Best Eggless Chocolate Cake | Vegan Chocolate Cake

Eggless Chocolate cake is one of the best, soft, moist, amazingly delicious chocolate recipes you will ever make.

If you are looking for a chocolate cake recipe that requires no fancy equipment like a beater or mixer, then you are at the right place. I have just used a simple spatula and a whisk.

You can bake this cake in your microwave. This was my first ever chocolate cake recipe that I tried on microwave convection mode during the pandemic lockdown, and I can't count the number of times it was repeated after that. The ingredients are very simple and basic. No milk, egg, or butter is required to make this chocolate sponge cake.

I have done a 5-minute chocolate buttercream frosting and finally decorated it with sprinkles. Buttercream or sprinkles is totally optional and a personal preference. Once the cake is baked, it is all good by itself. To make a double chocolate treat, I have prepared the frosting, and to make my kids happy, I have added sprinkles.

Feel free to add your favorite toppings. Even choco chips, shaved chocolate, or chocolate ganache can be used.

This chocolate cake batter is runny compared to other cake batters. But do not worry. The batter is supposed to be runny and, when baked, will produce a soft and moist delicious cake.

While you are here, do not forget to check out our best and easy chocolate chip bundt cake and chocolate cupcakes, chocolate zucchini bread  and caramelized almond chocolate cake. 

Ingredients for best moist eggless chocolate cake

1 ½ cups All-purpose flour or Maida
¼ cup Cocoa powder
½ teaspoon Instant coffee powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Sugar
1 cup Water
⅓ cup Oil
1 tablespoon Lemon juice
1 teaspoon Vanilla extract

For the chocolate buttercream frosting

¼ cup Butter, softened
¼ cup Cocoa powder
1 to 1 ½ cups Confectioner's sugar
1 teaspoon Vanilla extract
2 to 3 tablespoon Milk or as required.

How to make best eggless chocolate cake (vegan chocolate cake)

Making of chocolate cake (eggless + vegan)

Grease an 8-inch cake pan. Preheat the oven to 350 degrees F.

In a bowl, add flour, cocoa powder, coffee powder, baking soda, salt, and mix. Keep this aside.

In another bowl, add sugar and water and mix until sugar dissolves. To this, add oil, lemon juice, vanilla extract, and mix.

Finally, add the dry ingredients to the wet ingredients, and use a whisk to mix until just combined. Check out the video here. 

Transfer the prepared batter to a greased pan and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted comes out clean.

Let this sit for 10 minutes. Then remove the cake from the pan and let it cool completely on a wire wrack.

To prepare the 5-minute Chocolate Buttercream Frosting

In a bowl, add softened butter and cream it with a spatula until light and smooth. To this, add cocoa powder and mix.

Add confectioner's sugar and vanilla extract, and mix. Now slowly add milk in 1 tablespoon increments till you get a smooth, easily spreadable frosting of desired consistency.

Spread the frosting (icing) on top of the cake and decorate it with some sprinkles.

Tips and substitutes:

• If you want a richer cake, use milk instead of water and butter instead of oil.
• I have used coconut oil, and I love the flavor it gives to the cake.
• You can add choco chips, dry fruits & nuts of your choice to the cake batter.
• Use heavy cream instead of milk while making buttercream frosting for a richer flavor.

How to avoid making a sticky eggless cake?

First, never overmix the batter. Just mix until all the wet and dry ingredients are combined. Once the cake is out of the oven, let it cool on a wire rack in a dry place.

Why is my eggless chocolate cake not fluffy or spongy?

To make the cake fluffy, see that you use good quality baking soda and mix the wet and dry ingredients correctly.

And to make the cake spongy, make sure you use good quality cake flour or all-purpose flour (maida). Using wheat flour will make the cake dense, not spongy.

Can I make this chocolate cake in the microwave?

Yes. You can make this cake in microwave convection mode. Preheat the oven to 180 degrees C. Bake for 30 to 35 minutes or until a toothpick inserted at the center comes out clean.

While you are here, also check out some of the best chocolate cake recipes ever  that you should not miss to try.

Video recipe for Eggless chocolate cake or Vegan Chocolate Cake

Recipe card

Easy Chocolate Cake | Vegan Chocolate Cake with 5 minute Buttercream Frosting

Kushi

Eggless Chocolate cake is one of the best, soft, moist, amazingly delicious chocolate recipes you will ever make.

If you are looking for a chocolate cake recipe that requires no fancy equipment like a beater or mixer, then you are at the right place. I have just used a simple spatula and a whisk.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert, sweets

Cuisine American, European, Indian

Servings 8

Calories 331 kcal

Equipment

• ▢
  1 Baking round pan

Ingredients

  

1x2x3x

• ▢ 1 ½ cups All purpose flour or Maida
• ▢ ¼ cup Cocoa powder
• ▢ ½ teaspoon Instant coffee powder
• ▢ 1 teaspoon Baking soda
• ▢ ½ teaspoon Salt
• ▢ 1 cup Sugar
• ▢ 1 cup Water
• ▢ ⅓ cup Oil
• ▢ 1 tablespoon Lemon juice
• ▢ 1 teaspoon Vanilla extract

For chocolate buttercream frosting

• ▢ ¼ cup Butter softened
• ▢ ¼ cup Cocoa powder
• ▢ 1 to 1 ½ cups Confectioner's sugar
• ▢ 1 teaspoon Vanilla extract
• ▢ 2 to 3 tablespoon Milk or as required.

Instructions

 

MAKING OF CHOCOLATE CAKE (EGGLESS + VEGAN

• Grease an 8-inch cake pan. Preheat the oven to 350 degrees F.
• In a bowl, add flour, cocoa powder, coffee powder, baking soda, salt, and mix. Keep this aside.
  1 ½ cups All purpose flour or Maida, ¼ cup Cocoa powder, ½ teaspoon Instant coffee powder, 1 teaspoon Baking soda, ½ teaspoon Salt
• In another bowl, add sugar and water and mix until sugar dissolves. To this, add oil, lemon juice, vanilla extract, and mix.
  1 cup Sugar, 1 cup Water, ⅓ cup Oil, 1 tablespoon Lemon juice, 1 teaspoon Vanilla extract
• Finally, add the dry ingredients to the wet ingredients, and use a whisk to mix until just combined.
• Transfer the prepared batter to a greased pan and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted comes out clean.
• Let this sit for 10 minutes. Then remove the cake from the pan and let it cool completely on a wire wrack. Check the video here.

TO PREPARE THE 5-MINUTE CHOCOLATE BUTTERCREAM FROSTING

• In a bowl, add softened butter and cream it with a spatula until light and smooth. To this, add cocoa powder and mix.
  ¼ cup Butter softened, ¼ cup Cocoa powder
• Add confectioner’s sugar and vanilla extract, and mix. Now slowly add milk in 1 tablespoon increments till you get a smooth, easily spreadable frosting of desired consistency. Check out the video here.
  1 to 1 ½ cups Confectioner's sugar, 1 teaspoon Vanilla extract, 2 to 3 tablespoon Milk or as required.
• Spread the frosting (icing) on top of the cake and decorate it with some sprinkles.

Video

Notes

• If you want a richer cake, use milk instead of water and butter instead of oil.
• I have used coconut oil, and I love the flavor it gives to the cake.
• You can add choco chips, dry fruits & nuts of your choice to the cake batter.
• Use heavy cream instead of milk while making buttercream frosting for a richer flavor.

Nutrition

Calories: 331kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 15mgSodium: 331mgPotassium: 115mgFiber: 3gSugar: 25gVitamin A: 178IUVitamin C: 1mgCalcium: 14mgIron: 2mg

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