Eggless Chocolate Cake

By Poonam Bachhav  |  12th Feb 2016  |  
4.4 from 2 reviews Rate It!
  • Photo of Eggless Chocolate Cake by Poonam Bachhav at BetterButter
Eggless Chocolate Cakeby Poonam Bachhav
  • Prep Time


  • Cook Time


  • Serves





About Eggless Chocolate Cake Recipe

If you are a chocolate lover you will surely like this simple yet delicious chocolate cake. This eggless cake turned out soft , moist and taste wise just perfect .

Eggless Chocolate Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Eggless Chocolate Cake is just mouth-watering. This amazing recipe is provided by Poonam Bachhav. Be it kids or adults, no one can resist this delicious dish. How to make Eggless Chocolate Cake is a question which arises in people's mind quite often. So, this simple step by step Eggless Chocolate Cake recipe by Poonam Bachhav. Eggless Chocolate Cake can even be tried by beginners. A few secret ingredients in Eggless Chocolate Cake just makes it the way it is served in restaurants. Eggless Chocolate Cake can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Eggless Chocolate Cake.

Eggless Chocolate Cake

Ingredients to make Eggless Chocolate Cake

  • 1 cup whole wheat flour
  • 1 cup powdered jaggery
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1/4 cup refined oil
  • 1/2 tsp vanilla extract
  • For Chocolate Frosting:
  • 2 tbsp butter
  • 5 tbsp powdered sugar
  • 3 tbsp cocoa powder
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract
  • Other Ingredients:
  • 8-10 almonds soaked
  • 3-4 cherries

How to make Eggless Chocolate Cake

  1. Lightly grease the round baking pan and keep aside. Preheat the oven for 180 degree Celsius. Sieve the whole wheat flour, cocoa powder, salt and baking soda in a bowl.
  2. In another mixing bowl , take butter milk and add the powdered Jaggery to it and stir well. Once all the Jaggery has dissolved in the butter milk , add oil and Vanilla extract and stir.
  3. Mix the dry ingredients to this bowl of wet ingredients and fold in with a spatula. The batter should be even without any lumps . It is a thin batter. Pour the batter to the ready pan.
  4. Tap the cake pan gently to remove the trapped bubbles if any. Bake the cake at 180 degree Celsius for 25-30 minutes. Insert a toothpick in the centre of the cake, to check for doneness.
  5. If the inserted toothpick comes out clean , it means the cake is ready. I found sticky, bake for another 5 minutes. Let the cake cool completely before frosting.
  6. In a bowl sift the powdered sugar and cocoa powder and keep aside. In another mixing bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the milk.
  7. Blend in Vanilla. Beat until light and fluffy. Add some more milk if necessary to reach a spreadable consistency. Spread the frosting onto the cake. Decorate with Almond slivers and cheery .
  8. Keep it in a fridge at least 1 hour before serving.

My Tip:

You may replace the Buttermilk with Coconut milk , Soy Milk or even plane water.

Reviews for Eggless Chocolate Cake (2)

Shoba Bharathraj5 months ago


Deepika Chopra4 years ago

can we use normal milk instead of buttermilk or water is good enough