Looking for simple and easy to make eggless chocolate cake recipe? Then, you are at the right place. This eggless chocolate jaggery cake is moist, light, airy and loaded with goodness of chocolate and cocoa powder. With pantry friendly ingredients, this cake is rich in flavour and taste. You do not need eggs or butter or refined white sugar or curd to make this cake. Interesting, right?
About This Recipe
After trying and testing many recipes, I finally came up with this simple chocolate cake recipe, which anyone can bake with ease. This fuss free eggless chocolate cake recipe calls for very few pantry staple ingredients.
One more best thing about this eggless chocolate jaggery cake recipe is, you do not need hand blender or mixer to mix the batter. The batter is ready in just 10 minutes. Amazing right?
Easy Eggless Chocolate Cake
There is nothing a chocolate cake can’t fix. This chocolate cake recipe is a DREAM. Anyone can bake this cake anytime. This is an easy cake recipes for beginners.
Rich and moist, loaded with lots of chocolate, this cake recipe is simple and easy with few ingredients. I love spicing up my chocolate cake with cinnamon and nutmeg.
I love to add dark chocolate chunks to chocolate cake. These just add so much taste and when you bite into the cake, these gooey chocolate chunks will leave a delectable taste in your mouth.
The combination of jaggery, cinnamon and nutmeg is what makes this cake unique and extra flavorful.
A slice of chocolate jaggery cake with coffee is NIRVANA.
Check Out The Video Recipe
Key Eggless Chocolate Cake Ingredients & Substitutions
Each ingredient serves an important role. I have also listed substitution to the ingredients. But for best results follow the recipe carefully and please do remember, all the ingredients should be at room temperature.
All-Purpose Flour | Maida: The structure and crumb of the cake depends on the flour. Use plain unbleached flour. Substitution: Whole wheat flour.
Jaggery: Star ingredient of our cake recipe. I prefer using jaggery powder, as it is convenient and easily dissolves in milk. Jaggery adds more moisture to cake than refined white sugar. Brings an extremely beautiful color and flavour to cake. Jaggery powder is available in grocery stores. You can even order it from any online grocery store. Substitution: Dark brown sugar.
Unsweetened Cocoa Powder: Imparts rich color and taste. Prefer using good quality cocoa powder like Hershey’ or Cadbury or Happy Chef.
Chocolate – I love chocolate chunks in my cake, so I added dark chocolate chunks. You can even use chocolate chips or any chocolate of your choice.
NOTE: If using dark chocolate, then increase the quantity of jaggery. Dark chocolate will add slight bitter taste to cake, which I like the most.
Baking Powder – Helps leaven and add volume to our cake.
Milk – I prefer using skimmed milk. Milk helps in bringing the necessary moisture in the cake. This also helps in combining the ingredients well.
Lemon Juice – Key ingredient in our chocolate cake recipe. The magical combination of baking powder and lemon juice is what helps the cake to turn soft and moist upon baking.
Vanilla – You can use pure vanilla extract or essence in this cake recipe. Substitution: You can even use chocolate essence, which is easily available these days.
Oil – Don’t use butter in this cake recipe. Cocoa powder is a particularly dry ingredient, so this cake needs oil for suitable moisture. I normally use refined sunflower oil. You can use any flavourless vegetable oil.
These are optional ingredients, if not available handy, then skip them. But adding these two will take the cake next level.
Cinnamon Powder – Compliments the taste of chocolate. Provides the cake with aroma, flavour and color.
Nutmeg Powder – Adds nutty, earthy and slightly sweet, but not sugary taste to our chocolate cake.
This Eggless Chocolate Jaggery Cake Is,
- Extremely moist, Easy To Make and Fuss Free
- Soft crumb
- Rich in flavour with chocolate chunks
- Zero refined white sugar
- It’s Eggless
- Zero butter
- No Curd
The list is endless. Apart from relishing the cake on its own, you can serve this eggless chocolate cake with,
Scoops of ice cream.
Cover the cake with rich chocolate ganache, frosting or icing of your choice.
Readymade or homemade chocolate syrup
Sprinkle confetti or chocolate vermicelli
Smear the cake on top with Nutella or Hershery’s Spread
You can even use this cake as a base for making Dream Cake.
Serve with tea or coffee at tea time. Perfect to pack in school and office snack box. Best for mid-night snacking and mid-day sweet craving.
Storing Eggless Chocolate Cake
This eggless chocolate cakes stays good for 2 days when stored under room temperature in a clean and dry moisture free box.
You can even refrigerate this cake. Cut the cake into slices and then wrap it in a cling. Place these in a freezer safe box or zip lock bag and refrigerate.
You can refrigerate cake pieces for a week. Before serving or relishing, just remove the cake pieces from the fridge, unwrap the cling and warm it in microwave for 10-15 seconds. Viola, chocolate cake is ready to indulge.
- 1 cup Milk, at room temperature
- ¼ cup + 2 tbsp. Sunflower oil
- 2 tbsp. Lemon juice
- ½ tbsp. Vanilla essence
- 1 cup All-purpose flour
- 3 tbsp. Cocoa powder
- ¾ tbsp. Baking powder
- ¼ cup Chocolate Chunks or Chips
- 1 pinch Salt
- ¾ cup fine Jaggery Powder
- ½ tbsp. Cinnamon powder
- ¼ tbsp. Nutmeg powder
How To Make Eggless Chocolate Cake Recipe
Step By Step Recipe
Step 1: Pre-Heat and Line The Loaf Tin
Line the loaf tin with butter paper and brush it with oil.
If butter paper is not available, you can brush the inside of the loaf tin with oil and then sprinkle some flour over it.
Coat the insides of the loaf tin with flour. Tap the loaf tin, upside down to remove excess flour.
Now, pre-heat the oven on 180°C for 10 minutes.
Step 2: Preparing Wet Ingredients
In a bowl, add milk, jaggery powder and whisk well.
Now add chocolate chunks (chips), and combine well.
To this add lemon juice, oil and vanilla extract.
Combine well using wire whisk.
Step 3: Preparing Dry Ingredients
In a bowl, sieve in flour, cocoa powder, baking powder, cinnamon powder and nutmeg powder,.
Using a silicone spatula, mix the ingredients until well combined.
Step 4: Combing Dry & Wet Ingredients
Create a well in dry ingredients and slowly add wet ingredients.
Using cut and fold method, combine the ingredients.
Stir till all the ingredients are just combined. Make sure there are no lumps in the batter.
The batter should be slightly thin.
Step 5: Baking
Carefully pour the batter in the prepared loaf tin. Tap the loaf tin gently on kitchen counter or table to even the batter.
Tapping the loaf tin, will help in removing the large air pockets and results in giving even baked cake.
Place the loaf tin in pre-heated oven and bake for 35-40 minutes or till skewer inserted in middle comes out clean.
Step 6: Cooling
Once the cake is baked, carefully remove it and place the tin on a cooling rack.
Cool for 10-15 minutes. and run a sharp knife around the sides of the cake.
Carefully flip it on to a cooling rack. Leave this to cool for another 10-15 minutes and then cut into desired pieces.
Serve or relish warm.
I have listed different options of relishing or serving chocolate cake. Do read the post above for more.
I love loaf cakes, so I mostly bake my cakes in loaf tins. You can use round or square or rectangle or heart shape cake tin to make this chocolate cake.
Always remember to brush the insides of the cake tin with oil and then dust it with flour.
If using butter paper, then cut into to the size of the tin and then brush it with oil along the sides of the tin.
Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 105mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.