Name: Eggless Chocolate Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 Cup Maida; 1/3 Cup Unsweetened Cocoa Powder; 1/2 Tsp Baking Powder; 1 Tsp Baking Soda; 3/4th Cup Sugar; 1/2 Cup Unflavoured Oil; 1/4th Cup Curd; 1/4th Cup Milk; 1 Tsp Vanilla Essence; 1/4th Cup Hot Water; 1 Tsp Instant Coffee Powder; 1/4th Cup Chocolate Chunks; 1 Cup Salt

Chocolate Cake is one dessert that gets everyone drooling. This recipe of eggless chocolate cake in kadai is effortless. Yes, you do not need an oven or microwave to make this cake recipe. This is a foolproof recipe which makes the best chocolate cake ever.

It makes a spongy, fluffy and super soft cake.

We all love eating cakes but when it comes to baking one, we fear of not being able to bake a perfect cake and end up placing an order from outside. The store-bought cake contains margarine which is so unhealthy and not safe to consume.

This is a very easy recipe of eggless chocolate cake in kadai and results in delicious spongy and moist cake every single time.

It stays well for 3-4 days at room temperature and about a week in the refrigerator. However, I bet this recipe will yield so delicious cake that it won’t even last that long. You will end up finishing it in maximum 2 days.

Not only kids but adults love this chocolate cake as well. The real chocolaty taste will make you fall in love with this one.

Video Recipe of Eggless Chocolate Cake in Kadai-

Ingredients required for an Eggless Chocolate Cake –

Dry Ingredients –

All-Purpose-Flour (Maida) – We need all-purpose-flour or maida which is easily available at any grocery store or a supermarket.

Cocoa Powder – To make a delicious chocolate cake, the most important ingredient is a good quality Cocoa Powder. I use Hershey’s or Britannia cocoa powder which results is a rich chocolaty flavour.

Baking Powder & Baking Soda – Always remember to check the expiry date of baking powder and baking soda before using it. Else the cake will not fluff up as expected.

Sugar – Castor sugar or even powdered sugar will work for this recipe.

Instant Coffee Powder – Coffee powder enhances the chocolate flavour. I would suggest you to add it, however, if you want you can also skip it.

Wet Ingredients –

Oil (Unflavoured) – Use any unflavoured oil, I use sunflower oil for this recipe. The oil makes the cake moist and soft.

Curd – Use nicely whisked curd at room temperature. Curd gives a nice crumbly texture to this recipe.

Milk – Use milk at room temperature.

Hot Water – Hot water is required to make a coffee concoction. Add it at the end.

Chocolate Chunks – Chocolate chunks when melts while baking gives the chocolaty, delicious and yum taste. I would recommend you to use good quality dark chocolate for this recipe.

Make sure all the ingredients are at room-temperature unless mentioned otherwise.

More Dessert Recipes –

Eggless Whole Wheat Malai Cake
3 Ingredients Mango Icecream
No Bake Chocolate Cups

Most common mistakes that people make while baking a cake and most common questions people have –

My cake did not fluff up as expected, it was dense, what could be the reason?

1. While baking a cake it is very important to sieve the dry ingredients like maida, cocoa powder, baking powder and baking soda in this case. This induces air and makes sure that cake turns out fluffy.
2. Overbeating the batter is another reason that cake does not fluff up. Overbeating removes the effect of baking powder and baking soda and any air induced during sieving the dry ingredients also die off.
3. Use the cut and fold method and mix all the ingredients gently without overmixing them.

Why did my cake sink in the middle?
1. The too-high temperature of the oven causes the cake to rise rapidly and then sink from the centre.
2. Opening the oven or kadai, too early or before suggested time, also causes the cake to sink in the middle.

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Why did my cake become crumbly?
1. Overmixing or under mixing the cake batter makes it crumbly. It is very necessary to mix the batter nicely to combine all the ingredients thoroughly.

How to make Eggless Chocolate Cake in Kadai –

In a bowl sieve maida, cocoa powder, baking powder and baking soda. Set aside.
In another bowl blend together sugar, curd, oil and milk. Whisk till fluffy.

Add dry ingredients to wet ingredients in two batches and combine everything well using cut and fold method (check the video for better understanding).

Make a coffee concoction with hot water and coffee. Add to the batter and combine well. Stir in chocolate chunks.

Transfer the batter to a greased cake tin and bake.

How to bake the cake in kadai –

In a heavy bottom kadai add a cup of salt or sand. Place a ring over it. Cover and pre-heat the kadai on high heat for about 10 mins.

Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides.

I prefer using cast iron kadai for baking.

How to grease a cake tin –

Spread oil in a cake tin evenly using the brush. Dust flour and spread all over, even on sides.

Remove excess flour.

Things to keep in mind while baking the eggless chocolate cake in kadai –

1. Sieve the dry ingredients to induce air. It is maida and cocoa powder in this case.
2. Make sure to not over mix the batter.
3. Grease the tin properly using flour and oil or use paper instead.
4. Make sure to pre-heat the kadai before baking.
5. Bake on a low flame and do not open the lid before 30 mins.
6. Do not bake on high flame, else the cake will be raw from the centre and also sink from the centre after opening the lid.

How to serve Chocolate Cake –

This cake is so moist and fluffy that you don’t need any accompaniment. Though if you like you can serve it with a hot cup of coffee or chilled vanilla icecream as per mood.

The chocolate cake also tastes delicious with the generous spread of hot chocolate sauce over it.

Step by Step Recipe of Eggless Chocolate Cake –

Pre-heat Kadai –

1. Add salt at the base of kadai. Spread evenly all over.

2. Place a ring or katori over the salt.

3. Cover and let it preheat on a high flame for 10 mins.

Grease the cake tin –

4. Brush any unflavored oil or butter in a cake tin evenly.

5. Dust the flour and spread evenly including sides.

6. Remove excess flour.

Preparing Cake Batter –

7. In a mixing bowl sieve maida, cocoa powder, baking powder and baking soda. Mix well and set aside.

8. In another mixing bowl, sieve sugar, add curd, oil, milk and vanilla essence.

9. Whisk everything well together till smooth and everything is well combined.

10. Add dry ingredients to wet ingredients in two batches. Combine everything well together using the cut and fold method.

11. Make a coffee concoction – Stir in coffee powder with hot water.

12. Add the coffee concoction to the batter. Stir in gently.

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13. Stir in some chocolate chunks for the added chocolaty flavour.

14. Transfer the cake batter to the baking dish and tap twice to remove air bubbles, if any.

Baking the cake in kadai –

15. Place the baking dish in a pre-heated kadai, over the ring.

16. Cover and bake on a low flame for about 30-45 mins. or till done.

17. Do a toothpick test, insert the toothpick in the centre of the cake, it should come out clean.

18. Once the cake is done, bring out the cake tin and let it cool before demolding.

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

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Eggless Chocolate Cake

This recipe Eggless Chocolate Cake in Kadai is foolproof, effortless and comforting.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Servings 4 people

Equipment

Kadai
Hand Mixer