Moist chocolate cake(Eggless)
Usually whenever I try new recipes from other food blogs, I update “from other blogs” link which I created recently. But since many of my readers had asked for this recipe, I thought of posting it here.
Few days back I had tried preparing chocolate cake without eggs. It came out well, but had completely forgotten the measurements I used. So when I saw Priya’s chocolate cake, I gave it a try and I loved it very much. Thanks Priya.
One thing I have to learn is decorating the cakes. As soon as I baked it, I tried decorating it and the icing melted due to hot cake 
. May be next time when I prepare it again, I will change the pictures.
Ingredients:
All purpose flour 1 and 1/2 cups
Cocoa powder 3 tea spns
Baking soda 1 tea spn
Salt 1/4 tea spn
Water 1 cup
Sugar 1 cup
Vanilla extract 1/2 tea spn
Vinegar 1 tea spn
Oil 1/4 cup
Method:
Mix water, sugar, oil, vanilla and vinegar till the sugar completely dissolves.
Sift together flour, cocoa, salt, baking soda.
Add the flour mix to the liquid mixture one table spoon at a time. Mix well to form a uniform dough.
Preheat the oven for 10mins at 350F.
Grease the oven proof dish or line with a parchment paper. Pour the dough.
Bake in oven at 350F for around 40mins or till a knife inserted comes out clean.
Serve it cold.
Preparation time : 50mins
Hey Shilpa,
Tried this cake out and it was SUPERB!!!
http://divyascookbook.blogspot.com/2008/04/eggless-chocolate-cake_19.html
Hi,
this cake seems interesting but can I use Hershey’s chocolate syrup instead of using cocoa powder?
kindly clear my doubt
Shilpa: Jyothi, please give it a try, I don’t know. Sorry.
It s is very yummy.
hi,
i tried this recepi today and the cake came out really fluffy but the only thing is that sugar was not sufficient, though i followed your exact recipe. can u pls tell me what can be done to improve the sugar level? pls help me….
I love baking and entertaining guests and ur cake has got them wanting more thanks and all the best
hi shilpa i made this eggless choclate cake followed the same recipe u’ve shown bt it wasn’t tht good i don’t know wht went wrong cauz i followed the same instructions bt cake when baked for 35-40 mins wasn’t tht spongy and ws sticking in teeth the only change i made was added synthetic vinegar because i only had tht one.nt white vinegar.do u think it may b the reason for no sponge. i tried simple egg cake n it ws superb. plz ans wht may b the reason for nt getting such result for moist choclate cake.i wanna try ths cake again.
Shilpa: Since it does not have eggs, it is a bit sticky. Use the other chocolate cake recipe(with eggs) and see if that works.
hi shilpa
i am a regular visitor to ur site, its great.
can u tell me why you used vinegar in this recipe please? i dont like the smell of vinegar so can i omit that, would it affect the taste…?
thank you
regards
Nila
Shilpa: Sorry Neela, I don’t know. I just followed the recipe as it is.
Nila, since this cake is not using eggs, you have to put vinegar instead, teh vinegar will react with the baking soda to give the “sponginess” to the cake.
hi shilpa
i noticed that u have answered to one of ur reader questions regarding the vinegar, and u mentioned normal vineger. i am not sure which one of these u meant.
1/ white vinegar
2/malt vinegar
3/balsamic vinegar
please let me know.
thanks
Shilpa: I use the distilled white vinegar(colorless one) because that was the one readily available in India. I have continued using the same now as I did not like the taste of some other types.
good
loved the cake
Hi Shilpa
Can you pls tell me which baking coca did u use? I heard it turns bitter and specific baking coca should be used.
Shilpa: You can use any cocoa. I have used different brands and they all turned well.
Hello Shilpa
thanx for ur reply abt the baking coca. I want to know if you used dutch processed or natural unsweetened coca.
Thank you in advance for all wonderful recipes.
Hello Shilpa
I had been baking cakes for a long time and never had any problem. But today with same recipes, 1/2 the quantity, I tried 3 cakes, all resulted in sinking. I even reduced the temperature for 2nd and 3rd cake. This was really frustrating. I got a new Baking Soda (very good brand in USA) recently. May be I am new to this oven. I am not understanding the reason. Can you help me with it?
Hi.
Thanks for the great recipe.
Just one ques. If i do not have an oven, what is the method of baking it in a pressure cooker?
Shilpa: Check out the comment here.
This is the most wonderful chocolate cake! I never thought I could do this without eggs. I made this cake for a friend who has food allergies to milk, eggs, and gluten so I used spelt flour instead of wheat flour. It turned out perfect. Thank you so much.
Do you have to bake at less temperature (by 25 degree F) if you are baking in a glassware?
Shilpa: As far as i know, its same temperature.
Hi madam,
It is necessary that I have to use vinegar and vanilla essence in this cake. without these two also can I bake chocolate cake nicely?
Shilpa: I haven’t tried it. Sorry.
simple and looks mouthwatering…
have u used a microwave for this cake??
well same que withrespect to baking them in microwave, how many mins must one keep it for ?
really helpful if u let me know
Shilpa: Sorry, I haven’t baked any cakes in microwave. I have conventional oven
thanks.but what if its an ordinary microwave?what if its an oven?
how do u ensure that the cake becomes moist?????which ingredient makes the difference coz i have tried betty crocker’s mixes and none of it turns out to be moist???
Hi shilpa i m regualr at ur blog and have tried many fantastic reciepes from here
. Today i tried Moist Chocolate Cake (eggless)….the reciep was v simple, however d cake didnt rise much. and i followed the reciepe to the T……can u suggest something for this???
Hi Shilpa,
just tried this cake and it was great…I baked it for my friends b’day and she loved it….and it wasn’t dense but very much fluffy…great work and great site for people like me …thanks
I tried out this recipe, following every instruction very closely and the product was quite dreadful. The cake was quite dense and sticky on the inside. It seemed undercooked and left a raw aftertaste. Don’t know where it went wrong for me (reading the comments, it appears that most people haven’t had this problem)…
Yuummy!!!!its easy and tasty!!!i opened it for my home science project…..and it works!!!
hey..tomorrow is my mum’s b’day, n i had planned to bake a cake for her this time.
I’m 15, n’ this is going to b my first attempt..n i ‘ve chosen to give ur cake a try..hope it comes out well, am worried…
I’ve a question, indeed..what is the flour we use in this recipe..is it maida or sumthin??..
n i didnt understand greasing the dish part with paper..am sorry for being an idiot cook…
Shilpa: You can use maida. You can grease anyway you like. I just used a parchment paper at the bottom of the dish and poured batter over it.
Today is my bud day.
I was just thinking if i can find some shop where pure veg cake is available.
Just surfed on google and found your link very first….
At least not me… but who are eating the cake you prepared, would be enjoying….
Great…
Thanks Yaa….
yummy…such recipes are really gud as one doesn’t have to search for special ingredient to prepare it.
i dont have a oven. can u giv me tips how to cook it on gas. how much time does it take. thanks…
Shilpa: Sorry, never tried baking cake on gas.
how to make it on stove..
plz reply asap…
rgrds….ayesha
Hi There,
Everytime I bake using baking soda, my cake tastes horrible. It gives a bad feeling on the tongue although I am sure I use the right amount of baking soda as per the recipe. I have now given up using baking soda recipes. Can anyone help me with a replacement for baking soda in this recipe??? Also, does anyone has a recipe dat doesnt use baking soda for an Eggless Chocolate Cake. Thanks
Hi mini & nila……This is in response to ur query abt omitting vinegar frm the recipe,
The acidity is to help the cake rise when the vinegar reacts with the baking soda. Therefore, you may substitute the vinegar with lemon juice or apple cider vinegar. Let me know how your cake turns up.
Hi , I found this article from the net:
Baking soda is four times as strong as baking powder, so if your recipe calls for 1 teaspoon of baking soda, you would need four teaspoons of baking powder to produce the same amount of lift. Unfortunately, the substitution is not that simple.
Baking powder is made of baking soda and exactly the right amount of acid to react with the soda (it also includes corn starch to keep the ingredients from prematurely reacting in the privacy of their container). So if your recipe already has acidic ingredients that were going to neutralize the baking soda called for, you are adding other ingredients that may not sit well with them.
Substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required.
The source of this article had looked into dozens of books to be sure, but no one provides information for the reverse procedure of substituting baking powder when you don’t have baking soda on hand. To do so, you would have to consider the acidic ingredients in the recipe, and perhaps re-engineer the recipe to replace them with more neutral ingredients (using whole milk instead of buttermilk, perhaps). But at that point, you would see, it would be easier and probably a lot more successful to pick up a box of baking soda.
Shilpa: Lizy, please DO NOT copy contents from other sites and paste here. Instead, please leave a link to the site, so that other readers can use it and there won’t be any copyright violations. Thanks for understanding.
i tried the cake…it was very moist but the middle part got sunk and i cud only get the edges out…..it was delicious but my expectations were crushed……i dont know wat went wrong…….i thought to give my vegetarian friend a surprise….was it too moist?
sorry…i din’t know that..henceforth i will paste the link…
thxxxx i tried out this recipe, and it was delesious but the product was The cake was quite dense and sticky on the inside. It seemed undercooked and left a raw aftertaste. Don’t know where it went wrong for me … also iforgot to add salt Ops …
but my mom like it So thx …