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Eggless Chocolate Cake / Cupcakes

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And I don’t really see why people who don’t eat eggs should be denied a solution to their problems! And so I have just the perfect Eggless Chocolate Cake for all of you who want it eggless!

This recipe for eggless chocolate cake uses condensed milk that gives it a silky richness and sweetness of course. Therefore the less sugar. I like to use buttermilk because also for lots of moisture. Buttermilk also imparts a unique flavor to the cake.

Here’s what you need:

What You Will Need:

  • 1¾ cup of flour
  • 100 gm of butter
  • 1 can of condensed milk (i.e. about 400 ml)
  • 5 tbsp of sugar
  • 7 tbsp of cocoa powder
  • 2 tbsp of baking powder
  • 1 tbsp of baking soda
  • 1 cup of buttermilk
  • 1 tbsp of vanilla essence
How to make it:
  • Grease an 8 inch round or 7 inch square baking tin and line parchment paper or line 14 to 16 cupcake cases with paper liners.
  • Beat the butter, sugar, vanilla essence, and condensed milk for 2 minutes.

  • Sift in one-third of the flour, cocoa, baking powder, and baking soda in this. Use a big spoon or spatula to fold the dry ingredients well.
  • Add one-third of the buttermilk and mix properly. Sift in the rest of the flour, cocoa, baking powder, and baking soda in 2 batches alternating with the buttermilk.

This is how your batter should look.

Tip it into the baking tin and bake at 180º C for 35 minutes or till done. If you are making cupcakes, they should be done in 18 to 22 minutes.

Testing for doneness: When you insert a toothpick or other skewer in the center of the cake, it should come out dry, that is, without wet batter clinging to it. 

  • Let the cake cool in the oven for 10 minutes. Then take it out and let it cool completely before you turn it out of the pan. The reason we do this is that a hot cake is extremely delicate and it breaks and crumbles easily.
  • Your cake is now ready to be sliced and boxed (but that would be such a waste, why not finish it fresh?) If you want to frost and decorate it, there are a few frosting options. Chocolate Ganache (click to read) of course.

  • Or plain old whipped cream goes wonderfully well with this chocolate Cake.  Add some cherries to it and you have an amazing Black Forest Cake!!!

So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!

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Shop on Amazon: Here are some products that can help you in the kitchen while making this recipe
  1. Butter:
  2. Condensed Milk:
  3. Powdered Sugar:
  4. Cocoa Powder:
  5. Baking Powder:
  6. Baking Soda:
  7. Electric Whisk:
  8. Spatula:
  9. Oven

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Eggless Chocolate Cake / Cupcakes

Recipe by Anjali Giri

Ingredients

  • 1¾ cup of flour

  • 100 gm of butter

  • 1 can of condensed milk (i.e. about 400 ml)

  • 5 tbsp of sugar

  • 7 tbsp of cocoa powder

  • 2 tbsp of baking powder

  • 1 tbsp of baking soda

  • 1 cup of buttermilk

  • 1 tbsp of vanilla essence

Directions

  • Grease an 8 inch round or 7 inch square baking tin and line parchment paper or line 14 to 16 cupcake cases with paper liners.
  • Beat the butter, sugar, vanilla essence, and condensed milk for 2 minutes.
  • Sift in one-third of the flour, cocoa, baking powder, and baking soda in this. Use a big spoon or spatula to fold the dry ingredients well.
  • Add one-third of the buttermilk and mix properly. Sift in the rest of the flour, cocoa, baking powder, and baking soda in 2 batches alternating with the buttermilk.
  • Tip it into the baking tin and bake at 180º C for 35 minutes or till done. If you are making cupcakes, they should be done in 18 to 22 minutes.
  • Let the cake cool in the oven for 10 minutes. Then take it out and let it cool completely before you turn it out of the pan.
  • Your cake is now ready to be sliced and boxed. If you want to frost and decorate it, there are a few frosting options such as this tempting chocolate ganache (recipe on www.anjalisbakeaffair.com) of course.
  • Even plain old whipped cream goes wonderfully well with this chocolate Cake. Add some cherries to it and you have an amazing Black Forest Cake (recipe on www.anjalisbakeaffair.com)!

Recipe Video

Notes

  • Testing for doneness: When you insert a toothpick or other skewer in the center of the cake, it should come out dry, that is, without wet batter clinging to it.
  • Let the cake cool completely before you turn it out of the pan. The reason we do this is that a hot cake is extremely delicate and it breaks and crumbles easily.

6 Comments

  1. ThankYou very much for sharing the recipe with clear instructions and images. Can this cake be refrigerated? If so, will it still remain soft? I have tried other eggless recipes and my problem is, the cake is rough when refrigerated. So, I had to avoid icing, then bring the cake to room temp by using the microwave and then serve…..

    • Sudha, this recipe uses butter so it will definitely become a little hard but only if you refrigerate it for very long. But you don’t need to microwave it to make it soft. There are a few things I will suggest to keep it softer even after long refrigeration. First is you can replace the 100 gms of butter with 85 mls of vegetable oil. Oil will make your cake super moist and soft. The second thing you can do is just bring it out if the fridge 15-20 minutes before serving. The third thing you can do is soak the cake with sugar or any other syrup or orange juice. And this cake is great with icing especially with whipped cream like in Black Forest. Whipped cream also helps make the cake more moist. So go ahead and frost with whipped cream or with Chocolate Ganache.
      I hope this helps😇

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