Eggless Chocolate Cake Recipe – Eggless Chocolate Cake Without Condensed Milk

Eggless chocolate cake recipe
Last month I tried this eggless, super soft, moist & spongy basic Chocolate cake recipe without condensed milk for my FIL’s birthday. I wanted to share this as my new year’s post but I couldn’t do it. This post was lying in my drafts. As I am out of station, I thought of sharing this post today. I tried to do icing/frosting for the cake but it was not good. I must learn to do it perfect. But the cake base was a super hit at home. 
I have tried eggless chocolate cake with condensed milk for my black forest cake recipe. So I was looking for a recipe without condensed milk & butter. I came across this recipe Sharmis blog, made a small change and tried it. It came out very well. I have baked this cake so many times for Raksha’s school Christmas & New year party but without icing. I just made a simple decoration by drizzling some Hershey’s chocolate syrup and sprinkled some sugar balls. All her friends loved the cake and asked her whether your mom is a chef. This was the best complement I’ve ever received for my baking.
 And now Iam happily sharing this fool proof recipe with you all. Try it for your family and take the credits. Ok, lets see how to make this eggless, spongy, moist chocolate cake recipe using oil. If you wish to try this cake using pressure cooker, please refer THIS POST for the baking procedure.
Eggless chocolate cake

Eggless Chocolate cake recipe

Eggless Chocolate cake recipe Eggless Chocolate cake recipe – Moist, soft and spongy

Cuisine: Indian
Category: Eggless baking
Serves: 10-12 pieces
Prep time: 10 Minutes
Cook time: 35 Minutes
Total time: 45 Minutes

INGREDIENTS

1 cup = 250 ml

  • All purpose flour/maida – 1.5 cups
  • Cocoa powder – 3 tbsp
  • Baking soda – 1 tsp
  • Baking powder – 1/8 tsp
  • Salt – a pinch
  • Granulated Sugar – 1 cup
  • Chocolate Chips – 2 tbsp
  • Water – 1/2 cup (125ml)
  • Boiled milk – 1/2 cup ( at room temp) ( Vegan use 1 cup of water instead of milk)
  • Vanilla essence – 1/2 tbsp
  • Lemon juice or White Vinegar – 1 tbsp
  • Oil – 1/4 cup (60 ml)
METHOD

  • Sieve and mix the dry ingredients ( Maida, baking soda, baking powder, salt and cocoa powder). Keep aside. Take the wet ingredients ( oil, water, milk, vanilla essence, vinegar) and mix well. Add sugar and stir well to dissolve it.
  • To this,add the sieved maida mixture. Make a smooth batter using a whisk. Make sure there are no lumps and sugar is dissolved properly. Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper.
  • The consistency of batter should be thin and falls like a thin ribbon. Lastly add the chocolate chips and mix well.
  • Pour the batter and keep it ready. Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven. Let it bake for 30-35 minutes. Remove and check it with the back of spoon or tooth pick. If it comes out clean, cake is done else bake for 5 more minutes. Let the cake cool down for 15 minutes. Invert the cake and remove it in a plate. You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls. Serve & Enjoy !


Note
  • I used milk & water in equal quantity but the original recipe used only water.So Vegans can replace milk with water.
  • If you trying this cake for the first time, you can just half the measures given in this recipe and try it.
  • If you wish to try this cake in pressure cooker, do refer THIS POST for the procedure.
Try this easy, yummy eggless chocolate cake at home. You will love it !!

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17 thoughts on “Eggless Chocolate Cake Recipe – Eggless Chocolate Cake Without Condensed Milk”

  3. preetha

    hai chitra,
    im a beginner to baking. im using Morphy Richard 25CG oven. at what temperature shall i bake the cakes? because i set it for 180C the top layer of the cake getting brown and the bottom is not cooked properly. whether i have to reduce the temperature or cover the cake with silver foil while initial baking?

    Reply
    1. Chitra

      Hi Preetha,
      As you are a beginner, its good to read the oven manual.Most of our doubts will be cleared.In the cookbook given with oven, some cake recipes must be there. Try anyone of them as per the instructions. You will get some idea.As per my knowledge, if the cake browns of top and not cooked inside, it must be due to uneven heating. So its better to cover the top with a foil and reduce the temperature to 160c, bake for more time. check with toothpick before removing the cake.Hope it helps 🙂

      Reply
  5. harini

    Hi i made the cake it came out well..i used water fully.i wanted to try black forest cake.i usually buy Amul low fat and it comes out well.this time I got milky must 40% fresh cream.but when I whipped with blender it didn't get thicker and started curdling.it has become butter I think.i added icing sugar too in that.what to do with this cream.and I have sliced cake horizontally in to two parts.what icing can do on it.any suggestions otherwise we have to eat it as it is.ofcourse it ll be yummy.thanjs for the recipe.

    Reply
  6. Chitra

    Thanks for the feedback Harini 🙂 Regarding cream: As your cream has become butter, just check whether it tastes good. If not beat more and make it butter completely. Add some vanilla essence. Mix well. You can use it as simple butter cream frosting. If you don;t like its taste, you should buy amul cream or butter and make the frosting again. Hope this helps Harini :)Pls update me on what you do 🙂

    Reply
  8. harini

    Hi my daughter got me milky mist fresh cream once again as Amul was not available.this time it came out very well.and i made black forest cake a as she wished.
    first time I kept the cream pockets in chill tray with milk pockets as I was planning to use two days later.so it got freezed like ice.even though I thaw it for some time.this could be the reason why the whipped cream turned into butter.this time I just refrigerated for 3hrs and whipped and it came out well.and regarding the previous whipping I whipped fully and got butter.it is sweet in taste as I added icing sugar to it.what to do it now.can I use it for making cookies or cake or just whip up some cocoa powder to it and whip once again.ll it be nice?please tell me.thanks in advance.

    Reply
  10. harini

    Hi chitra i made chocolate butter cream using cocoa powder icing sugar and the butter(from the whipped cream).It came out very well.it tasted yummy.for using this i made banana walnut muffins from Ur recipe adding cocoa powder.and i made icing on top of it .Ya i finally made use of the butter. I just used a plastic cover for icing.

    Reply
  11. Chitra

    Good you used the butter wisely 🙂 Thank you so much for sharing your experience with me. I am sure it helps all the readers who land in this page 🙂

    Reply
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