This simple Eggless Chocolate Cake recipe uses everyday ingredients and makes a deliciously moist and soft cake without eggs.

Chocolate cakes are everyone’s favorites. Whether you don’t eat eggs, or just ran out of them at home, you can whip up a delicious chocolate cake in a jiffy using this simple recipe.

A freshly baked, soft and spongy eggless chocolate cake layered with a chocolate ganache, is a perfect way to satisfy even the most intense chocolate cravings.

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. Coke also gives a great color to the cake.

Tips for making a good cake

Keep your baking tray prepared before making the cake batter. 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.

Alternate ways of cooking the cake

If you do not have an oven at home, you can also make the cake in a microwave. Pour the batter in a microwave safe dish and cook for the 7-8 mins.

The cake can also be made in a pressure cooker. Layer some salt at the bottom of a pressure cooker, then place a steel stand at the bottom. Place the cake batter in a tin on this stand. Remove the gasket and whistle and cook on low heat for 40 mins.

Layering, topping and serving

You can use the recipe to make a single layered cake or have multiple layers. You can cut off the top portion of the cake to make it even, however the cake does not bulge too much so it is not necessary.

I have topped the cake with a chocolate ganache but you can use chocolate frosting, buttercream or any other topping of your choice. The cake can also be eaten as is.

It can be decorated with frosting, 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.

See more related recipes like:

• Eggless Crumb Cake
• Sesame Cookies
• Apple Rose with Puff Pastry
• Cinnamon Shortbread Cookies
• Checkerboard Cookies
• Fruit Custard

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Top 6 how to make eggless chocolate cake without condensed milk edited by Top Chef

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