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–+ servings
Two slices of egg free chocolate cake served on a white plate
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4.73 from 11 votes

Best Chocolate Cake Recipe (No eggs and butter)

The only chocolate cake recipe you will ever need πŸ™‚ Yep, this cake stands so beautifully tall to that bold statement. Made with simple pantry staple ingredients, this cake is full of chocolate flavor and stays moist even after refrigeration. The best part is you don’t need a electric beater or stand mixer for this. Just your bowl and whisk will do πŸ™‚
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: continental
Servings: 12 servings
Calories: 348kcal


  • 1/2 cup oil canola/vegetable/light olive
  • 1 cup yogurt plain, thick, fresh
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup water only if the batter is very thick
  • 1 cup plain flour
  • 2 tablespoons corn flour
  • 6 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • Grease and line a 6 or 7 inch baking tin well. You can also just grease with oil and dust with flour. Preheat your oven at 180 C or 350 F.
  • Combine 1/2 cup oil, 1 cup curd, 3/4 cup sugar and 2 teaspoons vanilla extract into a mixing bowl.
  • Whisk well until the sugar dissolves and the mixture turns pale and creamy.
  • Place a sieve over the bowl and add 1 cup flour, 6 tablespoons cocoa powder, 2 tablespoons corn flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder and a pinch of salt.
  • Gently raise the sieve and sift the dry ingredients into the wet mixture.
  • Gently cut and fold the dry ingredients into the wet mixture without over mixing. Add 2-4 tablespoons water if the batter is very thick
  • Pour the chocolate cake batter into the prepared tin. tap once or twice to release air bubbles.
  • Bake in the preheated oven for 35-45 minutes. Keep the pan in middle rack of the oven with both the rods on. Keep an eye after 35 minutes and once tester comes out clean or with very few crumbs, your cake is done.
  • Let the cake cool in the pan for 5 minutes. Using a knife release the cake gently from the pan and cool in a wore rack completely.
  • Slice and serve as required. Store any leftover cake in airtight box in the refrigerator. Keeps well for 3-4 days.


Shelf life and Storage- This cake keeps well for 3-4 days in refrigerator. Store the slices well covered in airtight container.
Scaling up- You can easily double or halve the recipe. Increase or decrease the baking time by 5-10 minutes. Also select the suitable pan size.
Serving- Serve as snack with coffee or dessert after meal.


Calories: 348kcal