Eggless Chocolate Cake Recipe With Yogurt | Moist Eggless Chocolate Cake – This cake is soft, delicious, super moist and so chocolatey. You don’t need any special ingredients either! It is Eggless and Butterless Cake…… Isn’t it wonderful?
To make this delicious chocolate cake at home, you only need a few simple ingredients. This is truly a very easy to bake eggless chocolate cake recipe. No fuss, no mess. Be careful not to over mix the batter, otherwise the cake will be dense and heavy. Using a good quality cocoa powder is very important, use any good dark cocoa powder. Greek yogurt has the best consistency for this cake. But if you don’t have that, you can also use hung curds. Low-fat yoghurt, which I’m using today would also work.
Did you notice the texture of this eggless chocolate cake? It’s light, airy, moist and super soft. Unlike other chocolate cakes which can be dense when made eggless or lacking in flavour, this was sooo good that you can’t tell that it was eggless. This cake tastes even better the next day and the best part is it stays moist even after 3 or 4 days!
You can use this moist chocolate cake as a basic sponge cake for birthdays, anniversaries, or for any other special occasion. Fill it with whipped cream, chocolate ganache, jam or keep it plain, with just some powered sugar sprinkled over the top.
Happy Rakshabandhan to all those who are celebrating !
Without further ado, let’s start baking!!
STEPS TO FOLLOW FOR
Eggless Chocolate Cake Recipe
PREP WORK:
- Get your baking tin ready by brushing some cooking oil within the tin. Add a tsp of all-purpose flour and dust the flour throughout by just shaking the tin.
- Preheat oven to 180 degree celsius or 350 degree Fahrenheit.
LET’S PREPARE THE CAKE BATTER:
- In a bowl, first cream yoghurt and sugar. Beat well until creamy.
- Now add oil and vanilla essence to this and beat for few minutes.
- Place a sieve over the bowl and add all-purpose flour. To this add baking soda, baking powder, salt and cocoa powder. Now, sieve the dry ingredients directly into the bowl with wet ingredients.
- Gently fold in the flour into the wet mixture in one direction. But, do not mix vigorously.
- Add milk little by little and mix until you get the perfect consistency of the cake batter, It takes about 2 to 3 tablespoons of milk.
- The cake batter is ready. Now, pour the batter to the dusted baking tin. Pat the baking tin to remove any air bubbles.
- Bake the cake at 180 degree celsius or 350 degree Fahrenheit for 40 to 45 minutes (for a 8 inch tin) or until a toothpick inserted in the centre comes out clean. It took me about 25 minutes for two 4 inch (0.5 L) tins.
- Remove the baking tin from the oven and let it cool on a wired rack for about an hour.
- Unmould the cake, slice and serve. You can frost it to your preference or just sprinkle some powdered sugar and serve.
Storing Chocolate Cake:
- This cake stores well in an airtight box at room temperature for up to 2 days. Or you can refrigerate it for up to 4 days.
NOTE:
FAQ AND TIPS TO FOLLOW FOR EGGLESS CHOCOLATE CAKE RECIPE:
Can I Use Butter instead of Oil Or Vice Versa?
- Yes, you can substitute oil with same amount of melted butter in this recipe. If using oil, make sure to use a neutral oil. The flavour and aroma of the oil should not be intense.
Can I Use Whole Wheat Flour Instead Of All Purpose Flour (Maida)?
- Yes, you can definitely use whole wheat flour instead of all purpose flour or Maida. But, the crumb will be a little denser and it might taste a bit different.
- Remember, you might have to add little more liquid to make the batter. You may need to add 3-4 tablespoons of milk or water.
Can I Make Vegan Eggless Chocolate Cake?
- Yes, absolutely!! Just substitute milk with almond or soy milk.
Can I Bake This Eggless Chocolate Cake Without Oven?
- The answer to this question is YES!!
- You can also bake it in any heavy bottom pot, kadai or pan and pressure cooker on stovetop, convection microwave or in an Instant Pot.
HOW TO MAKE EGGLESS CHOCOLATE CAKE IN MICROWAVE?
- Make the cake batter as per the instructions.
- Pour the batter in greased convection microwave safe bowl.
- Set the timer to 6 minutes on high power and bake.
- Check for the doneness using a toothpick. If it doesn’t come out clean, then microwave the cake further for another minute or 2 max.
- Rest the cake for 15 minutes. Unmold the cake, slice and serve.
HOW TO BAKE THIS EGGLESS CHOCOLATE CAKE IN AN INSTANT POT?
- To make chocolate cake in Instant Pot, follow the method to make the batter as mentioned in the recipe.
- Then, pour the batter in greased tin and cover with aluminium foil.
- Pour one cup of water in the inner pot of the IP and place the trivet. Now, place the prepared cake tin over the trivet.
- Place the lid with vent in sealing position and pressure cook on high for 25 minutes. Once the cooking cycle is complete, let the pressure release naturally (NPR).
- Open the pot and carefully remove the cake tin and remove the foil.
- Let the cake cool completely. Unmold the cake, slice and serve.
HOW TO MAKE EGGLESS CHOCOLATE CAKE IN THE PRESSURE COOKER:
- Fill a clean, dry pressure cooker with some Sand or Sea Salt at the bottom to a height up to 2-3 inches and spread it evenly. Place a small stand in the centre. The whistle or regulator must be removed. Also remove the gasket from the cooker lid.
- Pressure cooker should be preheated on a high flame in order to maintain a temperature as in a preheated oven.
- Place the baking tin inside the preheated cooker. Make sure there is some space between the tin and the edge of the cooker. Remove the whistle and gasket from the lid and close the cooker.
- Cook on a low flame for around 40-45 minutes. Keep checking in between, may be after 25 minutes to prevent burning. To check if it’s done, take a toothpick and pierce it through the cake. If it comes out clean, then the cake is ready. I like to have a brown crust to my cake. If you don’t like it, you can remove the cake 5 minutes before.
- Let the cake cool completely. Unmold the cake, slice and serve.
Eggless Chocolate Cake Recipe With Yogurt | Moist Eggless Chocolate Cake
Ingredients
- 1 Cup All Purpose Flour + 1 tsp for dusting cake tin
- 2 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Sugar 1 Cup if using Powdered Sugar
- 1/2 cup Yoghurt
- 1/4 Cup Oil
- 1 tsp Vanilla Essence
- 1/4 Cup Milk or as required
Instructions
Prep Work:
- Preheat the oven at 180*C for 350*F.
- Get your baking tin ready by brushing some cooking oil within the tin and dust with some flour or line it with a parchment paper.
Preparing the batter:
- In a bowl, first cream yoghurt and sugar. Beat well until creamy. Now add oil and vanilla essence to this and beat for few minutes.
- Place a sieve over the bowl and add all-purpose flour. To this add baking soda, baking powder, salt and cocoa powder. Now, sieve the dry ingredients directly into the bowl with wet ingredients.
- Gently fold in the flour into the wet mixture in one direction. Add milk little by little and mix until you get the perfect consistency of the cake batter. It takes about 2 to 3 tablespoons of milk.
- Transfer the batter to the dusted baking tin and pat it to remove any air bubbles.
- Bake the cake at 180 degree celsius or 35O degree Fahrenheit for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the baking tin from the oven and let it cool on a wired rack for about an hour. Unmould the cake, slice and serve.
Recipe Video
Notes
- Before making the cake batter, make sure to get your cake tin and preheat your oven.
- Make sure all your ingredients, including yogurt, are at room temperature. This is very important in baking because room temperature ingredients emulsify better.
- I always use 1/4 cup of Thick Yogurt or Greek Yogurt to substitute 1 Egg in any Cake Recipe
- While combining dry and wet ingredients, make sure to NOT over-mix. You will end up with a dense cake by over-mixing as it knocks out all the air in the batter. Just use a spatula and gently fold the dry ingredients into the wet ingredients using the cut and fold method.
- Let the cake cool completely on a wire rack before you unmould it.
- Store this eggless vanilla cake in clean airtight container at room temperature up to 2 days or in refrigerator up to 4 days.
- You can also frost this cake once it cools down and serve.
- Go though the FAQ above for any other doubts.
CHECK OUT OTHER BAKING RECIPES FROM BLOG:
You might also want to check out Eggless Vanilla Cake prepared in Pressure Cooker.
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.
