Eggless Chocolate Cake

ByKanan Patel Updated on
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The BEST Eggless Chocolate Cake recipe with condensed milk! This soft, moist, and velvety cake is brimming with rich chocolate flavor and topped with a shiny, decadent ganache. cake without eggs that’s perfect for any celebration—and guaranteed to impress every time!

I’ve made many eggless cakes/cupcakes because my son is allergic to eggs. This is the first recipe that had lift, was moist, and a had beautiful crumb. The taste was very delicious. The cake was a hit for my son’s birthday. Thank you for sharing. ⭐⭐⭐⭐⭐
– Mary Abernethy

a slice of eggless chocolate cake in a plate with fork.

Why You’ll Love This Cake

  • Foolproof Recipe: This is a tried, tested, and perfected version, making it a reliable go-to for eggless baking. I have been making this since 2012 and everyone always loves it (read in the comments below).
  • Made Without Eggs: Uses condensed milk, making it an excellent option for those who prefer egg-free chocolate cake without compromising on taste or texture.
  • Versatile for Celebrations: Perfect for any occasion—birthdays, holidays, Valentine’s Day, Christmas, or just because you’re craving chocolate, make this eggless chocolate cake!

Taste & Texture:

  • It’s super chocolatey thanks to cocoa.
  • It has super moist, tender crumbs with a bursting chocolate flavor.
  • It’s perfectly sweet.
  • It is deliciously buttery and velvety. Many are oil-based but butter is so much better!
  • And the chocolatey, rich, shiny ganache frosting just perfectly highlights it all.

Ingredient Notes

You’ll need just 8 simple ingredients for the cake and 3 more for the rich ganache topping. Each ingredient plays a crucial role in delivering the moist, flavorful eggless chocolate cake you’ll love!

Ingredients used in chocolate cake and ganache in individual bowls.
  • Flour: Regular all-purpose flour works perfectly. For my Indian audience, it is called Maida in Hindi.
  • Baking Powder & Baking Soda: Both are essential for leavening, helping the cake rise and become fluffy.
  • Unsweetened Natural Cocoa Powder: Always opt for natural cocoa powder, not Dutch-processed.
  • Common brands in the USA (available in grocery stores’ baking aisle), like Hershey’s, Baker’s, and Ghirardelli, are natural cocoa powder.

Baking science:
– Dutch-processed cocoa powder is made from cocoa beans that have been washed in an alkaline solution of potassium carbonate. And this process neutralizes their acidity.
–Vs natural cocoa powder is made from roasted cocoa beans and it is acidic, bitter with a strong chocolate flavor. This acid reacts with baking soda and allow the cake to rise.

  • Vanilla: Always use pure vanilla extract, stay away from imitation or artificial vanilla essence.
  • Sweetened Condensed Milk: This acts as a substitute for eggs. It provides sweetness and richness, ensuring a moist and tender crumb. No extra sugar is needed!
  • Unsalted Butter: Gives a rich, buttery flavor to the cake. Yes, you can use salted butter if that’s what you have on hand.
  • Water: Use room-temperature water.
  • For a mocha twist, replace it with brewed coffee (cooled).

Step By Step Photos (With Tips)

Prep:

  • Preheat Oven: Preheat your oven to 350°F (180°C).
  • Prepare Butter: Melt butter in the microwave or on the stovetop (don’t let it boil). Allow it to cool before use.
  • Grease Cake Pan: Brush a 9-inch round cake pan (with 2-inch high sides) with the melted butter. Optional: Line the bottom with parchment paper for easy removal.

Making Eggless Chocolate Cake:

1, 2) Sift Dry Ingredients: Place a strainer over a bowl. Add flour, cocoa powder, baking soda, and baking powder. Sift to remove lumps, then whisk to combine.

Collage of 2 steps showing mixing dry ingredients.

3, 4) Combine Wet Ingredients: In another bowl, mix melted butter, vanilla extract, condensed milk, and water. Whisk until smooth and uniform.

Many readers ask me in the comments what they can use instead of condensed milk. This is non-negotiable—there’s no effective substitute for condensed milk in this eggless chocolate cake recipe.

Collage of 2 steps showing mixing wet ingredients.

5, 6, 7) Mix Wet and Dry: Add the dry mixture into the wet mixture. Start with a whisk, then switch to a spatula halfway to fold gently. Do not overmix—stop as soon as the batter comes together.

8) Prepare for Baking: Pour the batter into the greased cake pan and spread evenly.

Avoid Overmixing: Overmixing leads to a dense cake. Once you start mixing in the flour only mix just until combined.

Collage of 4 steps showing adding dry to wet and making batter, adding into cake pan.

9) Bake: Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

10) Cool: Let the cake cool in the pan for 5-10 minutes. Use a knife to loosen the sides, invert onto a wire rack, and let cool completely before frosting.

Check for Doneness: Overbaking will dry out the cake. A toothpick with moist crumbs (not wet batter) indicates it’s done.

Collage of 2 steps showing baked cake in a pan and on a cooling rack.

Making Chocolate Ganache

1, 2) Heat Cream: In a saucepan, combine heavy cream and butter. Heat on medium until it just starts boiling, then remove from heat.

3, 4) Melt Chocolate: Pour the hot cream over chopped chocolate. Let sit undisturbed for 2 minutes to melt.

Collage of 4 steps showing bringing cream, butter mixture, adding to chocolate.

6, 7, 8) Whisk Until Smooth: Begin whisking the mixture—it may look curdled initially but will turn smooth and glossy as you whisk.

8, 9) Frost the Cake: Place the cooled cake on a rack over parchment paper lined tray. Pour the ganache over the top, spreading evenly and letting it drip over the sides.

10) Set: Let the ganache set for 1-2 hours before slicing the cake

Cool Before Frosting: Frosting a warm cake will cause ganache to melt. Speed up cooling by refrigerating if needed.

Collage of 6 steps showing ganache making texture at different stages and pouring over the cake.

Make It a Layer Cake:

– Slice the cake horizontally to create a 2-layer cake for special occasions.
– Ganache is luxurious, but for decorations and frosting between the layers, a chocolate buttercream frosting works beautifully.

Storage Instructions

  • Store eggless chocolate cake in an airtight container (e.g. cake carrier).
  • At room temperature, it stays good for a couple of days depending on the weather climate where you live.
  • In the refrigerator, it stays good for 4-5 days. Once chilled, it gets hard. Because butter in the cake will solidify and becomes hard. So bring it to room temperature before serving to enjoy the soft, fluffy texture.
Top view of eggless chocolate cake with two slices on a cake stand.

Check Out Other Eggless Cake Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

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Eggless Chocolate Cake (With Condensed Milk)

4.77 from 193 votes
a slice of eggless chocolate cake in a plate with fork.
The BEST Eggless Chocolate Cake Recipe with condensed milk! There is nothing like a decadent piece of chocolate cake covered in ganache frosting, is there?
Kanan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 8

US measuring cups are used (1 cup = 240 ml)

Ingredients

For 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:

  • 6 oz or 170 grams Semi sweet chocolate, roughly chopped
  • ½ cup Heavy whipping cream
  • 1 ½ tablespoons Unsalted butter

Instructions

Prep:

  • Preheat Oven: Preheat your oven to 350°F (180°C)
  • Prepare Butter: Melt butter in the microwave or on the stovetop (don’t let it boil). Allow it to cool before use.
  • Grease Cake Pan: Brush a 9-inch round cake pan (with 2-inch high sides) with the melted butter.

Making Eggless Chocolate Cake:

  • Sift Dry Ingredients: Place a strainer over a bowl. Add flour, cocoa powder, baking soda, and baking powder. Sift to remove lumps, then whisk to combine.
  • Combine Wet Ingredients: In another bowl, mix melted butter, vanilla extract, condensed milk, and water. Whisk until smooth and uniform.
  • Mix Wet and Dry: Gradually add the dry mixture into the wet mixture. Start with a whisk, then switch to a spatula halfway to fold gently. Do not overmix—stop as soon as the batter comes together.
  • Bake: Pour the batter into the greased cake pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Let the cake cool in the pan for 5-10 minutes. Use a knife to loosen the sides, invert onto a wire rack, and let cool completely before frosting.

Making Chocolate Ganache:

  • Heat Cream: In a saucepan, combine heavy cream and butter. Heat on medium until it just starts boiling, then remove from heat.
  • Melt Chocolate: Pour the hot cream over chopped chocolate. Let sit undisturbed for 2 minutes to melt.
  • Whisk Until Smooth: Begin whisking the mixture—it may look curdled initially but will turn smooth and glossy as you whisk.
  • Frost the Cake: Place the cooled cake on a rack over parchment paper. Pour the ganache over the top, spreading evenly and letting it drip over the sides.
  • Set: Let the ganache set for 1-2 hours before slicing.

Video

Notes

  • No substitute for condensed milk: Many readers ask me in the comments what they can use instead of condensed milk. Sorry to say, there is no replacement for it in this eggless chocolate cake.
  • 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.
  • Wait and let cool completely before frosting the cake or it will melt. You can speed up cooling in the refrigerator if needed.
  • 2-layer cake: This is a tall cake, you can cut it in half horizontally to make a double layer cake.
  • Instead of ganache, try chocolate buttercream frosting. It is perfect for a birthday cake or occasion cake to do some cake decorating.

Nutrition

Serving: 1slice (w/o frosting) | Calories: 368kcal (18%) | Carbohydrates: 40g (13%) | Protein: 6g (12%) | Fat: 21g (32%) | Saturated Fat: 13g (65%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg (20%) | Sodium: 235mg (10%) | Potassium: 202mg (6%) | Fiber: 1g (4%) | Sugar: 21g (23%) | Vitamin A: 634IU (13%) | Vitamin C: 1mg (1%) | Calcium: 164mg (16%) | Iron: 2mg (11%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

4.77 from 193 votes (101 ratings without comment)

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581 Comments

  1. Hi … I made this cake it was superb… But the taste of baking soda or baking powder remains in mouth. Wht should be its exact ratio.. So tht such taste doesnt remain in mouth.

    Reply

    1. Hi Jayashree, there might be few reasons that I can think of and you can check-
      1) did you mix/shift dry ingredients well? if there are lumps of baking soda or powder and did not mix properly then those lumps gives bitter taste after baking.
      2) your baking powder and baking soda are fresh or expired? if expired then it tastes bad.
      3) did you measure the baking powder and soda perfectly or just eyeball it? if measured carefully then it won’t taste bad.

      if all above points are done properly then try using aluminum free baking powder. more about it please read here.

      I made this chocolate cake so many times and I have never faced this issue.

      FYI – The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup of flour. The amount will depend on the ingredients and how they are mixed.

      Reply

  2. Hi
    I had a query. I tried your lemon cake and let me just say it was fantastic 🙂
    In the lemon cake , we whisked the butter for the cake batter. however, for this chocolate cake we use melted butter. Could you please explain why .

    Reply

    1. Thanks for the feedback Aadeeti.

      Creaming method and one bowl method are two different baking techniques and both gives different results.

      1) Creaming method – which we used in Lemon Cake. when your rub the sugar crystals against the fat, it will create air bubble. as you continue creaming, air bubble get larger and strengthen. and these will give the cake spongy and airy texture.

      2) one bowl method – which used in this chocolate cake. in this method, first dry ingredients are mixed and then melted butter and other liquid is added. by doing this, it reduces the gluten formation. and that’s why This method gives melt in your mouth, smooth and velvety texture to the cake. and of course when it comes to the chocolate everyone likes it smooth, velvety. and there are other leavening agents are used which gives rise to the cake in oven and makes it soft.

      there is another method of using cold butter, which I used in pistachio cookies. addition of cold butter to the flour mixture will give the crispy and flaky texture, which is perfect for cookies.

      Reply