Eggless Chocolate Cake
Servings: 7
Eggless chocolate cake recipe that’s soft, moist and easy to make without condensed milk. Made with yogurt and oil, this beginner-friendly cake turns out fluffy and rich every single time.
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Ingredients
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 6 tbsp Unsweetened Cocoa Powder
- 3/4 cup Granulated Sugar
- 1/2 cup Vegetable oil I used sunflower oil
- 1/4 cup Hot Coffee 1 tsp of coffee in 1/4 cup hot water
- 1/4 cup Milk room temp
- 1/4 cup Yogurt room temp
- 1 tsp Vanilla essence
Chocolate Icing
- 100 gms Unsalted Butter room temp
- 1/3 cup Cocoa powder
- 2 - 2.5 cups Icing sugar
- 1 tsp Vanilla essence
- 2-3 tbsp Hot water
Instructions
- Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin and line with parchment paper.
- In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
- Add all the wet ingredients one by one.
- With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
- Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
- Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
- Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
- For icing - combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well. Add a tbsp of hot water, if required, mix and add one more cup of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.
Notes
I got a 6 inch square cake and 6 mini cupcakes with the above qty. You can use a 7 or 8 inch cake tin, to make the whole qty as cake. I used a hand whisk to combine the batter. I used low fat milk and low fat yogurt for the cake. I measured the yogurt after beating it well. You can also use hot milk instead of hot water for icing. I used hot water. I kept the frosted cake at room temp for 2 days in an airtight container. You can store it in fridge for 4-5 days. The cake was very moist, even when I had it straight out of the fridge, though the icing was a tiny bit hard. If you want the icing also to be soft, keep it @ room temp for 10-15 mins, before serving.
