Moist Eggless Chocolate Cake with Dalgona Coffee Frosting (No Oven Required)
1 hour 15 minutes
1245 reads
About Moist Eggless Chocolate Cake with Dalgona Coffee Frosting (No Oven Required)
Indulge in this decadent, eggless chocolate cake, perfect for those with egg allergies or anyone seeking a simple, oven-free dessert. This recipe uses pantry staples to create a rich, moist cake that's surprisingly easy to make.The secret? A clever combination of sunflower oil, condensed milk, and cocoa powder creates a wonderfully flavorful base. Topped with a dreamy Dalgona coffee frosting, this cake is guaranteed to be a crowd-pleaser.Get ready to impress your friends and family with this delicious and surprisingly simple recipe – no baking skills required!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
Cake Ingredients
- 1/2 cup Sunflower Oil
- 1/2 cup Sweetened Milk condensed
- 1/2 cup Sugar granulated
- 3/4 cup All-Purpose Flour or whole wheat flour (maida)
- 3 tbsp Cocoa Powder unsweetened
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Milk
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice or white vinegar
Dalgona Coffee Frosting Ingredients (recipe not included, see notes)
Instructions
Prepare the Cake Batter
- Combine sunflower oil, condensed milk, and sugar in a large bowl. Mix thoroughly using a hand blender or whisk until smooth.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, sifting as you go, and gently fold until just combined. Do not overmix.
Add Remaining Wet Ingredients
- Stir in the milk, vanilla extract, and lemon juice (or vinegar). The batter should be pourable, but not runny.
Prepare the Cake Tin
- Grease and flour a 6-inch or 8-inch round cake tin. Alternatively, line the bottom with parchment paper.
Bake the Cake
- Pour the batter into the prepared tin and gently tap it on the counter to release any air bubbles.
- Place the cake tin inside an idly cooker (or a similar steaming apparatus) over simmering water. Add 2 cups of water to the bottom of the idly cooker. Cover and steam for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
Check for Doneness
- After 30 minutes, check the cake for doneness. If a knife inserted into the center comes out clean, the cake is done. If not, continue steaming for another 10 minutes.
Cool and Demould
- Once cooked, turn off the heat and let the cake cool completely in the tin before carefully demoulding onto a serving plate.
Frost and Serve
- Once cooled, frost with your favorite frosting (we recommend Dalgona Coffee Frosting).
Recipe Notes
Expert Tips
- For a richer chocolate flavor, use dark cocoa powder.
- Don't overmix the batter, as this can result in a tough cake.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- To make Dalgona coffee frosting, whisk together equal parts instant coffee, granulated sugar, and hot water until stiff peaks form. You can find many recipes online.
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Recipe Nutrition
Calories: 332kcalCarbohydrates: 32gProtein: 3gFat: 22gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gCholesterol: 1mgSodium: 228mgFiber: 1gSugar: 22g
Loganayaki Thamilselvan
Articles: 40
4 Comments
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This looks incredible! Thank you.
Good recipes.
Such a delicious dish! Thank you.
This looks perfect! Thanks for posting.