Eggless Chocolate-Oil Cake with Chocolate Buttercream Frosting

Chocolate, being a versatile and delicious ingredient often used in cakes and bakes, also used for stunning decoration. Nothing will satisfy a chocolate craving better than one of these delicious chocolate cake. This splendid rich chocolate-oil cake is a basic cake recipe with no eggs that will never let you go down. I never felt confident myself before until I had my brave attempt of baking rich chocolate cake for the first time.

Easy and as great way to start up with basic cake baking like vanilla sponge cake. This moist and fudgy chocolate cake is best for birthday parties. The cake can stay well for 2-3 days in fridge. The best chocolate recipe with a decadent chocolate butter cream frosting that will quickly become everyone's favourite.

Preparation & Cooking Time : 45 - 50 minutes

Yield : 6-8 serving

Recipe Source: 101 Fussfree Bakes


APF - 255 ml
Castor Sugar - 200 ml
Sunflower Oil - 60 ml
Unsweetend Cocoa Powder - 60 ml(dark)
Baking Powder - 10 ml
Salt A Pinch
Hot Water - 90 ml
Vanilla Essence  - 5 ml
Flax seed meal - 2 tbsp or 2 Eggs
Warm Water - 5 tbsp
Extra Water - 100 ml

For Butter cream frosting:
Unsalted Butter - 100 g,softened
Cocoa Powder- 45 ml
Water to mix
Icing Sugar - 300 ml


  1. Mix flax seeds meal with 5 tbsp of water and keep aside. 
  2. For the cake, mix the cocoa powder and hot water. Add the vanilla essence.
  3. Sift the flour, castor sugar, baking powder and salt. Make a well in the center and add the oil, cocoa powder and flax seed mix (or beaten eggs). Mix well and add extra water as needed drop by drop to make a smooth batter. 
  4. Pour the batter into the 20cm cake pan lined wtih baking sheet and bake it in a pre-heated oven at 180C for 25 -30 mts or until sweker comes out clean when tested.
  5. Run the knife around the edges of the pan to remove the cake. Invert the cake pan onto the wire rack to cool completedly.
For Butter cream frosting:

  • Cream the butter until soft, then gradually add in the icing sugar and cocoa powder with enough water to make stiff spreadable consistency. 
  • Spread the frosting on to the cake as per your idea and creativity. I did a simple spread using butter knife which you  can try too. Topped with chocolates for a appealing look.
  • Alternatively you can sandwich the cake into two once cooled completely and spread the frosting between the cake slices and to the top. (This will work best if the cake is kept in refrigerator)


  • If you wish use eggs in place of flax seed meal as mentioned in the above step 3.
  • The recipe can works well to make delicious cup cakes too. Best to try for kid's party.
  • For variation you may divide the batter in two and transfer to two baking tins. Baking time may vary depands upon the dense.(approx 15-20 mts)

Related Posts:

Vanilla Sponge Cake
Rice flour cake

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