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Eggless Chocolate Cake

Kankana Saxena
Quick and easy for any day sweet craving, this Eggless Chocolate Cake is a keeper! The recipe makes a small 6-inch bundt cake, but you can bake the same in a loaf pan or a round cake pan. No egg, no butter this 6-inch chocolate cake has delicate crumbs and taste absolutely delicious.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Cakes, Cupcakes and Muffins
Cuisine Indian
Servings 6 inch cake
Calories 393 kcal

Ingredients
 

  • 1 cup plain thick yogurt
  • ¾ cup white granulated sugar
  • ½ cup vegetable oil
  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teapsoon baking soda
  • ¼ cup hot water
  • pinch of salt

for decoration

  • melted chocolate
  • fresh fruits

Instructions
 

  • Preheat the oven to 350 F
  • Grease a round 6 inch cake pan or bundt pan with oil and brush it all around
  • In a big mixing bowl whisk the yogurt with sugar until it well combined.
  • Pour the oil and whisk again until it's smooth with no lump at all.
  • Place a sifter on the bowl and to that add the all-purpose flour, cocoa powder, baking powder, baking soda and salt.
  • Sift the dry ingredients to the yogurt mixture and using a rubber spatula, fold the dry ingredients until it's well combined.
  • Finally, add the hot water and mix again.
  • Pour the batter to the pan.
  • Bake in the middle rack of the preheated oven for 40 minutes.
  • Let the cake cook down for 5 minutes, then release the edges with a butter knife before the releasing the cake from the pan.
  • Enjoy it with a cup of tea or coffee.

Notes

You can bake the cake in round pan or in loaf pan too.

Nutrition

Serving: 1gCalories: 393kcalCarbohydrates: 51gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 3mgSodium: 237mgFiber: 2gSugar: 31g
Keyword 6 inch cake, bundt cake, chocolate cake, easy cake recipe, eggless baking