Spiced Chocolate Cake| Easy Eggless Cake With Spiced Milk Powder And Wheat Flour

After that spiced chocolate ice cream, how about some spiced chocolate cake? 🙂

Yes, a spiced chocolate cake was my latest kitchen experiment, one that turned out extremely well.

I used a recipe from the Internet to make this cake, tweaking it here and there to suit our requirements. For instance, I made use of wheat flour (vis-a-vis maida in the original recipe) and spiced milk powder (as opposed to plain milk powder that the original recipe suggests), to create this cake.

The eggless spiced chocolate cake with milk powder!

The cake turned out wonderfully well, mildly spiced and sweet, fluffy, and delish. I think the spiced milk powder added a punch to the cake, a little depth and complexity to it, in a subtle way. It took the texture and flavour of the cake up quite a few notches too.

Everyone at home absolutely adored this cake, and all of it was gobbled up in a couple of days’ time. I am positive I am going to be making this cake several times over. After all, it’s so very easy to put together! And, yes, it doesn’t need any eggs!

Now, without further ado, let’s get to the procedure of making this beauty, shall we?

Recipe (adapted from the original here)

Ingredients (makes one medium-sized cake) :

  1. 1 cup unsalted butter (I used Amul)
  2. 1-1/2 cups powdered sugar
  3. 1/4 cup cocoa powder (I used Hershey’s)
  4. 1.5 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1 cup full-fat milk (I used Nandini Full Cream)
  7. 1 cup spiced milk powder (I used Nestlé Everyday Masala Fusion)
  8. 2 cups wheat flour
  9. 1 teaspoon vanilla essence
  10. Water, as required to bring the batter to a dropping consistency


  1. In a large mixing bowl, cream the sugar and butter until it gets light and fluffy.
  2. Put in the milk and vanilla essence. Whisk well. Keep aside.
  3. Now, mix together the wheat flour, cocoa powder, milk powder, baking powder and baking soda. Ensure that all of these dry ingredients are thoroughly combined together.
  4. Add the dry ingredients to the wet ones in the mixing bowl, bit by bit, mixing well as you go. Make sure there are no lumps.
  5. Add as much water as required to bring the batter to dropping consistency. Mix well.
  6. Grease a baking tin with unsalted butter. Simultaneously, preheat the oven at 200 degrees for 10 minutes.
  7. Pour the batter into the greased baking tin, and put into oven, once preheating is done. Bake at 180 degrees for about 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  8. Let the cake cool down completely and then invert it onto a serving plate. Decorate it with powdered sugar, dried fruits and nuts if you want to. Cut the cake and store in a clean, dry, air-tight box.


1. Adjust the quantity of sugar you add, as per your taste preferences.

2. If you want the cake to be extremely light, fluffy and airy, use maida instead of wheat flour. My cake was light and fluffy even with the addition of wheat flour, let me tell you!

3. If you don’t want to spice up your cake, use regular milk powder instead of masala.

4. Use regular milk powder instead of masala, skip the cocoa powder entirely, and reduce the quantity of powdered sugar a bit, and you will get a plain milk powder cake that tastes just as yummylicious!

5. This cake stays for only about 2 days at room temperature, considering that are quite a lot of wet ingredients added in. Refrigeration might prolong the shelf life of the cake by a little bit.

You like? I hope you will try out this spiced chocolate cake too, and that you will love it just as much as we did!


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