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Eggless butterless cornmeal chocolate cake

Zulekha Bose
10 minutes
Prep Time
30 minutes
Cook Time
8 People
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ABOUT Eggless butterless cornmeal chocolate cake RECIPE

Unlike wheat flour cornmeal does not contain gluten. Eating cornmeal provides a source of essential nutrients, it helps in boosting iron intake and it contains dietary fiber. I tried to replace regular wheat flour with corn meal in eggless chocolate cake and the results were awesome and tasty.

Recipe Tags

  • Egg-free
  • Easy
  • Others
  • Fusion
  • Whisking
  • Blending
  • Baking
  • Dessert
  • Gluten Free

Ingredients Serving: 8

  1. Cornmeal 1 cup
  2. Buttermilk 1 cup (1/2 cup curd + 1/2 cup water)
  3. Castor sugar 1/2 cup
  4. Oil 1/4 cup
  5. Milk powder 5 tablespoon
  6. Sweet condensed milk 200 ml
  7. Cocoa powder 3 tablespoon
  8. Green cardamom powder 1/2 teaspoon
  9. Baking powder 1 teaspoon
  10. Baking soda 1/2 teaspoon
  11. Salt a pinch
  12. Milk if required 2 tablespoon
  13. Cashew roughly ground 2 tablespoon
  14. Raisins a handful
  15. Oil or butter for greasing
  16. Flour for dusting 1 tablespoon
  17. Cake tin 1-9 inches round shape


  1. Take one bowl addin oil, castor sugar, milk powder and cream together all the ingredients with a hand mixer or hand blender
  2. Add condensed milk and blend again to a smooth paste.
  3. Preheat oven for 10 minutes at 180 degree centigrade.
  4. Take another bowl addin cornmeal, cocoa powder, cardamom powder, baking powder, a pinch of salt and some nuts and raisins.
  5. Mix all the dry ingredients with a spatula so that all the ingredients mix with each other homogeneously.
  6. Add dry ingredients to the wet ingredient bowl.
  7. Mix all ingredients with a hand mixer nicely.
  8. Mix baking soda in butter milk.
  9. Add buttermilk to the cornmeal batter in a correct consistency and mix properly .
  10. Batter should not be runny or too thick. When you are lifting batter with spatula it should fall back easily.
  11. If required add milk to make a correct consistency of cornmeal batter .
  12. Grease one 9 inches round shape baking dish with oil or butter, dust some dry flour on this greased tin.
  13. Pour the ready cornmeal chocolate cake batter into the tin and beat the tin against the kitchen slab to take out all the air bubbles.
  14. Sprinkle some ground cashew on top of the cake batter.
  15. Keep the cake tin inside the preheated oven and bake at 180 degree centigrade for 30 minutes or til the sides of the cake separates from the cake tin
  16. After 25 minutes check the cake by inserting toothpick/ knife at the center of the cake if it comes out clean it means cake is completely baked.
  17. If not then continue baking till cake is completely baked.
  18. Take out from the oven and serve hot .
  19. Your eggless butterless cornmeal chocolate cake is ready don't wait for anyone just enjoy.

Reviews (1)  

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Manisha Shukla
Manisha Shukla   Apr-23-2017

Too yumm

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