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Eggless Chocolate Cake in Microwave

Gets ready in just 5 minutes and is super soft and spongy. Frosting is also very simple. Ideal for novice bakers too.
Prep Time 5 mins
Cook Time 5 mins
Course Dessert


  • Microwave Oven


For the Cake

  • 1 Cup 130 g Wheat flour (Atta) (See Note 1)
  • 4 Tbsp Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Coffee Powder See Note 2
  • 3/4 Cup Sugar See Note 3
  • 1/4 Cup Oil See Note 4
  • 1/2 tsp Vanilla Essence
  • 3/4 Cup Milk See Note 5
  • 1/2 Cup Thick Curd See Note 6
  • 1/2 Tbsp Vinegar or 1 Tbsp Lemon Juice See Note 7

For Ganache

  • 50 g Dark Chocolate See Note 8
  • 50 ml Cream See Note 9


For The Cake

  • Grease a microwave safe bowl and keep it aside. Grease it all over, on the base as well on the sides. Grease it really well othewise the cake may stick to the bowl while inverting. It is better if you use a glass dish only, as plastic is not good for heating purposes.
  • Take all the dry ingredients- flour, baking powder, baking soda, salt, coffee powder and sugar in a bowl.Whisk properly using a wire whisk so that everything gets mixed nicely. Alternatively, you can sift the dry ingredients.
  • Make a well in the centre, add oil, vanilla essence, yogurt and milk. (See Note 10)
  • Mix everything with light hands preferably using cut and fold method. Do not beat it vigorously otherwise the batter will develop gluten and the cake will turn out to be chewy.
  • Keep the batter thick only, ribbon-like consistency.
  • Lastly, add vinegar and mix it well.
  • Tap it to release air bubbles if any. Take care that you tap it with some towel or cloth if you are using a glass dish.
  • Pop it in the microwave for 5 minutes. (See Note 11)
  • Insert a toothpick in the centre of the cake to check for the doneness of the cake. (See Note 11)
  • Take the bowl out and let the cake cool completely. (See Note 12)Once completely cool, invert it in a plate.
  • Spread Chocolate Ganache on the cake.Decorate with silver balls or sprinkles or gems.

For Ganache

  • Chop chocolate into small pieces and keep it in a glass bowl.
  • Heat Cream in the microwave for 1 minute, stirring after 30 seconds in between. Alternatively, you can heat it on gas stove till it starts bubbling around the edges.
  • Put warm cream over the chopped chocolate and cover it for a minute.
  • After a minute, stir it and mix properly. The heat of the cream is enough to melt the chocolate.
  • Spread it on the cake using a spatula.In case, it gets hard then put it in the microwave for 30 seconds and it will be liquidy again.


  1. You may use all-purpose flour in place of wheat flour. In that case. all other ingredients will remain the same except the quantity of milk. You will require less milk then.
  2. Coffee enhances the taste. However, you can skip it if not comfortable using it.
  3. Take normal granulated sugar. No need to powder it. I have taken white sugar, but better to use brown sugar. Quantity will remain the same.
  4. Take any oil be it olive oil or groundnut or canola or any other refined oil. You can use melted butter also. I used groundnut oil.
  5. Take milk at room temperature. Do not use milk straight from the refrigerator.
  6. If your curd is too watery then keep it in a strainer for some time so that extra water drips out.
  7. Use distilled white vinegar or apple cider vinegar or lemon juice.
  8. I have used a dark chocolate compound. Use that or any chocolate that is easily available.
  9. Use dairy or non-dairy cream, whichever is easily available.
  10. Add just 1/2 cup milk in the beginning and then add more if need be. This is because the quantity of milk may vary depending on yogurt consistency and also that different flours have different absorption capacity.
  11. You may first check after 4 minutes. If the toothpick inserted comes out clean then it means it is done. If not, then bake for 1 more minute.
  12. In microwave cooking, cooking continues even after removing from the microwave. Therefore let it cool completely before inverting it.
  13. If the cake doesn't come out easily then there is a possibility that it is not fully baked from the bottom. So, keep it in the microwave again for 30 seconds.
  14. In microwave cooking, when inverted, sometimes the cake is slightly wet in the centre but nothing to worry as it soon dries up and is not noticeable afterward. Mentioned here just as a precaution for those baking in the microwave for the first time.
  15. It tastes better when slightly warm. So, heat it little, say for 12 to 15 seconds before serving.
  16. You can bake the same cake in Otg or on the gas stove also. For Otg, preheat oven to 180 degrees C for 15 minutes then bake the cake for 30 to 35 minutes.
Keyword How to Make Chocolate Cake in Microwave, Microwave Chocolate Cake Recipe