The best Eggless Chocolate Cake! It’s soft, moist, velvety cake brimming with chocolate and finished with shiny, rich chocolate ganache. A cake without eggs that fit for any celebration and sure to impress!
This egg-free chocolate cake is made with condensed milk (mithai mate or milkmaid).
The Best Eggless Chocolate Cake Recipe!
There is nothing like a decadent piece of chocolate cake covered in ganache frosting, is there? I love its velvety chocolatey flavor.
This egg-free cake is one of my favorite cakes and it’s perfect for birthdays, holidays because everyone loves chocolate. Valentines, Christmas, July 4th and birthdays are always a good reason to make this eggless chocolate cake!
And this isn’t just any eggless chocolate cake. This is the only eggless chocolate cake you need in your recipe box! This is the version that I’ve tested and re-tested and perfected. Everyone always loves it (read in the comments below) and I think you’ll find it to be the best out there too!
What does egg free chocolate cake taste like?
- It’s super chocolatey thanks to cocoa.
- It has super moist, tender crumbs with bursting chocolate flavor.
- It’s perfectly sweet.
- It is deliciously buttery. Many eggless chocolate cakes are oil-based but butter is so much better!
- And the chocolatey, rich, shiny ganache frosting just perfectly highlight it all.
Ingredients for Eggless Chocolate cake:
- All purpose flour - known as maida in Hindi
- Unsweetened cocoa powder
- Baking powder and Baking soda
- Sweetened condensed milk - This is act as an egg in this recipe. It also helps in making a moist and soft cake. And no extra sugar is added as condensed milk is sweet enough for the entire cake.
- Unsalted butter - If not available, you can use salted butter. The taste will be slightly different, but definitely, it tastes good
- Pure vanilla extract
- Water
How to make eggless chocolate cake?
1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Take butter in a bowl. Melt it in a microwave. You can melt on stovetop as well. Do not let it boil. heat the butter till it is just melted. Let it cool down to room temperature.
3) While butter is cooling prepare the cake pan. Take 9 inch round cake pan. Brush the bottom and sides of the pan using the melted butter. Alternately, you can spray with nonstick cooking spray. Keep it aside till needed.
4) Take dry ingredients (all purpose flour, cocoa powder, baking powder, and baking soda) in a bowl. Mix well using a wire whisk. Don’t worry about the lumps, we will sift the mixture later on.
5) Now add water to the melted, cooled butter and whisk till combined.
6) Then add sweetened condensed milk and again whisk till everything is incorporated well.
7) Then add vanilla extract and mix well.
8) Now sift the half of the flour mixture into the wet mixture. Whisk it till incorporated.
9) Now sift the remaining flour mixture. Again mix it and halfway through switch to the spatula. Make sure everything is incorporated well. Do not overmix it.
10) Pour the batter into a prepared cake pan. Lightly tap it on the countertop. So batter will spread out evenly and if there are any air bubbles, it will also get removed.
- Bake into the preheated oven for 30 minutes.
- While the cake is baking, roughly chop the chocolate into small pieces and take into a bowl. Keep it aside to make ganache frosting. 
11) Check the cake by inserting a toothpick in the center of the cake. If it comes out clean that means the cake is ready.
Remove it from the oven and put on the wire rack. Let it cool down for 10 minutes in the pan itself. Then run the butter knife around the edges to loosen up the sides. Then invert the cake upside down to the cooling rack. Many beginners ask me how to invert the cake. For those, I have shown the step by step photos. Once the sides are loose, put the wire rack on top the cake pan. Then invert the upside down. Lightly tap on the cake pan. And gently lift the cake pan.
Let the cake cool down completely on wire rack. It will take about 1 to 1 ½ hours depending on the weather. Then frost the cake. 
12) For making ganache frosting, Take heavy cream and butter in a pan. Turn the heat on medium and bring the mixture just to a boil. As soon as it comes to a boil, turn off the stove.
13) Pour the hot cream mixture into the chocolate bowl. Let it stand without disturbing for 2 minutes. By this time chocolate will get melted.
14) Then start whisking the mixture. It will look dull and ugly in the beginning. You may feel that something has gone wrong. But don’t worry it is perfectly normal. Keep whisking till it gets shiny, smooth and everything is incorporated well.
15) Now put the cake with a rack on the baking tray. So you will not have messy countertop and tray will catch the excess drip. Pour the ganache on the cake.
16) Scrap the bowl and pour everything on top of the cake. Using a butter knife, spread it evenly
17) and let it cover the sides as well. Let the ganache frosting set for 1-2 hours. Then slice the cake.
Once the ganache is set, you can also decorate this eggless chocolate cake however you like. I am not good at decorating stuff. So I am just giving you the best chocolate cake recipe without eggs.
Tips for Soft, Moist chocolate cake without eggs:
- Try to use good quality cocoa powder. The flavor of the cake purely depends on the which cocoa powder you use. So use that brand which brand’s chocolate bar you would like to eat on its own.
- Don’t over-mix the batter or it will end up dense. Once you start mixing in the flour only mix just until combined.
- Don’t over-bake or it will start to dry. Mine is perfect at 30 minutes but each oven varies a bit so do the toothpick test for doneness. A moist crumb attached is fine but there shouldn’t be batter.
- After about 20 minutes of cooling on the wire rack I actually like to drape plastic wrap around the cakes while cooling (not covering the bottom), this keeps those edges from drying out.
Check out other eggless cake recipes
Eggless vanilla cake // Eggless carrot cake // Eggless mango cake // Eggless orange cake
Eggless Chocolate Cake (with Condensed Milk)
Ingredients
For eggless chocolate cake:
- 1 ½ cup All purpose flour (maida)
- 3 tablespoons Unsweetened cocoa powder
- 1 ½ teaspoons Baking powder
- ¾ teaspoon Baking soda
- 1 cup Sweetened Condensed milk Mithai mate
- ¾ cup Unsalted Butter melted and cooled
- 1 ½ teaspoons Pure Vanilla extract
- ¾ cup Water
For Ganache frosting
- 6 oz or 170 grams Semi sweet chocolate roughly chopped
- ½ cup Heavy whipping cream
- 1 ½ tablespoons Unsalted butter
Instructions
Preparation:
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Melt the butter in a microwave or on the stovetop. Do not let it boil. heat the butter till it is just melted. Let it cool down to room temperature.
- Now prepare the 9 inch round cake pan. Brush the bottom and sides of the pan using melted butter and keep it aside.
Making Eggless Chocolate cake recipe:
- Take dry ingredients (all purpose flour, cocoa powder, baking powder, and baking sodin a bowl. Mix well using a wire whisk. Keep it aside.
- Add water, condensed milk and vanilla extract to the melted, cooled butter. Whisk well till everything is incorporated well.
- Now sift the half of the flour mixture into the wet mixture. Whisk it till incorporated.
- Now sift the remaining flour mixture. Again mix it. Halfway through switch to the spatula. And stir till it is just combined, do not overmix.
- Pour the batter into the prepared cake pan. Lightly tap it on the countertop. So batter will spread out evenly and if there are any air bubbles, it will also get removed.
- Bake into the preheated oven for 30 minutes.
- Check the cake by inserting a toothpick in the center of the cake. If it comes out clean that means cake it ready.
- Remove it from the oven and put on the wire rack. Let it cool down for 10 minutes in the pan itself.
- Then Invert the cake upside down to the cooling rack.
- Let the cake cool down completely on wire rack. It will take about 1 to 1 ½ hours depending on the weather.
Making ganache frosting:
- Roughly chop the chocolate into small pieces and take into a bowl. Keep it aside.
- Take heavy cream and butter in a pan. Turn the heat on medium.
- Bring the mixture just to a boil. As soon as it comes to a boil, turn off the stove.
- Pour the hot cream mixture into the chocolate bowl.
- Let it stand without disturbing for 2 minutes. By this time chocolate will get melted.
- Then start whisking the mixture.
- Keep whisking till it geta shiny, smooth and everything is incorporated well.
Frosting the cake:
- Now put the cake with a rack on the baking tray. So you will not have messy countertop and tray will catch the excess drip.
- Pour the ganache on the cake.
- Using a butter knife, spread it evenly and let it cover the sides as well.
- Let the ganache frosting set for 1-2 hours.
- Then slice the cake.
Hi also 1 cup mithai mate means how much ml..as we here get 400 ml can
Measure with measuring cup used in cooking. You will need 1 cup (=240 ml).
It was amazingly soft and spongy and just the perfect sweetness. Definitely bookmarked it.
Very glad to know that you liked.
Thank you for the review
Hi mam tried your cake...texture is perfect thanks for d recipe...bt i read somewhere that condensed milk and butter based cakes cn not be refrigerted a d cake will turn hard....i have refrigerted the cake as i wll do d decoration part later...pl help....if d cake will turn hrd it will not taste good
Yes because butter solidifies in the fridge so the cake becomes hard.
But bring it to room temperature before eating/serving, it will become soft again as butter comes to room temperature.
All your recipes look so easy and yum.
Gonna try it soon.
Thankyou thankyou so much so detailed and neat explanation.. 😘😘
May God Bless you 🤗🤗
Very glad that recipes are helpfup.
Also u have taken 3/4th brick of butter...what is the weight of that brick..coz..i was doing it wrongly den..was melting butter first then adding it 3 times with 1/4th cup..may be this will make a difference
Also tell which brand of butter u r using..as m using salted butter..dese li'l changes wil definitely bring big change in my baking
salted or unsalted does not matter.
I have used kirkland brand that is available in the costco here in the USA
Thanks
3/4 CUP of butter is used, not 3/4 brick.
I am using solid 3/4 cup of butter and then melted.
For your reference 3/4 cup butter = 170 grams
Hi
Plz ans my last question..how much is 1 nd half cup flour..i will weigh flour dis time before baking the cake..
I am using US measuring cups where 1 cup= 240 ml.
You can refer this conversion chart