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Eggless Dark Chocolate Cake Recipe

Eggless Dark Chocolate Cake

  • 200g Chokolati Compound Dark Chocolate Slab
  • 1 and 1/2 cups Gyan Maida
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Golden Crown baking powder
  • 1/2 teaspoon Golden Crown baking soda
  • 1/2 teaspoon Salt
  • 1 cup Choco Delight Icing Sugar
  • 1/2 cup Sunflow Vegetable Oil
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
  2. Melt the chocolate: Break the Compound Dark Chocolate Slab into small pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
  3. Prepare dry ingredients: In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Mix wet ingredients: In a separate mixing bowl, whisk together the granulated sugar, vegetable oil, buttermilk (or plant-based milk mixture), and vanilla extract until well combined.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  6. Add melted chocolate: Pour the melted chocolate into the batter and gently fold it in until evenly distributed.
  7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and serve: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
  9. Slice and enjoy: Once frosted (if desired), slice and serve the cake. Enjoy the rich chocolatey flavor of your eggless Dark Chocolate Cake!