About this eggless chocolate cake recipe
Eggless Chocolate Cake is a rich, moist, and soft dessert made without eggs. It delivers a light and spongy texture, perfectly complemented by a smooth chocolate ganache. Ideal for birthdays, celebrations, or satisfying sudden chocolate cravings, this cake is both easy to prepare and incredibly delicious.
Recipe highlights –
- Egg-free recipe
- Soft airy texture from condensed milk and coke
- Topped with rich homemade chocolate ganache
- Can be baked in an oven, microwave or pressure cooker
- Suitable for single or multi-layer cakes
Perfect for those with dietary restrictions or anyone who finds themselves out of eggs, this recipe uses simple, everyday ingredients to create a flavorful treat without sacrificing taste or texture.
Substitutions for egg
Egg is considered to be an essential ingredient in cakes since it is a good binding and leavening agent. This recipe makes use of condensed milk and coke to replace eggs.
Condensed milk is a good binding agent and in combination with coke, baking powder & baking soda, it results in a soft, creamy, moist and spongy chocolate cake without using any eggs.
Both condensed milk and coke also contain sugar so there is no need to add any extra sugar to this recipe. Additionally, Coke enhances the cake’s color, giving it a rich, chocolatey appearance.
Tips for making a good cake
Follow these simple tips to ensure your eggless chocolate cake turns out perfectly soft, moist, and delicious every time –
- Grease and line the baking tin properly to prevent sticking.
- Prepare your baking tray before starting the batter to bake immediately after adding Coke and baking soda. It’s best for the batter to go in the oven as soon as you add the coke and baking soda to preserve the effervescence.
- Test that the baking powder & baking soda are still active. To test the baking soda pour a spoonful of vinegar and lemon juice on it. If the baking soda froths then it’s still active. For baking powder you can pour hot water for the same test.
- Avoid overmixing the batter; stir gently until ingredients are just combined to keep it airy.
- Use room-temperature ingredients to ensure even mixing and a smoother batter.
- Let the cake cool completely before layering or frosting to avoid melting.
Making the cake in oven, microwave or pressure cooker
You can bake this cake using an oven, microwave, or pressure cooker –
- Oven – Preheat the oven to 350°F (175°C). Pour the batter into a greased and lined baking tin. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Microwave – Pour the batter into a microwave-safe dish. Microwave on high for 7–8 minutes. Check for doneness by inserting a toothpick—cook for another minute if needed.
- Pressure Cooker – Add a layer of salt at the bottom of the pressure cooker and place a steel stand inside. Set the cake tin on the stand. Remove the gasket and whistle of the pressure cooker, cover, and cook on low heat for 40 minutes. Check doneness with a toothpick.
Layering, topping and serving
This cake can be prepared as a single-layer treat or transformed into an impressive multi-layered dessert. Trim the top for a smooth, even finish, although the cake naturally bakes flat and may not need much adjustment.
I have topped the cake with a chocolate ganache giving it a glossy rich finish, but you can use chocolate frosting, buttercream or any other topping of your choice. You can also enjoy it plain for a simpler, classic flavor.
It can be decorated with shaved chocolate, dry fruits, grated coconut or fresh fruits. You can also add dry fruits like almonds or pistachios in the batter to make the cake crunchier.
If properly stored in a cool place, this cake can last for 2 to 3 days at room temperature. It can be kept in the refrigerator for up to a week.
To make eggless chocolate cake at home, follow the detailed step by step recipe with photos posted below.
Eggless Chocolate Cake Recipe
Recipe Info
Nutrition
Ingredients For Eggless Chocolate Cake Recipe
For the cake
- 1 Cup All Purpose Flour (Maida)
- 5 Tablespoons Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 100 gm Melted Butter (1/2 Cup)
- 400 gm Condensed Milk (1 Can)
- 250 ml Coke (1 Cup)
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt skip if using salted butter
For the chocolate ganache
- 1/2 Cup Heavy Whipping Cream
- 3/4 Cup Chocolate Chips
Step By Step Instructions for Eggless Chocolate Cake Recipe
- Preheat the oven to 180 C or 350 F. Line a baking tray with parchment paper. Brush with melted butter and sprinkle a little bit of flour on it.
- Take melted butter in a mixing bowl. The butter shouldn't be too hot. You can use salted or unsalted butter depending on availability.100 gm Melted Butter
- Add condensed milk to the butter.400 gm Condensed Milk
- Whisk together to thoroughly mix the butter and condensed milk, then set aside.
- Start to sieve the plain flour (maida) in a separate mixing bowl.1 Cup All Purpose Flour (Maida)
- Also add cocoa powder to the sieve.5 Tablespoons Cocoa Powder
- Finally add baking powder, baking soda. Also add salt if using unsalted butter. I have skipped adding the salt since I’m using salted butter.1 Teaspoon Baking Powder, 1 Teaspoon Baking Soda
- Sieve all the dry ingredients in the mixing bowl.
- Then add the wet mixture of butter and condensed milk to the mixing bowl and combine together.
- Add coke to the mixture in small increments as you start mixing the ingredients together. Also add vanilla extract.250 ml Coke, 1 Teaspoon Vanilla Extract
- Stir together to make a smooth batter without any lumps.
- Pour the batter in the prepared baking tray.
- Place the baking tray in the oven and bake for roughly 40 mins or till a toothpick comes out clean.
- Remove the tray from the oven then let the cake cool down for 10 minutes before taking the cake out of the tray.
- In the meantime to prepare the chocolate ganache, add chocolate chips in a mixing bowl.3/4 Cup Chocolate Chips
- Boil the heavy whipping cream in a microwave or stovetop and pour it on top of the chocolate chips.1/2 Cup Heavy Whipping Cream
- Mix the ingredients together as the chocolate starts to melt to make a smooth sauce.
- Pour the chocolate ganache over the cake to cover it completely.
- Eggless chocolate cake is ready. Serve immediately or store for later use.
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