Moist Eggless Chocolate Cake + Video Instructions

If baking is your favorite thing to do then you should be very excited about this recipe. This moist Eggless Chocolate Cake Recipe will be your absolute favorite! I feel that chocolate cake turns out better when eggless.


When I came across this recipe here I was keen on trying. As usual my son Gurmeher was too eager to help me and we did make a good cake so overall we enjoyed baking and then eating the cake.

I also have many eggless cake recipes which you would love like eggless nutella brownie, eggless carrot & dates loaf cake, eggless pound cake, eggless mawa cake, eggless sooji cake.


In this cake we will be using butter milk. If you don’t have access to buttermilk follow this-

In a glass take 3/4 cup whole(full fat) milk, add 1 tbsp lemon juice or 1 tbsp white vinegar. Give it a quick mix and leave for 5 mins untouched. Your buttermilk is ready.


Directions to make Moist Eggless Chocolate Cake-

Eggless Chocolate Cake
Prep Time
10 mins
Cook Time
35 mins

Moist Eggless Chocolate Cake is sinful and perfect cake that needs icing to go with. Must try for all baking loving people.

Course: baking, Dessert, Sweet
Cuisine: American, Indian
Keyword: chocolate cake, Eggless baking, eggless chocolate cake
Servings: 6
Author: Avin Kohli
  • 4 tbsp Butter Melted
  • 1/4 cup Oil
  • 1 Cup Granulated Sugar
  • 3/4 Cup Buttermilk see notes
  • 1/4 Cup Whole Milk
  • 1 tsp Vanilla Extract
  • 1 tbsp Hot Water
  • 1 tsp Instant Coffee or regular coffee will also do
  • 1 1/4 Cup All Purpose Flour Can use wheat Flour Too
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 6 tbsp Unsweetened Cocoa Powder I used dark cocoa powder
  1. In a bowl add butter, oil, sugar, buttermilk, milk and whisk till sugar melts.

  2. Also mix coffee with 1 tbsp hot water and keep aside.

  3. Now to sugar mixture add vanilla essence, mix again.

  4. Now add the flour, baking powder and baking soda to this. Plus the coffee mix.

  5. Whisk everything untill no dry flour is left.

  6. Pour in a greased round 8 inch bakin tin.

  7. Bake at 180C for 35min or untill a toothpic inserted in the middle comes clean.

  8. Enjoy!!

Recipe Video

Recipe Notes
  • To replace buttermilk add 1 tbsp lemon juice to 3/4 cup whole milk and leave it undisturbed for 5 mins.
  • I topped this cake with a simple chocolate ganache.
  • I have an amazing 2 ingredient chocolate butter cream recipe that would go so well with this cake.
  • The cake is so moist that its perfect for icing based cakes.


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