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    Home » Recipes » Cakes, Cookies, and Cupcakes » 7 minute Eggless Chocolate Cake

    7 minute Eggless Chocolate Cake

    Published On:July 28, 2016 By:Ruchi

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    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 – 

    • Eggless Butterscotch cupcakes
    • Eggless Red Velvet cupcakes
    • Eggless Box mix cake
    • Eggless Cake recipe
    • Eggless Vanilla cupcakes
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    7 minute Eggless Chocolate Cake

    Author : Ruchi
    Amazingly delicious moist Chocolate cake prepared with 7 ingredients and cooked for 7 minutes in the microwave and to top that it's EGGLESS.
    4.39 from 54 votes
    Print Recipe Pin Recipe
    Prep Time 7 mins
    Cook Time 7 mins
    Total Time 14 mins
    Course Dessert
    Cuisine American, Indian
    Servings 6
    Calories 493 kcal

    INGREDIENTS
     

    DRY INGREDIENTS

    • 1½ cup Self-rising flour
    • ½ cup Unsweetened cocoa powder
    • ¾ teaspoon Baking powder
    • A pinch of Salt

    WET INGREDIENTS

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

    CHOCOLATE GANACHE

    • 8 ounces Semi-Sweet Chocolate morsels
    • ½ cup Heavy cream
    US Customary – Metric

    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.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

    Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. ❤ More About Me
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    Recipe Key:

    • DFDairy Free
    • EFEgg Free
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    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
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