Eggless Chocolate Cake
Snacks • India
How to Make Eggless Chocolate Cake (Traditional & Healthy Version)
Eggless Chocolate Cake is a beloved treat in Indian households, cherished for its rich, indulgent flavor and soft, moist texture. While chocolate cake has global roots, the eggless version is a staple in India—especially among vegetarian families and during festivals like Diwali and Raksha Bandhan, where purity and tradition are valued. This Indian style cake is often made with atta (whole wheat flour) or maida, and incorporates local flavors such as vanilla, cocoa, and even dry fruits for added nutrition. The absence of eggs makes it suitable for vegetarians and is a popular choice for birthdays, tea-time snacks, and celebrations. Its melt-in-the-mouth texture paired with a deep cocoa flavor makes it a favorite among both kids and adults. In recent years, health-conscious families have started using healthier ingredients like whole wheat flour and jaggery, making it a guilt-free snack. Whether served as a tea-time treat or as a festive dessert, Eggless Chocolate Cake is a symbol of joyous occasions and togetherness in Indian culture.
Ingredients(for 1 thick slice (approx. 80g))
- 1 cup Atta (whole wheat flour) (can use maida for lighter texture)
- 3 tablespoons Cocoa powder (unsweetened, high-quality)
- 1/2 cup Jaggery powder (gur, or use brown sugar)
- 1/2 cup Dahi (curd/yogurt) (thick, fresh)
- 1/2 cup Milk (low-fat preferred)
- 1/4 cup Vegetable oil (can use sunflower or rice bran oil)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Vanilla essence (optional, for flavor) - optional
- 2 tablespoons Chopped walnuts or almonds (optional, for nutrition and crunch) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small round cake tin with a little oil and dust with atta.
5 minutes
Use parchment paper for easy removal.
- 2
In a large mixing bowl, sift atta, cocoa powder, baking powder, and baking soda together to ensure even mixing.
3 minutes
Sifting removes lumps and makes the cake lighter.
- 3
In another bowl, whisk dahi, jaggery powder, and oil until smooth. Add vanilla essence if using.
4 minutes
Ensure curd is thick and fresh for best results.
- 4
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently to form a smooth batter. Do not overmix.
4 minutes
Overmixing can make the cake dense.
Why This Dish is Healthy
Our Eggless Chocolate Cake is a health-conscious choice thanks to whole wheat flour and jaggery, which have a lower glycemic index compared to refined flour and sugar. Dahi boosts gut health and protein intake, while nuts add omega-3 fatty acids. By avoiding eggs and minimizing oil, this recipe is suitable for vegetarians and those seeking lower cholesterol snacks. It’s a delicious way to enjoy chocolate flavor without compromising on nutrition.
This Eggless Chocolate Cake recipe uses atta (whole wheat flour) for added dietary fiber, which aids digestion and keeps you fuller for longer. Jaggery offers minerals like iron and potassium, while nuts provide healthy fats and plant protein. Using dahi instead of eggs adds probiotics and calcium. Overall, this cake is lower in saturated fat and sugar compared to traditional versions, making it a healthier snack option. Cocoa offers antioxidants for heart health and mood improvement.
Pro Tips
- 💡Tip 1: Use good-quality cocoa powder for a richer flavor.
- 💡Tip 2: Do not overmix the batter to keep the cake light.
- 💡Tip 3: Add a pinch of cinnamon for an Indian twist.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
