Eggless Chocolate Cake

IFB Spice Secrets

Eggless Chocolate Cake

By IFB | January 17, 2023

Program: Top & bottom heater with fan

Preheat temp: 180⁰C

Preheat time: 10 mins          

Cook temp: 180⁰C

Cook time: 35 mins



  • ½ cup jowar flour
  • 1 cup oats flour
  • ¼ cup gram flour
  • ¾ cup cocoa powder
  • A pinch of salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup vegetable oil
  • 1½ cups caster sugar
  • ½ cup yogurt
  • ½ tsp vanilla extract
  • ¾ cup milk


For rose butter cream:

  • ½ cup softened butter
  • 1 cup icing sugar (sifted)
  • 1 tsp rose extract
  • 2-3 drops of pink food coloring




  1. In a bowl, sift through the jowar flour, oats flour, gram flour, cocoa powder, baking powder, baking soda and salt.  Set this aside
  2. In a separate bowl, combine sugar and oil. Using a whisk mix this really well, until it is light and fluffy
  3. Into the sugar and oil mixture, add yoghurt and vanilla extract. Combine well
  4. Fold half of the dry mix; fold in gently using a spatula
  5. Add the milk to the batter and combine it well
  6. Finally add the leftover dry mix and mix until no flour pockets remain
  7. Transfer the batter into two 8 inch greased round pans lined with parchment paper
  8. Bake the cake at 180⁰C for 35 mins or until a skewer inserted comes out clean


To prepare the frosting:


  1. In a bowl, add softened butter and beat it on high speed using an electric whisk. Beat until light and fluffy
  2. Add in the rose extract and food color and beat again to combine
  3. Sift in the icing sugar, initially mixing in with a spatula and finishing it off with the electric whisk
  4. Once the cakes have cooled down completely, spread the frosting and layer the cake. Decorate with a few rosettes on top


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