7 minute Eggless Chocolate Cake
An amazingly delicious moist cake prepared with 7 ingredients and cooked for 7 minutes in a microwave. Oh so chocolate-y and super yummy!!7 minute Eggless Chocolate Cake
Craving for something chocolate-y tonight and have very limited time on hand then give this amazingly delicious 7 minute Eggless Chocolate cake recipe a try. This cake is so moist and chocolate-y that I bet no one can keep their hands off it.
What else can I wish for tonight ?
- Prepared with minimum fuss
- Uses just 7 ingredients
- Cooks in 7 minutes
- Is eggless and
- a great cake to enjoy when you need a sweet tooth craving.
I am sure the chocoholics in your family will finish this up in one go. 🙂 
One of my dearest friend visited me late in the night just to satisfy her sweet tooth. She is a biggest chocolate lover and can eat chocolate all day long. Whenever she visits a restaurant, she orders a biggest chocolate piece and satisfies her chocolate cravings. 😉
This cake got rave reviews from her and she demanded for a recipe. So here is an easy to follow step by step recipe to a super moist and a wonderfully dense chocolate cake.
Now on to the recipe!
This cake is prepared using self rising flour, no self rising flour on hand, try making at home. Combine everything in a bowl. Fill the bowl half way with the batter, keep room for it to rise. Also tap the bowl on the counter before baking, as doing so will release the air trapped inside.
This cake cooks in a very different way. First the sides will rise making a crater/well in the center and then the center will rise. Please do not open the microwave during baking process. Cake will finish up beautifully – be very careful to not overcook this cake!
Allow the cake to rest in the bowl for at least 10 minutes before inverting onto a plate. To speed up the process place a wet towel underneath the warm bowl and once the bowl is comfortable to touch flip it over.
Enjoy the cake as is or proceed to prepare the glaze. The possibilities are endless with glaze and garnishes! This cake has the right amount of sweetness – it’s not too sweet, even with the white chocolate glaze. It tastes incredibly better the next day and after (only if it stays that long 😉 ).
Be sure to give this delicious and oh-so-moist 7 minute eggless chocolate cake a try. Cut a wedge sit back and enjoy – what a better way to indulge yourself !! 
If you happen to make this recipe, please leave me a comment or share your pics on with me on Facebook. I would love to see your creation and would be happy to answer any questions. Cheers!
Also try other eggless cakes – Eggless Butterscotch cupcakes, Eggless 7 minute chocolate microwavable cake , Eggless Red Velvet cupcakes, Eggless Box mix cake, Eggless Pineapple pastry , Eggless Cake recipe, Eggless Vanilla cupcakes, Eggless crumble cookie cake.
Looking for eggless cookies – Oatmeal- raisin cookies, Cherry topped cookies, Tutti frutti cookies,Nan Khatai, Coconut cookies.
Recipe adapted from – Food.com
| Servings | Prep Time |
| 4 PEOPLE | 7 MINUTES |
| Cook Time |
| 7 MINUTES |
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Amazingly delicious moist Chocolate cake prepared with 7 ingredients and cooked for 7 minutes in microwave and to top that it's EGGLESS.
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- 1-1/2 cup Self rising flour
- 1/2 cup Unsweetened cocoa powder
- 1/2+1/4 teaspoon Baking powder
- A pinch of Salt
- 1 cup Oil
- 1-1/2 cup Milk
- 1 cup Sugar + 1 tablespoon Brown sugar
- 1 cup White Chocolate
- 1/3 cup Heavy cream
- Assemble all the dry ingredients.
- In a large bowl combine all the dry ingredients one by one.
- Sift through a strainer.
- If any lumps are left behind, rub them using a spatula.
- Set it aside.
- Onto our wet ingredients.
- Measurements should be exact. 1-1/2 cup of milk and
- 1 cup of oil.
- In the same bowl (dry ingredients) add sugar...
- Pour in milk..
- And Oil.
- Whisk for 2 minutes till everything is well blended.
- The batter should be of a thick dropping consistency.
- Grease a round microwavable bowl. Mine is a 7 cup round Pyrex bowl.
- Pour the batter in this bowl.
- Make sure the batter is half filled as there should be room left for the cake to rise. Pick up the bowl and gently tap it on the counter to release all the trapped bubbles.
- Time to cook the cake. Place your bowl in the center of the microwave.
- Set the timer to 7 minutes on HIGH (100%) power. Energy outputs per microwave oven vary wildly. So set for 6 minutes first
- This cake will be cooked in a very different way. First the sides will rise forming a crater/well in the center and then the center will rise. Please do not open the door during cooking process. The cake will be cooked beautifully but as the timer is up it will settle down a little bit. No worries its all good. 🙂
- Since the bowl is deep I have inserted a skewer in the cake to check for doneness.
- It came out all clean.
- Cooked cake will look like this- all airy. Allow it to sit till the bowl is comfortable to touch.
- Place a plate underneath the cake bowl..
- And flip it over.
- Enjoy the cake as is..
- Or finish it off with a dusting of powdered sugar.
- Garnish with strawberries or raspberries.
- A perfect cake with or without the glaze.
- This is the baked version of this cake in an conventional oven.
- Ready to prepare the glaze. Assemble the ingredients.
- Add both the ingredients to a microwavable measuring jar.
- Cook it in a microwave for 1:45 minutes till it is all thick and gooey stirring after every 30 seconds.
- The glaze will be of a thick dropping consistency.
- Generously drizzle the glaze all over the cake. Some of it may run down. Keep a cake knife on hand and keep spreading while you drizzle so that everything remains on top.
- The possibilities are endless with glaze and garnishes!
- A wonderful, easy and an impressive cake!
- What a better way to indulge yourself , cut a wedge, sit back and enjoy!!
I don’t have glass microwave dish.
What to do?
Can I use aluminum one?
From what I know, aluminum should not be used in a microwave. It may cause sparks.
Please read your appliance manual before baking in an aluminum dish.
Do you have a microwavable pan that came along with your microwave? Please bake in that.
Hii ruchi…i dont have a glass bowl but a borosil glass tray. Can i make in dat??
Sure you can. Cooking time will vary.
Hi Ruchi
I don’t have brown sugar can I use only simple sugar.
Sure you can. 🙂
Can we make this in an oven ? At what temperature and for how much time should it be baked ?
You can bake this cake at 200 degree C for 35-40 minutes.
How long this cake can be stored outside the refrigerator in winters?
It stays good for a week.
pl share one more quick vegan recipe for plain vanilla cake in microwave like this
Will surely do.
Thanks!
one of the best cakes ever made at home! tastiest, easiest and softest one..yummy. the only issue i had was after keeping the cake to cool down before taking out of container…it did break from base and some of it still remained stuck to base of container despite i oiled the container well with oil. what can be done to avoid this sticking and cake comes out more smoothly. but yes thanks a lot for this beautiful cake recipe. all loved it!
Thanks for your wonderful feedback Shivani.
Glad you liked the cake. 🙂
Try this trick next time. Take a butter knife or flat spatula and run it around the edges of the cake to loosen it from the sides of the bowl. Be very gentle. Once all the edges are loose, flip the bowl over and tap at the bottom of the bowl to unmold the entire cake out. This should work. Do not force the cake to unmold, as this will result in a mess.
If the cake is still stuck, repeat the entire process again (run the knife and so on….).
Hope this helps!
Really that’s looking impressive cake, i must add it on my blog. Thanks for sharing
Thank you!
Amazing recipe, thank you so much. Turned out so nice.
You are welcome Cathy!
Glad you liked. 🙂
This came out to be just amazing chocolate cake .Thank u Ruchi for such an easy and quick cake recipe.
Pleasure is all mine. Glad you liked the recipe. 🙂
Hi
Looks yummy. Can we use butter paper at the bottom of the bowl ?
Regards
Rama
Yes you can. Thanks!
Hey ruchi .iam a begineer in baking.I tried this cake every thing was good but the cake had very bitter taste .I used olive oil instead of normal oil ,do u think it’s the reason.and normal otg instead of microwave.very skittish to it again any suggestions to avoid this .thanks Lalitha
Lalitha thanks for trying the recipe. Didn’t get the last part of your query. What do you mean by skittish and normal otg instead of microwave? Please clarify so that I can guide you correctly.
The possible cause for a bitter taste is olive oil. Olive oil is a lot more bitter than other oils. Which oil did you use – regular olive oil or extra virgin olive oil?
Wow, stunning cake. Made it today twice and was vanished in minutes. Thanx for sharing your recipes with us.
Pleasure is all mine. 🙂
Glad you liked the recipe!
simple yet elegant!!!…..foodiezflavor.com
Thank you!
Yummy cake thanks for the wonderful recipe!!!
Pleasure is all mine.
Thanks for trying the recipe Rose!
Hey Ruchi, till now I was just making the awesome cake which my family loves very much without the glaze. Today I tried with the glaze as it is my daughters birthday. I had kept in the microwave for 1.45 mins as mentioned in your recipe but in the last few minutes the glaze started boiling and it became thick and creamish in colour and little oil had separated. Would like to know if something went wrong. I was expecting white colour and drooping.
Thanks for your feedback Nilufar. Depending on the power and efficiency of a microwave, cooking times vary. You have to melt the chocolate until it is soft and liquidy, stirring after every 30 seconds. Overcooking will make the chocolate grainy and cause the fat to separate. Hope that answers your query!
in the recipe it is mentioned to use self rising flour which already contains baking powder and salt, and again the ingredients show baking powder and salt. So for 1 and 1/2 cup self rising flour which already contains baking powder and salt, shall we again add baking powder and salt of the given measurement.
Yes please.
Thanks!
I dont have self raising flour.
Can do with cake flour?
How much baking pdr and baking soda to use.?
Thanks
Sonya, you can make self rising flour at home.
Here is the link – http://www.ruchiskitchen.com/how-to-make-self-rising-flour/
Its really good.
Thank you! Glad you liked.
Can I replace maida flour with wheat flour?
Whole wheat flour adds a nutrition and a nutty flavor to the cakes but sometimes using it alone may result in dense cake (unless the recipe states otherwise).
I have not experimented with wheat flour but if you really want to switch, I would suggest using half and half – 1/2 of wheat flour and half or all purpose flour (maida).
I tried it with whole wheat flour n it turn out yummy. Thanks ruchi.
Thanks for sharing this with me. Glad you liked the recipe. 🙂
7 minutes?! No way! Ok, ok, I trust you 😃😄 I need to give this a try. Pinning!
Thanks a bunch for pinning Angie! Glad you liked and yes, it is a 7 minute cake. 🙂
A great cake and in seven minutes?! That is a treat! Thank you for bringing this to Fiesta Friday! 🙂
Thanks Petra. 🙂
How can you go wrong with a 7 minute dessert and chocolate too! Microwave and healthy – what’s not to like. Thanks for sharing with everyone at Fiesta Friday 🙂
Agree. Thanks for your lovely feedback Judi. Glad you liked. 🙂
Absolutely amazing recipe..I made a single batch of this cake to test the recipe and it turned out fantastic! Tried the second batch in silicone moulds cupcakes and they came out perfect too. This recipe is flawless and I am going to try this chocolate cake recipe forever now. Real quick and easy.
Thanks for sharing your experience with me Priyanka! Glad you liked the recipe. 🙂
What is an alternate of cocoa powder?
Guneet, you can use any chocolate bar for this recipe. Grind chocolate to its powdered form and use as a substitute for cocoa powder. You may also need to adjust the sugar slightly to compensate the sweetness from the chocolate.
Hi..i tried the recipe in cup cakes …but the cakes came out as if they have not been cooked properly…rather the netted look in cakes wasnt there…and the chocolate flavour is somehow missing…can u please guide?
Pritee, this has been so far my most successful recipe, so would definitely like to learn what went wrong and would be happy to help.
How long did you cook the cupcakes?
we can use condensed milk insted of milk
Chirag, I have not tried this recipe with condensed milk. Also, adding condensed milk will require a lot of adjustments in the recipe – the liquid and sugar part.
Hi. Can we substitute brown sugar for something else??
Sneha, you can substitute brown sugar for granulated white sugar. Would like to add, that brown sugar adds a moist texture to a cake as compared to white sugar.
hi
i have ifb 25sc microwave what is the high temp
Priti, please refer to microwave’s instructions manual for details.
To share I baked this in a convection oven at 200C for 40 mins. I actually made cup cakes.turned out great
Thanks for trying the recipe and sharing this tip with me. Its really helpful. Appreciate that!!
Hi Ruchi, the cake looks very yummy. Would like to know the measurement in Millilitres for milk and oil. How much is 1 cup in terms of Mls.
Thanks Sonal. 1 cup equals 250 ml. Please refer to this guide for future conversions – http://www.ruchiskitchen.com/conversion-chart-grams-liters-gallons-cups-ounces/
i have an otg. how can i prepare it in otg.
Thanks for stopping by Ritika. This is a microwave only cake. Have not tried baking it.
Cake is awesome I love texture of cake yummy
Thanks Archana for trying the recipe. Glad you liked. 🙂
If you have any pics, please share with me at https://www.facebook.com/ruchiskitchen/
Cake is awesome but it take more tme than u mentioned n crack occur in the middle of cake but overall cake is nice
Thanks for trying the recipe Archana! I have baked this cake many times and it bakes for exactly 6-7 minutes, higher than that results in a dry cake. Energy outputs per microwave oven vary wildly, and maybe because of that cooking time was longer for you. There are couple of reasons for the cracks –
1. Cakes crack if the cake pan/bowl is filled too much or your cake bowl is too small for the recipe.
2. Opening the microwave oven too frequently. This causes the temperature in the oven to drop resulting in cracks.
Hope this answers your query.
Dear Ruchi,
Thanks for such an easy recipe, which can be made in minutes. In fact I love your blog and always look forward to your recipes, which are very simple to make and tastes very good.
I tried this 7 minute microwave cake. But my cake was not as grainy as seen in your picture. It was little dense and not so moist, as others have said. The taste was very nice. My girls loved it. So can you tell me where I must have gone wrong.
Thanks once again.
Thanks for your wonderful and kind words Mrs. Nilufar. Glad to hear that you are enjoying my recipes. I would suggest – try beating plenty of air into the batter by mixing oil and sugar first, before adding flour. This will make soft and moist cake.
Nice
Thanks dear. 🙂
Mam more recipes for pressure cooker
Have never tried a pressure cooker method will try to work on that soon. 🙂
I really enjoyed baking this cake. I made it for my son’s birthday and new year. He has fallen in love with cake and it’s so easy for me to please him.
Thanks for trying the recipe!! Belated happy birthday to your little kiddo, so happy to hear that he loved the cake. Thanks again for sharing your wonderful feedback with me. Have a happy and blessed new year!! 🙂
Awesome recipe
Thanks Babita. 🙂
How to bake cake micro ya convention
Madhu, I have tried this recipe in microwave. Please use microwave oven and not the convection mode.
Thanks for an easy recipe. Made it twice and compliments my evening tea.
You are welcome Preethi!!
wow, its yummy so fast its easy to make as well.My kids is very happy to eat this delicious cake. Thanks for yummy recipes
You are welcome Ruchi! Glad to hear that your kids liked the yummy cake. Stay connected and keep checking back for more!!
Hi
I would love to try this recipe..is there any substitute for oil..i could use butter or creme or buttermilk or condensed milk..cud u please help me on this. .
Thanks a lot for this yum recipe
You are welcome Shweta! Yes, you can use unsalted butter instead of oil. Do give it a try and if possible share your experience with me.
This cake is absolutely delicious, very moist and dense cake!! I didn’t had any eggs in my house and was searching for quick and easy cake without eggs. I searched up minute eggless chocolate cake recipe and there you were. I never knew you could make a cake in microwave without eggs. Superb work girl. Everyone was surprised at how yummy my cake tasted. Will surely try out your other recipes. This one is ULTIMATE!!
I agree with you Lorrie, this is the fastest cake that I have every made. Glad to hear that you liked the recipe. Thanks for stopping by and will see you around on the blog. 🙂
Wow…this cake turned out so moist soft and heavenly..yummy and tempting me a lot to finish it up right now 🙂 Got back from office and tried your recipe and made the eggless micro one. It turned out to be awesome, thanks a lot !! Kudos to you Ruchi.
Thanks Meetu! Glad you liked it 🙂
Excellent chocolate cake. The best you’ll ever have. Just the right amount of chocolate and super incredibly moist !This recipe is definitely a keeper. Is there a Bigger word better than AMAZING? Well, that’s what this cake was…Thanks Ruchi for sharing.
That’s do sweet of you Cory! Glad you liked the recipe 🙂
What I like about the recipe is it is simple and quick. It has that chocolaty taste and richness that totally satisfies, and it’s vegan! I hunt and bookmark eggless microwave recipes constantly and this one has touched my taste buds!Turned out really good. Will make it again. Terrific stuff, just terrific! Thanks dear!
You are welcome Madeline! Glad to hear that you liked the recipe 🙂
Today is my hubby’s birthday and I was looking for recipes for an easy chocolate cake. Instead of just buying a cake, I wanted to make it and I’m so so glad I came across this recipe. This is the first ever cake and it is so delicious! So fast and easy to make as well. Super moist and tasty. I made two batches and I ended up eating the first batch myself. Finished it off with a cream topping also from your eggless cupcake recipe and will be making it again for sure. Great, thanks!
Great to hear that Melissa, glad to be of help 🙂 Thanks for stopping by!!
Really impressive cake. Made couple of times and everytime it was a hit. Definitely a keeper recipe. All I made adjustments were the sugar quantity. I found it on the low side but otherwise perfect cake. Thanks Ruchi.
You are welcome Tina! Since I have topped this cake with a glaze I have kept the sugar on the low side.