Best Eggless Chocolate Cake
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Best Eggless Chocolate Cake

Best Eggless Chocolate Cake is the perfectly delicious moist chocolate cake recipe. 
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: best eggless chocolate cake, eggless cake recipe, eggless chocolate cake recipe
Servings: 9 inc cake
Author: Hina Gujral


  • 2 1/3 Cup all purpose flour (maida)
  • 3/4 Cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/2 Cup white granulated sugar
  • 1 teaspoon instant coffee powder
  • 1 tablespoon warm water
  • 1/2 Cup (113 grams) butter, softened
  • 1/2 Cup yogurt, at room temperature (dahi)
  • 1/2 Cup olive oil/refined oil
  • 1 1/2 Cup buttermilk (see recipe)
  • 1 teaspoon vanilla essence

Ingredients For Chocolate Frosting

  • 1 Cup dark chocolate, chopped
  • 1/2 Cup fresh cream
  • 1 teaspoon butter, softened


Prepare Buttermilk:

  • Take 1 1/2 Cup milk at room temperature. 
    Combine teaspoon vinegar in the milk. Mix nicely. Set aside till required. 

Prepare Coffee Paste:

  • Combine instant coffee powder with warm water. Mix nicely. Set aside. 

Combine Dry Ingredients:

  • Sift flour, baking soda, and cocoa powder together in a bowl. Set aside. 

Combine Wet Ingredients:

  • Whisk butter and sugar together until creamy and double in volume. 
    Use electric hand blender with a whisk attachment for the purpose.  
    Now add yogurt and whisk the batter for 3 - 5 minutes at medium speed. 
    Add the oil and vanilla essence. Continue whisking the batter for 5 minutes. 
    Next, add the buttermilk and coffee paste. Whisk the batter for 5 minutes. 

Prepare Oven and Cake Tin:

  • Preheat oven to 180 degrees Celsius. 
    Grease a round 9-inch cake tin with butter. 
    Line it with parchment paper or butter paper. 

Prepare Cake Batter:

  • Add dry ingredients in small batches to the wet ingredients. Combine nicely. 
    Stop mixing once the batter is well combined and no streaks of flour visible. 

Bake Cake:

  • Pour the cake batter into the greased tin. 
    Bake for 30 - 35 minutes or until a toothpick inserted comes out clean. 
    Allow the cake to cool down in the tin for 5 - 10 minutes before transferring to a cooling rack. 

Cake Frosting:

  • Heat cream in a non-stick pan till it comes to boil. 
    Add butter and mix. 
    Pour this hot liquid over the chopped chocolate and mix until a thick ganache is formed. 
    Spread this frosting over the cake. Add chopped strawberries and chocolate curls. 
    Serve eggless chocolate cake with vanilla ice-cream. 


Make sure all the ingredients are at room temperature before making the cake batter. 
Do not mix the cake batter for too long as it will harden the cake.