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+ servings
Eggless Chocolate Cake

Eggless Chocolate Cake

I am sharing a basic recipe of an eggless chocolate sponge cake without an oven with a chocolate ganache, which is very simple to bake and the final result is super soft, moist, and spongy which can melt in the mouth.
5 from 3 votes
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine International
Servings 4 people
Calories 0.816 kcal

Equipment

  • Whisker
  • Mixing Bowl
  • Cake Mould

Ingredients
  

Eggless Sponge Cake

  • 1 ½ Cup Maida/All Purpose Flour
  • 1 Cup Powdered Sugar
  • ½ Cup Cocoa Powder
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • 1 Tsp Instant Coffee
  • 1 Tsp Salt
  • ½ Cup Vegetable Oil
  • 1 Cup Milk
  • 1 Tsp Vanilla Essence
  • 4 Tbsp Melted Butter
  • ¾ Cup Cashewnut Chopped (Garnishing) Optional
  • 1 Pcs Chocolate Ball (Optional)

Chocolate Ganache

  • 100 gms Dark Chococlate
  • 50 gms Fresh Cream

Instructions
 

Eggless Sponge Cake

  • Add sifted maida/all purpose flour, powdered sugar, cocoa powder in a large mixing bowl.
  • Add baking soda, baking powder, instant coffee & salt.
  • Mix all ingredients well with the help of a whisker/spatula/spoon.
  • Now add melted butter, vanilla essence, oil & mix.
  • Add milk gradually to get a thick consistency for a chocolate cake batter.
  • Make sure there are no lumps.
  • Grease the cake mold with an oil or butter.
  • Line the cake mold with parchment/butter paper.
  • Grease the parchment paper/butter paper with an oil/butter as well.
  • Parchment paper/butter paper helps the cakes to release seamlessly from the mold.
  • Pour eggless chocolate cake batter into a greased cake mold.
  • Tab the cake mold twice to level up uniformly and remove any air bubbles if present.
  • Preheat a thick bottom vessel/pan, line up with some salt and place a wire rack.
  • Salt prevents the vessel/pan from damaging.
  • Cover & preheat vessel/pan on low to medium heat for 10mins.
  • Place the cake mold in preheated vessel/pan on stand/wire rack.
  • Make sure that the cake mold is not touching the base of the vessel/pan & not touching at the sides too.
  • Close & bake the cake for 50-55 mins on low flame.
  • You can alternatively, bake in a preheated oven on 180-degree Celcius for 40-45 mins.
  • Insert a toothpick/knife and check if the cake has baked completely.
  • Cooldown the cake completely and unmould the Eggless chocolate cake carefully.

Chocolate Ganache/Frosting

  • Boil water in a pan and keep a large glass bowl on it.
  • Melt the chopped dark chocolate on a glass bowl with the help of a double boiling method.
  • Pour warm cream into melted dark chocolate and stir.
  • Repeat until all the cream gets mixed in and ganache gets shiny and smooth.
  • Our chocolate ganache is ready.

Assembling of Eggless Chocolate Cake

  • Place the eggless chocolate cake onto a wire rack/stand.
  • Add ½ tsp powdered sugar into 3-4tbsp of milk/water stir it and brush on the cake before frosting.
  • Pour the chocolate ganache on the eggless chocolate cake evenly.
  • Let it sit for a few mins.
  • Garnish an eggless chocolate cake with chopped cashew nuts and chocolate ball or as per your liking.
  • The eggless chocolate cake is ready.

Video

Notes

Baking Tip :
  1. Before making this eggless chocolate cake, make sure your all ingredients including milk, all are at room temperature.
  2. Make sure to line your baking tin with parchment paper/butter paper and grease with oil/butter.
  3. If you don’t have parchment paper/butter paper, you can grease the baking tin with oil/butter and simply dust some flour.
  4. While combining wet and dry ingredients, be sure not to over mix.
  5. Let the eggless chocolate cake cool completely before you start frosting.
    Make sure to refrigerate for at least one hour before serving.

Nutrition

Serving: 100gCalories: 0.816kcalCarbohydrates: 107.3gProtein: 10.5gFat: 42.1gSaturated Fat: 12.5gCholesterol: 36mgSodium: 855mgPotassium: 504mgFiber: 4.9gSugar: 53.3gCalcium: 152mgIron: 5mg
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