Eggless Chocolate Cake is one of the most loved homemade desserts. It is soft, moist, rich in chocolate flavor, and very easy to prepare with simple pantry ingredients. This recipe uses curd (yogurt) as a natural egg substitute, which helps create a soft texture while keeping the cake light and fluffy. Perfect for birthdays, tea time, celebrations, or whenever you crave a chocolate treat, this cake turns out delicious every time when baked properly.
Ingredients
- Oil – 1/3 cup
- Curd – 1/3 cup
- Powdered sugar – 3/4 cup
- Maida (all-purpose flour) – 1 cup
- Cocoa powder – 1/4 cup
- Baking powder – 1 tbsp
- Baking soda – 1/2 tbsp
- Vanilla essence – 1/2 tbsp
- Milk – 1/2 cup
Preparation Method
Preheating and Preparing the Tin
Preheat the oven to 180°C for at least 10 minutes before baking. Proper preheating ensures even cooking and correct cake rise.
Grease a cake tin with oil or butter. Line the bottom with butter paper/parchment paper to prevent sticking. Lightly dust with flour if needed. This step helps in easy unmoulding after baking.
Preparing the Wet Mixture
In a large mixing bowl, add curd and powdered sugar. Whisk well until the sugar completely dissolves and the mixture becomes smooth and creamy.
Whisking properly at this stage is very important. It helps incorporate air and gives softness to the cake.
Now add oil and vanilla essence. Mix thoroughly until everything blends evenly. Oil makes the cake moist and soft even after cooling.
Mixing the Dry Ingredients
Take another bowl and sieve together:
- Maida
- Cocoa powder
- Baking powder
- Baking soda
Sieving removes lumps and ensures even distribution of leavening agents. This step gives a uniform texture and smooth crumb.
Combining Wet and Dry Ingredients
Add the dry ingredients into the wet mixture in batches. Do not add everything at once.
Gently fold using a spatula or whisk. Mix slowly in one direction. Avoid overmixing, as it can make the cake dense and hard.
Now slowly add milk little by little. Mix gently until you achieve a smooth, lump-free batter.
The batter should have a pouring consistency. It should flow easily but should not be too thin.
Baking the Cake
Pour the prepared batter into the greased cake tin.
Gently tap the tin on the kitchen counter 2–3 times to remove trapped air bubbles. This ensures an even texture while baking.
Place the tin in the preheated oven and bake at 180°C for 30–35 minutes.
Do not open the oven during the first 25 minutes, as this may cause the cake to sink.
After 30 minutes, insert a toothpick into the center. If it comes out clean, the cake is done. If it has wet batter, bake for another 3–5 minutes.
Cooling and Serving
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes.
Then gently remove it from the tin and allow it to cool completely on a wire rack.
Cooling is very important before slicing or frosting. Cutting while hot can break the cake.
You can serve it plain, dusted with powdered sugar, or frost with chocolate ganache or buttercream.
Tips
- Always use fresh curd (not sour).
- Do not overmix after adding flour.
- Measure ingredients correctly for best results.
- Use room temperature ingredients.
- Preheat oven properly before baking.
- For extra richness, add chocolate chips.
Variations
- Add chocolate chips for extra richness
- Add ½ tsp coffee powder for deeper chocolate flavor
- Top with chocolate ganache or dust with powdered sugar
Health Benefits
- Curd provides probiotics that support digestion.
- Cocoa powder contains antioxidants that are good for heart health.
- Oil-based cakes stay moist without needing excess butter.
- Homemade cake avoids preservatives found in store-bought cakes.