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+ servings
Bite showing texture of eggless chocolate cake

Eggless Chocolate Cake - So soft and moist!

This eggless chocolate cake recipe is moist, airy, light and so chocolatey. And incredibly easy to make! This eggless cake recipe won't fail you.
Course Desserts
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 Slices
Calories 548kcal
Author Richa



For the Cake:

  • 1 ¾ cups All Purpose Flour / Maida
  • ¼ cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Milk
  • 1 teaspoon Vinegar
  • ½ cup Butter melted
  • 1 cup Powdered Sugar
  • 1 cup Greek Yogurt / Hung Curds
  • 1 teaspoon Vanilla Extract
  • Chocolate Ganache
  • 75 g Dark Chocolate
  • 75 g Fresh Cream


For the Cake:

  • Preheat oven to 200 degrees C. Line a nine inch tin with parchment paper and set aside.
  • Sieve flour, cocoa, baking soda, baking powder and salt and set aside.
  • Mix together milk and vinegar and set aside for a few minutes.
  • Cream together butter and sugar and add the greek yogurt and vanilla extract to this and give it another whisk.
  • Add half the flour mixture and mix. Mix in the milk and vinegar mixture, and then add the remaining flour mixture and fold gently, making sure not to over mix.
  • Pour into the prepared tin and bake in the preheated oven for 10 minutes, reducing the temperature to 180 degrees C and baking for another 45-50 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool in the tin for 10 minutes, unmold and cool on the wire rack for another 15 minutes.

Chocolate Ganache

  • Add chocolate and fresh cream to a microwave safe bowl, and warm in 30 second intervals for a minute or two will the chocolate starts to melt. Chocolate can burn pretty easily so stop a few seconds before you think the chocolate has actually melted. Use a spatula or a whisk to combine.
  • Once the cake has cooled completely, pour warm ganache over the cake and spread over the top. Sprinkle with your favourite sprinkles and serve!



  1. Milk and Vinegar: You can substitute milk and vinegar with buttermilk if you have that on hand
  2. Melted Butter: Melted butter can be substituted with a neutral flavoured vegetable oil like canola or sunflower oil in equal quantity
  3. Powdered Sugar: Granulated sugar does not melt easily in cakes while baking. Powdered sugar or even castor sugar work better in this recipe.
  4. Greek Yogurt: Greek yogurt has the best consistency for this cake. But if you don't have that, use hung curds.
  5. Baking eggless chocolate cake in microwave: To make this cake in the microwave, bake it at 180 C for approx 25 minutes.
  6. Storing Chocolate Cake: This cake stores well in an airtight box at room temperature for up to 2 days. Or you can refrigerate it for up to 4 days.


Calories: 548kcal | Carbohydrates: 78g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 289mg | Potassium: 282mg | Fiber: 4g | Sugar: 39g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 5mg