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side shot of eggless chocolate cake on a round ceramic plate
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5 from 2 votes

Eggless Chocolate Cake Recipe

We have for you the best eggless chocolate cake recipe that is tried and tested. Learn how to make a chocolate cake in a few simple steps.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 9 inch cake
Calories: 664kcal
Author: Hina Gujral


1 Cup = 250 ml, 1 teaspoon = 5 ml

    Dry Ingredients:

    • 2 ⅓ Cup all purpose flour (maida)
    • ¾ Cup cocoa powder, dark and unsweetened
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 ½ Cup white granulated sugar

    Liquid Ingredients:

    • ½ Cup (113 gram) butter, softened
    • ½ Cup yogurt or curd (dahi)
    • ½ Cup olive oil
    • 1 ½ Cup buttermilk (see recipe note)
    • 1 teaspoon vanilla essence

    Ingredients For Chocolate Ganache

    • 1 Cup dark chocolate, chopped
    • ½ Cup heavy cream
    • 1 teaspoon butter, softened


    Oven and Cake Tin:

    • Preheat oven to 180 degrees Celsius for 10 minutes. Grease a round 9-inch cake tin with butter. Line it with parchment paper or butter paper. 

    Prepare Buttermilk:

    • Take 1 ½ Cup milk at room temperature. Combine one teaspoon vinegar in the milk. Mix nicely. Set aside until required. 

    Combine Dry Ingredients:

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

    Combine Wet Ingredients:

    • Whisk butter and sugar together until creamy. Use an electric hand blender with a whisk attachment or a stand mixer for the purpose.  
      Now add yogurt and whisk the batter for 1 - 2 minutes at medium speed. Add the oil and vanilla essence. Continue whisking the batter for 5 minutes. 

    Prepare Cake Batter:

    • Add dry ingredients in 2 - 3 batches along with buttermilk to the wet ingredients. Combine nicely. Use a hand mixer to evenly combine the batter. Stop mixing once the batter is well combined and no streaks of flour visible. 


    • Pour the cake batter into the greased tin. Bake for 30 - 40 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 wire rack. 

    Chocolate Ganche:

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


    • To make buttermilk, combine 1 ½ cup milk at room temperature with 1 teaspoon white vinegar in the milk. Mix nicely. Set aside until required. 
    • 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. 
    • Allow the cake to cool down a bit before covering it with chocolate ganache. 
    • Do not leave the chocolate ganache unattended for a long time or it will become hard. 


    Calories: 664kcal | Carbohydrates: 74g | Protein: 8g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 390mg | Fiber: 5g | Sugar: 41g | Vitamin A: 624IU | Calcium: 112mg | Iron: 5mg