loved it. The vegetarians were delighted.

     
  29. This is the best cake ever, loved it. Thanks a lot for the recipe

     
  30. UrvashiMalik

    Hi …thnx for recipe.. an we use this base to frost also…means whipped cream as well as fondant also

     
  31. Hello, I baked this cake yesterday and it came out excellent… Thanks for the amazing recipe. Just a small question, it was a little crumbly when cut.. It was soft and moist but just a little crumbly.. Why would that be? How can I correct it?

     
    • Hi Mosam, Glad to hear that the recipe worked well with you. I’ve not experienced the crumbly thing with this recipe. I hope you’ve used measurement cups and spoons to measure the ingredients correct.

       
      • Yes I surely used all measurements correctly. Could it be a little over baking or due to the oven? Should I try using a little more liquid?

         
  32. Hello….m a home baker…but this time wanted to bake with a new recipe…found yours….the first look at the recipe said to me….try me!
    I went ahead n baked two batches …they came out perfect …nothing here n there….feeling soo very happy….
    Wanna thank u tons….for sharing this wonderful thing with d world!

     
  33. Hi made the cake today. Followed the recipe to the core. The cake is soft n moist.. but the taste is very bitter. Is it too much cocoa powder. 1 cup = 120 grams??? Please confirm. I added 1 tsp coffee as per recipe. Please advise where I went wrong. Thanks

     
    • Hi Uma, the recipe calls for only 6 tbsp of Cocoa powder. Why you’ve added 1 cup? Better luck next time.

       
      • Hi I used 6 tbsp of cocoa powder. Should I decrease the quantity? Actually I wanted to ur cup measurements? Is 1 cup = 120 grams or 150 grams? Please confirm. Also please specify the other ingredients also in grams. Thanks

         
  34. Hi I used 6 tbsp of cocoa powder. Should I decrease the quantity? Actually I wanted to ur cup measurements? Is 1 cup = 120 grams or 150 grams? Please confirm. Also please specify the other ingredients also in grams. Thanks

     

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