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7 minute Eggless Chocolate Cake

4.39 from 54 votes
Total: 14 minutes
Serves 6

An amazingly delicious moist cake prepared with 7 ingredients and cooked for 7 minutes in a microwave. Oh so chocolate-y and super yummy!!

Craving for something chocolatey tonight and have minimal time on hand? Then give this amazingly delicious 7-minute Eggless Chocolate cake recipe a try.

This cake is so moist and chocolatey that I bet no one can keep their hands off it. In addition to that –

This 7 minute Eggless Chocolate Cake is 

  • Made with 7 staple ingredients
  • Cooks in 7 minutes
  • Decadent
  • Rich and super moist
  • Covered in a delicious chocolate ganache
  • Garnish with seasonal decorations, and it makes a beautiful centerpiece that will attract and impress all the chocoholics in the family. 

Ingredients required to bake a 7 minute Eggless Chocolate Cake

  • Self-rising flour – lends a spongy texture
  • Unsweetened cocoa powder 
  • Baking powder – a leavening agent that makes a cake rise
  • A pinch of Salt – it intensifies the flavor
  • Oil – bakes a moist cake
  • Vegan Milk – to bind the dry ingredients
  • Brown sugar – for sweetness

How to make a 7-minute eggless cake in the microwave?

1 – 4. Sift dry ingredients together. Sifting aerates the flour, and that creates a light, airy and soft cake.

5. Mix the dry ingredients with a spatula until combined.

6. Add sugar and milk to the dry ingredients. 

7. Pour in oil. 

8. Whisk well. The batter will be very runny.  

9. Grease a microwavable bowl.

10. Pour the batter in the greased bowl. Make sure the batter is half-filled as there should be room left for the cake to rise. Gently tap the cake bowl on the counter to release the trapped bubbles.

11. Time to cook the cake. Place your bowl in the center of the microwave.

12. Set the timer to 7 minutes on HIGH (100%) power. Energy outputs per microwave oven vary wildly. So set for 6 minutes first

PROTIP –This cake will be cooked in a very different way. First, the sides will rise and form a crater/well in the center. Then the center part will rise. Don’t worry , the cake will be cooked beautifully. 

Allow the cake to rest in the bowl for at least 10 minutes before inverting onto a plate.

PROTIP –To speed up the process place a wet towel underneath the warm bowl and once the bowl is comfortable to touch flip it over.

Let’s talk about the Glaze

Enjoy the cake as is or proceed to prepare the frosting/glaze. The possibilities are endless! Some tested and tried options include- 

  • Butterscotch Ganache
  • Vanilla Buttercream frosting
  • Strawberry buttercream
  • Cream cheese and peanut butter frosting
  • Coconut frosting
  • Chocolate Orange ganache.

Be creative, and have fun experimenting with different combinations. Also, share with me in comments which one is your favorite. 

Chocolate Ganache for this Eggless Cake

1. Add the chocolate morsels to a bowl.

2. In a separate saucepan, heat cream until lukewarm.

3. Pour the cream over the chocolate and allow it to sit for about 6-7 minutes.

5. Whisk until all the chocolate has melted and mixed well with the cream.

6. Allow the ganache to rest in the fridge for about 5 minutes. 

7. Spread the ganache over chocolate cake and serve. Or cut a wedge, sit back, and enjoy – what a better way to indulge yourself !

Can I store this cake in the fridge?

Sure you can refrigerate the finished cake. Finished cake will keep well in a covered container for about 3-4 days.

This cake can be frozen for up to 2 months.

Few other tips to consider!

  • Please do not open the microwave during the baking process. Let the cake bake in it’s desired time.
  • The cake will finish up beautifully in the desired time. Do not overcook this cake or it will become dry. 

What can I use instead of Self-rising flour

You can make self-rising flour at home. To make self-rising flour at home, use –

1 cup of all-purpose flour + 1.5 teaspoons of baking powder + a pinch of salt. Combine all the ingredients in a bowl, and this is your self-rising flour. 

This recipe calls for 1.5 cups of self-rising flour, therefore, add 1¾ teaspoons of baking powder to 1.5 cups of self-rising flour.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Craving for more, try these other cake recipes from the blog – 

7 minute Eggless Chocolate Cake

4.39 from 54 votes
Amazingly delicious moist Chocolate cake prepared with 7 ingredients and cooked for 7 minutes in the microwave and to top that it's EGGLESS.
Prep: 7 minutes
Cook: 7 minutes
Total: 14 minutes
Calories: 493 kcal
Servings: 6

INGREDIENTS 

DRY INGREDIENTS

WET INGREDIENTS

  • 1 cup Oil
  • cup Vegan Milk
  • 1 cup Sugar + 1 tablespoon Brown sugar

CHOCOLATE GANACHE

  • 8 ounces Semi-Sweet Chocolate morsels
  • ½ cup Heavy cream

INSTRUCTIONS

  •  Sift dry ingredients together. Sifting aerates the flour, and that creates a light, airy and soft cake. Mix the dry ingredients with a spatula until combined.
  • To the same bowl (dry ingredients) add sugar and milk.
  • Pour in oil. The batter will be very runny. 
  • Grease a microwavable bowl. Use a ceramic bowl for better results.
  • Pour the batter in the greased bowl. Make sure the batter is half-filled as there should be room left for the cake to rise. Gently tap the cake bowl on the counter to release 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
    PROTIP –This cake will be cooked in a very different way. First, the sides will rise and form a crater/well in the center. Then the center part will rise. Don’t worry, the cake will be cooked beautifully. 
  • Allow the cake to rest in the bowl for at least 10 minutes before inverting onto a plate.
    PROTIP –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 frosting/glaze.

CHOCOLATE GANACHE FOR THIS EGGLESS CAKE

  • Add the chocolate morsels to a bowl.
  •  In a separate saucepan, heat cream until lukewarm.
  • Pour the cream over the chocolate and allow it to sit for about 6-7 minutes.
  • Whisk until all the chocolate has melted and mixed well with the cream. Allow the ganache to rest in the fridge for about 5 minutes. 
  • Spread the ganache over chocolate cake and serve. Or cut a wedge, sit back, and enjoy – what a better way to indulge yourself !!

RECIPE NOTES

 
Can I store this cake in the fridge?
Sure you can refrigerate the finished cake. Finished cake will keep well in a covered container for about 3-4 days.
This cake can be frozen for up to 2 months.
 
Few other tips to consider!
  • Please do not open the microwave during the baking process. Let the cake bake in it’s desired time.
  • The cake will finish up beautifully in the desired time. Do not overcook this cake or it will become dry. 
 

NUTRITION

Calories: 493kcal | Carbohydrates: 76g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 53mg | Potassium: 344mg | Fiber: 3g | Sugar: 49g | Vitamin A: 295IU | Calcium: 157mg | Iron: 1.4mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: American, Indian

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Comments

  1. Tina says:

    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.

    • RK says:

      You are welcome Tina! Since I have topped this cake with a glaze I have kept the sugar on the low side.

  2. Melissa says:

    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!

  3. Madeline says:

    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!

  4. Cory says:

    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.

  5. Meetu says:

    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.

  6. Lorrie says:

    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!!

    • RK says:

      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. 🙂

  7. Shweta says:

    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

    • RK says:

      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.

  8. Ruchi garg says:

    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

  9. Preethi says:

    Thanks for an easy recipe. Made it twice and compliments my evening tea.

  10. madhu says:

    How to bake cake micro ya convention

  11. Babita Marodia says:

    Awesome recipe

  12. Chetna says:

    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.

    • RK says:

      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!! 🙂

  13. Trupti says:

    Mam more recipes for pressure cooker

  14. Trupti says:

    Nice

  15. Mrs.Nilufar Daruwalla says:

    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.

    • RK says:

      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.