Eggless Dark Chocolate Cake

This Eggless Dark Chocolate Cake is dark, moist, and sinfully delicious, it’s butterless at the same time. Isn’t that 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. 🙂

Eggless Dark Chocolate Cake
Eggless Dark Chocolate Cake
Eggless Dark Chocolate Cake
4.7 from 13 votes
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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 the kitchen counter a 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 a few moist crumbs. 

  5. 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.

  6. When cooled, slice, serve, and enjoy!

One cake and many occasions! 🙂

Black Forest Cake
Black Forest Cake

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

Eggless Dark Chocolate Cake
Eggless Dark Chocolate Cake
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130 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 🙂 Going to tell you how it turned out. Thanks for sharing.

     
  2. 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.

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

     
  4. 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…

     
  5. 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 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

         
    • 3 stars
      Hi I was looking for a similar comment to check if it has been answered before.
      I’ve made the cake thrice, using cadbury cocoa powder. Two times out of three I added warm water to make the batter come into a ‘real’ cake batter, kind of flowy texture. It turns out great.

      But this time, I thought, maybe the exact measurements would yield a better result and I maybe doing something wring by watering it down. Unfortunately, mine again came out like a soft lumpy dough as it does before watering it down. And I cooked it too. Oh man! It’s been an hour and it is still in the oven. I think it is going to be a brownie this time..haha!

      Id really appreciate any help/tips on this. Lots of love

       
      • Hi Rashmi,

        It’s a foolproof recipe and tried out successfully by many. I can understand your confusion, I’ve experienced similar issue like yours with some recipes where the cocoa powder was involved and figured out it’s only something with the cocoa powder itself. I’d suggest you try with a different cocoa powder brand. Good luck.

         
  6. 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? 😀

     
  7. 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 😀

     
  8. this was an amazing cake and my whole family loved it …thanks so much you made my day 😀

     
  9. 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 good😶😶

     
  10. 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.

       
  11. 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. 🙂

     
  12. 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. 😉

       
  13. 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 🙂 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 🙂 In case you have a similar eggless vanilla recipe, please do share the link.

     
  14. 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.

       
  15. 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 🙂

     
    • 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.

       
  16. 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, 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! 🙂

           
  17. 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

     
  18. 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

     
  19. 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.

     
  20. 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?

         
  21. 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!

     
  22. 5 stars
    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 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

         
  23. 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

     
  24. 5 stars
    I tried this recipe and the taste is great, love the texture and everything! Made it 4 times already! However, it doesn’t rice as much as in your photo. I use an 8 inch pan and it rises about 2-3 inches.
    Am I doing something wrong here? Thanks for sharing the recipe though! It is still great 😀

     
    • Hi Irene, It’s great to hear your feedback, and I’m so happy to know that you loved the cake. 🙂 I think a cake is rising 2″-3″ is fine but if you’re not satisfied you can use a 7″ pan, that too works for this recipe, Happy Baking!

       
  25. Hello Chandrima,
    I baked the eggless chocolate cake yesterday for a party. I used exact measurements .
    The taste was amazing, but a little crumbly .
    Please advise. Thank you.

     
    • Hi Sarojini,

      As you can see that it’s a tried & tested recipe by many. So, I’d suggest bake it once again, and make sure that you’re using a good quality cocoa powder.

       
  26. Hi.. I made this cake many times .. it came out good. My son is a big fan of this chocolate cake.Thanks for the wonderful recipe

     
  27. Hi,
    Read your recipe….looks really good….i wanted to ask can this cake take fondant if you want to put over it and is this recipe available in grams??

     
    • Hi Tej,
      You can always convert the cup measurements into grams by using the conversion charts available online. I’ve not tried fondant decoration on this cake but you can definitely try, I hope it will work.

       
  28. Hi chandrima,
    Had a question. It is necessary to soak the sponges in sugar syrup if we want to keep the sponge moist and frosted for days in the fridge to avoid it from getting dry??

     
  29. Hi,
    I baked this cake….it was really moist but it disintegrated completely falling out after demolding……please advice

     
    • Hi Tej, Sorry to hear about your experience. It’s a tried and tested recipe by many. I cannot really say what went wrong in your case, as the reasons can be various. Temp, measurement of the ingredients, baking time etc.

       
  30. 5 stars
    Omg this cake is amazing. I couldn’t believe an eggless cake would be so moist and so good. My cake baked in 24 minutes and that could be because I used an 8 inch square pan. I topped it with ganache. This is an absolute keeper.

     
  31. 5 stars
    I was looking for an egg less recipe since I’m in lock down and out of eggs ! This turned out great ! I used Hershey’s unsweetened cocoa powder and substituted sugar with Erythritol sweetener – but stuck to everything else as per the recipe and the result was super ! For the frosting, I double boiled 50 gm Montezuma’s 100% dark chocolate with 100 gm butter then added 200 gm icing sugar (didn’t use sweetener for frosting because the cake already had sweetener and too much of it has a cooling effect) and 1 tsp vanilla. Really great result 🙂 Thanks for the recipe 🙂

     
  32. Hi chandrima,
    I use microwave convection and preheat the oven at 180c. And twice my cake got hard on the top and the sides with just 17mins of baking time. Can you please suggest me how to correct this?

     
    • Hi Ramya,

      Please follow the oven temp. mentioned in the recipe, convection baked cakes tend to get hard on the top many times, but the cake will get completely soft on the next day.

       
  33. 4 stars
    Hi Chandrima,
    I tried you receipt on the weekend and it was a big hit! The cake did not rise as high as your feature picture above. My cake was only maybe 1 1/2 inches tall I that normal? I did have to substitute all purpose flour with cake/pastry flour could that have made the difference? Also, I hand whisked the batter to make sure I did over mix (since electric blenders tend to do that) maybe I stirred it too much? I will definitely be making this recipe again! It tasted delicious I might just have to make two!
    Thanks again!

     
    • Hi Laura,

      Thank you for sharing your experience with me. What was your pan size? a large pan can make the cake a little lesser in height, but that’s ok if it tasted delicious, try baking next time with a smaller pan instead, and yes stirring for too long makes a cake dense and that might be another reason of a less risen cake.

       
  34. 5 stars
    This has got to be the best eggless chocolate cake recipe! Thank you so much, Chandrima.

     
  35. Hii, I’ve made this cake before and it turned out really well!! Thank you so much for this recipe. I was wondering if it’s possible to use the same batter to make cupcakes. And if yes, what should the baking time be for a medium sized cupcake?

     
    • Hi Rishika, I’m glad to hear that you liked the recipe. 🙂 You can of course make cupcakes from this recipe, the time might take 5 minutes less than the actual timing mentioned in the recipe. Please check the doneness by doing the toothpick/skewer test before you take them out from the oven, Happy Baking!

       
  36. Hi Chandrima, I would like to try this recipe for my kid’s birthday tu I don’t use an oven. Kindly suggest how to bake the same cake in a pan. Thank you in advance.

     
  37. 5 stars
    Hi, I’ve made this recipe 5-6 times and I totally love it but my top always is very uneven, what can be the reason behind this ?

     
    • Hi, I’m glad to hear that the recipe worked well with you. 🙂 Reasons for the uneven top can be many, might happen due to temperature, the batter might need a little more whisking, etc.

       
  38. 5 stars
    Hi, I wish to bake a dark chocolate double truffle cake for my baby’s birthday. This one seems perfect to be used as a base. Can I bake this in a Kadhai and use butter instead of oil? Will it still taste good? Can I use milk instead of water? Please guide me through. Thanks in advance.

     
    • Hi Satvinder,

      I’ve not baked this cake over a stovetop but many people did in the past and it worked. You can use melted butter in the same quantity. I hope you enjoy baking the Cake. 🙂

       
  39. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

     
  40. Hey..hi chandrima..the cake turned out very nice..but I used canola oil..and that tasted not so good in the cake..as canola had a pungent smell and a different taste..what can I use instead..olive oil only or may be butter??and should it be used in similar quantity..thanks for the recipe

     
    • Hi Hema, I’m glad to hear that you liked the cake, thank you for sharing your experience with me. You can use sunflower oil, rice bran oil, olive oil, or melted butter in a same quantity as mentioned in the recipe to bake the cake, Happy Baking! 🙂

       

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