7 minute Eggless Chocolate Cake

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. 

• 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 !

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 –