Eggless Chocolate Cake


Eggless Chocolate Cake

I love chocolates and enjoy cooking and baking with them. I am just a beginner, but when I bake wth chocolates, I enjoy the experience even more. The smell of chocolate permeates through the entire house. I am fortunate that I haven't yet been through a major baking disaster and making a chocolate cake in my opinion is the safest way to start with if you are new to baking.

Chocolate cake is universally loved by all and you just need a good recipe to get started. This is a basic recipe and to make it more chocolatey, I top it with a good chocolate frosting. This basic cake can be used for many other chocolate cake pairings. You can serve this as is, with ice-creams, make black forest cake out of it, give a vanilla frosting, etc. Here's how I go about it...

Eggless Chocolate Cake


Dry Ingredients
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1 tsp baking powder
1/4 cup milk powder
A pinch of salt
1 cup superfine sugar

Wet Ingredients
1 cup milk
5 tbsp oil
1 tbsp white vinegar
1/2 tsp vanilla essence


Sieve and mix all the dry ingredients, the flour, cocoa powder, baking powder, milk powder, salt and sugar together and set aside. In a separate jug, add the wet ingredients, the milk, butter, vinegar and vanilla essence. Whisk well till combined. Make a well in the center of dry ingredients. Pour the wet ingredients to the dry ingredients and mix them till no streaks of flour is seen. Bake in a 8" greased cake tin at 350-375 degrees for 30 mins or till a toothpick inserts comes out clean.

Frosting for the cake can be made in different methods and is purely up to your personal preference. Leave it unfrosted if you like and serve slices with tea or cofee.


  1. You have amazing pictures on your blog. It inspires me try the recipes!

  2. Hai...
    my fist time visit to your blog... have bookmarked a couple of recipes(eggless cakes).. i'm new to baking and have never used vinegar.can i replace vinegar with lemon juice?? i have come across some blogs where they say vinegar/lemon jiuce in the recipe list. if so san U plz suggest the quantity also...
    regards.... Valli.

  3. Hi Valli, replacing vinegar to lemon juice is a common substitution since lemon has similar acidity factors that will help in the rise of baked goods as vinegar does. Same amount of substitution should work. 1 tsp. vinegar = 1 tsp. lemon.