Best Ever Healthy Eggless Chocolate Cake Recipe

how to make Best Ever Healthy Eggless Chocolate Cake

Best Ever Eggless Chocolate Cake recipe with step-by-step photos. Quick and easy to make cake for all chocolate lovers.

Eggless cakes was never in my to-do list and why should it be? I love EGG! and we love EGG! And imagining a cake without egg is ‘not-so-going-to-happen’. The texture, the taste, it all goes hand-in-hand with the addition of eggs. I know a family friend of us, who is a brahmin. But, they are not bothered about the egg in cake. They agree that if you want cake, eggs will come along.

However, the circumstances make you to do and try something new. And trying an eggless cake was new to me. I started making eggless cakes for the sake of my neighbor, who happen to be a brahim family too, but strict followers. And I learned a few versions.

Now, coming back to today’s post, I will be sharing some tips about the ‘Chocolate‘ rather than eggs. I tried few versions of this Eggless Chocolate Cake and I’m so so happy with the one I’m gonna share with you in this post.

Finally, I am here with the Most Moist, Best Ever, Delicious, Dark Chocolate Cake. This recipe has gained all the adjectives a Chocolate Cake should have without eggs. It’s eggless and not even the milkmaid got the credit.

I actually came up with this recipe few weeks ago, but I was waiting to make it again for my son’s birthday and treat you guys. Unfortunately, he wasn’t well and I almost dropped the idea of making it. What’s the point of making, if he doesn’t enjoy. Did I tell you that he is a cake lover? Still with a positive mindset, I decided to make it, though it was too late. And so I could’nt capture the full cake. I know, I I know you can’t resist yourself. So, don’t wait for any occasion. Make it, enjoy and spread the love.

I even made muffins out of the same batter, which took less time to bake.

Note:

I use Morphy Richards convention microwave oven. And bake all the cakes @ 140 degree celcius for 25 minutes. You can use the same setting if you have the same product.
As I understand, every product works differently. Settings will differ for different product and for different pan size.
Making cake for the first time, start preparing with half the quantity. (above measurement makes approx 500 gms). So, even if you spoil, it won’t be a much loss. you can atleast have a toast. 😉

How to make Eggless chocolate cake with step by step photos:

1. Keep the baking pan ready by greasing it with oil and dusting with flour or cocoa powder.

how to make Best Ever Healthy Eggless Chocolate Cake

2. Start mixing all the dry ingredients in a bowl. You can mix it with hand whisk or sieve it. The idea is to mix the leavening agents (baking powder and baking soda) evenly. It also helps in incorporating more air.

how to make Best Ever Healthy Eggless Chocolate Cake
Note:You can mix coffee powder with hot water and add at the very end.

3. Now, lets mix all the wet ingredients( except hot water) in a seperate mixing bowl(bigger, which holds the dry ingredients too).

4. Start adding half the quantity of the dry ingredients to the wet mixture. Gently mix with spatula. Don’t over mix. Add remaining half dry ingredients. Combine well.

how to make Best Ever Healthy Eggless Chocolate Cake

5. Now, use hand mixer and blend for 20-30 seconds on low speed.
6. Preheat the oven @ 140 degree celcius (same temperature at which you will be baking).
7. Add boiling water with coffee (if not mixed with dry ingredients). Blend it again for 20 seconds. It will be watery and of runny consistency. Don’t panic, that’s what we need.

Findings:Tried without hot water, result : Texture was ok, dull colour, and did’nt taste like chocolate.
With hot water, result : Soft and moist. Boiling water and coffee powder enhanced the decadent taste of chocolate, gave a deep dark colour and tasted chocolaty.
6. Transfer the batter into the baking pan. Pat the pan once to help escape all the air bubbles. Bake it @ 140 degree celcius for 25 minutes. For muffins, bake @ 140 degree celcius for 6-7 minutes.
7. Allow it to cool down in pan for 10 minutes. Unmould it and let it cool completely before you frost.

How to make ganache: (optional)

1. Take all the ingredients in a bowl. Heat it on low flame till just hot(don’t boil).
2. Turn off the flame and mix well till all combined.
Note:I used dark chocolate, so added more sugar. Check for your taste.
3. When still warm pour and coat ganache over the cooled cake. Decorate it with some grated nuts. Ganache thickens once cooled.

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Best Ever Healthy Eggless Chocolate Cake Recipe

Course

Baked Desserts, Desserts

Cuisine

Indian

Keyword

cake, chocolate, easy, kids friendly, sweet, wheat flour

Prep Time

10 minutes

Cook Time

25 minutes

Servings

50 gms

INGREDIENTS

Dry:

1 cup Wheat flour or
136 gms Wheat flour
1 cup Sugar or
136 gms Sugar
1/3 cup Cocoa powder or
26 gms Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Coffee powder / espresso

Wet:

1/2 cup Vegetable oil/ Olive oil
1 cup Buttermilk or Mix 1milk + 1-2 tbsp curd or vinegar. Let it sit for 5 mins and use
1/2 tsp Vanilla essence
1/8 cup hot water 3 tbsp of hot water

Ganache:

100 ml Milk cream
35 gms Dark chocolate grated
5-8 tsp Sugar

INSTRUCTIONS

Keep the baking pan ready by greasing it with oil and dusting with flour or cocoa powder.
Start mixing all the dry ingredients in a bowl. You can mix it with hand whisk or sieve it. The idea is to mix the leavening agents (baking powder and baking soda) evenly. It also helps in incorporating more air.

Note: You can mix coffee powder with hot water and add at the very end.

Now, lets mix all the wet ingredients( except hot water in a seperate mixing bowl(bigger, which holds the dry ingredients too).
Start adding half the quantity of the dry ingredients to the wet mixture. Gently mix with spatula. Don’t over mix. Add remaining half dry ingredients. Combine well.
Now, use hand mixer and blend for 20-30 seconds on low speed.
Preheat the oven @ 140 degree celcius (same temperature at which you will be baking).
Add boiling water with coffee (if not mixed with dry ingredients). Blend it again for 20 seconds. It will be watery and of runny consistency. Don’t panic, that’s what we need.
Transfer the batter into the baking pan. Pat the pan once to help escape all the air bubbles. Bake it @ 140 degree celcius for 25 minutes. For muffins, bake @ 140 degree celcius for 6-7 minutes.
Allow it to cool down in pan for 10 minutes. Unmould it and let it cool completely before you frost.

RECIPE NOTES

I use Morphy Richards convention microwave oven. And bake all the cakes @ 140 degree celcius for 25 minutes. You can use the same setting if you have the same product. As I understand, every product works differently. Settings will differ for different product and for different pan size.

Making cake for the first time, start preparing with half the quantity. (above measurement makes approx 500 gms). So, even if you spoil, it won’t be a much loss. you can atleast have a toast.

Findings: Tried without hot water, result : Texture was ok, dull colour, and did’nt taste like chocolate.

With hot water, result : Soft and moist. Boiling water and coffee powder enhanced the decadent taste of chocolate, gave a deep dark colour and tasted chocolaty.