Basic Eggless Chocolate Cake Recipe without condensed milk with Video instructions. Eggless chocolate cake is one of my favourite cakes. This chocolate cake is made of very simple ingredients which are easily available in most of the kitchens. I really enjoy eggless baking as many of my family and friends are vegetarian and likes to avoid egg as well.
“Once you have mastered a technique, you barely have to look at a recipe again”
― Julia Child
The special thing about this cake is that it takes only 30 minutes to bake. Also it so easy that you don’t have to look on recipe every-time when you are going to bake it.
Ok let’s talk about science behind this basic eggless chocolate cake
This cake recipe is based upon the quick bread method. In this recipe wet ingredients are mixed in one bowl and dry in another bowl. Then add dry ingredients to wet and mix with cut & fold method. This is how gluten form easily due to chemical leavening that is baking soda and baking powder.
Keep in mind few problem listed below which often occurs in baking eggless cakes.
Question– Why cake sink in the middle?
Answer – Sinking is the very common problem. Many times I too end up with sinked cake. The problem generally is due to excess water, excess sugar, excess fat and less leavening agent like baking soda and baking powder. So do consider these points.
Question – why cake is too much dry?
Answer – May be water is less or you have baked it for longer than required.
Let’s go to the recipe
Basic Eggless Chocolate Cake Recipe Video
Basic eggless chocolate cake recipe card
Basic eggless chocolate cake recipe without condensed milk
Basic Eggless Chocolate Cake Recipe without condensed milk with Video instructions. This chocolate cake is made of very simple ingredients which are easily available in most of the kitchens. I really enjoy eggless baking as many of my family and friends are vegetarian and likes to avoid egg as well.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
- 1¼ cups all-Purpose flour
- 1¼ cups white sugar
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 1/3 cups milk
- 1/3 cups light oil such as canola or vegetable
- 1 tablespoon vinegar
- 1/2 tablespoon vanilla extract
- 1/4 cup butter room temperature
- 3/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk if needed
- 1/4 cup orange juice
Preparing the cake
Preheat your oven to 200 C and at the same time prepare one 6" round tall baking pan by lightly greasing and flouring it.
In a sifter, add all-Purpose flour, cocoa powder, baking powder, baking soda and salt. Then add In a separate bowl add milk, oil, vanilla and vinegar. Mix it vigorously.
Pour the wet mixture into the dry mixture and mix until just combined. Don't over mix.
Then Pour into pan and tap on the floor twice.
Bake for about 30 to 40 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Preparing the frosting
In a deep bowl, add butter, sugar, cocoa and vanilla. Mix it with a hand blender. If the frosting seems to be stiff, add milk and mix again.
Note - make sure that you don't over mix the frosting other wise butter would start to curdle.
Assembling the cake
Place the sponge on the worktop then cut the cake horizontally dividing into two equal parts. Take the lower part of cake dab with orange juice then place a dollop of butter cream icing. Spread it to smooth. Take other part and place on lower part of cake. Cover the cake with icing all around. Then garnish with fruits and flowers of your choice.
I had baked 2 cakes, cut each into two halves and then used 4 layerings of cake thats why it looks much taller and have multiple layers.