Eggless Chocolate Cake
India • Vegetarian
How to Make Eggless Chocolate Cake (Traditional & Healthy Version)
Eggless Chocolate Cake is a beloved snack across India, enjoyed in homes and bakeries alike. This cake combines the rich, decadent flavor of cocoa with the simplicity of vegetarian ingredients, making it accessible to all. Traditionally, eggless cakes gained popularity in India due to religious and dietary preferences, especially in Jain and vegetarian households. Over the years, creative home bakers have perfected recipes using curd (dahi) and baking soda as egg substitutes, resulting in soft, moist cakes that rival their egg-based counterparts. This healthy version of Eggless Chocolate Cake uses whole wheat flour (atta) for added fiber and nourishment, swapping out refined flour to make it suitable for calorie-conscious individuals. The use of oil instead of butter keeps saturated fat low, while natural sweeteners like jaggery or brown sugar offer a wholesome twist. The cake’s mild sweetness and soft texture make it perfect for family tea times, festive gatherings, or as a guilt-free treat for children. Indian spices like a pinch of cinnamon or cardamom can be added for an earthy, aromatic depth, celebrating the fusion of classic chocolate with regional flavors. Eggless Chocolate Cake is more than just a snack—it's a reflection of India’s ingenious vegetarian cooking, where taste and tradition meet health-conscious choices. Whether enjoyed during festivals or as an everyday indulgence, this cake brings comfort and joy, making it a must-try for anyone seeking an authentic, healthy Indian dessert.
Ingredients(for 1 medium slice (approx. 80g))
- 1 cup Whole wheat flour (atta)
- 3 tablespoons Unsweetened cocoa powder
- 1/2 cup Brown sugar or jaggery powder (gud or shakkar)
- 1/2 cup Curd (dahi, room temperature)
- 1/4 cup Vegetable oil (sunflower or rice bran oil)
- 1/3 cup Milk (low-fat or plant-based)
- 1/2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla essence
- a pinch Salt
- 1/4 teaspoon Cinnamon powder (dalchini, optional) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin (6-inch) with oil or line with parchment paper.
5 minutes
Ensure oven is fully preheated for even baking.
- 2
In a mixing bowl, sift together whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon powder (if using).
3 minutes
Sifting prevents lumps and ensures a soft crumb.
- 3
In another bowl, whisk curd, brown sugar or jaggery, oil, and vanilla essence until smooth and creamy.
3 minutes
Whisking well aerates the batter for a spongy texture.
- 4
Gradually add the dry ingredients to the wet mixture, mixing gently. Pour in milk, a little at a time, to reach a thick, smooth batter.
5 minutes
Do not overmix; mix just until combined to avoid a dense cake.
Why This Dish is Healthy
Choosing whole wheat flour over refined maida significantly boosts fiber content and lowers the glycemic index, supporting blood sugar control. Using curd instead of eggs cuts cholesterol while maintaining a soft texture. Minimal oil and natural sweeteners make this cake lighter, reducing calorie load. This recipe avoids artificial additives, focusing on wholesome, pantry-friendly ingredients, ideal for weight management and overall wellness.
This Eggless Chocolate Cake uses whole wheat flour (atta), which is rich in dietary fiber, aiding digestion and keeping you full longer. Curd provides protein and probiotics that support gut health, while cocoa powder offers antioxidants. Opting for jaggery or brown sugar as a sweetener delivers essential minerals like iron and potassium. Vegetable oil reduces saturated fat, making this cake heart-friendly. Each serving offers moderate carbohydrates for energy and a balanced amount of fat and protein, making it a suitable snack for all age groups.
Pro Tips
- 💡Tip 1: Use fresh curd for best results and a moist crumb.
- 💡Tip 2: For extra flavor, add a pinch of cardamom powder.
- 💡Tip 3: Don’t overbake—remove from oven as soon as the toothpick is clean.
- 💡Tip 4: Sift cocoa and flour together to avoid lumps.
- 💡Tip 5: Add chopped nuts for crunch and nutrition.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Store in an airtight container to retain softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 50.0 g |
| Total Fat | 12.0 g |
| Fiber | 2.0 g |
| Sugars | 28.0 g |
| Sodium | 210.0 mg |
| Potassium | 140.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 15.0 IU |
| Vitamin C | 0.2 mg |
| Calcium | 60.0 mg |
| Iron | 2.2 mg |
| Magnesium | 28.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 75.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.4 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 18.0 µg |
