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!!
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
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
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 firstPROTIP –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
- 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.
The recipe for Eggless Chocolate Cake is wonderful. I tried this recipe and turns into a superb dish. everyone appreciated me for a such a flavorsome dish. Lots of Love!
Thank you 😊
Woww the cake turned awesome baked fr first time in microwave. Share more eggless recipes.
Love megha
Will sure so! Thank you, Megha for the feedback, so glad you liked the recipe. 😊
hi .
can this receipe be used for a vanilla sponge cake.
if i omit the cocoa and use self raising flour.
Rosh, I have never tried this recipe without cocoa powder, so no idea how it can be adapted.
how can i subtitute brown sugar in this recipe ??
Pallavi, use white granulated sugar.
Hi, in the recipe you say,
"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 ???cups of self-rising flour.”
Please clarify what comes in place of the ???.
I have updated the recipe. Thanks for asking. 😊
"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".
How much is one cup is it 250 gms ? Or less
Veena, for all my recipes, I use U.S. measurements, and U.S. liquid cups are different from U.S. dry cup measurements. So, while measuring dry ingredients (that convert to grams), such as flour, it comes to 125 grams (leveled). Likewise, the liquid cups directly convert to metric milliliters (mL), and that happens to be 250 ml.
Hi, can we use the same recipe for baking it in cooker, OTG etc?
Anita, I haven’t tried it so I can’t be sure.
But feel free to experiment in the cooker.
Hi, I just now made this cake. But even after leaving it for more than 10 minutes when I tried to turn the cake from the greased glass bowl into the plate, the whole cake didn't come out. Some part was stuck at the bottom. It was disappointing. After greasing the bowl should we dust it with flour as we prepare the cake tin for oven baking. Your recipe just mentions to grease a microwaveble bowl. Kindly help and clarify.
Hello Nilufar, I am sorry you didn’t enjoy the recipe.
It sounds like the pan was not greased well. Did you run the knife around the cake couple of times?
Dusting with flour is not required. I use a bit of oil and brush my microwave bowl well to ensure it does not stick. I have never faced a problem. All I can recommend here is to grease the microwave bowl well and run a knife around the cake a few times and then gently flip the cake.
When should we turn the cake, when it is completely cool or warm. Can we substitute baking powder with one sachet eno.
Allow the cake to cool until the microwavable bowl is comfortable to touch. Run a knife around the rim of the bowl and then invert the bowl. Tap at the base of the glass bowl, and the cake will slide out.
I haven't tried this cake with eno; therefore, I am not sure about the result.
Hi, today I once again made the cake and the same problem. The cake did not come out completely. It was stuck at the bottom. The overturned cake does not look good. I had greased the pyrex glass bowl very well. The taste of the cake is good. Should input butter paper at the bottom of the bowl
Hello Nilufar,
Could you please share the pic of your microwavable bowl that you are using to bake this cake? It will help me understand the situation better.
You can share your pics with me - [email protected].
Thank you!
I love this recipe, I am in the UK. and line my dish with cling film, I think that is the sarran wrap in America, never had one stick yet
Thank you, Barbara! So glad you liked the recipe. Yes, clingwrap works great!
Hi ruchi g i made this cake..it's very yummy 😋
Amazing!! So happy you love it, Rupy. 😊
So we add paling powder twice 1st while making rising flour 1.3/4 tsp and than again while missing dry ingredient 3/4tsp right?? Same for salt also??
Jagruti, just add baking powder. Do not double up on the salt, salt remains the same - a pinch.
What can we substitute instead of baking powder??
Karishma, the closet match would be cream of tartar(tartaric acid).
Hi, will using simple heat feature in microwave work? Usually people say microwave cake doesn’t come out well
Anita, I don't think that the heat feature will work. Please refer to your appliance manual for more details.
Hi..if I do not want to use cocoa powder, then what will be the proportion of all other ingredients
Tejal, omitting cocoa powder will throw the whole recipe off balance.
You could try substituting it with cornstarch. I haven't tried it though but feel free to experiment.
Hi ! If I make this with all purpose flour and add the baking powder to it to make it self raising flour, do I still need to add the extra baking powder?
Yes, please.
Baking powder is an essential ingredient.
In the recipe both baking powder and self rising flour is mentioned??? Do we need to use both???
You got it right, Shweta!
Both the ingredients are required in this recipe.
The best recipe 100%.
Thank you!