Thursday, 24 July 2014

Eggless Chocolate 7 up Cake

We have a big Indian Girls group here in Austin & I am happy to be part of this group. Whatsup keeps us connected for planning events, chitchat etc....  Most of the girls in this group are vegetarians & don't even eat eggs. I am now kind of an official baker for all celebrations. I made this eggless Chocolate cake for one of the friends B day celebration. This recipe is slightly different from the regular eggless recipe I follow.  The cake turned out very good & had a good spongy texture. This is how I made it.

Baking time: 40 mins
Making time: 60 mins
Makes: 2, 9 inch round cakes. Or 1 tall 9 inch cake.


  • Cake flour - 2 cup
  • 1 can/tin Milkmaid (Condensed milk) 
  • Sugar -1/4 cup (1 cup if you want it very sweet)
  • 1/2 cup coco powder
  • Baking Powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Butter- 120 gms
  • Vanilla essence -1tsp
  • Pinch of salt
  • 1 cup 7 up or sprite
  1. Pre heat the oven for 10 minutes. Grease and flour 2, 9 inch cake pan 
  2. Sieve Flour, cocoa powder, salt, baking powder, soda and keep it aside.
  3. Cream the Butter, sugar &  condensed milk with a electric beater for 3 minutes.
  4. Now add the dry ingredients to the above wet mixture & beat for another 1 minutes until well mixed. 
  5. Now pour 1 cup of 7 up & beat the batter on high speed for about a minute.  
  6. Pour the cake batter equally in 2, 9 inch cake pans & bake it for about 25- 30 mins at 350 Degree F.
  7. Once the cakes are done, allow them to cool down for about 10 mins & then remove them from the Pan. All the cake to cool completely on a rack/plate before cutting or decorating.

  • I decorated the cake with Dairy whipping cream & filled it with chocolate whipping cream.
  • I used the big star tip to get this Rosette pattern.
  • I have used around 4 cups of whipping cream for this cake.
  • This cake is a 3 layered cake. The above recipe will make 2, 9 inch cake. If you want another layer, Just half the recipe & bake another 9 inch cake.
  • Whipping cream is very light & can get smutched off easily. The high heat also melt off the cake. Generally I add gelatin in my whipping cream recipe to stabilize the cream. Since this cake was a vegetarian cake, I dint use whipping cream.



  1. Am quite new to the thought of adding 7up to the cake batter.wont the liason of 7up and baking soda react in any way effect the cake texture?

    I really liked the rose patterns and adding gelatin to keep uo the cream texture sounds like a good idea. But can we substitute gelatine with agar agar for those who are veg?

    1. Thanks Sireesha:) I always felt that eggless cakes are a little dencier compared to egg cakes. Adding 7 up made the cake lighter & spongy. The fizziness from the 7 up will make the cake spongy. In fact the light lime flavor from it made the cake taste even better. Yes, you can substitute gelatin to agar agar & I have done it in the past.

  2. Delicious spongy cake.frosting looks great

  3. Wow, wat a gorgeous cake i have seen rarely in blogsphere, 7up cake sounds very interesting.

  4. very nice recipe. the milkmade cans are available in 2 sizes - 400 ml and 200 ml. how much this recipe call for? and by cake flour, do u mean maida/all purpose flour?
    thanks in advance.


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