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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. Archana says:

    Cake is awesome but it take more tme than u mentioned n crack occur in the middle of cake but overall cake is nice

    • RK says:

      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.

  2. Archana says:

    Cake is awesome I love texture of cake yummy

  3. ritika says:

    i have an otg. how can i prepare it in otg.

  4. Sonal Mohare says:

    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.

  5. CT says:

    To share I baked this in a convection oven at 200C for 40 mins. I actually made cup cakes.turned out great

  6. priti says:

    hi
    i have ifb 25sc microwave what is the high temp

  7. Sneha says:

    Hi. Can we substitute brown sugar for something else??

    • Ruchi says:

      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.

  8. chirag says:

    we can use condensed milk insted of milk

    • Ruchi says:

      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.

  9. Pritee kanoria says:

    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?

    • Ruchi says:

      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?

  10. Guneet Kaur says:

    What is an alternate of cocoa powder?

    • Ruchi says:

      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.

  11. Priyanka says:

    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.

  12. Judi Graber says:

    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 🙂

  13. Petra says:

    A great cake and in seven minutes?! That is a treat! Thank you for bringing this to Fiesta Friday! 🙂

  14. Angie | Fiesta Friday says:

    7 minutes?! No way! Ok, ok, I trust you 😃😄 I need to give this a try. Pinning!

  15. Mittal pandya says:

    Can I replace maida flour with wheat flour?

    • Ruchi says:

      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).

  16. Vijay says:

    Its really good.

  17. Sonya says:

    I dont have self raising flour.
    Can do with cake flour?
    How much baking pdr and baking soda to use.?
    Thanks

  18. jyothi says:

    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.

  19. Nilufar Daruwalla says:

    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.

    • Ruchi says:

      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!

  20. Rose says:

    Yummy cake thanks for the wonderful recipe!!!