Connect with us

Indian Vegetarian Recipes

eggless chocolate cake recipe, how to make eggless chocolate cake

https://www.vegrecipesofindia.com/basic-eggless-chocolate-cake-recipe/

eggless chocolate cake recipe with step by step photos – a simple, easy and delicious recipe of a one bowl eggless whole wheat chocolate cake. yes the cake is made from whole wheat flour. so one can have the cake and eat it too 🙂

eggless chocolate cake recipe, egg free chocolate cake

i have already made this chocolate cake a couple of times to use it a basic cake for various chocolate frostings. i have even made eggless black forest cake from this chocolate cake.

the texture of this eggless chocolate cake is soft and moist. this chocolate cake recipe is vegan as i have used oil. but you can add melted butter too.

i have also shared the method of cocoa frosting which is very easy. in the frosting recipe, i have used butter, but a neutral flavored oil can also be added. 

you can serve the cake as it is plain or with the chocolate frosting. but with the chocolate frosting its better 🙂 

i have compiled a list of frequently asked questions and some tips from the comments section of this eggless chocolate cake recipe. 

faq and tips to make eggless chocolate cake

1. can all purpose flour (maida) be used?

you can easily add all purpose flour in the recipe. depending on the quality of flour, you can add slightly less water than what is mentioned in the recipe. 

2. can I double this recipe?

yes, you can double this eggless chocolate cake recipe. 

3. can i skip baking soda?

baking soda is the only leavening ingredient added in the recipe. so it cannot be skipped. 

4. can i add baking powder instead of baking soda?

baking powder cannot be used instead of baking soda. 

5. can i bake this chocolate cake in a convection oven or in a microwave convection oven?

you can easily bake this eggless chocolate cake in a convection oven instead of a regular oven or an OTG. you can even bake this cake in a microwave convection oven. the timing will be less for convection ovens as they bake faster than an OTG or regular ovens. 

6. can i make this eggless chocolate cake in a pressure cooker?

you can make the chocolate cake in a cooker. in a pressure cooker the time taken will be less as compared to an oven. to see how a chocolate cake can be made in a pressure cooker, you can check either of these 2 detailed step by step recipes:
a) – cooker cake recipe
b) – how to make cake without oven

7. can i add vanilla powder in all the cakes instead of vanilla extract?

vanilla powder can be added instead of vanilla extract. you can even add vanilla essence instead of vanilla extract. 

8. why my chocolate cake is not spongy?

in this chocolate recipe, only one leavening ingredient is used. that leaving ingredient is baking soda. the reaction of baking soda with the lemon juice helps in making this eggless chocolate cake spongy and light.

its always better to check the freshness of baking soda before you proceed with the recipe. if the baking soda is not fresh or past its shelf life, the cake won’t rise.

so to check the freshness of baking soda, add about ½ teaspoon of baking soda in 1 tablespoon vinegar + 1 tablespoon of water mixture. the solution should fizz and bubble. if the solution does not fizz and bubble, the baking soda is not active and fresh.

9. can i add dry fruits or nuts in the chocolate cake?

dry fruits and nuts like almonds, pistachios, cashews can be added in the cake batter. but before adding the dry fruits, mix them with a bit of flour, so that they do not settle down at the bottom of the cake while baking. 

10. can milk be added instead of water?

milk (dairy or vegan milks like almond milk, cashew milk or soy milk) can be added instead of water. make sure that the milk is chilled. 

11. can i add honey instead of sugar?

avoid adding honey. according to ayurveda, honey should not be heated as it becomes toxic. you can add jaggery, coconut sugar or palm sugar instead. 

12. can I use vinegar instead of lemon juice?

you can easily use vinegar instead of lemon juice. use white vinegar or apple cider vinegar. 

13. can i use eno (fruit salt) instead of baking soda?

you can use eno in this eggless chocolate recipe. so i would suggest to add about ½ to ⅔ teaspoon of eno in the eggless chocolate cake recipe.

if you are looking for more eggless cake recipes then do check:

eggless chocolate cake recipe

this is a moist and light chocolate cake recipe made with whole wheat flour and without eggs. the cake is soft and moist and can be used a base cake for various chocolate frostings.


rough calories per serving
164
kcal

for eggless chocolate cake

  • 1
    cup
    whole wheat flour
    (atta), levelled OR 120 grams atta (you can use all purpose flour-maida also)
  • 3
    tablespoons
    cocoa powder
  • ½
    teaspoon
    baking soda
  • 1
    pinch
    salt
  • ¾
    cup
    sugar
    or 150 grams sugar ( i have used unrefined cane sugar, regular sugar can also be used)
  • 1
    cup
    cold water,
    250 ml
  • ¼
    cup
    oil or melted butter,
    62.5 ml
  • 1
    tablespoon
    lime or lemon juice
    (can also use vinegar instead of lemon juice)
  • ½
    teaspoon
    vanilla extract or vanilla powder or vanilla essence

for the cocoa frosting

  • 2
    tablespoons
    unsalted butter at room temperature
  • 4
    tablespoons
    cocoa powder
  • 3
    tablespoons
    milk
  • 4
    tablespoons
    sugar
    or add as required

preparation for eggless chocolate cake

  1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil.

  2. preheat your oven to 200 degrees celsius/392 degrees fahrenheit.

for making eggless chocolate cake batter

  1. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.

  2. in another pan or bowl, take ¾ cup sugar.

  3. add 1 cup cold water and stir so that the sugar dissolves.

  4. now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.

  5. next add 1 tbsp lime juice. stir again.

  6. now add ½ tsp vanilla extract or powder.

  7. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.

  8. there should be no lumps in the cake batter. the batter is not thick but thin.

  9. pour the chocolate cake batter in the prepared cake pan.

baking eggless chocolate cake

  1. tap the sides of the cake pan so that the extra air bubbles are let out.

  2. bake the eggless chocolate cake in a preheated oven for 200 degrees celsius/392 degrees fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 degrees fahrenheit for 15 minutes. then bake the cake at 180 degrees celsius /356 degree fahrenheit for the 30 to 35 minutes.

  3. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the chocolate cake becomes warm or cools down, unmold and place it on a wired rack. 

  4. if the tooth pick is sticky, then place the cake back in the oven and continue to bake for some more minutes. before frosting let the chocolate cake cool completely.

making chocolate frosting for cake

  1. take 2 tbsp butter and 4 tbsp sugar in a saucepan.

  2. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don’t need to cook the sugar in its various stages.

  3. next add 4 tbsp cocoa powder.

  4. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.

  5. add 3 tbsp milk. stir very well. to make a slightly thick frosting, you can also add 2 tbsp milk. the cocoa frosting is ready.

icing chocolate cake

  1. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. 

  2. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

  3. the frosting will set after some hours. i kept overnight.

  4. next day, sieve some icing sugar and cocoa powder on the chocolate cake. this is optional.

  5. slice and serve the the eggless chocolate cake.

substitutions:

  • instead of lime juice, add same quantity of white vinegar or apple cider vinegar.
  • you can use ½ to ⅔ teaspoon eno instead of baking soda.
  • you cannot use baking powder instead of baking soda.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url – eggless chocolate cake on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

how to make eggless chocolate cake

for ease of understanding, i have divided this cake recipe post in 3 main parts:

  • step 1 – making batter for eggless chocolate cake
  • step 2 – baking eggless chocolate cake
  • step 3 – making chocolate frosting for cake

lets start with step 1 – making batter for eggless chocolate cake

1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your oven to 200 degrees celsius/392 degrees fahrenheit.

baking pan for chocolate cake recipe

2. seive 1 cup whole wheat flour (you can use all purpose flour/maida also), 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.

eggless chocolate cake ingredients

3. here are the sieved dry ingredients.

dry ingredients for eggless chocolate cake recipe

4. in another pan or bowl, take ¾ cup sugar. i have used unrefined cane sugar, regular white sugar can also be used.

sugar for eggless chocolate cake recipe

5. add 1 cup cold water and stir so that the sugar dissolves.

sugar solution for eggless chocolate cake recipe

6. now add ¼ cup oil or melted butter. i added oil. if using butter, the let the butter come at room temperature after you melt it. or you can also use butter which has softened at room temperature. then you just have to mix and whip them till the mixture looks homogeneous – meaning the water and butter should not look separate. you can also use an electric beater if required. the butter will solidify due to the cold temperature of water, so the only way to mix it evenly with the water is by briskly beating with a wired whisk or with an electric beater. use a wide deep bowl, so that the mixture does not spill out while mixing with the electric beater.

oil for eggless chocolate cake recipe

7. stir briskly so that everything is mixed well.

making eggless chocolate cake recipe

8. next add 1 tbsp lime juice. stir again.

making eggless chocolate cake recipe

9. now add ½ tsp vanilla extract or powder. here i added vanilla powder.
tip from reader manasi – you can also add chocolate extract or chocolate essence instead of vanilla.

vanilla powder for chocolate cake recipe

10. add the sieved dry ingredients to the wet mixture.

making eggless chocolate cake recipe

11. using a wired whisk, mix everything well.

preparing eggless chocolate cake recipe

12. there should be no lumps in the chocolate cake batter. the batter is not thick but thin.

eggless chocolate cake batter

baking eggless chocolate cake

13. pour the chocolate cake batter in the prepared cake pan.

egg free chocolate cake batter

14. tap the sides so that the extra air bubbles are let out.

batter for egg free chocolate cake recipe

15. bake the eggless chocolate cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees for 15 minutes. then bake the cake at 180 degrees celsius for the 30 to 35 minutes.

baking eggless chocolate cake

16. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the eggless chocolate cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth pick is sticky, then place the chocolate cake back in the oven and continue to bake for some more minutes. before frosting, let the chocolate cake cool completely.

baking eggless chocolate cake

making cocoa frosting for chocolate cake

17. take 2 tablespoons butter and 4 tablespoons sugar in a saucepan. for the frosting its best to use superfine sugar or fine sugar. the regular large refined sugar crystals may not melt. powdered sugar can be also used. i have used organic refined cane sugar which has fine crystals so they melt easily. if you do not have fine sugar, then grind 4 tablespoons sugar in a small mixer-grinder jar to a fine powder and then use it for making the frosting.

making eggless chocolate cake frosting

18. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don’t need to cook the sugar in its various stages.

making eggless chocolate cake frosting

19. next add 4 tbsp cocoa powder.

cocoa powder for eggless chocolate cake frosting

20. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.

stir to make eggless chocolate cake frosting

21. add 3 tbsp milk. to make a slightly thick frosting, you can also add 2 tbsp milk.

milk for eggless chocolate cake frosting

22. stir very well. the cocoa frosting is ready.

cocoa frosting for eggless chocolate cake

icing eggless chocolate cake

23. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the chocolate cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

23. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the chocolate cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

frosting on eggless chocolate cake

24. the frosting will set after some hours. i kept overnight.

frosting on eggless chocolate cake

25. next day, i sieved some icing sugar and cocoa powder on the cake. this is optional.

eggless chocolate cake recipe

26. the eggless chocolate cake is ready to be served. for more delicious chocolate recipes, you can check this collection of 21 eggless chocolate recipes.

eggless chocolate cake recipe


dassana

Founder, Designer, Recipe Developer, Food Photographer


||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending