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.
Hi can you replace the milk with water will it still work if you can please let me know thankyou
Brian, I haven't tried this cake with water. Therefore, it will be difficult for me to comment on how it turns out.
What kind of oil for this recipe?
Jyoti, for this cake, you can work with any flavorless oil that you use for cooking.
Hi my parent's anniversary was there my sister who is a pro at baking and me who is rlly bad at baking made a contest and i made this cake and man was it good thank you!
Hello Anjali,
Pleasure is all mine.
Yay, so happy for you. Glad you liked the recipe.
Hi Ruchi,
I want to make this cake but don’t have self rising flour handy. Can we use all purpose instead?
Thank you!
Nikky, try this - 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 1 and 3/4 teaspoons of baking powder to cups of self-rising flour.
Hello, I tried to make this cake today. I made it in microwave mode, and kept the setting at 900 watts. I am very new to making cake so I thought I would try an easy recipe. I kept the cake inside for 6 minutes but sadly it got burnt. I think it is because the 100 percent power in the recipe is lower than 900 watts.
Prajakta, the power setting on my microwave is 900 watts.
Every microwave is different therefore, I would suggest bake for 5 minutes first. Insert a toothpick and check, if not cooked you can bake for another minute or so.
Hi Ruchi,
Can I make this in the oven? Planning to make it for my husband’s birthday tomorrow.
Nimisha, instead of this microwave cake recipe I would suggest you try this one - https://www.ruchiskitchen.com/best-vegan-chocolate-cake/
It is baked in the oven.
Hi
This recipe seems easy and tasty too.
Trying this today itself.
Thanks fir this.
Pleasure is all mine.
If you happen to try this then share your feedback. 🙂
I've been baking in convection mode since years, but this has been a pleasant surprise in 7 minutes. I used wheat flour and it came out perfect. Thank You!
Pleasure is all mine, Priyanka!
Thank you for sharing your feedback with me. 🙂
Can we bake this cake in microwave safe plastic bowl bcz i dont have big glass bowl?
If the bowl is microwave safe then sure you can.
Hey Ruchi
Looks like an amazing one. Planning to prep this for my hubby’s birthday
I do not have a glass bowl as shown
I have round baking tin.
Can i use that for the 7 minutes cake?
Or il have to use it on convection mode only?
TIA
Thanks, Gauri.
Please refer your microwave manual for all kinds of utensils that can be used in your model.
Hello ruchi thanks for replying
I actually know what all can be used i wanted to know what cam be used for this 7 min cake
Microwave safe ceramic will work? The ine that we get in dinner sets?
If the dish is marked as “microwave-safe" then yes you can use that in your microwave.
It's usually listed at the bottom of the pan. 🙂
Ok thanks! Hope the baking time remains same will go with 6 mins first
Yes, baking time/temp. remains the same.
Thanks a ton ruchi your timely response and a wonderful recipe
Family loved it!
Hubby is damn happy with the cake! This is the fastest tastiest choc cake ever❤️
Awesome!
Glad to hear that your family enjoyed the recipe.
Thanks for trying and sharing your experience with me. 🙂
Hiii Ruchi!!
Sooo excited to share this with you!
I had very fond memories of baking multitudes of cakes with various ingredients and flavours 10 years ago when my family had a house with a modular kitchen paid for by the employer. Relived all those memories again today!! Had never baked in a microwave before.
I didnt have cocoa so added some coffee powder and cashews instead to add flavour. Turned out to be great.
Soft, spongy, moist with somewhat crisp layer on the top, exactly how we like it!
Now, am going to get back to experimenting with different flavours like earlier (Choco banana, dry fruits, vanilla, etc).
Thanks a ton for this joy!
Love,
GB
Thanks, GB for your kind words. It really means a lot.
Glad to hear that you liked the recipe.
The flavor combinations you mentioned surely sounds yum.
Keep experimenting and happy baking. 😍😍
Mam at what temperature to preheat the oven and for how long
Kashish, this cake is made in a microwave. So no preheating required.
Hurray!!!!
This is my first baking and it came out really great...texture is so so soft....I love it so much😍😍 and I am gonna finish it off right away...I can't believe I made it...oh my god...I can also bake😊...thank you so much....
Thank you for a wonderful feedback, Yamuna. It’s always a pleasure to hear back from lovely people like you. Glad to hear that you liked the recipe.
Keep baking and god bless. 🙂
I don't have glass microwave dish.
What to do?
Can I use aluminum one?
From what I know, aluminum should not be used in a microwave. It may cause sparks.
Please read your appliance manual before baking in an aluminum dish.
Do you have a microwavable pan that came along with your microwave? Please bake in that.
Hii ruchi...i dont have a glass bowl but a borosil glass tray. Can i make in dat??
Sure you can. Cooking time will vary.
Hi Ruchi
I don’t have brown sugar can I use only simple sugar.
Sure you can. 🙂
Can we make this in an oven ? At what temperature and for how much time should it be baked ?
You can bake this cake at 200 degree C for 35-40 minutes.
How long this cake can be stored outside the refrigerator in winters?
It stays good for a week.
pl share one more quick vegan recipe for plain vanilla cake in microwave like this
Will surely do.
Thanks!
one of the best cakes ever made at home! tastiest, easiest and softest one..yummy. the only issue i had was after keeping the cake to cool down before taking out of container...it did break from base and some of it still remained stuck to base of container despite i oiled the container well with oil. what can be done to avoid this sticking and cake comes out more smoothly. but yes thanks a lot for this beautiful cake recipe. all loved it!
Thanks for your wonderful feedback Shivani.
Glad you liked the cake. 🙂
Try this trick next time. Take a butter knife or flat spatula and run it around the edges of the cake to loosen it from the sides of the bowl. Be very gentle. Once all the edges are loose, flip the bowl over and tap at the bottom of the bowl to unmold the entire cake out. This should work. Do not force the cake to unmold, as this will result in a mess.
If the cake is still stuck, repeat the entire process again (run the knife and so on....).
Hope this helps!
Really that's looking impressive cake, i must add it on my blog. Thanks for sharing
Thank you!
Amazing recipe, thank you so much. Turned out so nice.
You are welcome Cathy!
Glad you liked. 🙂