![[PRINT RECIPE]](http://showmethecurry.com/wp/wp-content/plugins/wp-print/images/print.gif "[PRINT RECIPE]")
[PRINT RECIPE]
Subscribe in a readerMany vegetarians and vegans often miss out on holiday cakes because they are made with eggs. Here is a wonderfully simple recipe for an Eggless Chocolate Cake submitted by Ekta, one of our viewers. You won’t even miss the eggs! It is also great for those watching their cholesterol. It’s perfect for the holidays…enjoy!
Ingredients:
All-Purpose Flour - 1.5 cups
Unsweetened Cocoa Powder - 3 Tbsp, sifted
Baking Soda - 1 tsp
Sugar - 1 cup
Salt - 1/2 tsp
Oil - 5 Tbsp
White Vinegar - 1 Tbsp
Vanilla Extract - 1 tsp
Cold Water - 1 cup
Method:
- In a mixing bowl, add Flour, Cocoa Powder, Baking Soda, Sugar and Salt. Mix well.
- Add in Oil, Vinegar, Vanilla Extract and Water.
- Mix the wet and dry ingredients together with a hand blender until there are no more lumps.
- Pour batter into a greased 9 inch by 9 inch baking pan, two inches deep.
- Bake at 350 degrees for about half an hour. Poke a toothpick or fork into the center. If it comes out clean, the cake is ready.
- Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter.
- Cool completely if you want to apply frosting, else serve with a dollop of whipped cream or chocolate sauce.
Tips:
1. For a variation, we used Mango pulp (10tbsp) instead of the cocoa and vanilla essence….and it was just divine! Cooking time :33 minutes.
Translate Traducir Tradurre Traduire:
| Visit our Kitchen Store! |
Last 10 posts in Desserts
- Meethe Chawal aka Sweet Rice - June 18th, 2009
- Cracked Wheat Payasam How-to Video - April 13th, 2009
- Cracked Wheat Payasam - April 13th, 2009
- Seviya Kheer - March 16th, 2009
- Molten Lava Cake How-to Video - February 12th, 2009
- Molten Lava Cake - February 12th, 2009
- Coney Treats - Kids Party Snacks - January 29th, 2009
- Suji Halwa (Sheera/Kesari) - January 12th, 2009
- Eggless Dates and Walnut Cake - December 23rd, 2008
- Fruit Cake - December 18th, 2008
Like our Aprons? Buy one for yourself!
|
|
Stumble it! [PRINT RECIPE]
| Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
75 Responses to “Eggless Chocolate Cake”
| Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
November 12th, 2007 at 9:53 am
Good of you to post this. I am glad to see that it has no dairy as well. It’s a useful for people with egg/dairy allergies.
[Reply]
November 12th, 2007 at 2:48 pm
thank you so much for publishing my recipe and yes, its does taste good. Thank you
[Reply]
November 13th, 2007 at 1:43 pm
ohooo, thats look yummy Ekta. I will bake it for my son Shivam. If it turns out good, then I will send it for Eshan.
[Reply]
December 3rd, 2007 at 10:13 am
Hi,
Could you give us some tips on how to bake the same cake in microwave instead of oven…it will take less time in microwave to bake…Thanks
[Reply]
January 2nd, 2008 at 7:08 pm
hi ,
can u please shoe us how to frost cakes
and also can u pls post eggless fruit cake also. would greatly appreciate it.
[Reply]
January 9th, 2008 at 9:37 pm
Hi, it looks reallly yummy..can’t wait to make it. But one question, what temp. should i put the oven on to bake the cake? and where would i find the cocoa powder?
Thank you
[Reply]
January 9th, 2008 at 11:32 pm
The cake has to be baked at 350 degrees Fahrenheit (177 degrees Centigrade).
You can buy cocoa powder at any grocery store.
[Reply]
January 21st, 2008 at 6:17 pm
Hetal and Anuja, Hi,
Is ir possible for you to have printer-friendly versions of your pages? Could you work on that? Would be very useful.
[Reply]
March 6th, 2008 at 3:25 am
Anuja & Hetal,
We are vegetarians and therefore we were delighted to try and savor this recipe. Thank you Ekta also!
We made it atleast a dozen times in a matter of a month. So we wanted to vary it and avoid getting bored of it.
Here is our version:
All parts of the recipe remain the same except for the cocoa powder. Instead we used 2 well mashed bananas and a few partly crushed walnuts. We also increased the time to about 33 minutes.
It was mouth watering delicious, especially fresh hot out of the oven.
Try it for yourself!
[Reply]
March 29th, 2008 at 1:52 pm
is it spongey?….fluffy…or is it a hard cake?
[Reply]
March 29th, 2008 at 1:53 pm
what size cake will come out of this?…i want to make a 9″ cake
[Reply]
March 29th, 2008 at 5:14 pm
Hi Nik,
This cake turns out soft and fluffy. The recipe makes a cake which is approx 1/2 of what a ready to bake box makes.
[Reply]
March 31st, 2008 at 4:48 pm
Hi Hetal and Anuja,
First of all thank you for this wonderful site. You guys are doing a wonderful job
I tried what you had mentioned in Tips with Mango pulp but it turned out very bad. It didnt taste like Cake. Could you tell me what might have gone wrong? Chocolate cake turns out pretty good except we would like to have more sweet
Thanks,
Payal
[Reply]
April 21st, 2008 at 11:05 pm
hey guys,
i think its just too good, i am a jain purely vegeterian and i really appreciate eggless recipies for desserts. apart from the cake i saw other recipies as well they are so less time consuming at yet so perfect.i am not sure but i would like to know more recipies for typical india subzia like karela and stuff , as we dont even use onion garlic and potatoes, please let me know if you would post any of the recipies, i would really appreciate that… thanks Hina
[Reply]
May 7th, 2008 at 10:44 am
Hi Hetal and Anuja,
You both are doing an awesome job by sharing these recipes with us…i have tried most of them….they all came out really yummy….esp this chocolate cake…would have liked it more sweeter though…anyway…its a healthy cake…thank you so much!…
keep up the good work..
cheers!
[Reply]
May 7th, 2008 at 1:33 pm
Thanks Ashwini,
You can add a little more sweetness to this cake by drizzling some chocolate syrup over it.
[Reply]
May 8th, 2008 at 6:58 pm
This is a complete rip-off from another site. Here’s the original recipe…
http://srefoodblog.blogspot.com/2007/07/amazin-amazon-chocolate-cake-eggless.html
[Reply]
May 8th, 2008 at 8:14 pm
Hi Sid,
We are sure there are many variations of this wonderful cake out there. This happens to be one we received from one of our viewers.
[Reply]
May 15th, 2008 at 9:00 pm
hi hetal and anuja,
i did try out this cake. it came out really fluffy but the only thing is we need more sweeter. can u pls tell me what to do to get it more sweeter.
thanks
vani.
[Reply]
May 27th, 2008 at 11:59 pm
Hi Vani,
You could increase the amount of sugar in the recipe by a 1/4 or 1/2 cup according to taste.
Enjoy!
[Reply]
July 7th, 2008 at 9:13 am
Hi Hetal & Anuja,
Thanks for the easy to follow recipe. One theng i want to ask is ..whether we can make the eggless strawebery cake the same way …by replacing the cocoa powder with strawberry syrup/pulp at the later stage …and adding some fresh chopped strawberries in the mix..
Can we do the icing on this type of cake just like black forest cake…
[Reply]
July 8th, 2008 at 3:18 pm
Hi Snehal,
Although we have never tried it, some of our viewers have substituted mango for the cocoa powder. I am not sure about using fresh strawberry pulp but you could definitely use strawberry syrup (Hershey’s or similar) in the mix.
[Reply]
August 5th, 2008 at 2:08 am
Hello Hetal and Anuja,
I am so happy after making this its so simple and easy. As I cannot eat outside so I was trying from last few months to make at home but could not… But this make my dream come true…
Thanks a Lot…..
[Reply]
September 15th, 2008 at 6:53 pm
Hi,
Is it possible to use baking powder instead of baking soda? If yes, will the same quantity work?
I want to bake this cake for an event but don’t have baking soda at home.
Thanks!
[Reply]
September 15th, 2008 at 7:18 pm
Hi Rashmi,
This recipe was submitted by one of our viewers so we followed it exactly. The difference between baking soda and baking powder is that baking soda is pure sodium bicarbonate and baking powder is baking soda mixed with an acidic agent (cream of tartar) and a drying agent (starch).
Since this recipe uses an acidic agent (vinegar), you must use baking soda. You may be able to remove both the vinegar and baking soda and replace it with baking powder. We have never tried it that way but if you do, please let us know how it turns out.
[Reply]
November 4th, 2008 at 9:56 pm
i love this recipe but is there anyway you could make the cake vanilla instead of chocolate? if so please tell me. [:|]
[Reply]
November 7th, 2008 at 1:28 pm
Hi Hetal, tried this recipe in oct begining for hubs bday..it was a smash hit (used ganache for layers and top, used whipped cream wt alphonso pulp, chilled for half an hour as topping) the cake was moist and flavorful! Today wd bake it again for my kid’s 4th bday. Tks for sharing such a wonderful recipe…baked it as is, no changes or alterations in your recipe!! Keep the good work going gals!(BTW I googled for eggless cho.cake n found u on u-tube!)
[Reply]
November 17th, 2008 at 1:57 pm
Hi Hetal,
As you maintioned in your video that,you didn’t realise that some people even don’t eat eggs..and here you are saying we are vegetarian…how can? and other this you are Gujarati and all Gujaraties are vegetarian people..who don’t touch even eggs and some of the are vegan.I think you are in US so that is your defination.
Thanks
[Reply]
November 17th, 2008 at 3:40 pm
Hi,
I am sorry you misunderstood, but I said “We realize that a lot of people don’t eat eggs”, not “We didn’t realize that a lot of people don’t eat eggs”.
Even though I have grown up in America, I fully understand what vegetarianism is. After all, I am a vegetarian.
[Reply]
November 25th, 2008 at 11:45 am
Hi
I tried this recipe. The taste was very good.. but the cake center fluffed up a lot. The upper part of the cake i.e the outer crust came out very crispy(Just like cookies). I baked at 165C. Last time I also tried some other cake and the same was the issue with that too. Can you please suggest me what could be my mistake?
[Reply]
November 25th, 2008 at 3:09 pm
Hi Ujwal,
A lot of times when the baking dish is too big, the edges get crispy and the cake looses it’s moisture. What size pan did you use?
[Reply]
December 5th, 2008 at 6:11 pm
Hi mam,
I tried it yest for my Bday!
Actually..it was for a combined treat since it is my husband’s bday today!
1. Actually,i could have added more sugar. I use “private selection” sugar.
i know it sounds funny.
2. I took a deeper vessel to make it. So,it took one hour to bake it.
Other wise the cake was nice.
Actually very simple.
Mam,can u tell how to store this. I mean,i live in portland,OR and this place is chill. so,is it necessary to keep it in fridge? If so,till how many days can i keep it.
Kindly clarify our doubt.
Cheers,
Priya
[Reply]
December 16th, 2008 at 8:04 pm
Hi mam,
Pl help. I have to bake this again before next week.
Pl reply.
Priya
[Reply]
January 13th, 2009 at 5:52 am
from where can i get venigar ?
[Reply]
January 13th, 2009 at 1:32 pm
Hi Vijay,
Vinegar is available at any grocery store in the aisle that has ketchup, olives and other condiments.
[Reply]
January 16th, 2009 at 1:57 am
choc cake looks delish
[Reply]
January 16th, 2009 at 1:58 am
why does the time say 1:57 AM???
[Reply]
January 16th, 2009 at 1:59 am
bye
[Reply]
February 11th, 2009 at 12:40 pm
Hi want to make this choc cake but want know which white vinegar you mean to use.
Because here in london you get malt vinegar the one you can you use on chip or do you mean white wine vinegar to use for cooking or on salad.
Please get me soon, because want make this cake for valentine day this month.
Thank you very Much Rupa
[Reply]
February 11th, 2009 at 2:50 pm
Hi Rupa,
Usually, white vinegar will simply say “Distilled White Vinegar” on the bottle. It is normally a 5% acidic solution and made from grain (most common - maize). Other vinegars are made from various things like barley (malt) or rice or wine. The use of vinegar in this recipe is important because it is the rising factor in place of the eggs. We use white only for it’s rising ability and also that it will not introduce other flavors like the malt or rice wine into the cake.
[Reply]
February 11th, 2009 at 9:42 pm
Hi hetal,
Thank you for reply so soon, just wanted to know so i can not use malt or white wine vinegar in the cake, if i can not get distill white vingar.
thanks rupa
[Reply]
February 12th, 2009 at 1:10 am
Hi Rupa,
Using malt vinegar may introduce certain flavors that may not go with the chocolate. White wine vinegars are sometimes less than the 5% acidity. So, basically, I would have to say no - you probably should not use them. Never having tried it myself, I would be interested in knowing exactly what does happen if you use them (in case you decide to try it
).
[Reply]
February 21st, 2009 at 5:18 pm
Hi Hetal and Anuja,
First of all, thanks a ton for this absolutely wonderful recipe. I have made it thrice already, and my husband and in-laws loved it!
I have a doubt though - since I do not have a hand blender to mix the dry and wet cake ingredients, I used my mixie. I heard that that would reduce the fluffiness of the cake… is that true??
My cakes turned out good anyways, it’s just a doubt that I had
Regards…
[Reply]
February 25th, 2009 at 1:08 am
Hi Ambika,
We’d imagine it would be hard to mix the batter in a blender because it it a little thick, but if it worked for you, then it must be ok.
Usually, certain batter are not mixed too much because over mixing causes the flour to form gluten and the cake becomes chewy. This is probably what you are referring to.
[Reply]
March 3rd, 2009 at 12:13 am
Hi,
Thanks for this recipe!!! Looks Yummy !!! Can i use maida instead of all purpose flour?? Also do let me know is there any alternative method to mix the dry & wet ingredients without using a hand blender??
Thank u for your response
[Reply]
March 3rd, 2009 at 2:14 pm
Hi Jayashree,
All purpose flour is maida, so you can use it. If you don’t have a hand blender, you can mix the batter by hand with a large spoon.
[Reply]
March 5th, 2009 at 9:57 pm
I have a small doubt that from where i can buy a sieve?
I have just came to US so very much confused about this kind of smallthings
[Reply]
March 6th, 2009 at 3:28 am
Hi Deepa,
Some of the larger Indian grocery stores carry the kind that we use. In American stores such as Walmart, you will find one that looks a little different but works very well. It is called a “flour sifter”.
[Reply]
March 7th, 2009 at 3:58 pm
Hi Hetal,
Thankyou very much.
[Reply]
March 16th, 2009 at 1:18 pm
Hi Hetal & Anuja!
I last tried the walnut and dates cake at my mom’s b’day and it turned out pretty well. I kept it a bit longer in the oven, so it was a bit rough around the edges, but still tasty.
Now i am gonna give this cake a try at my little niece’s b’day. It’s ok if i put almonds or some other nuts in it right? let me know
Sumit
PS. Keep on bringin the dessert recipes, am a real sweettooth :p
[Reply]
March 16th, 2009 at 3:54 pm
Hi Sumit,
It is definitely ok to use other nuts.
[Reply]
March 17th, 2009 at 10:57 am
Hi Hetal and Anuja
This eggless cho. cake is wonderful. Really soft and tasty. Since its the Lent Season we are not eating eggs and other non-veg stuff. So this was a treat.
I tried the eggless dates and walnut cake too yesterday. It was tasty but it was little sticky-kind .. am not sure whether its because I didn’t put baking soda .. I didn’t have that .. I put that much more of baking powder .. could that be a reason??
But otherwise its very very nice. Almost finished …
Thanks
Bindu
[Reply]
March 17th, 2009 at 2:46 pm
Hi Bindu,
Baking powder and baking soda have very different reactions even though they both contain sodium bicarbonate. Since we have never tried this recipe with only baking powder, we can’t say for sure, but it may be the reason for the stickiness. Our cake was not sticky.
[Reply]
March 17th, 2009 at 5:17 pm
Hi Hetal
Thankyou. I shall try using both .. baking powder and baking soda .. probably that was the problem ..
Bye
Bindu
[Reply]
March 18th, 2009 at 2:03 am
Hi,
Thanks a lot for posting this wonderful recipe. I have a doubt Can i use 9*1.5″ round cake pan to make this? Also wanted to know if i can use a whisk to mix the dry & wet ingredients as i don’t have a hand blender.Also do let me know which brand white vinegar to use for the recipe & where can i buy . I live in Bay area, US. Also is the oil vegetable oil?
Thank you
Jaya
[Reply]
March 19th, 2009 at 4:12 am
Hi Jaya,
You can use a 9 1/2 inch round cake pan and use a whisk to mix the ingredients (even a spoon will work with a little more effort). The brand of vinegar does not matter as long as it is white and we usually use canola oil for most of our recipes.
[Reply]
March 22nd, 2009 at 1:43 pm
hi hetal,
I baked a chocolate cake 400 degrees for 40 mins and my cake was ruined it became so hard i couldnt even it .. i dont know what is the best temperature to bake a chocolate cake i dont have 350 degrees of temperature in my oven i have 300 and 400 and 450 and so on.
could you please suggest me which temperature should be the best .. i dont understand what is preheated oven the cake gets crusty .. i want to make a soft sponge .. Pls help me
[Reply]
March 23rd, 2009 at 9:10 am
Hi Hetal,
I am not much of a cook and dont really like cooking coz nothing turns out as it should be. M thankful my husband is not too fussy and we generally eat out. Since I have started visiting your site I have become interested in cooking. Actually I love to bake and make desserts. But my cakes never come out well. If you could post a simple egg cake it would be gr8. M going to India for sometime and would appreciate if you could also include some sandwiches, pastas and salad recipes.
Must say great site and a must view for ppl like me
[Reply]
March 24th, 2009 at 4:19 am
hi hetal,
I baked a chocolate cake 400 degrees for 40 mins and my cake was ruined it became so hard i couldnt even eat it .. i dont know what is the best temperature to bake a chocolate cake i have a microwave+ convection mode, convection only its a combi microwave oven. DO i need to a bake a cake in convection mode only or both microwave+convection . How many minutes do i need to bake and on which suitable tempearture
could you please suggest me which temperature should be the best .. i dont understand what is preheated oven the cake gets crusty .. i want to make a soft sponge cake .. Pls help me
[Reply]
March 24th, 2009 at 11:38 am
Hi Aysha,
If your oven doesn’t have the 350 degrees F setting, then we’d suggest you bake at 300 for a little longer (until a tooth pick comes out clean if you poke it in the middle of the cake). Definitely bake it on the convection only mode, not microwave.
Preheating an oven means to turn the oven on and get it to the right temperature BEFORE putting your cake pan in to bake. The timing should start when the pan goes into the oven.
Hope that helps.
[Reply]
March 27th, 2009 at 2:52 pm
Hi hetal ,
can i preheat my oven at 180 degree celcius and then put the baking pan in convection mode at 180 degree celcius until is it done .
hetal can you send me a simple pineapple cake recipe my mother just loves it .. plzz i need u to help me out a clean sweet spongy pineapple cake recipe .. plzz help me
[Reply]
March 27th, 2009 at 2:53 pm
Can i preheat my oven at 180 degree for 10 mins
[Reply]
March 27th, 2009 at 4:23 pm
Hi Aysha,
You can pre-heat your oven to 180 C. Most ovens make a beep sound when it reaches the correct temperature. If you’re does not, then 10 minutes pre-heating should be fine.
Then, put your pan in and bake it until done (approx 30 minutes).
[Reply]
March 29th, 2009 at 10:36 pm
hello anuja and hetal
great chocolate cake receipe, i was thinking of trying this receipe. Please could you tell me which oil and vinegar you used? e.g cider, white wine vinegar etc…. thanks K
[Reply]
March 30th, 2009 at 2:29 am
Hi Kareena,
We used Canola Oil and White Vinegar.
[Reply]
April 4th, 2009 at 8:01 am
Oops! The cake smelt bad! Was it the wrong type of soda or vinegar (white wine vinegar)?
[Reply]
April 4th, 2009 at 3:45 pm
Hi Jacqueline,
It may be the white wine vinegar you used. It should be plain white vinegar.
[Reply]
April 5th, 2009 at 8:34 pm
Thanks! Will re-try!
[Reply]
April 24th, 2009 at 11:04 pm
Hi didi,
Im really upset. I have made this cake when i was in Portland many times. Now, i have trying trying…for the third time..i m not getting it right.
It takes around 40 mins minimum.
The problem is that, it doesn leave the baking pan. also, mine does bake in 30 mins in oven.
Today, the first one got wasted. Now tried second same day, again it is not coming out.
I have greased the baking pan well with oil with my hands. I don have a spray.
Pl help.
Im ur sincere viewer and have tried many of ur recipes.
Pl help me.
[Reply]
April 24th, 2009 at 11:36 pm
Continued..
Where would have been the mistake? Im just unable to figure out. My hubby asked me to make this for a trip that we are going tomo. I really dont know what he is gonna do if i tell him what happened! Earlier when i made, he really liked it so asked me to make.
And now i went and saw the cake. 3/4 of it came off. But the remanin is sticking to the base.
help please!!
[Reply]
hetal Reply:
April 25th, 2009 at 3:03 am
Hi Priya,
We really don’t know what is going on…especially if you’ve made the cake before and it’s worked. Maybe you can try to grease the bottom of the pan and then lightly dust it with some all-purpose flour. Be sure to shake off the excess (without touching it). If this is your 3rd attempt, we’d suggest you give it a break and try again some other time.
[Reply]
Priya Reply:
May 1st, 2009 at 5:57 pm
hi hetal didi,
Just saw ur reply.
Ill try dust my baking pan. My mom did tell that before but i never did it since mine was a non stick baking pan.
Ill shall try it and definetly let u know the results.thanks for the reply!
[Reply]
May 28th, 2009 at 8:06 pm
Hello, I would like to know what can be used instead of eggs for ready to make, cake mixes available. Your help will be great. Thanks for all the wonderful receipes. I am sooo inspired to cook looking at your videos.
[Reply]
anuja Reply:
May 29th, 2009 at 1:23 am
Try this:
For eggless cakes, you can try using flax seed powder as an egg replacer. 1 tablespoon of ground flax seed powder + 3 tablespoon of water is equivalent to 1 egg. Set this aside for 15 to 20 minutes to get consistency of egg white.
[Reply]
June 6th, 2009 at 1:39 am
Hi Hetal/anuja
we recently moved to the new apartment… i really dunnot how our oven works.. wat is the maximum time of oven for this cake irrespective of wat kind of oven we have……
[Reply]