📖 About Eggless Chocolate Cake

An Eggless Chocolate Cake is a moist, rich, and decadent dessert perfect for vegetarians, those with egg allergies, or anyone who simply wants a no-fuss egg-free dessert. Despite having no eggs, this cake turns out incredibly soft and fluffy, thanks to the use of baking soda and vinegar (or lemon juice), which react to create that perfect rise.

This cake is versatile—you can enjoy it plain, dusted with powdered sugar, or frosted with a chocolate ganache or buttercream for special occasions. It’s ideal for birthdays, anniversaries, and casual sweet cravings. The best part? You don’t need a fancy mixer—just a bowl, a whisk, and an oven.

Let’s dive into the step-by-step recipe for an eggless chocolate cake that never fails!

🍫 Eggless Chocolate Cake Recipe (Moist & Fluffy) – Step-by-Step

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Course: Dessert, Cake
Cuisine: International

🧂 Ingredients

Dry Ingredients:

• All-purpose flour (maida) – 1½ cups (180 grams)

• Cocoa powder – ⅓ cup (unsweetened)

• Baking soda – 1 tsp

• Baking powder – 1 tsp

• Salt – ¼ tsp

• Sugar – 1 cup (200 grams)

Wet Ingredients:

• Milk – 1 cup (room temperature)

• Vinegar or lemon juice – 1 tbsp

• Oil – ⅓ cup (neutral, like sunflower or canola)

• Vanilla extract – 1 tsp

• Hot water or brewed coffee – ½ cup (enhances chocolate flavor)

👨‍🍳 Instructions – Step by Step

🔸 Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 180°C (350°F).

2. Grease an 8-inch round cake tin and line it with parchment paper or dust with flour.

🔸 Step 2: Prepare the Buttermilk

1. In a small bowl, mix 1 tbsp vinegar with 1 cup milk.

2. Let it sit for 5–10 minutes until it curdles. This is your egg substitute.

🔸 Step 3: Mix Dry Ingredients

1. In a large mixing bowl, sift together:

   • 1½ cups flour

   • ⅓ cup cocoa powder

   • 1 tsp baking powder

   • 1 tsp baking soda

   • ¼ tsp salt

2. Add sugar and whisk to combine evenly.

🔸 Step 4: Mix Wet Ingredients

1. Add the prepared buttermilk, oil, and vanilla extract to the dry ingredients.

2. Mix gently using a whisk or spatula.

3. Gradually add hot water (or coffee), and whisk until the batter is smooth and lump-free.

✅ Tip: Do not over-mix, as it may result in a dense cake.

🔸 Step 5: Bake the Cake

1. Pour the batter into the prepared tin and tap it to remove air bubbles.

2. Bake for 30–35 minutes or until a toothpick inserted comes out clean.

3. Allow the cake to cool in the pan for 10 minutes.

4. Transfer to a wire rack to cool completely before frosting or serving.

🔸 Step 6: Frosting (Optional)

You can frost this eggless chocolate cake with:

• Chocolate Ganache (melted chocolate + cream)

• Buttercream

• Dust with powdered sugar for a simple finish

🎉 Serving Suggestions

• Serve warm with vanilla ice cream for a rich dessert.

• Top with berries or nuts for added texture.

• Store in an airtight container for up to 3–4 days at room temperature or refrigerate for up to a week.