Eggless Spongy Chocolate cake

This is our family’s favorite chocolate cake for being dark, chocolaty, spongy, and most importantly guilt-free. I have used whole wheat flour instead of plain flour (maida), vegetable oil in place of butter, and also used home-made yogurt (curd). I have also used chocolate ganache for frosting and garnished with chopped pista & edible rose petals.

img_5468 Eggless Spongy Chocolate cake

Now the recipe for eggless whole wheat chocolate cake:

img_5471 Eggless Spongy Chocolate cake

Time taken: 60 min


For Cake: 

  1. Whole wheat flour – 1 cup ( 200 g)
  2. Cocoa powder – 1/2 cup (100 g)
  3. Sugar – 1 cup (200 g)
  4. Flavorless vegetable oil (I used sunflower oil here) – 1/2 cup (100 ml)
  5. Curd – 1 cup (200 g)
  6. Baking Powder – 1 and 1/4 tsp
  7. Instant Coffee Powder – 1 and 1/4 tsp
  8. Baking Soda – 1/2 tsp
img_5412 Eggless Spongy Chocolate cake
img_5473 Eggless Spongy Chocolate cake

For Chocolate Ganache:

  1. Fresh cream – 1 cup
  2. Dark Chocolate – 1 cup
img_5474 Eggless Spongy Chocolate cake

For garnishing:

  1. Crushed Pistachios – 1 tbsp
  2. Chopped edible rose petals – 1 tsp
img_5459 Eggless Spongy Chocolate cake

Baking cake:

There are four steps involved in making any cake viz., mixing dry ingredients, making cake batter, baking & frosting. I always like to follow them rigorously for making a perfect cake.

Step I – Mixing dry ingredients:  

  • Sieve wheat flour in a bowl followed by cocoa and mix them thoroughly.

Step II – Making cake batter:

  • In a bowl add sugar and curd, mix them till sugar dissolves in curd.
  • Add baking powder, baking soda & oil and mix them.
  • Keep it for few minutes (approx 5 min) till it becomes frothy.
  • Add flour & cocoa mixture and mix them without forming any lumps.
  • Add instant coffee powder & mix them evenly.
  • Now cake batter is ready to be baked.

Step III – Baking:

  • Preheat the oven at 180 deg.
  • Grease a baking pan with 1 tsp oil.
  • Dust the pan evenly with some flour as shown in the picture.
  • Pour cake batter into the pan.
  • Bake for 40 min or until a toothpick comes out clean.
  • Keep the cake on wire rack till it reaches room temperature.

Step IV – Frosting: (Optional)

  • Microwave fresh cream in a bowl for 10 min. (Please refer the notes below.)
  • Add chopped chocolates into it.
  • Mix them well until chocolate melts & blends together.
  • Pour this chocolate ganache over cake and spread with a spatula evenly.
  • Sprinkle crushed pistachios & chopped rose petals on top of chocolate ganache.
  • Slice & serve this delicious chocolate cake.


  1. If you are calorie-conscious, you may leave Step IV for frosting, even without frosting this cake tastes heavenly.
  2. Please adjust microwave time for fresh cream according to your ovens wattage; Beware that longer heating may lead to curdling; so pause the m/w oven & check the cream often. Or you can just keep it on a stove till its edges start to boil.
  3. I am sure that the attempt to bake this cake will be a sure success if we do not omit any ingredient and just follow the same measurements and cooking directions mentioned above.

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