Eggless Chocolate Cake
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Serves: Makes a 8″ round cake
  • All-purpose flour – 1 & ½ cup (195 gms)
  • Granulated white sugar – 1 cup (200 gms)
  • Unsweetened cocoa powder – ¼ cup (25 gms), sifted
  • Baking powder – 1 tsp
  • Baking soda – ¾ tsp
  • Salt – ¼ tsp
  • Unsalted butter – ⅓ cup (75 gms), melted [If using salted butter, skip the salt]
  • Lukewarm water – 1 cup (240 ml)
  • Lemon juice or white vinegar – 1 tbsp
  • Vanilla extract – 1 tsp
  1. Preheat your oven to 350 degrees F or 177 degrees C and place the rack in center of oven.
  2. In a large bowl, sift the dry ingredients – flour, sugar, sifted cocoa powder, baking powder, baking soda and salt.
  3. Now add the melted butter, water, lemon juice and vanilla extract. Mix all the ingredients together using a wire whisk until well blended. You won’t need an electric mixture for this cake. [Less clean up later! :D]
  4. Transfer the batter into a greased cake tin [I used a 8” round tin] and bake in the preheated oven for about 30 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.
  5. Place the eggless chocolate cake on a wire rack to cool. Serves 8 to 10 people.
Recipe by Flavor Quotient at