Sinfully delicious, soft & spongy eggless chocolate cake recipe that can be served as a tea time cake or frosted for special occasions. This cake can be baked in oven or pressure cooker (both methods are explained in post).
The chocolate cake recipe shared here is-
- Egg free / Vegetarian
- Has no yogurt (curd)
- Very easy to make
- Can also be made without oven (in pressure cooker)
I always find baking so therapeutic. The entire process of collecting ingredients, whisking & seeing the cake rise in oven brings a sense of calmness and satisfaction. This chocolate cake is one of the first recipes which I learnt from my mom as a teenage girl and till date one of my favourites too.
This chocolate cake is made without eggs, butter and requires just handful of ingredients. You can even involve kids with the mixing process. It makes for a great tea time snack as you can enjoy its slice with a cup of coffee, milk or tea.
For birthday party or celebrations, you can top it with some whipped cream, ganache or cream cheese frosting. Do try this very easy chocolate ganache frosting recipe shared on blog which instantly elevates the cake.
Ingredients for chocolate cake:
Flour: All purpose flour (or maida) has been used in this cake recipe. I would not advise using whole wheat in this recipe as it absorbs more liquid and hence disturbs wet to dry ingredients proportions. If you want to use whole wheat flour, then do check out eggless whole wheat jaggery cake recipe.
Condensed Milk: Condensed milk works as an egg substitute & adds richness, flavour & colour to the cake. I have used sweetened condensed milk in the recipe.
Oil: Always use odourless neutral oil in the recipe. I prefer using sunflower or olive oil for baking.
Sugar: Powdered sugar dissolves quickly in the batter thus reducing the chances of having any grittiness in cake. You can easily make it at home by grinding regular sugar in grinder jar
Milk: Whole milk or full fat milk gives softness and richness to the cake. You can use skimmed milk too (check notes below).
Rising agents: Baking Powder & Baking soda has been used as rising agents in the cake.
Salt: A pinch of salt might sound ignorable but it definitely accentuates the flavour of chocolate. Please don’t skip it.
Topping: I love to pop in some chocolate chips in the cake batter & on the top. You can even add some chopped walnuts or almonds.
After I posted the recipe of eggless tutti fruity cake (made with yogurt or curd), I got innumerable request for an eggless cake recipe that can be made without oven. At that time I realised that there are many people who would love to try baking but are unable to do so because they don’t have an oven. Using this recipe, they can bake perfect cakes in pressure cooker.
Today I am writing my 100th post on my blog. This one whole year has been filled with so much of learning, cooking and of course devouring . As Confucius has quoted ‘Choose a job you love, and you will never have to work a day in your life‘. With this blog I can claim that yes when enjoy doing something then while doing it you don’t feel like you are doing any work or chore. It automatically becomes a part of you and your soul just like breathing.
As I am a big time chocolate lover, it has to be one of the ingredients in today’s recipe. So here I am sharing a very simple eggless chocolate cake recipe that can be made in both oven or pressure cooker. The cake has already been part of mini-celebration with family and through this post I would like to express my love & gratitude to all the readers who have supported, encouraged and appreciated my work so much in the past one year.
If you are a chocolate lover, then check out some more lip smacking eggless recipes below:
- Microwave 2 min Chocolate Mug cake
- Chocolate Cupcakes with Ganache Frosting
- Eggless Brownies
- Chocolate Banana Bread (whole wheat)
- Chocolate Almond Cookies
I have also shared Youtube video for the same recipe. You can check it out if there is any confusion at any step. In this video, I have shown the same recipe but baked it in oven.
Youtube Video :
I have tried to break this recipe in as many steps as possible. Incase you still have some confusion or doubt at any step, please feel free to ask in comments. Hope you all would enjoy this yummy spongy chocolate cake. Would love to know how it turned out for you 🙂
More eggless cake recipes:
- Condensed Milk (sweetened) -200 grams
- Powdered Sugar- 1/4 cup
- All Purpose Flour (Maida)-1 cup
- Cocoa powder-1/4 cup
- Baking Powder-1 tsp
- Baking soda-1/4 tsp
- Salt- A big pinch
- Vanilla Essence- 1 tsp
- Milk*-1/3 cup
- Oil-1/3 cup
For lining the tin:
- Oil-1 tsp
- Flour (Maida)-1/2 tsp
- Cocoa Powder-1/2 tsp
- Cake Tin used: Round cake tin with 6″diameter.
- I have used Nestle milkmaid condensed milk. If you are using Amul Mithai Mate, you may require lesser milk as it is thinner than milkmaid.
- *If you are using low fat milk , then add 1-2 tsp of oil more.
Take condensed milk and sugar in a mixing bowl. Whisk well till it is light and fluffy. Keep it aside.
Sieve together flour, cocoa powder, baking powder, baking soda and salt. These are the dry ingredients of the recipe. Keep them aside.
Grease the baking tin by brushing some oil. You can use your hands or a silicon brush.
Mix together 1/2 tsp flour, 1/2 tsp cocoa powder and sprinkle on the base of tin. Gently tilt with a tapping motion on the walls of tin in order to coat it on the base and walls of tin.
Add vanilla essence to the whisked condensed milk. Start folding the dry ingredients into it gently portion by portion. Do not add all the dry ingredients in one step. Add milk and oil gradually while folding.
Mix till the batter start falling in ribbons. Do not mix too much or wait long at this step. The batter should neither be too thick nor runny.
Pour this batter inside the lined baking tin. You can sprinkle some nuts or chocolate chips on the top also but it is totally optional.
How to bake chocolate cake in cooker
1.This is preheating step. Take 4 cups of salt in a pressure cooker. Remove the vent weight (whistle) & gasket (black rubber ring) from the cooker lid. Let it heat on medium flame for ten minutes.
(Please note, do not use water or oil instead of salt in this method. Once the cake is baked, you can keep the salt aside for cooling down and fill it in any box. You can reuse this salt later on whenever you bake cake in pressure cooker)
2. Once the cooker has preheated, open its lid. Carefully place a kitchen ring stand / trivet inside it and then the filled cake tin over it. Close the lid.
3. Let the cake cook on low flame. Check its centre using a skewer or knife after 25 minutes. If it comes out clean, then the cake is ready else keep it for another 2-4 minutes depending on how wet the mixture on toothpick is.
4. Once done, bring the tin out of cooker & let it cool down for 10 minutes. Move the knife along the edges of the cake (i.e. between the cake and tin). Invert it over a plate. If required, gently tap the back of cake tin.
Base of the cake
5. Transfer the cake over a wire rack to cool down completely.
Slice and enjoy soft, fluffy and delicious chocolate cake. You can drizzle some chocolate syrup, caramel sauce or dust some powdered sugar over it for lovely snowy effect!!
How to bake chocolate cake in oven
You can bake this chocolate cake recipe in oven as well. The batter will be prepared in the same way. Follow the below steps for baking the cake in oven.
- Before you start mixing the dry & wet ingredients, set the oven for preheating at 170°C.
- Prepare & pour the batter same as above steps.
- Bake the cake at 170°C for 30 minutes. Check the center with a toothpick or knife. If it comes out clean the cake is ready else bake it for another 2-3 minutes or more till you don’t get any wet batter on toothpick.
I baked this exact recipe in oven and below is the pic. You can choose any method as per your convenience😊. Happy Baking!!💁🎂
Pin for later:
If you try this eggless chocolate cake recipe & share pics on social media, then don’t forget to tag us on Facebook or Instagram or use the hashtag #kuchpakrahahai.