My favourite favourite Eggless Chocolate Cake for my favourite man on special Valentine 
You could never believe how moist this cake is until you try it. And yes! it is EGGLESS 
I was busy searching for eggless choc cake until I found this recipe from Madhuram. Since then, I just knew I don’t have to search for a new one. This is perfect super moist for us and I would rather use this recipe even when my son is not anymore allergy to eggs one day 
Moist Eggless Chocolate Cake Recipe
* All Purpose Flour 1 cup
* Baking Powder 1/2 teaspoon
* Baking Soda 1 teaspoon
* Unsweetened Cocoa Powder 6 tablespoons
* Granulated Sugar 3/4 cup
* vegetable oil 1/2 cup
* Hot Coffee 1/4 cup (1 tsp of coffee in 1/4cup hot water)
* Milk 1/4 cup
* Yogurt (I used plain non fat, measured it with dry measuring cup) 1/4 cup
* Vanilla Extract 1 teaspoonYield: One 8-inch or 9-inch cake.
1. Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan and dust it with cocoa powder.
2. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it (I didn’t use electric mixer but only baking spatula to mix the ingredients).
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean whrn the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before frosting.Frosting Recipe
* Margarine/butter at room temperature 3 tablespoons
* Powdered sugar 1 1/2 cups
* Unsweetened cocoa powder 1/4 cup
* Milk, fat free 3-4 tablespoonsYield: About 3/4th cup of frosting, enough for one 8-inch or 9-inch cake.
1. In a medium size bowl add the margarine, powdered sugar and cocoa powder. Start beating with an electric mixer on low speed. At this stage it may seem to be very dry. Don’t panic. Wait until you add the milk.
2. Add milk little by little and continue beating the mixture till you get a nice spreadable consistency.
3. Now transfer the cake to a plate and start frosting it.
4. Cool down in fridge for at least one hour (the texture of the frosting will look better after at least one hour in fridge).
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Yummy…
sound good but where is the whole wheat flour in the ingriedients because it is in the method!!!!
I don’t see whole wheat flour in the ingredients list.So how come its in the directions for dry contents?
Sorry for the mistake. The original recipe was using 3/4 cup of whole wheat flour and 1/4 cup of all purpose flour. I was adjusting the recipe a bit according to the available ingredients I had that’s why I used 1 cup of all purpose flour only.
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Tried this recipe yesterday and it’s just great. Kids n hubby love it. Thanks
Hi Nish, thanks for trying the recipe. So happy your family liked it
Hey there,
I’ve been looking for an eggless receipe, have tried a few but they keep going hard at the top and dry inside…
The receipe calls for Coffee, do you taste the coffee in the cake? And what’s the purpose for this? Also is it a particular type of coffee?
Thanks!
Hi,
I’ve been using this recipe for quite long time and the cakes always came out moist. The coffee was not so strong and you can basically taste chocolate much more dominant throughout the cake. I think the purpose is just to give a hint of coffee but not too much otherwise the cake will be bitter. Any kind of coffee would do… I used nescafe in my cake. Good luck!
Great thanks…i’m going to try the receipe today. So if I omit the coffee will it affect the cake at all? I’m not a big coffee person….
Hi Meera,
I am not very sure but I think it’s ok. I would suggest that you replace the coffee mixture with 1/4 cup of hot milk. Just to make sure that the moistness of the cake is not affected
Hey there,
Well i did try the receipe with coffee, and it was really good!! And surprisingly MOIST!!! loved it. The only problem I found was that it did not raise alot…any thoughts on why?
Hi Meera, ohoho.. i’m soo glad it turned out good and you liked it
The cake naturally does not rise a lot. That’s why it it moist otherwise it will become fluffy 
hi, thanx a lot for the recipe, i wanted to ask that is it neccesary to use plain non fat yogurt, or can we use full fat also instead.
oh and another thing granulated sugar is normal sugar right (I’m sorry for asking such a dumb ques)…and the pics that you’v uploaded, are they the pictures of the cake you made at home…you’v decorated the cake real well…cheers..:)
Hi Gyni,
I made the cake and decorate it at home. My husband and I love this cake so much! Thanks 
I have tried with full fat yogurt and it worked well too.
ohoh.. I forgot about the granulated sugar.
yes, it is normal sugar 
hey…thnx a lot, ill try it out nd let u knw how it came…thanx…:)
i tried d cake today…d cake nd d frosting was a bit bitter, nd wen i mixed sugar in d frosting so tat it bcmes a lil less bitter, it became too sweet. anyways thanx a lot 4 d recipe, didnt turn out 2 my expectation, but ill probably make it again nd see….
Hi,
It was quite surprising to me since you didn’t use any coffee in the cake. Maybe we have used different kind of cocoa powder… ? hmmm, anyway I hope next time you give it a try, you’ll get a better result 
Sorry to hear that it didn’t turned out so good
ok, i made the cake again and it was yummy, stil a lil bitter but everyone loved it…thnx a lot…:)
oh and btw, i did use coffee the first time i made the cake
Hi Gyani,
I’m glad everybody liked it…
I tried it! I luved it! My only problem was that my cake was crumbling a lot, when I frosted it. It wasn’t presentable. But it was yummy as hell!! Can u tell me y it crumbled?
Hi Chocopie, sorry for late reply. Actually I don’t know why your cake crumbled. Maybe the cake don’t have enough moist.Dry cake will crumble easily.
Is there sum ingredient I shud add to make it slightly more spongy? Plz help:)
To make your cake more spongy, maybe you can try to filter the flour using fine strainer. Good luck!
I have been looking for a eggless cake for such a long time and i was a little worried when i was told to make a eggless cake. However i gave this one a go and IT TURNED OUT FABULOULY.. My whole family loved it. I’ve even been given orders for a few other birthdays… Thank you so much for this recipe. Cheers…
ps the BEST chocolate cake recipe ever..
Hi Jo,
Owh I’m so happy for you. Thanks for trying and liking the recipe
hye, can i use margarine instead of vegetable oil for the recipe? n wat hapen if i use 1 cup of wheat flour? tanx..
Hi there!
I don’t think there is any problem to substitute vege oil with margarine. You can also use butter if you like. About the flour, it is ok to use wheat flour too. In the original recipe, Madhuram use combination of normal and wheat flour.
I just wanna ask..is it ok if i do not use baking soda? i juz use baking powder.. i’m somewhere in egypt now..i can’t find any baking soda here?
Hi,
I think it is necessary to have baking soda in the recipe because baking soda helps to keep the moisture. However, i think it is not a bad idea to just give it a shot and see how it turns out
Hey this seems one of the few proper eggless cake recipes, but before I make it do you think it would come out well in a microwave? If yes then what time? Or the traditional Indian cooker?
Hi, thanks for visiting. Unfortunately, we have never tried using neither microwave nor traditional Indian cooker.
Just made this and poured into my donut pan! 15 minutes later, popped them out, let them cool and frosted with royal icing. Spectacular!
Glad that you like the recipe. Thanks for trying!
If I don’t have any cocoa powder, can I just add in melted chocolate, and omit the milk?
I’m sorry but I’m not really sure about that. You might try but i don’t think omitting the milk at all would be a good idea.
I tried out this cake for my hubby’s birthday yesterday (and i have never baked before!)and it turned out simply great..It was rich and moist and everyone liked it! Thank you for posting this recipe!
You’re welcome PJ. And thanks for trying too
I dont have oven..can i make this in pressure cooker??please reply on my email id..
thanking you..
Hi Sneha,
I’ve replied to your email.
Same query as others here – possible in a microwave/pressure cooker? The recipe sounds great and if it turns out even close to your pictures, I’ll be a very happy, happy girl.
Hi Mudra,
I’m sorry but I never tried baking using pressure cooker so I really don’t know how it works. However, I gave Sneha some links that explain about baking with pressure cooker. Maybe it is also helpful for you
http://recipesbysam.wordpress.com/2008/09/28/how-to-bake-a-cake-in-a-pressure-cooker/
http://hubpages.com/hub/HOW-TO-BAKE-A-CAKE-IN-THE-PRESSURE-COOKER
Hey,
Just tried this after hunting for an eggless cake recipe for ages. I bake a fair number of cakes and pastries, but this is the first time I’ve made an eggless one (for my Granny who doesn’t eat eggs.)
It was a lovely cake, really light and surprisingly moist. The only adjustment I would make is the amount of cocoa and sugar. I found the cocoa to be just TOO much, so I would recommend cutting that down to about 4 tablespoons. The cocoa along with the coffee just makes it too non-sweet. I would also suggest adding a little more sugar.
Finally I’ve found that using lukewarm milk is always better than cold milk from the fridge.
Thanks again, my Grandmother is quite delighted.
this recipe seems quite simple, got to try this one, a must! thanks for sharing. it does look really yummy!!
Just put the mixture into the oven. Loving the taste before its baked. Thank you for the recipe. Can’t wait for it to come out of the oven. hmmmmmmmmm
I have used this recipe a couple of times, and the cakes were fabulous both times… soft, moist and YUMMY!! I personally love the coffee flavor in it, but some in my family want it without the coffee, so next time I will just replace the coffee with 1/4 cup warm milk. Just want to say a big THANKS for sharing such a delicious recipe. Perfection.
Thanks for trying Neha! Sure, there will be not problem of replacing the coffee. Glad you and family like it
Hi, I tried the recipe and it turned out great! I made some modifications though, I replaced the cocoa powder with Horlicks powder and coffee with Horlicks too. It tasted creamy and the smell was heavenly. Made it for a meeting at school where 1 of my colleague can’t take eggs. So thank you!
You are most welcome. I’m a big fan of horlicks too. I’m sure the smell was awesome
How have u made the icing?
Hi Swati,
I followed the Frosting Recipe as written in the recipe above. It was really easy and yummy
I have tried the cake and it turned out to be awesome and yummy.Thanks for the recipe.
i have baked two cakes!!! thank so much for such an awesome recipie!
I loved the recipe, I tweaked it a little by adding a tsp of vinegar and 1/2 tsp baking soda to it, and it came out like sin
Thanks a ton!!!!