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Home ยป Bakers Lounge ยป Best Eggless chocolate cake /cupcakes

Best Eggless chocolate cake /cupcakes

By Khushboo 741 Comments September 1, 2015 September 6, 2019

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Jump to the recipe

Are you ready to make the Best eggless chocolate cake /cupcakes of your life. The one that has a soft crumb,  very moist , melts in mouth and is ridiculously chocolaty and most importantly eggless and can be easily made vegan. It has no butter, no condensed milk or yogurt. This soft eggless cake and cupcakes are made from ingredients easily found at your home.

Best eggless chocolate cake /cupcakes

I would like to term it as  NO FAIL RECIPE

not because it works for me always , it has been tried tested and loved by my family , friends and many other readers whom I have shared it with on a facebook group.

We all have nothing bad to say about it . I would call it as the PERFECT one.

Though I have certain set of favorite recipes that I like to follow for baking a chocolate cake , this one is the best of all .

I have made cakes and cupcakes using this recipe countless times and it has never failed me.

Absolutely forgiving recipe with couple substitute possibilities.

I am so happy to share this wonderful eggless chocolate cake recipe with you which can be used for baking chocolate cupcakes as well. It forms a perfect base for any kind of frosting, filling and occasion .

These moist chocolate cupcakes are made with ingredients available at home, no special buy’s . So its fuss free and there isn’t a single reason not to try it.

All you have to do is put dry ingredients in one bowl and wet ingredients in another bowl , then just quick whip everything together and bake .. that’s about it.

Egg does like a zillion things to the cake – it binds, leavens moistens

And here we are making an eggless cake  .. don’t worry we can successfully achieve what an egg does without using it.

Let me brief you a bit about the ingredients used in this cake

I have used oil instead of butter – now please don’t raise your brows ,oil keeps the cake super moist as compared to butter . If you want the buttery taste you can always add butter essence .

No condensed milk used – You don’t have to make a special trip to the grocery store to buy condensed milk because you don’t need one – it is soft and rich without it too.

There is vinegar in this cake – Please don’t think I am crazy .. There is science behind using it. Vinegar reacts with the leavening agent here i.e baking soda and gives you the best fluffy soft end product .

We are using milk + vinegar to create buttemilk like texture and

If you don’t have vinegar – buttermilk/chaas works exactly the same way as vinegar.

And if you don’t have buttermilk use lemon juice.

So once again you don’t have a single reason not to make it.

No baking powder used – Don’t shut down your screen please. Trust me its not needed. Just blindly follow this recipe.

Do read the step by step instructions and notes carefully for perfect results.

Let the party begin!!

Given below is Step by Step instructions on how to make eggless chocolate cake and cupcakes.

 

Best eggless chocolate cake /cupcakes

step by step method , recipe and tips follows

Pre heat your oven for 15 minutes,  at least and line the cupcake pan with the liners.

  1. Sieve all dry ingredients from a height . Please don’t skip this step . Sifting makes baked good really airy.

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2) sift your sugar as well .I use sugar with very small granules . If you are using big granulated sugar then dissolve it with the liquid first.

IMG_4577

3) mix all liquids together. Always use Liquid measuring cup for liquids and dry measuring cups for dry ingredients.

Best eggless chocolate cake /cupcakes

4) dry ingredients in one bowl and wet ones in another

Chocolate cake

 

5) pour liquid to the dry ingredient bowl – give a quick stir 2 – 3 times then whip it no more than 30- 40 seconds until lump free and smooth.

IMG_4580

6) taste test , please control yourself from slurping the delicious batter

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7)  Scoop the batter for neater and easy filling of cupcake liners.

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8) fill the liners evenly – no more than 3/4 full . Tap the pan twice gently on your work surface to get rid of any air bubbles.

9) bake it on the middle rack until done.

Best eggless chocolate cake /cupcakes

10) take it out of the oven and let it cool in the pan for 5 mins. Then transfer it to the cooling rack . If you dont have a cooling rack just take them out of the pan to cool further.

 

moist and yum

IMG_4591 IMG_4592 IMG_4589

don’t worry about the cracks on the top of the cupcakes , they will settle down by next day and the taste of chocolate is much deeper after 24 hours. If you plan to frost them the cracks wont be visible.

I made these cupcakes for my sons birthday too – the below  is picture of the cupcakes i have baked using this recipe. They have a nice smooth top with deep rich chocolate color and taste. Baked 1 day prior to frosting.

IMG_4647

then frosted it with assorted buttercream and toppings – the ice cream theme cake was inspired by  – (my cakeschool.)

IMG_4718

How to make eggless chocolate cake

Follow same recipe.

tin size to be used – two  6′” round  or one 8″ round

bake for 28 -35 mins or untill the toothpick inserted in the center of the cake comes clean with few crumbs and not with batter.

check after 28 minute mark

Always dust and line your cake pans

IMG_8363

cake with a perfect flat top

IMG_8368

inverted on the cooling rack

IMG_8377 IMG_8380

The cupcakes are so delicious on their own that they do not require frosting. However choice is yours – dress them how ever you want . Just have fun with them.

I have piped the cupcake with ganache and added homemade modeling chocolate leaf . I will be making a fresh new post on frostings in coming weeks.

cupcake1

Hungry for more cakes then try these amazing eggless cake recipes –

Eggless Tiramisu poke cake kid friendly

Eggless mango cake

easy eggless vanilla cake and cupcakes

Recipe for Eggless Chocolate cake and cupcakes-

Liked this recipe?Do give it a star rating in the comments !
Print recipe
4.63 from 285 votes

Best Eggless chocolate cake /cupcakes

the best moist eggless easy to make cupcakes will get you addicted for life.
Course baking, cake, cupcake
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Adjustable Servings -16 standard cupcakes
Calories 181kcal
Author Khushboo

Ingredients

  • 1 ½ cups / 215 grams All purpose flour
  • 1 cup / 214 grams Granulated Sugar
  • 1/2 cup / 43 grams Cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup / 240 ml Milk
  • ½ cup / 118 ml Oil
  • 2 tablespoons water
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoon Vinegar –
  • Milk plus vinegar is nothing but buttermilk:) so if u don't have vinegar use sour buttermilk chaas 1 cup by replacing milk and vinegar

Instructions

  • Preheat oven to 350 degree F or 180 degree C.
  • Line the cupcake tray with cupcake liners. If using cake pan , line it with parchment circle.
  • Sieve and Mix all dry ingredients (All purpose flour, cocoa powder, baking soda and salt) except sugar in a bowl. Always sieve from a height for tender crumb outcome

Now time for liquids

  • Add vinegar to milk and let it stand for a minute .
  • Add granulated sugar to milk and vinegar mixture and whip for 1 minute until the sugar is almost melted. 
  • Now add in oil . Whip the liquid ingredients until oil is completely blended well .
  • Mix liquid in the dry ingredients - whip with a electric whipper or by a spatula or hand whip only till the batter is smooth and no lumps - don't over beat - very important.
  • Mine is always ready within 30-40 seconds.
  • Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake will come out with few dry crumbs .For cake it's 30-40 minutes. Don't over bake.
  • Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
  • Please follow the given tips - for the best tender moist cupcakes

Notes

All ingredients including milk should be at room temperature. If milk is cold just microwave it until lukewarm and then use. 
Use liquid measuring cup- they come with a spout to measure the liquids and dry cups for dry ingredients for best results .
If sugar granules are big then pulse it in the blender after measuring. 
I recommend adding 1 tsp instant coffee powder to the batter.. It enhances the flavor of chocolate... Do add if you are not making for kids.
Milk plus vinegar is nothing but buttermilk:) so if u don't have vinegar use sour buttermilk ( chaas) 1 cup buttermilk in place of milk
As there may be difference in flour quality - if you think the batter is too thick add no more than 3 tablespoon water - 1 tablespoon at a time.
Use whipping attachment not beaters.
How to store baked cake or cupcakes ?
Can be stored at room temperature unfrosted upto 3 days in a air tight container.
1 week in the fridge .
3 months in the freezer.
FAQ'S -
Can you use Whole Wheat flour/ atta instead of all purpose flour/ maida to make this cake ?
Yes this recipe can be substituted with wheat flour with a slight variation in texture of course. Reduce the amount of wheat flour by 2 tablespoons and mix as less as possible to avoid gluten development. 
How to make Vegan Chocolate Cake ?
Substitute regular milk for soy / almond / rice milk or even water. 
Substitute regular white sugar with same quantity  of organic sugar or raw sugar.

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Calcium: 22mg | Iron: 1mg
Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

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Filed Under: All Recipes, Bakers Lounge, cakes/ cupcakes/ cookies Tagged With: cake, chocolate, cupcake, eggless, veganSeptember 1, 2015

Previous Post: « Stir Fry paneer & veggies in teriyaki sauce
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Reader Interactions

Comments

  1. Sarah Ann Cherian

    January 31, 2021 at 8:05 pm

    5 stars
    The best eggless chocolate cupcake recipe! Once I tried this I have never used another recipe! Truly 5 start recipe! Whenever I make this for people no one can believe itโ€™s eggless as itโ€™s so moist and tender! Thank you for sharing this lovely recipe!

    Reply
    • Khushboo

      February 04, 2021 at 9:30 am

      I am so happy that this recipe works each and every time for everyone. Thank you for the lovely feedback Sarah!

      Reply
  2. Balapriya

    January 07, 2021 at 11:25 am

    5 stars
    Hi kushboo. Today I tried chocolate cake with this cup cake receipe. I made two square cakes with ganache and frosting. Thank you so much for this NO FAIL RECEIPE. I have made this receipe so many times and I can tell by heartedly the ingredients. Thanking you so many times is easy but giving such a no fail receipe is not easy. Keep rocking.

    Reply
  3. Puneet Dhillon

    January 02, 2021 at 4:21 pm

    5 stars
    I used this recipe to make chocolate sponge for my chocolate raspberry cake. It is truly a “NO FAIL” recipe.
    I added expresso powder and the taste of the chocolate cake was fantastic. It was soft and moist.
    Thank you for this amazing recipe. I’m so glad to have found your blog.

    Reply
  4. Sneha

    December 31, 2020 at 5:14 pm

    5 stars
    The best eggless recipe. foolproof and my go to recipe for all our celebrations. Thank you so much

    Reply
  5. Dhwani Parikh

    December 28, 2020 at 9:00 pm

    5 stars
    Hello,
    Thank you for sharing this easy and perfect recipe.
    We made cupcakes this evening and turned our perfect.
    I tried hundreds of eggless recipes but this one was perfect.
    Thank you again.
    Dhwani

    Reply
  6. Rucha

    November 08, 2020 at 5:44 pm

    5 stars
    For a person who usually never steps out of her usual recipes, this one was a refreshing change! Loved the simplicity of the cake, the style it was all explained and the pictures- all in all, superb! Thanks, Khushboo, this recipe is a keeper! ๐Ÿ™‚

    Reply
    • Khushboo

      November 09, 2020 at 11:05 am

      Thank you Rucha for trusting this recipe. Happy to hear from you.

      Reply
      • Trijal

        December 04, 2020 at 7:36 pm

        1) Tell me where is the list of ingredients is. There is not a list of ingredients. you could write it on the steps too. You are just giving the process and not the ingredients. Atleast see or refer some more websites of others and then start your own as you want. I am a beginner and if i dont know the ingredients only then what should I do seeing the process? Please try to improve.
        Thanks

      • Khushboo

        December 05, 2020 at 7:31 pm

        Hello Trijal, welcome to my blog. I do have the ingredient list for each recipe here in the recipe card towards the end. It can be printed for your convenience. You can read how good the recipes are by browsing the comments. There is a jump to recipe button on the top just like many other blogs have, so you can conveniently jump to the actual recipe. But you will miss all the important information in the post which is valuable for a beginner baker like you. Hope you found the recipe and many more. Let me know if you need help with anything. Thank you for your feedback.

      • Sneha

        January 02, 2021 at 7:09 am

        Hi Khusboo,

        Can you please let me know the measurement changes if I use one 5 inch square tin to make this? Also, any changes if I use wheat flour instead of all purpose flour to make it?

        Thank you!

      • Khushboo

        January 07, 2021 at 2:34 pm

        Hello Sneha, 5″ tin is really small, and you will have to scale this recipe to less than half I think, not very sure. Yes you can swap apf with wheat flour, the liquid needed may increase.

      • Anna

        February 16, 2021 at 12:20 am

        Best chocolate cake/cupcake recipe I know of! Totally fail-safe and always results in chocolate-y goodness.

  7. Niketa Mittal

    October 30, 2020 at 12:22 pm

    5 stars
    Hi Khushboo, We’ve made this cake many many times and absolutely love it. Thank you for the delicious and no-fail recipe ๐Ÿ™‚

    Reply
  8. Rachana Patel

    October 12, 2020 at 7:04 am

    Hi..I wanted to ask if I want to make red velvet cupcakes with this recipe do I reduce the amount of cocoa powder??..if yes how much??

    Reply
    • Khushboo

      October 13, 2020 at 10:10 am

      Hello Rachana, I have a wonderful red velvet cake recipe on the blog. It is tried by hundreds with success. Please refer to that recipe.

      Reply
  9. Sangita

    October 02, 2020 at 7:06 am

    Hello Khushboo,
    Can we make these cupcakes using almond flour? Do I need to change any measurement?

    Reply
    • Khushboo

      October 02, 2020 at 3:35 pm

      Hello Sangita, I haven’t tried making these with almond flour alone. It will need some starch.

      Reply
  10. Krati

    September 29, 2020 at 5:09 pm

    5 stars
    Hey Khooshboo,

    I tried this recipe today and it came out preety well, loved it, my previous cake always used to be dry but this one came perfectly. Thank you so much for your great recipe,Loved your blog, will try other recipes also ๐Ÿ™‚

    Reply
  11. Rachana Patel

    September 23, 2020 at 10:37 am

    Hi…I have made cupcakes with this recipe and they turn out well but whenever I have made cake and tried to cut layers for the icing the cake always crumbles and breaks..can you help me with this.

    Reply
    • Khushboo

      September 25, 2020 at 10:59 pm

      Hello Rachana, this is a very sturdy cake recipe. It has never happened to me. Do you completely cool the cake in the refrigerator and then cut layers?

      Reply
      • Rachana Patel

        September 29, 2020 at 6:21 am

        Oops..I cut layers before refrigeration..will refrigerate and cut later next time..thank you.

  12. Krutika

    August 05, 2020 at 9:39 pm

    This one is a keeper!! May I know how do I get intense coffee flavor in this recipe please. Something like chocolate coffee cake.

    Reply
    • Khushboo

      August 09, 2020 at 2:31 pm

      Instead of using plain milk add 1 tablespoon of instant coffee to warm milk.Let it come to room temperature before proceeding with the recipe. Reduce the cocoa by a tablespoon.

      Reply
      • deepi

        September 15, 2020 at 9:04 am

        5 stars
        hi the recipe is really awesome..but i have this after taste like baking soda or something….what can it be???? shall i reduce the baking soda???? besides that the cake is very soft and moist…

      • Khushboo

        September 22, 2020 at 11:04 am

        Hello Deepi, if you are tasting baking soda then you may have not added enough vinegar. You can do 1 teaspoon baking powder and 1/2 teaspoon baking soda instead.

  13. Shali

    July 25, 2020 at 3:34 am

    I canโ€™t seem to see where you add the water. You say milk & vinegar mix but the milk is the vibegar mix. Do i add water tothat?,

    Reply
    • Khushboo

      October 04, 2020 at 3:00 pm

      Shali, add water towards the end if the batter feels thick. I have mentioned water only because flour quality differs many a time.

      Reply
  14. Snappy Movie

    July 12, 2020 at 2:19 am

    5 stars
    Thank you very much for this eggless cupcake recipe. My kids loved it. Thanks for posting.

    Reply
  15. Prathima

    June 18, 2020 at 7:13 pm

    Hi
    Can you tell me the measurements if I got only one 6โ€ mould to bake the cake.

    Reply
    • Khushboo

      June 28, 2020 at 3:53 pm

      Hello Prathima. Just cut the recipe in half.

      Reply
      • Hetal

        December 03, 2020 at 9:31 am

        Hello Khushbu Hi
        I love your this recipe.. N follow it for all chocolate cakes n cupcakes.
        Want to make a 2 kg cake with chocolate ganash poured , then what should nw the tin size for this recipe. Final frosted cake has to be 2 kg thanks in adv

      • Khushboo

        December 05, 2020 at 7:35 pm

        Hello Hetal, this recipe makes 1 kg cake with final frosting depending on how heavily it is frosted, so you will have to double the recipe for making a 2-kilo cake. Pan size depends on what look you want. Either two 8″ or one 9 by 13 quarter sheet cake pan will work.

    • vidhi jhaveri

      September 16, 2020 at 2:53 am

      hi
      I have a microwave ,can you tel me can i make this cake in microwave or gas

      Reply
      • Khushboo

        September 22, 2020 at 11:02 am

        Hi Vidhi, do you have convection mode in your microwave then bake as directed on that mods. You can make it in Kadai too. Simply preheat a big kadai with a lid. Place a trivet in the kadai. Once heated on high for 10 minutes lower the heat to low temperature. Put the cake tin inside and bake on low for 40-50 minutes. Check at 35-minute mark with a toothpick. Make sure you cake tin fits in the kadai.

  16. Sarika

    June 16, 2020 at 2:49 pm

    Hi Khushboo
    Thank you some super recipes… they are amazing

    I have a few questions for you…

    1) Can I use a 13in x 9in rectangular baking tray to make any of your cake recipes?

    2) What is best oil to use for your cupcakes & cakes

    Thank you

    Sarika

    Reply
    • Khushboo

      November 17, 2020 at 11:25 am

      Hello Sarika, yes I bake all my cake recipes in a 9 by 13 pan for parties and serving a large crowd. If you plan to cut and fill the cake making 2 layers then just double the recipe that means the weight and serving size of the cake will double up as well. Cooking time will be around 25-30 minutes of baking time. If you are just frosting on the top then, 1.5 times the recipe works well. Use neutra tasting oil like canola.

      Reply
  17. Drishtti

    June 14, 2020 at 4:28 am

    Hi. I read the recipe and it seems to be wonderful. I wanted to try the vegan chocolate cake, so. For that instead of sugar could I use maple syrup or date syrup?
    Also if honey could be used for normal cakes.?

    Reply
    • Khushboo

      July 14, 2020 at 4:28 pm

      Hello Drishtti, you could add sugar in raw or use any organic white sugar. Those are vegan. Syrups are not recommended in this recipe as it will imbalance the liquid. It will be altogether a different recipe. Request noted. I will do a cake with syrup and not sugar soon.

      Reply
  18. Surabhi Modi

    June 12, 2020 at 11:28 am

    5 stars
    I made this cake for a friendโ€™s birthday with buttercream frosting. Everyone loved it๐ŸŒธ
    Keep sharing such wonderful recipes!๐ŸŽŠ

    Reply
  19. Twinkle

    June 08, 2020 at 12:27 pm

    5 stars
    This recipe is a clear WINNER and a keeper! Referred by a friend, I was afraid it would be gummy, sticks to mouth, and not spongy enough but I was wrong. I followed the recipe to the t and am amazed at the results. Turned out soft, spongy, not overly sweet and probably better than any store bought cupcake I’ve ever had.

    Reply
    • Khushboo

      June 11, 2020 at 10:37 pm

      Yay for that Twinke, glad you liked it.

      Reply
    • Shweta R

      August 14, 2020 at 12:54 pm

      5 stars
      Tried this recipe couple of times and each time the cake turned out to be perfect in taste and texture. Love it.. simply perfect!

      Reply
      • Khushboo

        August 15, 2020 at 9:22 pm

        I am glad you liked it Shweta. Thank you for a lovely feedback.

  20. Nurul Huda

    June 07, 2020 at 11:57 pm

    Hi, i can’t wait to try this recipe. Can we use self raising flour instead? And can this be made 1 day ahead?

    Reply
    • Khushboo

      June 11, 2020 at 10:40 pm

      Hi Nurul, I think if you use self-rising flour then just skip the baking soda. Yes it can be made ahead of time. Please refer to the post for details.

      Reply
  21. Kinjal Shah

    June 07, 2020 at 3:32 pm

    5 stars
    Hey Khushboo, it’s very very versatile recipe I have ever come across…have tried this so many times and every single time it satisfies me… Thanks for the awesome recipe !

    Reply
  22. Karishma Bhagwani

    June 05, 2020 at 2:28 pm

    5 stars
    Hi Khushboo,

    First of all, thankyou for such an easy and no fail recipe. I always come back to your chocolate cake recipe and have shared the recipe link with friends too. I am planning to bake this chocolate cake for my husband’s birthday and want to coat it with choclate ganache (again ur recipe ๐Ÿ™‚ loved the cake decoration of ur vegan chocolate cake ). my question is, do I have to bake the cake and make the ganache a day before like a night before and decorate it next morning or can I bake , make ganache and decorate the same day?

    Best Regards,
    Karishma.

    Reply
    • Khushboo

      June 11, 2020 at 10:54 pm

      Thank you Karishma, you can do everything on the same day. However, the flavor of the cake deepens by the next day. And ganache requires either 3-4 hours in the fridge to set or overnight or 8-10 hours on room temperature. So it’s your choice to dedicate one entire day for the cake or ease out and split it between days. Good luck!

      Reply
      • karishma bhagwani

        June 11, 2020 at 11:19 pm

        5 stars
        Thanks Khushboo I baked the cake and the ganache the night before the birthday and It turned out just awesome! Thankyou so much ! Wish I could post a picture of the cake !

      • Khushboo

        June 11, 2020 at 11:20 pm

        Awesome to know that Karishma. Do share your photos on my Facebook page or Instagram. I would love to see them! Happy birthday!

  23. Sarika

    June 02, 2020 at 7:41 am

    Hi Khushboo,

    Please can you confirm which is the best oil to used for cupcakes and cake?

    Reply
    • Khushboo

      June 05, 2020 at 2:00 pm

      Hello Sarika, regular cooking oil that has no strong smell or flavor is fine. I use avocado oil now a days simply because it’s my day to day cooking oil. Canola oil or sunflower oil is fine too.

      Reply
    • Hetal

      September 07, 2020 at 2:16 am

      How many medium cup cakes can be made from it given measurement.

      Reply
      • Khushboo

        September 08, 2020 at 3:36 pm

        Hello Hetal,this recipe makes 12-13 standard size cupcakes.

  24. Riya

    May 31, 2020 at 8:19 am

    Instead of oil can we use salted butter ? If Yes , then how much amount ? What kind of milk exactly is used in this ?

    Reply
    • Khushboo

      June 11, 2020 at 10:59 pm

      Yes Riya, melted salted butter is fine, skip the salt in the recipe. And I have made this cake countless times with whole milk, 2% milk, almond milk, cashew milk, soy milk and when in India with Amul milk or the regular one that comes home.

      Reply
  25. Bhakti kadam

    May 29, 2020 at 8:09 pm

    Is it possible to make this on gas in kadhai or cooker?? If yes please let me know what time will be required?

    Reply
    • Khushboo

      June 11, 2020 at 11:01 pm

      Yes, Bhakti, you can bake this cake in both. Many of my readers do. Time taken will be depending on the pan size used. Say about 35-40 minutes. Check at 30 minute mark. This cake recipe makes one 8″ or two 6 ” cakes. So choose the pan accordingly.

      Reply
  26. Prachi

    May 24, 2020 at 6:07 pm

    5 stars
    Tried this recipe today. After several not-so-great baking trials, this recipe worked wonders for me! Family loved the cake! Hassle free, easy to follow recipe with readily available ingredients and a great outcome! Thanks for this ๐Ÿ™‚

    Reply
  27. Hetal

    May 23, 2020 at 8:19 pm

    5 stars
    Hey Khushboo,
    I tried your chocolate cake yesterday. The chocolate cake came out with perfect crumbs soft moist n just perfect. Indeed a no-fail recipe.
    Thanks a lot. Lots of love.

    Reply
    • Khushboo

      May 24, 2020 at 3:12 pm

      I am glad you liked it Hetal. Thank you for a lovely feedback!

      Reply
  28. Shuchi

    May 22, 2020 at 10:06 am

    5 stars
    Hi i tried this ..it was super moist n delicious… I want to do it as cake so if i half the quntity then we hv to reduce baking soda also…plz do rply as i hv to do it in cming week

    Reply
    • Khushboo

      May 24, 2020 at 3:07 pm

      Hello Suchi, yes everything slashed into half including the baking soda.

      Reply
    • karishma bhagwani

      June 05, 2020 at 11:10 pm

      5 stars
      Hi Khushboo,

      Thanks is for this easy no fail recipe.i am.planning to bake this cake for .y husband’s birthday and coat it with chocolate ganache( your recipe) do I have to bake the cake and make the ganache a night before and decorate it the next day…I really liked the presentation of your vegan chocolate cake…

      Reply
      • Khushboo

        June 11, 2020 at 10:43 pm

        Hello Karishma, Yes setting ganache overnight at room temperature works great. You can set it in the fridge for 3-4 hours. Keep checking for a scoopable consistency. I prefer room temperature method for 8-10 hours.

  29. Kashmira Chowdhry

    May 16, 2020 at 9:18 pm

    Hi Khushboo , Can you please help me with an eggless marble cake recipe . Thanks

    Reply
    • Khushboo

      June 01, 2020 at 2:09 pm

      Kashmira, I have a mango chocolate marble cake on the blog. A classic marble cake will be coming soon.

      Reply
  30. Kavya

    May 12, 2020 at 3:14 am

    5 stars
    This is a no fail recipe. I have made this n number of times and it never failed. I have shared the recipe with so many of my friends . Though I am not fond of chocolates or anything chocolatey desserts, this changed my mind. I absolutely loved it . My son is a biggest fan of this cake. Thanks a lot Khushboo for sharing this recipe. If it comes to cake, I donโ€™t have to look for recipes in any other blog or YouTube channel. I very well know who to follow . Best Chocolate cake ever .

    Much Love,

    Kavya

    Reply
  31. Jenni

    May 10, 2020 at 8:23 pm

    Hi, thank you for the recipe! Is there a way to decrease the sugar in the cake ? I’ve tried removing it before but it results in a very flat /dense/dry cake but I’d prefer to have a dessert that’s a bit less sweet.

    Reply
    • Khushboo

      May 20, 2020 at 3:05 pm

      Hello Jenni, you can remove only 1/4th cup sugar from the recipe.

      Reply
  32. Pooja

    May 07, 2020 at 8:53 pm

    Hi khushboo….my cake became soggy and wet in middle…..looks kaccha in middle..what to do…pls tell s9mething…..i m tired to try more and more recipes..

    Reply
    • Khushboo

      May 07, 2020 at 9:43 pm

      Hello Pooja. I suspect it isn’t baked. Did you do the toothpick test? Every oven is different. So it’s important you insert a toothpick to check wheather the cake is done or not.

      Reply
  33. Jigi

    May 06, 2020 at 4:19 am

    5 stars
    Can I use in almond,walnut,raisins,any change to measurement of oil & milk or any ingredients??

    Reply
    • Khushboo

      May 07, 2020 at 9:45 pm

      Yes, you can fold in your favorite add on’s. Just dust the toppings with some flour and then add it to the batter to prevent it to sink at the bottom.

      Reply
  34. Stella

    May 05, 2020 at 5:32 am

    Hello, im confused – your receipt on the website says to sieve the sugar together with the dry ingredients yet on your pin it says to mix the sugar with the wet ingredients. Please confirm thank you

    Reply
    • Khushboo

      May 07, 2020 at 9:47 pm

      Hello Stella, Generally sugar is granulated and not possible to sift it. So you always add it to the liquid and mix until dissolved.

      Reply
  35. Neha R

    May 01, 2020 at 9:44 am

    5 stars
    The only chocolate cupcake recipe I’ve tried since the time I started baking and it has never failed me. Even today I made a cake using the same recipe and it’s golden. Nothing can beat this. Thank you so much for the recipe.

    Reply
  36. Rasmi

    April 26, 2020 at 4:35 am

    5 stars
    Hai,

    I have almost made this recipe 100 times . My family just loves the cake .๐Ÿ˜. Just wanted to know if palm sugar can be used instead of regular sugar.

    Reply
    • Khushboo

      April 27, 2020 at 4:13 pm

      Yes Rasmi, I think palm sugar will work fine. I do use raw sugar without any problem in this cake recipe so I think palm sugar should be fine.

      Reply
      • Rasmi

        April 27, 2020 at 9:37 pm

        Thank you for ur response

  37. Poonam

    April 25, 2020 at 6:55 pm

    This recipe is the best for chocolate cake…comes out without a flaw…can I just exclude cocoa powder to make a vanilla sponge cake or I will have to make other variations too? I want to follow this recipe as I have all the ingredients…ur eggless sponge cake has baking powder in it and I donโ€™t have it right now with me.

    Reply
    • Khushboo

      April 28, 2020 at 1:55 pm

      Thank you Poonam, I haven’t tried to alter this recipe to make it a vanilla cake yet. But I think it is doable. Swap cocoa with all-purpose flour, reduce sugar by 1/4 cup and adjust the liquid accordingly. It should be fine.

      Reply
  38. Sneha

    April 24, 2020 at 5:55 pm

    Hi khusboo.. tried your recipe many times.. comes out perfect..
    Can I replace ghee with oil? How much should I use it? Will it change taste n texture?

    Reply
    • Khushboo

      April 28, 2020 at 1:59 pm

      Hi Sneha, yes you can use ghee in place of oil. It will change the texture a bit after refrigerating as ghee solidifies in cold temperature. Not a very drastic change though. Just make sure ghee is emuslified well with the sugar and liquid before adding dry ingredients.

      Reply
  39. Beee

    April 23, 2020 at 9:28 pm

    5 stars
    OMG this cake is amazing. I was very skeptical of the so many good reviews but really when I tried it for my daughters birthday – the comments are all very true. I have never been happier with an eggless cake (which have all been disappointing in the past). Adding this recipe to my go to list!

    Reply
    • Khushboo

      April 24, 2020 at 2:14 pm

      Wow Beeee, I feel so happy that you trusted this chocolate cake recipe and tried it. Yes, this is the most tried and reviewed recipe on my blog and luckily it works for even a non-baker.

      Reply
  40. Samiksha

    April 23, 2020 at 3:45 pm

    5 stars
    I had this one when my friend made and asked her for recipe. I tried it and was so susceptible about the results but blown by the results. My daughter and hubby loved it.. and its soo sooooo easy.. thank you very much.

    Reply
    • Khushboo

      April 24, 2020 at 2:17 pm

      Glad you loved this recipe Samiksha. You are welcome!

      Reply
  41. Veena

    April 20, 2020 at 4:01 pm

    Can you make it like a mug cake in microwave

    Reply
    • Khushboo

      April 24, 2020 at 2:37 pm

      Hello Veena, Refer to my mug cake recipe. I have it on the blog. It has more appropriate measurements.

      Reply
  42. Bhavana Mistry

    April 20, 2020 at 2:44 am

    5 stars
    Hi Khushboo,

    I’m planning on making these but I have run out of plain flour and the supermarkets are completely out. Can i use self-raising flour instead?

    Reply
    • Khushboo

      April 24, 2020 at 2:39 pm

      Yes you can use self-rising flour Bhavana. Just skip the soda in this recipe.

      Reply
  43. Vipula naik

    April 18, 2020 at 4:10 am

    5 stars
    This is my go to recipe for cupcakes, and always got rave reviews from clients n family, thank u so much ,and making this as a cake too today .

    Reply
    • Khushboo

      April 18, 2020 at 4:59 pm

      Thank you Vipula for a lovely feedback!

      Reply
  44. Renu laungani

    April 12, 2020 at 1:33 am

    5 stars
    I dont remember how many times i have made this cake. I have made this with roasted almonds,walnuts,choco chips, made birthday cream cakes with this recipe.every time i make this cake…it brings smile on my face. My daughter always tastes this batter before baking & she loves it so much.i have passed on this receipe to so many of my frds & cousins. They have made & thanked me for this. A non baker can also make this cake v easily. In quarantine days when most of the cake shops r closed my cousin baked this for her hubby & they loved it. All ingredients r easily available at home. Thank u for wonderful receipe โ™ฅ๏ธ

    Reply
    • Khushboo

      April 15, 2020 at 3:46 pm

      I am so happy Renu that this recipe has worked for everyone. Thank you for your time on writing such a detailed feedback.

      Reply
  45. Swati

    April 11, 2020 at 4:28 pm

    Thanks khushboo I made as you have suggested with 1 tsp baking soda it came out really good. Thanks again

    Reply
  46. Preeti

    April 11, 2020 at 12:40 pm

    5 stars
    Tried these cupcakes and can’t tell you how happy my kids are … During this quarantine times this recipie of yours is a blessing in disguise !
    Thanku soo much khushboo … Keep thiss yumminess coming through your recipies โ™ฅ๏ธ

    Reply
    • Khushboo

      April 15, 2020 at 3:47 pm

      Yayy!! Aweome Preeti.

      Reply
  47. Shubha

    April 11, 2020 at 5:57 am

    5 stars
    Thanks Khushboo, it’s really a NO FAIL RECIPE. Cupcakes came out very well. I will try out cake next time. ๐Ÿ™‚

    Reply
    • Khushboo

      April 15, 2020 at 3:48 pm

      Awesome Shubha, do try it!

      Reply
  48. Nikita Goel

    April 09, 2020 at 9:32 am

    5 stars
    Tried this cake on my sonโ€™s birthday. Everyone loved it a lot. Your recipes are so good and detailed and with so many substitutes that it becomes very easy to follow the recipe. Keep sharing such amazing recipes.๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป

    Reply
    • Khushboo

      April 09, 2020 at 4:26 pm

      Happy birthday to your son Nikita, I am happy you tried this cake. Always here to help.

      Reply
    • Richa

      October 06, 2020 at 12:33 pm

      5 stars
      This is unarguably the best egg free cake recipe I have ever tried. And I have tried so many over the years and nearly given up, as none of the cakes matched the taste and texture of cakes made with eggs. This is just perfect!

      Reply
      • Khushboo

        October 13, 2020 at 10:15 am

        I am so happy everyone loves this chocolate cake recipe! Indeed the best! Thank you, Richa.

  49. Preyom

    April 04, 2020 at 7:41 pm

    5 stars
    I used cold milk bcoz I read the comment late but it still turned out great… thank you for this recipe.

    Reply
  50. Addie

    April 04, 2020 at 4:23 am

    Thank you for the recipe going to make it with my kids today. What vinegar do i need to use please?
    Xx

    Reply
    • Khushboo

      April 05, 2020 at 3:05 pm

      Hi Addie, you could use any vinegar on hand. Apple cider, rice or white vinegar. I have tried this recipe with these three.

      Reply
  51. Kinjal Shah

    April 01, 2020 at 8:50 pm

    5 stars
    Hey Khushboo, I have tried this cake many timea and every single time it comes out good ..thanks so much…so my question is can I use this recipe without using oven ?? Can I bane in pressure cooker or pan ?? My oven is not working at the moment and in this lockdown nobody is going to fix it soon and my son’s birthday is on Saturday, so very tensed..Let me know please

    Reply
    • Khushboo

      April 02, 2020 at 2:36 pm

      Yes Kinjal, you can bake this cake in a pressure cooker. It comes out nice and fluffy. I have done it once when I was in India. Many of my readers have also tried it.

      Reply
  52. Bijal Lapasia

    April 01, 2020 at 6:24 am

    Can I bake this is pressure cooker? My oven is not working. What’s the process.

    Reply
    • Khushboo

      April 02, 2020 at 2:37 pm

      Yes Bijal, you can bake this cake in a pressure cooker. It comes out nice and fluffy. I have done it once when I was in India. Many of my readers have also tried it.

      Reply
  53. Nigar taj

    March 22, 2020 at 12:35 am

    5 stars
    Tried this recipe yesterday and it turned out just superb. My family loved it and my daughter gobbled down 3-4 cupcakes in one go. Wonderful. Keep up the good work..

    Reply
  54. Sneha

    March 18, 2020 at 11:58 pm

    Hi..i want to try this cake without oil? So is ghee fine? How much ghee should I use? And can I use bananas I have many ripped bananas.. what should be the quantity of banana? And does it change sugar quantity if I use banana?

    Reply
    • Khushboo

      March 25, 2020 at 10:34 pm

      Ghee and bananas will totally change the texture and taste of this recipe.

      Reply
  55. Swati

    March 16, 2020 at 1:48 pm

    Can I use same receipe to make vanila cake?

    Reply
    • Khushboo

      March 25, 2020 at 10:30 pm

      Hello Swati, you could but you will have to make a few modifications. I will post a recipe soon for a vanilla cake that is similar to this. If you haven’t checked out my existing eggless vanilla cake recipe then do try it.

      Reply
      • Swati

        April 06, 2020 at 10:28 am

        5 stars
        Thanks khushboo, for the reply.. I did check out your vanilla cup cake recipe.. but I don’t have baking powder.. what I can use for a substitute ?

        Thanks

      • Khushboo

        April 09, 2020 at 4:27 pm

        Hello Swati, just use 1 teaspoon of baking soda for the overall recipe. It works!

  56. Aniii

    March 16, 2020 at 12:35 am

    This is my go to cake for an eggless cake, its truly a no fail perfect recipe.

    Reply
  57. Rashmi

    March 10, 2020 at 7:38 pm

    5 stars
    Awesome! The cupcakes were deliiiiiii…iiiicious! I topped it with buttercream frosting! Even without the frosting cupcakes were amazingly deliciously ! moist and fluffy! Thank you for the recipe!

    Reply
    • Khushboo

      March 10, 2020 at 10:02 pm

      Glad to know this Rashmi. Thank you for a lovely feedback!

      Reply
  58. Rebati Das

    December 25, 2019 at 6:20 am

    5 stars
    Thanks heaven and You for this full prove recipe. I successfully made 18 cup cakes and God they are delicious.

    Reply
    • Khushboo

      December 31, 2019 at 2:42 pm

      Awesome Rebati, I am glad you liked them.

      Reply
  59. R S

    December 15, 2019 at 11:42 am

    5 stars
    Came out very soft and delicious. Tried for the first time to make from scratch, made 48 cupcakes at first try, but were flawless. This will be my to go recipe for cakes. Never going back to boxed cake mix.

    Reply
    • Khushboo

      December 18, 2019 at 4:07 pm

      Glad to know this RS.

      Reply
  60. Hema

    December 07, 2019 at 5:36 pm

    hi khushboo,
    do you have a recipe for molten lava chocolate cake? or you think if i put pieces of couverture chocolate in the batter of your chocolate cupcake mix, i would get the effect?
    thanks a bunch,

    Reply
    • Khushboo

      December 12, 2019 at 10:02 pm

      No I don’t have it yet Hema. Not sure that the batter recipe will work with just chocolate inide. You will have to experiment.

      Reply
  61. Neha

    November 30, 2019 at 11:05 pm

    Can we make vahilla cupcakes using this recipe.pls help how to make them.thank you

    Reply
    • Khushboo

      December 01, 2019 at 2:28 pm

      Hi Neha, I have a vanilla cake recipe on the blog. You may follow that.

      Reply
  62. Harshita joshi

    November 28, 2019 at 1:51 am

    How much kg cake this recipe will make ?

    Reply
    • Khushboo

      January 02, 2020 at 4:06 pm

      Around one kilo chocolate cake after frosting. It can weigh a bit more depending on the frosting design.

      Reply
  63. Nina

    November 22, 2019 at 4:37 am

    Hello! Weโ€™ve been using this recipe and it is perfect for my egg allergic son. Question, I only have 2% milk on hand today, do you think I can use it instead of whole milk? Thanks!

    Reply
    • Khushboo

      November 27, 2019 at 10:29 am

      Yes of course, you may use any kinda milk Nina, even non dairy works.

      Reply
  64. Sandhya

    November 13, 2019 at 7:04 am

    5 stars
    Hi, I had tried numerous cake recipes.. But nothing came as perfect and easy as this one.. For once I felt so happy for having baked such a perfect cake.. Just felt that the sweetness was a little less..

    Reply
    • Khushboo

      November 14, 2019 at 10:37 pm

      Hello Sandhya, thank you for your lovely feedback. I usually frost this cake and it balances out the flavor. We love dark chocolate cake, feel free to reduce cocoa by 2 tablespoons for a sweet tooth.

      Reply
  65. Mahek Khan

    November 07, 2019 at 10:25 pm

    hi its very urgent
    actually i followed this recipe many times . But i hv one question
    ihv to make more than 400 cupcake so before two day can i prepare.
    thank you so much for sharing fantastic recipe

    Reply
    • Khushboo

      November 14, 2019 at 10:40 pm

      Hello Mahek, storage information is mentioned in the post. Yes you can prepare it 2 days prior to your event. Store unfrosted cakes in cool dry place. After frosting store it in the fridge.

      Reply
  66. sarah johnsons

    November 06, 2019 at 5:40 am

    5 stars
    its the third time,i am making these chocolate cup cakes.its the best ever recipe of eggless cupcakes i have ever found.
    thanks khushboo for the sharing the amazing recipe.

    Reply
    • Khushboo

      November 06, 2019 at 10:49 am

      So glad to know this Sarah, thank you for a lovely feedback. More cake recipes coming this December. Eggless , vegan and gluten free versions too.

      Reply
  67. Kingel

    November 01, 2019 at 8:49 am

    5 stars
    Can I substitute vanilla essence with hazelnut?want to make hazelnut base cake.

    Reply
    • Khushboo

      November 05, 2019 at 10:19 am

      Yes Kingel, you may use Hazelnut extract to make this cake.

      Reply
  68. Tammy

    October 24, 2019 at 7:30 am

    Can I use vanilla flavouring instead or do I even have to put vanilla in x

    Reply
    • Khushboo

      November 05, 2019 at 10:23 am

      Pure vanilla extract is amazing. Use vanilla flavoring that you have. It will work fine Tammy.

      Reply
  69. Swati

    October 22, 2019 at 9:03 am

    Hi Khushboo,

    Thanks a tonne for the recipe. I am a beginner at baking, so my concepts are still not clear. But this recipe has helped a lot. I just have one query, my cupcake tray can bake only 6 at a time and adjusting the recipe to it is tough. Can I store the batter in fridge and bake them in Batches?

    Thanks in Advance.
    Swati

    Reply
    • Khushboo

      October 23, 2019 at 2:12 pm

      Sure you can Swati. I have readers do it all the time. The rested batter might take 1-2 minutes extra to bake.

      Reply
  70. Prabha

    October 20, 2019 at 6:29 am

    Lovely recipe ๐Ÿ‘Œ๐Ÿ‘Œ My cupcakes were so yummy and super moist ๐Ÿ‘

    Reply
    • Khushboo

      October 20, 2019 at 4:50 pm

      Glad to hear that Prabha!

      Reply
  71. Nv

    October 19, 2019 at 4:30 am

    Can I substitute the flour with almond or cassava flour for gluten free version?

    Reply
    • Khushboo

      October 23, 2019 at 2:16 pm

      Hello Nv, Only almond or cassava flour wont work, you will need a gluten free flour blend like a mix of almond, cassava, some starch like potato starch or cornstarch , may be rice flour and guar gum or xanthan gum .

      Reply
  72. Rammy

    October 17, 2019 at 5:55 pm

    Can I use maida instead of all purpose flour?

    Reply
    • Khushboo

      October 17, 2019 at 8:43 pm

      It’s the same Rammy.All purpose flour is maida.

      Reply
  73. Richa

    October 02, 2019 at 3:46 am

    5 stars
    Hi mam.. Lots of love and kisses to you from my side for this amazing recipe.. I don’t know about you but I certainly have tried this more than 50 times and every time it has been appreciated. We can’t meet but accept my big virtual thank you. Recently I don’t know what is going wrong but some weird kind of smell is coming out of cupcakes. Can you tell me why and what should I do to avoid it.?
    I will be highly grateful for this.

    Reply
    • Khushboo

      January 02, 2020 at 4:05 pm

      Thank you, Richa for all the love! If you have baked this recipe countless times with success then its hard to say what is wrong. Did you overuse the baking soda this time? That can make the bakes taste soapy.

      Reply
  74. Roselin Lincy

    September 21, 2019 at 5:15 am

    5 stars
    Wow, this recipe came out really good, the addition of the instant coffee was a hit, gave the taste of a brownie too, texture everything was amazing, thank you so much, I baked this today for my dad’s bdy n everyone loved it!!

    Reply
    • Khushboo

      September 22, 2019 at 9:36 pm

      Happy Birthday to your dad Roselin. I am glad you loved the recipe!

      Reply
  75. Rajashree

    September 21, 2019 at 2:45 am

    Hi Khushboo, My chocolate cake came out super soft and moist.thanks a ton!

    Reply
  76. S

    September 19, 2019 at 12:25 pm

    Hey can I know how many cakes this batter makes?

    Reply
    • Khushboo

      September 19, 2019 at 10:19 pm

      It’s mentioned in the post. One 8″ cake or two 6″ cakes. If you want 9″ cake go for one and a half times the recipe if you want to fill and frost two layers.

      Reply
  77. AS

    September 17, 2019 at 11:07 am

    Hello Kushboo

    Can you tell me yhe measurements for 1/4 sheet cake?

    Reply
    • Khushboo

      February 20, 2020 at 11:12 am

      Hello AS, I think doubling the recipe will work for 1/4 sheet cake pan.

      Reply
  78. Ritasha

    September 10, 2019 at 10:22 pm

    Hi Khushboo, I want to make this in a large batch of 120.
    Any tips on baking and measurements?

    Reply
    • Khushboo

      September 13, 2019 at 1:34 pm

      Hey Ritasha, just follow the recipe. Do you have a big oven like the one comes below the cooktop or small one? Make batter for 48 cupcakes at a time. You can use 2 cupcake pans side by side that will yield 24 cupcakes in total. Once done you can fill in for another batch. Meantime let the batter rest in the fridge for no more than 20-30 minutes. If you keep for longer like 1 hour then add in 1/2 teaspoon baking powder to that rested batter, mix well and bake. It will take 2-3 minutes extra to bake as well. Just keep an eye. Good luck.

      Reply
  79. Reshma

    September 08, 2019 at 5:09 am

    hi, the recipe is awesome, we love it and it works perfect every time we make the cupcakes. I have one question, can we add walnuts to it, if yes then how to adjust the quantity of APF or whole wheat flour to accommodate 1/2 cup walnuts. Please advise.

    Reply
    • Khushboo

      September 09, 2019 at 9:51 pm

      It’s nice to her that you are enjoying this recipe Reshma. You can use any kind of nuts to make it as a chocolate nut cake. Just dust walnuts with flour that you are using to bake the cake and then gently fold it in once the batter is ready. Coating nuts with flour will avoid them to sink at the bottom after baking.

      Reply
  80. Mani

    September 08, 2019 at 2:40 am

    Hii!! I always try ur recipie wenever i need a good choclate cake๐Ÿ˜Š . What can i replace refined oil with without changing the texture of cake??

    Reply
    • Khushboo

      November 27, 2019 at 10:35 am

      Melted butter goes well. You can make oil free cake by using applesauce or smashed bananas too. Texture difference will be there.

      Reply
  81. Nandita

    September 08, 2019 at 1:34 am

    What do we need do about the measurements for the lemon juice.

    Reply
    • Khushboo

      September 09, 2019 at 9:52 pm

      Hello Nandita, equal amount of lemon or lime juice to sub vinegar.

      Reply
  82. Anshika

    August 30, 2019 at 6:29 pm

    Hi Khushboo,

    Can I omit vanilla essence?

    Anshika

    Reply
    • Khushboo

      August 30, 2019 at 11:11 pm

      Yes Anshika you can omit it if you wish it to be that way. Vanilla extract just brings out the flavor of any cake.

      Reply
  83. Amrita

    July 02, 2019 at 4:00 pm

    5 stars
    Absolutely love this recipe! It came out so moist!

    Reply
  84. Nitika

    June 21, 2019 at 1:28 pm

    Hi Khushboo, can i make this cake with apple cider vinegar instead of white vinegar? I want to try it out tomorrow and i don’t have white vinegar at home. Have you or anyone else has tried this recipe with apple cider vinegar?

    Reply
    • Khushboo

      June 28, 2019 at 2:14 am

      Yes definitely Nitika. I have made it with apple cider vinegar many times without any problem.

      Reply
  85. Dipti Visen

    June 16, 2019 at 4:42 pm

    Hi Khushbu,

    I have been using your recipe since last 3-4 years now…and its a superhit every time.
    But Lately, I have observed one tiny flaw in the outcome that I get. The cake I bake using the recipe usually become very crumbly, I using a 9 inch pan for the recipe. also bake a 18 for 35-40 mins.

    Can there be a work-around to make it moist and soft. can i add butter instead of Oil.

    Best regards
    Dipti

    Reply
    • Khushboo

      November 28, 2019 at 9:39 pm

      Dipti it works perfectly for cakes. I have made over 50 cakes with this recipe. Cutting , filling and covering with fondant. It works well. You may add melted butter instead of oil, but oil makes the cake moist. May be the quality of flour differs or how you measure. Lightly fill the measuring cup.Do not pack tightly.May be use 1-2 tablespoons water for moist outcome.

      Reply
  86. karishma bhagwani

    June 06, 2019 at 11:32 am

    Hey Khushboo, Thanks for this amazing recipe. It has always worked for me truly it is a full proof recipe.
    Is there a substitute for basking soda?

    Reply
    • Khushboo

      June 17, 2019 at 1:49 pm

      Thank you Karishma. I am sorry there is no substitute for baking soda. It is very important for airy and fluffy outcome.

      Reply
  87. Sonia Vaid

    April 30, 2019 at 11:13 am

    Hi khushboo,

    I need to prepare around 40 cupcakes, can I double the recipe,??, will it still yield the same result or shall I prepare in batches using the recipe notes..
    Can I frost them with ready made butter cream,??

    Please guide

    Reply
    • Khushboo

      May 01, 2019 at 11:12 pm

      Hi Sonia , yes you can make a big batch and bake it back to back. Let the second batch rest in the fridge while the first is baking. The latter may take 1-2 minutes extra to bake. Store bought frostings are overly sweet. But if you prefer it then use it.

      Reply
  88. Anshita

    April 15, 2019 at 3:35 pm

    Thanks so much for wonderful recipe.. I made chocolate cake for my daughter and she loved it.. thanks again:)

    Reply
  89. Sheetal

    April 12, 2019 at 7:48 pm

    Hi Khushboo,

    Your chocolate cupcakes recipe is awesome!! I tried it and the outcome was great.

    One query: canโ€™t we just replace cocoa pwd with maida for vanilla cup cakes. I saw your recipe of vanilla cupcakes that use yogurt. Please let me know.

    Reply
    • Khushboo

      April 16, 2019 at 10:19 pm

      Sheetal, Thank you for a lovely feedback. I am afraid you cannot replace cocoa with Maida. This will change the amount of sugar and the baking agents too. I would suggest try my vanilla cake recipe.

      Reply
  90. Kinjal Shah

    April 12, 2019 at 1:16 pm

    Thanks Khushbu.

    Reply
  91. Kinjal Shah

    April 09, 2019 at 10:07 am

    Hi Khushbu,

    Thank you for sharing this amazing recipe. I have used it quite a few times in the past for baking cake. But I am going to use it for baking cup cakes for my twins 6th birthday. How many cupakes does this recipe give? I need almost 45-48 cupcakes, hence the question. Thanks again for sharing. ๐Ÿ™‚

    Reply
    • Khushboo

      April 12, 2019 at 1:10 pm

      Thank you. This recipe gives around 15 standard size cupcakes.

      Reply
  92. Sabina

    March 19, 2019 at 3:36 pm

    Hi Khushboo..just wanted to know if I want to double the recipe..should I do it in batches or can I just double the quantity n do it all together. Thanks

    Reply
    • Khushboo

      March 26, 2019 at 9:14 pm

      Hi Sabina, I double the quantity all at once for a bigger cake pan.

      Reply
  93. Sami

    March 16, 2019 at 8:19 pm

    Hi i triedvthe receipe,when i made cake it was super soft.when i freeze cake in clung wrap and foil,it became somewht hard.even when at room temp or in refrigerator it did not become as soft as it was when it was made

    Reply
    • Khushboo

      May 08, 2019 at 12:26 pm

      Hello Sami, Freeze it while still warm not hot. The steam inside will keep the cake moist after it is thawed.

      Reply
  94. Nita mathur

    March 08, 2019 at 12:21 am

    5 stars
    Thank you so much Khushboo for the wonderful recipe! I followed this recipe to make a Lego cake and wedding cake and it turned out to be very tasty and moist ! I could hardly make out the difference between egg and eggless version

    Reply
  95. Hema Ramsai

    February 26, 2019 at 1:15 am

    Hi Khushboo

    Since yesterday the moment I posted my query to u I have tried the recipe twice to bake a cake and it was awesome. The temp as u said 185 (I too thought so and did on same as 170 would have been too low)preheated for 15min and baked for 36min.

    The cake was crunchy on top when I took it out of the oven but later when cooled it was ok. But it wasn’t a flat one as yours ๐Ÿ˜”. It rose well in the oven but when it was out and still in pan it sunk a little in the middle. Was it may be because of temp as the baking soda is the fresh one and I used Cadburys cocoa (1.5tbsp less as the first cake was too chocolaty) or is it that I tried with whole wheat(chakki one)and not the branded one.

    Or the wet strip around the pan as mentioned in one of the comments will help resolve the matter.

    Pls guide.

    Thank u so much ๐Ÿค—
    Hema

    Reply
  96. Hema Ramsai

    February 25, 2019 at 4:57 am

    5 stars
    My microwave oven is having a temperature setting of 175-185. It doesn’t have a temperature setting of 180. So which one I should take 175/185. I am confused pls help. The oven auto preheats just for 5min. But I read in one of the comments to preheat for 15min so that matter is sorted. Pls help for temp setting

    Thanks

    Reply
    • Khushboo

      February 25, 2019 at 2:00 pm

      Hi Hema , you will have to experiment with the temperature settings. I say go with 185 deg C and see how it goes. Let the oven heat up for 15 minutes at least before making the cupcakes.

      Reply
  97. Jai

    February 19, 2019 at 4:18 am

    Tried this and it was a hit. Thank you

    Reply
    • Khushboo

      February 19, 2019 at 2:07 pm

      Glad you liked it Jai!

      Reply
  98. pavani

    February 11, 2019 at 3:18 pm

    I have a pan size of 9×1.5 inch?? Does these mesurements fits?

    Reply
    • Khushboo

      February 16, 2019 at 10:22 pm

      I guess so pavani!It should be fine. Make sure you don’t fill the pan over 3/4 full.

      Reply
  99. Reena

    February 06, 2019 at 8:54 am

    How long do I bake mini cupcakes for?

    Reply
    • Khushboo

      February 07, 2019 at 10:06 am

      i do mini cupcakes for 11- 12 minutes

      Reply
  100. Babul Gomes

    January 14, 2019 at 4:17 am

    Madam , I want to add choco chips in chocolate cupcakes . when shall I add it as I mean which stage. Please advice

    Reply
    • Khushboo

      January 14, 2019 at 3:18 pm

      Hello Babul, add it after your batter is ready . Just before you are adding it to the pan.

      Reply
  101. Dimpy

    December 25, 2018 at 10:58 pm

    I tried this recipe as my Christmas cake and I have to say it was over in a jiffy and loved by all. It was perfect, moist insideand crunchy on the outside. I used a combination of almond flour and all purpose flour. Once the cake was done and the house was smelling of that lovely baking smell topped it woth ganache and strawberries and voila it was gobbled down and over ๐Ÿ™‚ Thank you for the lovely recipe

    Reply
  102. Dimps

    December 25, 2018 at 7:51 pm

    5 stars
    I tried this recipe as my Christmas cake and I have to say it was over in a jiffy and loved by all. It was perfect, moist insideand crunchy on the outside. I used a combination of almond flour and all purpose flour. Once the cake was done and the house was smelling of that lovely baking smell topped it woth ganache and strawberries and voila it was gobbled down and over ๐Ÿ™‚ Thank you for the lovely recipe

    Reply
    • Khushboo

      December 28, 2018 at 12:06 am

      Wow sounds good Dimpy !!

      Reply
  103. Aditi

    December 18, 2018 at 1:51 pm

    Hey can I make this with vegan? Make it with almond milk?

    Reply
    • Khushboo

      December 23, 2018 at 5:49 pm

      Yes you can Aditi. You can use non dairy milk or even water

      Reply
  104. Sushma

    December 08, 2018 at 10:47 am

    5 stars
    Hi khushboo, made a second batch of chocolate cake..with wheat flour for my boys. Both times it was excellent! But This time .. m so so happy with the outcome! Not able to post pic of it. Easy to make delicious to taste!!

    Reply
    • Khushboo

      December 15, 2018 at 9:38 pm

      Awesome Sushma. You can message me the picture on my facebook page @carveyourcraving . I would love to see them!

      Reply
  105. queen

    November 30, 2018 at 7:37 pm

    5 stars
    Omg this recipe is the simplest delicious cake, i tried it as cake and i use microwave to bake it just for 7min and it turns out the best moist and delicious cake

    Reply
    • Khushboo

      December 04, 2018 at 11:07 am

      Wow , fantastic Queen . Now my readers can try it in microwave too. Thank you for a lovely feedback!

      Reply
  106. Elon Hawkins

    November 28, 2018 at 11:17 pm

    5 stars
    Iโ€™m loving this gorgeous cake so much, Khushboo! It does look so rich and chocolatey. Yummy!

    Reply
  107. Mani

    November 22, 2018 at 6:32 am

    5 stars
    Hii there.this is one of my fav recipis. Plz suggest..i want to bake a little bigger cake.so was thinking of adding half volume of the measurement to the original ones.eg instead of 1 cup milk , I’ll use 1+1/2 milk and so on. What will b the baking time?

    Reply
    • Khushboo

      November 27, 2018 at 12:24 pm

      Hello Mani , what pan size you intent to bake in ? Bake time will depend on the pan size used too.

      Reply
  108. Minal

    November 17, 2018 at 4:53 pm

    5 stars
    Hi Khushboo, Tried your eggless chocolate cupcake today. They came out really good. Very spongy and yummy. Thank you for sharing the recipe.

    Reply
  109. Preetha

    November 10, 2018 at 4:35 pm

    Hi can I use this recipe for fondant covering cake..please reply ASAP
    THANKS

    Reply
    • Khushboo

      November 13, 2018 at 11:55 am

      Yes Preetha . This cake is very sturdy under fondant.

      Reply
  110. Madhuri

    October 15, 2018 at 1:53 am

    5 stars
    Hi . It’s 2″ hieght

    Reply
    • Khushboo

      October 22, 2018 at 2:02 pm

      You should be able to bake half of this recipe using two 5 ” cake tins and not 1 tin.

      Reply
  111. Madhuri

    October 10, 2018 at 11:43 pm

    Hi….. I have tried dis recipe twice… It was perfect… thank u for d recipe…But now since I don’t have a 6″ pan.. n planning to use 2 number of 5″ pans… So how much quantity of batter shd I minus… ?? Or vl it work with 5″ pan…plz revert.. it’s urgent… thank you…

    Reply
    • Khushboo

      October 12, 2018 at 2:15 pm

      Hi Madhuri , is your pan size 3″ or 2″in height

      Reply
  112. Ruchi

    October 03, 2018 at 8:31 am

    5 stars
    This is really a no fail recipe. Thank you so much for this. My 3 yrs daughter enjoys it so much. I always use wheat flour.

    Reply
  113. Kavita Mehboobani

    October 01, 2018 at 4:27 am

    5 stars
    Thaaaanks a Trillion! I rarely bake a cake as they never come out well… but this surprised me!! Such a simple recipe that too eggless… my son was carving for cake and I was postponing it being Shradh month and Navratri will follow soon.. but this was the perfect solution ๐Ÿ‘๐Ÿ‘๐Ÿ‘You Rock

    Reply
    • Khushboo

      October 01, 2018 at 11:20 am

      Wow a trillion thanks is a lot!!! Thank you for all the love! I am glad that this simple eggless chocolate cake recipe worked out great for you Kavita!

      Reply
  114. Sakshi Jethwani

    September 16, 2018 at 5:42 am

    Can i use this recipe when i want to make black forest cake?

    Reply
    • Khushboo

      September 17, 2018 at 9:59 am

      Yes of course Sakshi. I do it all the time.

      Reply
  115. Rupal

    August 27, 2018 at 8:52 am

    5 stars
    Hi Khusboo…Canโ€™t thank you enough…your 3 words NO FAIL RECIPE and simple ingredients gave me the courage to give it a try (complete amateur) Stay blessed and keep inspiring๐Ÿ˜ƒ

    Reply
  116. Ramya Kiran

    August 08, 2018 at 11:58 am

    Hi , can I use this recipe to make a 10″ by 13″ sheet pan? Will the cake be sturdy enough to handle? And should I double or triple the recipe for this pan?

    Reply
    • Khushboo

      February 20, 2020 at 11:03 am

      Yes this recipe is very sturdy for a 1/4 sheet cake. You may double the recipe for the same.

      Reply
  117. Vini

    July 25, 2018 at 3:58 am

    5 stars
    Hi Khushboo…
    Love your blog and find your recipes fool proof. Have to bake a 1 pound cake for an order. Simple chococlate sponge cake, without frosting. Wanna use your recipe. Can you please let me know how much does one 6 inches cake weigh? As in if I half the recipe and bake one, will that be 1 pound? Early reply will be highly appreciated
    Thanks ๐Ÿ™‚

    Reply
  118. nitu

    July 06, 2018 at 9:12 am

    H Khusboo,
    ur recipe for a cupcake is too good but whenever I tried for baking a cake, it breaks while doing layering or taking out of the pan … always .. so I cant use it for a cake.. it becomes very fragile. Please do something, I really wanted to try for the cake also.

    Thanks,
    Nitu

    Reply
    • Khushboo

      February 20, 2020 at 11:06 am

      Hello Nitu, I always work with a cake that is completely cool and refrigerated. Use a sharp serrated knife or a cake saw to cut the layers. I have never encountered a problem of cake breaking during layering. Hope this helps.

      Reply
  119. Dimple

    June 23, 2018 at 10:28 am

    5 stars
    love your blog!!โ˜บ๏ธโ˜บ๏ธ

    Reply
    • Khushboo

      July 24, 2018 at 10:19 pm

      Thank you Dimple ๐Ÿ™‚

      Reply
  120. Dimple

    June 23, 2018 at 10:25 am

    Hi, thank you for such lip-smacking recipes!! I am in awe of it. Can I use sugar syrup immediately after the cupcakes are removed from the microwave to moisten them? Should I apply sugar syrup only on the upper part i.e outer area or should be apply inside the cupcake as well?

    Reply
    • Khushboo

      July 24, 2018 at 10:21 pm

      Hello Dimple, cupcakes do not need to be moistened with sugar syrup. If you are layering the cake .. filling and frosting then you may choose to brush the layers with syrup though not needed.

      Reply
  121. Pradha

    June 01, 2018 at 8:07 pm

    5 stars
    Thank you for this wonderful recipe, Khushboo. It was my baking debut and your detailed instructions, substitutions and candid tips were most helpful. I used almond essence in absence of vanilla, butter as I didn’t have canola or vegetable oil. And chaach.

    The results were amazing. It worked out like a dream. My family was so happy ๐Ÿ˜Š

    Just one small hitch was that the cupcakes crumbled into a powder when we cut into them. What could have been the problem?

    Reply
    • Khushboo

      September 26, 2018 at 6:31 pm

      Pradha , it could be over baking that dries out baked goods or the buttermilk used wasn’t acidic enough to react with the baking soda.

      Reply
  122. Ritu

    May 30, 2018 at 12:10 am

    Hi Khushboo!Can this Chocolate cake recipe be used to make an eggless teatime Chocolate cake too?

    Reply
    • Khushboo

      July 31, 2018 at 10:00 pm

      Yes sure , why not!

      Reply
  123. Ruchi Jain

    May 16, 2018 at 1:51 am

    5 stars
    Hii Khushboo !!ur. All recipes are amazing. This time i m tryiny ur eggless chocolate cupcake recipe . It turned out very nice. So soft …so yummy …mazaaa aa gaya๐Ÿ˜‹๐Ÿ˜‹ thanks dear for sharing such A delicious recipe ๐Ÿ˜Š๐Ÿ˜Š

    Reply
    • Khushboo

      May 23, 2018 at 11:50 pm

      Sounds fantastic Ruchi!

      Reply
  124. Suma

    March 24, 2018 at 10:34 am

    5 stars
    Awesome, fluffy cupcakes..usually my cakes with oil turn out a bit too moist..but this one is just perfect..

    Reply
    • Khushboo

      March 25, 2018 at 7:56 pm

      Glad it turned out well for you Suma!

      Reply
  125. Anshika

    March 21, 2018 at 5:11 pm

    5 stars
    Hi Khushboo,

    I have tried ur cupcake recipe and it taste absolutely yummy.. however, my cupcakes develop cracks on the top . What can I do for that?

    Regards
    Anshika

    Reply
    • Khushboo

      March 22, 2018 at 8:25 am

      Anshika .. cracks aren’t an issue as such.. they go away the next day or are covered with frosting. It depends on oven to oven too. I am glad you loved them!

      Reply
  126. Mridula

    March 13, 2018 at 7:06 am

    5 stars
    Hey khushboo

    Tried the WW verison of the cupackes using butter instead of oil… It’s just amaaaazing.. can’t wait to try out the chocolate ganache next

    Reply
    • Khushboo

      March 13, 2018 at 8:46 am

      That sounds fantastic Mridula. Thank you for your feedback!

      Reply
  127. Aarti

    March 09, 2018 at 8:22 pm

    Hi Khushboo…thank you for the wonderful recipe…is it advisable to cover oil based cakes with fondant…will the cake remain sterdy?

    Reply
    • Khushboo

      March 10, 2018 at 5:49 pm

      Yes definitely. I have done it so did my readers. Its very efficient.

      Reply
  128. Alex Evans

    March 08, 2018 at 10:58 am

    5 stars
    We made this at the weekend with our little girl (2 & 1/2) who wanted to bake something but we didn’t have any eggs in the house. Super simple recipe and a BEAUTIFUL end result! We made it as a cake with chocolate buttercream filling and it was so soft. It’s still lovely 5 days later. Making it again tomorrow and my daughter is already excited. Thank you Khushboo, I think this will be a firm favourite from now on.

    Reply
    • Khushboo

      March 09, 2018 at 12:08 pm

      Sounds great Alex. 2.5 year old helping to bake is incredible. God bless!! My 6 year old loves to assist me in baking too .. especially when it comes to this cake. Thank you for a lovely feedback .

      Reply
  129. S

    February 26, 2018 at 11:58 am

    1 star
    This was terrrible. Awful awful awful. Didnโ€™t even taste like a cupcake. Followed instructions exactly but think the vinegar killed it. Threw it out.

    Reply
    • Khushboo

      March 04, 2018 at 6:19 pm

      Oh no S .. such a bummer .. haven’t had a negative comment yet . But let’s work it out. Vinegar won’t kill it . Can you share more details.

      Reply
  130. Arpitha

    February 23, 2018 at 6:35 am

    5 stars
    Hi khusboo,tried this recipe and it turned out to be fantastic.thanks for this recipe.only thing I noticed is d cake was not very stiff..When we Hold it hard it was about to break..What could be the reason.please let me know.

    Reply
    • Khushboo

      March 04, 2018 at 6:21 pm

      Hey Arpitha… happy that you enjoyed the cake. Cake needs to be handled gently .. I didn’t understand “hold it hard” part … was it about to break while frosting or something? or taking out from the cake pan.. did you let it cool enough?

      Reply
  131. Meghana

    February 23, 2018 at 12:34 am

    Hi Khushboo… I tried this recipe for cup cakes it worked well however when I used same recipe for the cake I did not get a flat top, it was kind of like a mountain.. what do you think the reason could be?

    Reply
    • Khushboo

      March 04, 2018 at 6:25 pm

      Meghana … it depends on oven to oven as well as pan size sometimes. You may wrap the cake tin with wet towel strip secured by a safety pin. That helps. Or buy Wilton even heating strips.

      Reply
  132. Parisha Singh

    February 17, 2018 at 7:17 pm

    5 stars
    Hello Khushboo Ma’am!

    Everytime I make my cake batter, it becomes thick. It’s not like ribbon consistency though the cake comes out nice & yummy. Should it be like that? Please let me know. This time I added 2 tbsps of extra milk as it was a bit difficult to mix.

    P.S. I follow the recipe exactly

    Regards

    Reply
    • Khushboo

      February 17, 2018 at 9:18 pm

      Are you measuring everything at eye level? the batter is not very thick.

      Reply
  133. Jai

    February 16, 2018 at 6:17 am

    Hi kushboo, yes I will be using 2 10inch round cake pans 3inch deep. Do I just double it? Thank you jai

    Reply
    • Khushboo

      February 17, 2018 at 12:27 pm

      Yes double the recipe and insert a heating core or rose pin in the center for even cooking.

      Reply
  134. Sana

    February 13, 2018 at 3:52 pm

    Hi Khushboo, I am yet to make it and just wondering if vanilla cake can be made from exact same recipe by omitting the cocoa? I want to make layered vanilla and chocolate cake ๐Ÿ™‚

    Thank you!

    Reply
    • Khushboo

      February 14, 2018 at 9:04 am

      Sana , you may make it .. replace cocoa with equal amount of all purpose flour. Reduce sugar by 1/4 cup and reduce 1-2 tablespoon liquid accordingly. You may even refer to my eggless vanilla cake recipe.

      Reply
  135. Jai

    February 13, 2018 at 10:07 am

    5 stars
    Hi kushboo, I’ve made these cupcakes loads and everyone loves them. My question is I need to make a 3 layer 10inch cake. Should I double the recipe? Thanks

    Reply
    • Khushboo

      February 13, 2018 at 10:33 am

      Hello JAy, glad to know that. Are you intending to make tall cake or flatter like sheet cake. Which pan are you going to use. Round or square?

      Reply
  136. Sana

    February 12, 2018 at 6:31 pm

    Hi Khushboo, I tried your red velvet was well received. I am just wondering if I use the same recipe for Chocolate cake and just increase the amount of chocolate and skip colour. Reason I ask is in this chocolate cake recipe you haven’t used Vinegar PLUS buttermilk. Its either/or right? But in red velvet you use both. Can you please comment on it?
    And btw, I made the red velvet recipe and added coffee powder to it and skipped colour. It tasted good ๐Ÿ™‚

    Thank you!

    Reply
  137. Kashmira

    February 12, 2018 at 5:31 am

    5 stars
    Hi Khushboo , I tried these cupcakes today and they came out very well . My kids loved them . Thanks for the perfect recipe ๐Ÿ™‚

    Reply
    • Khushboo

      February 12, 2018 at 9:10 am

      Thats fantastic Kashmira. Thank you for a lovely feedback.

      Reply
  138. Pooni

    February 07, 2018 at 3:35 am

    5 stars
    Hey khushboo..greetings from Kenya..
    I wanted to make marbled cupcakes so can I mix the chocolate cup cake batter and the vanilla cupcake batter n bake it.
    Wud it turn out nice or ?Plz help me…I need to bake it on saturday for a birthday party with sprinkles

    Reply
    • Khushboo

      February 07, 2018 at 11:35 am

      I make marble cake using my vanilla cake recipe. I divide batter into half and then in 1st half add 2 tablespoon cocoa powder and 1 tablespoon milk/ water . Then proceed further

      Reply
  139. Smita

    February 02, 2018 at 2:58 pm

    5 stars
    Hi Khushboo, yesterday I made this chocolate cake for my daughterโ€™s birthday..It came out so soft and moist..thanks for the really failproof recipe ๐Ÿ˜Š

    Reply
    • Khushboo

      February 02, 2018 at 4:02 pm

      happy birthday to your daughter Smita, i am happy that it turned out great for you!

      Reply
  140. chandani khandelwal

    January 26, 2018 at 9:07 am

    5 stars
    Hi Khushbu…making this cake for my daughter’s bday ..
    Made a trial version and it came out perfect… frosting is yet to be done….she wants a KitKat and gems decorations…can u tell me if it’s ok to bake it in 9 inch pan? Also I used olive oil and that oil smell dominates so now switching to canola oil…hope this oil is ok?

    Reply
    • Khushboo

      January 26, 2018 at 10:34 am

      Hello Chandani, canola oil is perfect . Are you making 2 layered cake or just frosting on the top. Ideal size if using single pan will be 8″. I have baked this in a 9″ pan several times . If you fill in with frosting it gets a nice height. Good luck!

      Reply
      • chandani khandelwal

        January 26, 2018 at 6:35 pm

        5 stars
        Thanks a lot of replying soon….Will bake 2 cakes of 9 inch ND then Frost in between making it 4 layers… Also I didn’t had vinegar so added lemon juice…it worked nicely…loads of love…

      • Khushboo

        January 27, 2018 at 6:45 pm

        That’s wonderful Chandani!

  141. Mamta

    January 05, 2018 at 8:23 pm

    5 stars
    Hi khushboo…your recepie is amazing. My daughter has made it so many times and it has never failed ..all her friends colleagues love the cake. She is truly thankful to you and so am i. God bless you dear.Thank you

    Reply
    • Khushboo

      January 07, 2018 at 5:50 pm

      That’s sweet Mamta. Thank you for a lovely feedback!Much love to your daughter!

      Reply
  142. Arti

    January 03, 2018 at 8:39 pm

    5 stars
    Hi…khushboo….I have made this cake 4times before…and every time it turned out awesome…now I want to add some dry fruits into it so please tell me can I ask them in this cake only….??

    Reply
    • Khushboo

      January 04, 2018 at 6:33 pm

      Sure why not Arti, you may add desired nuts of dried fruits to the batter.

      Reply
  143. Parisha Singh

    December 22, 2017 at 6:25 pm

    5 stars
    First of all, congratulations. I read one of your replies that you are expecting. May you get all that you need, want & desire. This is my favourite line as it sums up everything ๐Ÿ˜‰. This is one of the best phases of life. Enjoy. No Bade Logon Ki Advices as we’d gone through this phase earlier ๐Ÿ˜Š.

    Secondly, I baked, rather imitated (best word) death by chocolate cake for my birthday. I could make only two layers as I was running out of time. The cake was SUPERB! Simply Superb! I cut the cake around 9 at night & by 2:00 P.M. (next day), it was finished ๐Ÿ˜. All three of us (Paa, Maa & our daughter) loved it from the depth of our hearts. My husband said that you made the best cake for your birthday ๐Ÿ˜. To this, I replied – How can it possible ๐Ÿค”? I love you guys more than myself ๐Ÿ˜Ÿ. Anyways, THANK YOU so much for giving such a wonderful recipe. Also, I’ve stopped ordering cakes on special occassions as I can bake now. Yes…I can! And, all the credit goes to you.

    Thirdly, I know I’m being selfish but…apologies…please just give me a list of baking essentials of good brands (roughly). I’d already bought Philips beater (Hand Mixer) & disposable piping bags & I’m happy with them. Actually, I’m asking about the same again & again as I don’t want to regret later.

    All the best!

    Reply
    • Khushboo

      December 24, 2017 at 11:13 am

      Thank you Parisha for all your love and sweet wishes!I am glad that you are enjoying baking. I will email you the list of baking essentials sometimes this week. And soon try to make an extensive post on it after my delivery.

      Reply
  144. Soumya

    December 20, 2017 at 9:41 am

    The comments says it all. But I still want to add. Excellent recipes, great outcome always. Thank you for sharing! A big fan.

    Reply
    • Khushboo

      December 20, 2017 at 7:39 pm

      Thanks Soumya, my pleasure.

      Reply
  145. shveta

    December 18, 2017 at 9:24 am

    5 stars
    This is the best recipe I have come so far. So simple and easy ๐Ÿ˜Š I have saved the recipe for the life long๐Ÿ˜Š thank you

    Reply
    • Khushboo

      December 18, 2017 at 10:18 am

      Saw your wonderful bakes Shveta! I am happy that you found it easy and delicious . Thank you for a lovely feedback!

      Reply
  146. Kashmira

    December 15, 2017 at 9:17 pm

    Hi. You donโ€™t need to use baking powder for this recipe?

    Reply
    • Khushboo

      December 18, 2017 at 10:17 am

      No Kashmira , you don’t ๐Ÿ™‚

      Reply
  147. Shilpa

    December 13, 2017 at 1:11 pm

    Hi ruchi, I followed this recipe and cupcakes came out wonderful..the only thing is the batter was a little excess after filling the 12 liners.. does this happen with you also? Can I reduce the quantity a bit.. pls suggest

    Reply
    • Khushboo

      December 14, 2017 at 11:51 am

      I hope you are on the right blog and the right recipe.. because this is Khushboo and not Ruchi ๐Ÿ™‚ Yes the batter fills between 12-15 cupcakes. You can bake the rest of the batter in second batch. Just place remaining batter in the fridge for no more than 30 minutes. Bake second batch 1-2 minutes longer.

      Reply
  148. Shilpa

    December 10, 2017 at 9:48 pm

    Hi Khushboo, i am going to try thus recipe tomorrow … can u pls guide me which flour is best to use for it , Pillsbury all purpose flour or indian maida..which will give me perfect results?

    Reply
    • Khushboo

      December 11, 2017 at 12:16 pm

      both are the same Shilpa, apf is maida.

      Reply
  149. Prachi

    December 09, 2017 at 5:45 am

    Hi khusbhoo, I wanted to try eggless vanilla cupcake from your blog.. Will these measures of cups in grams and MLS can be used in that receip.. Lemme know if the cups r same in both

    Reply
    • Khushboo

      December 11, 2017 at 12:20 pm

      Individual cups for dry ingredients and the one with a spout mug like cup for liquid is most ideal for the measures Prachi.

      Reply
  150. shruti

    November 29, 2017 at 5:33 am

    4 stars
    Hi ..
    can i use butter instead of oil .. and which oil to use ? regular vegetable oil ? also can i bake this in a one inch pan ?? TIA

    Reply
    • Khushboo

      December 04, 2017 at 6:37 pm

      Hello Shruti, I have used canola oil . You may use any flavorless oil. Melted and cooled butter can be used. The texture might be affected after refrigeration . Do you mean by 1″ height? no .. you cant. The cake batter will overflow . You may make that pan work by increasing the height using foil.

      Reply
  151. Samina

    November 26, 2017 at 11:26 pm

    5 stars
    Hi Khushboo
    I bet you’re an amazing baker.. I have tried this recipe several times WITHOUT FAIL indeed…hats off to you dear.. I was wondering if you can guide me through vanilla cupcakes recipe please…
    May Allah show keep you always happy…ameen

    Reply
    • Khushboo

      December 04, 2017 at 6:41 pm

      I am happy that this recipe is working for you . Thank you for a lovely feedback. Feel free to browse the baking section for more delicious cake recipes including vanilla one.

      Reply
  152. Hajra

    November 24, 2017 at 12:56 am

    4 stars
    Hey Khushboo, Thank u so much for this recipe. It’s a wonderful recipe. I know I need not tell u this. Hundreds of comments here says it all. But still wanted to Thank u for all the efforts that u took to post this here n share with everyone. Thank u once again God bless u.

    Reply
    • Khushboo

      December 04, 2017 at 6:42 pm

      Every positive comment is very valuable for me Hajra. Thank you for taking out time and writing a lovely feedback . Always happy to share! God Bless!

      Reply
  153. Sam

    November 21, 2017 at 9:15 pm

    Lovely cake… thanks for the recipe. Can you mix twice the given amount to make one 10 inch cake?

    Reply
    • Khushboo

      December 04, 2017 at 6:46 pm

      Yes Sam you can. Just use a rose pin or heating core in the center of the pan for even cooking . You can find further explanation on the same in my fresh strawberry cake recipe. Good luck!

      Reply
  154. Parisha Singh

    November 17, 2017 at 9:11 pm

    Hello Khushboo Ma’am! Could you please upload mix fruit cake recipe?

    Thank you.

    Regards

    Reply
    • Khushboo

      December 04, 2017 at 6:51 pm

      Sure Parisha . Soon!

      Reply
  155. Chhaya

    November 15, 2017 at 9:26 am

    Hi Kushboo. Can we use dark chocolate instead of cocoa powder. What quantity should be used?

    Reply
    • Khushboo

      December 04, 2017 at 6:48 pm

      Not in this recipe Chhaya. It will change the texture and lot of other ratios. Thanks for asking!

      Reply
  156. Vindya

    November 12, 2017 at 3:58 pm

    Can I add dates and omit coco powder in this recipe? If so, how much?

    Reply
    • Khushboo

      December 04, 2017 at 6:56 pm

      Vindya , Dates aren’t substitute for cocoa in taste or texture . You might want to use a recipe that actually calls for dates. Good luck!

      Reply
  157. Niny

    November 02, 2017 at 9:40 pm

    Hi khushboo

    All the lovely comments give the boost to use your recipe for my son’s bday cake. Just to be sure, wanted to know how much sponge the recipe would bake ? My understanding is that it’s for a half kg cake.. Please let me know

    Reply
    • Khushboo

      December 04, 2017 at 7:05 pm

      Thank you Niny. I am sure you won’t be let down. I have never measured the sponge , but yes should be little over 1/2 kg. Good luck!

      Reply
  158. Melanie

    October 29, 2017 at 3:51 pm

    Hi!
    Curious what adaptions I need to make this at altitude? (Denver, CO)
    Thank you!
    Mel

    Reply
    • Khushboo

      December 11, 2017 at 12:32 pm

      Melanie , honestly I have no idea about high altitude baking. You might want to google it up.

      Reply
  159. Parisha Singh

    October 14, 2017 at 3:38 am

    5 stars
    Khushboo khushboo khushboo khushboo
    Ye cake ki khushboo khushboo khushboo
    Bhaa gayi bhaa gayi bhaa gayi (Recipe)
    Chhaa gayi chhaa gayi chhaai gayi (Me)

    Apologies! If u don’t like these lines. I couldn’t come up with better lines. After the birth of my daughter, I started baking but couldn’t get those perfect cakes. Since 5 & a half years, I’ve been trying to find that perfect recipe. One day, accidently, I came across your blog. After going through some cake recipes, I thought of trying Eggless Mango Chocolate Cake with Almond Crunch (it’s already reviewed). Aur CHAMATKAAR ho gaya. A month back, I made checkerboard cake. My daughter loved the cake (vanilla sponge was nice but chocolate cake didn’t raise much though) & asked me to make one on her birthday. So, I decided to try your chocolate cake recipe. Since I’m LAKIR KA FAKIR, I read your blog twice & followed the recipe as it is. To my surprise, it was just PERFECT! No other words except PERFECT. Also, I could easily & neatly slice the cake which was not the case with vanilla sponge as it was bit sticky. Everyone loved my cake. My daughter was telling everyone that Mama is making cake for me (who were calling to wish her). Nothing is more satisfying than this (as I’m a non-baker).

    In the end, I would like to request you to post a perfect recipe for vanilla cake too.

    Also, a BIG thank you to you for writing elaborately about even minute things which are not found in other blogs.

    Reply
    • Khushboo

      December 05, 2017 at 11:09 am

      Hahaha, this comment made my day! thank you for taking out your valuable time and writing a lovely feedback!I will try to perfect the vanilla cake proportions and post weight measures. May be you have overdone the oil. Just reduce it by a tablespoon. I am glad that my recipes are helping you. Have a nice day!

      Reply
  160. Pam

    October 11, 2017 at 2:36 am

    Hi. Am thinking of baking mini cupcakes. How long do you think I should bake it for please?

    Reply
    • Khushboo

      December 04, 2017 at 7:17 pm

      Pam mini cupcakes take anywhere between 12-16 minutes. Check at 12 minute mark.

      Reply
  161. mamta

    October 09, 2017 at 8:18 pm

    5 stars
    Hi Khushboo, loved this eggless chocolate cup cake recipe dear. For me it turned out so well my daughter also wished to learn it. Just need one help dear, how to make this cake a pink cake. My daughter has a pink day celebration in school so was wondering how to turn this cake into a pink cake ? The school doesn’t allow cream frostings so….please help me.

    Reply
    • Khushboo

      December 11, 2017 at 12:34 pm

      Sorry for a late reply Mamta. I was off blogging for a long time now. You could use my vanilla or red velvet cake recipe for tinting the batter pink.

      Reply
  162. riya

    October 09, 2017 at 10:27 am

    Hi dear
    My dry ingradient cummeasures 250 ml.. urs look different.. plz advise..

    Reply
    • Khushboo

      January 07, 2018 at 5:54 pm

      Mine is 240 ml Riya.

      Reply
  163. Nilam Ghiya

    October 05, 2017 at 10:40 pm

    5 stars
    Hi khushboo,
    Tried ur recipe thrice n all time it cane out excellent.
    I have a query, can we use dark cocoa powder? Will it affect the taste?

    Reply
    • Khushboo

      December 04, 2017 at 7:39 pm

      You can use dark cocoa powder. It won’t affect the taste. It will just be more chocolaty. Taste the batter before baking . Thank you for a lovely feedback Nilam!

      Reply
  164. Priya

    September 19, 2017 at 3:52 am

    Can you please let me know the quantities of ingredients to bake 1 Kg of this cake. I request you to also help me with 1 Kg bake for Vanilla Cake. I generally bake cakes for my children’s b’days.. but they are either too less or too more in quantity.. hence want to nail down to 1 kg quantity. Please let me know. Thanks a lot.

    Reply
    • Khushboo

      September 19, 2017 at 12:03 pm

      Priya here in United States a baker sells by per serving and not the weight of the cake. So I haven’t weighed the final cake… it must depend on the kind of filling, frosting and decoration used too. I will note the final weight next time when I bake this cake.

      Reply
  165. Mansi

    September 11, 2017 at 5:35 am

    5 stars
    Hey Khushboo once again I hd baked chocolate cupcakes for my hubbies niece and they wr cherished and loved by all…. I can seriously say it’s a no fail recipe of urs….

    Only one question if I want to bake it with wheat flour than I just hv to reduce it by 2 tbspn of flour that’s it and rest of all will remain same as u hv mentioned?

    Thanks alot in advance

    Reply
    • Khushboo

      September 12, 2017 at 5:36 pm

      Hello Mansi ,I am glad that everyone loved this cake recipe . Yes just reduce wheat flour by 2 tablespoon. If you feel cocoa is overpowering , increase sugar by a tablespoon.

      Reply
  166. Archna

    September 05, 2017 at 4:16 am

    Loved this recipe! Does it hold up well to carving and fondant?

    Reply
    • Khushboo

      September 05, 2017 at 11:35 am

      Yes of course Archana .Thank you!

      Reply
  167. shivani

    September 04, 2017 at 8:45 pm

    I have baked many a chocolate cakes and I can safely say that this is a superb, cannot go wrong with kind of recipe. I baked this and it came out wonderful. I used buttermilk and reduced the flour quantity by 1/4 cup and I really liked that texture so i am going to stick with it. Thank you!!! This is so much better than an eggy chocolate cake and at par, if not a tad better than a condensed milk chocolate cake.

    Reply
    • Khushboo

      September 05, 2017 at 11:37 am

      Thank you Shivani for an elaborate feedback. Doesn’t 1/4 cup less flour makes the cocoa overpowering? I am glad it worked for you that way.

      Reply
  168. Madhu

    September 02, 2017 at 4:09 pm

    This is really the best chocolate cake ever! I mean it. I love your this recipe. I made chocolate cupcakes and came out perfect and the taste is wonderful. Everyone loved it. I added little bit of fresh cream to the milk. it gives you softer texture. have to be careful to not to add too much ,otherwise it will feel like the cake is raw. Thanks again… Please give me a perfect eggless red velvet cake recipe… I don’t use eggs in recipes. Thank you dear.

    Reply
    • Khushboo

      September 05, 2017 at 11:39 am

      Thank you Madhu , cream or full fat milk always makes the batter rich, I agree. Red velvet cake recipe is on my blog as Eggless red velvet snow globe cake. Do give it a try.

      Reply
  169. Vidhya

    August 21, 2017 at 8:50 am

    5 stars
    You know what… I am thanking u from the bottom of my heart to have given me the perfect recipe for Chocolate cupcake… I have totally nailed it and my kids are super happy… Thanks a lot Khushboo… God bless ๐Ÿ˜„

    Reply
    • Khushboo

      August 31, 2017 at 8:08 am

      Aww Vidhya , this is very sweet of you. Thank you for a lovely feedback!

      Reply
  170. Mansi

    August 05, 2017 at 1:49 am

    5 stars
    Thanks Khushboo for the lovely recipe…. Cupcakes have really turned out moist n yummy….

    Reply
    • Khushboo

      August 15, 2017 at 9:19 am

      You are welcome Mansi, glad you liked it .

      Reply
  171. Mansi

    August 03, 2017 at 5:12 am

    5 stars
    Can I use apple cider vinegar? Pls rpl ASAP as I’m going to bake the cake on Saturday for my guests…. I have msgd u in the FB messenger also but yet I hv nt got any rpl. Awaiting for ur feedback. Thanks in advance

    Reply
    • Khushboo

      August 15, 2017 at 9:23 am

      Yes you can Mansi! You must have messaged me on my personal account which lands in other folder. Please message me on my FB page carveyourcraving or here for quick replies!

      Reply
  172. Geetanjali Naik

    July 16, 2017 at 6:50 am

    Hi Khusboo!
    One query…..can I add banana to make it banana chocolate cupcakes?
    If yes, then what should be the quantity?

    Reply
    • Khushboo

      August 31, 2017 at 8:34 am

      Yes you can Geetanjali. But you will need to make couple of changes. Reduce oil , sugar and liquid. I will soon do a fail proof recipe on the same.

      Reply
  173. Preethi somani

    July 12, 2017 at 12:20 am

    5 stars
    Hi kushboo thank u so much for your eggless cake recipe ..everytime I make make but never it came perfect but this time I tried your receipe it is awesome thank u so much for everything.

    Reply
    • Khushboo

      July 17, 2017 at 10:59 am

      Glad to know that you found a perfect recipe for yourself Preethi. Thank you for a lovely feedback .

      Reply
  174. Loolu

    July 07, 2017 at 1:15 pm

    5 stars
    Dear Khushboo, Iam a new baker and I made both the eggless vanilla and chocolate cupcakes. I followed your instructions exactly as written. The results were impressive. They turned out delicious, supersoft, moist and fluffy. Everyone loved it and said that the taste was superb. Thank you for sharing this foolproof recipe with thousands of beginners like me and spreading happiness indirectly. May God bless and reward you for your efforts.

    Reply
    • Khushboo

      July 17, 2017 at 10:48 am

      This means a lot Loolu, thank you for a sweet feedback. I am glad that this recipe is working for everyone. Cheers! Happy baking!

      Reply
  175. Alpa

    June 28, 2017 at 9:10 pm

    Hey if want to make vanilla cake is the measurement same as we will not use cocoa powder …let me knw

    Reply
    • Khushboo

      July 04, 2017 at 9:32 am

      No Alpa it won’t .You may refer to my eggless vanilla cake recipe for the same. Good luck!

      Reply
  176. Nisha

    June 20, 2017 at 5:45 am

    5 stars
    Hello

    Just wanted to thank you for sharing this amazing chocolate cake recipe… I tried it the past weekend and it turned out awesome – absolutely delicious taste and excellent texture for an eggless chocolate cake! The best part has got to be that the required ingredients are always available in one’s kitchen ; ) Thanks again!!!

    Reply
    • Khushboo

      June 20, 2017 at 9:12 am

      Thank you for a lovely feedback Nisha. I totally agree about the best part ๐Ÿ™‚ very true!

      Reply
  177. Sakshi

    June 20, 2017 at 2:42 am

    4 stars
    Hi khushboo Ive tried this recipe several times n it has always turned out great… This time I was thinking to add nuts n raisins in the batter!in that case do I need to alter any ingredients!?
    Tia

    Reply
    • Khushboo

      June 20, 2017 at 9:13 am

      Sure Sakshi you may add nuts, chocolate chips, raisins to the batter. Just dust it with flour before adding them so that they do not sink at the bottom.

      Reply
  178. Nandini

    June 02, 2017 at 11:12 pm

    5 stars
    Hey Khusboo,juat tried the whole wheat cupcakes & they turned out amaaazing…..
    I had to add 3 tsp milk asthe batter was thick.
    I have been baking cakes & cupcakes using maida & they r so good but i was a bit apprehensive about using attabut finaly i tried & they r a huge success.
    Thanks again for such a wonderful recipe.
    I was wondering can we use oil instead of butter in baking cookies? If you can help me out with this i’ll be very grateful.

    Reply
    • Khushboo

      June 07, 2017 at 10:07 am

      Hello Nandini , glad you liked this recipe. About baking cookies , there are many recipes online using oil . In my experience cookies using oil are moist and chewy. You may even opt for healthier nut butter for baking cookies.

      Reply
    • Shakthi

      August 05, 2020 at 7:05 pm

      Hi Kushboo,

      Iโ€™m going to try this cake for the first time tomorrow for a birthday party. I am planning to make a 3 layer cake and fill it with buttercream frosting. I have the following doubts.

      1. I have 3 pans which are 7.25โ€ (weird size?๐Ÿ˜…). So can I double your recipe and divide the batter into 3 portions? If thatโ€™s ok what will be the approximate baking time?

      2. Will apple cider vinegar work the same? How about double strength vinegar(8%), should I halve the quantity in that case?

      3. How much quantity of butter will I need for preparing buttercream to fill, frost and decorate this 3 layer, 7.25โ€ cake?

      Itโ€™ll be so so helpful if you can reply to my queries. Thanks a ton!
      Shakthi

      Reply
      • Khushboo

        August 09, 2020 at 2:36 pm

        Hello Shakthi, I hope this reply is just in time.
        1) Yes, you can double the recipe and have a tall cake. It will yield 2 kilos of cake after frosting. Bake time should be around 25-30 minutes. Check at 25 minutes and bake for more time if needed.
        2) Apple Cider Vinegar works well.
        3) It all depends on the decoration. Are you going to frost heavily or just rustic? I suggest you use 1.5 times the mentioned recipe on buttercream on my blog.You can freeze any leftovers.

  179. Shreya Jain

    June 02, 2017 at 10:08 am

    I think I didn’t cool it down enough, could that be the reason? Also, how many cupcakes are created by this recipe?

    Reply
    • Khushboo

      June 04, 2017 at 6:56 pm

      Shreya this recipe yields 12-14 standard size cupcakes.

      Reply
  180. Kiran Pradhan

    May 31, 2017 at 5:42 pm

    5 stars
    Hello Khusbooji,
    Thank you so much for the astounding recipe. As a beginner this is my first successful recipe after so many failures. The cake was super soft and heavenly taste. I can’t believe myself, now after baking this cake feeling contented that I too can bake a cake. Thank you once again Khusbooji, you are truly a fairy.๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

    Reply
    • Khushboo

      June 02, 2017 at 9:35 am

      Thank you Kiran for a lovely feedback . I can relate to your feeling about succeeding after many failures. I am glad that you found a perfect recipe and enjoyed it too.

      Reply
  181. Sonu

    May 29, 2017 at 4:21 pm

    Is it a sweetened or unsweetened cocoa powder?

    Reply
    • Khushboo

      May 30, 2017 at 8:50 am

      Sonu, it’s unsweetened cocoa powder

      Reply
  182. Shreya

    May 27, 2017 at 10:25 am

    4 stars
    Thanks Khushboo, The cake with above recipe came out rwally yumm. But on texture level it was a little crumbly sorts, as in if I cut a piece it will crumble soon. Any idea why? I had checked cake first at 28 min mark and toothpick came out clean and I stopped there.

    Reply
    • Khushboo

      June 02, 2017 at 9:34 am

      Hello Shreya , this cake recipe is very sturdy and doesn’t crumble easily. Did you cut the cake immediately after baking or gave it some time to rest and cool down? Did you measure everything properly?

      Reply
  183. Tess

    May 27, 2017 at 8:22 am

    Hi, in the middle of making this cake I noticed I am out of oil. Would I be able to substitute melted butter?
    Thanks,

    Tess

    Reply
    • Khushboo

      May 30, 2017 at 8:53 am

      Yes Tess , melted butter is fine.

      Reply
  184. Wanda

    May 24, 2017 at 9:57 am

    HI… I am making a wedding cake for a lady is allergic to eggs so thought this may be a good one.(chocolate cake)
    Sounds yummy. the pan i will be using is 14′. does this recipe double or indeed triple well? thank you Wanda

    Reply
    • Khushboo

      May 25, 2017 at 12:54 pm

      Hello Wanda, I haven’t baked a 14″ cake but I do double up this recipe for a 9″ cake. So I think you need triple up the recipe for a 14″ cake. And place a rose pin or heating core in the center of the pan for even baking.

      Reply
      • Wanda

        May 25, 2017 at 4:43 pm

        Thank you so much…I will follow you advice and put a rose pin. Wanda

      • Khushboo

        May 26, 2017 at 9:39 am

        Sounds good Wanda!

  185. Navalpreet

    May 17, 2017 at 10:23 pm

    Hi khushboo.. I have tried this cake recipe. Now I want to try cupcakes , but I have small 6 cupcake tray. Will be making it in two batches, How to store the batter for second batch and can we use this recipe for choco lava cupcakes?

    Reply
    • Khushboo

      May 18, 2017 at 9:19 am

      Navalpreet, chocolate lava cake is a altogether different recipe and way to do. This one won’t work.You may put the batter in the fridge in the coolest section for up to 2 hours . Add an extra pinch of soda before baking & Bake that batch 1-2 minutes longer .

      Reply
  186. Bharti

    May 10, 2017 at 9:57 am

    Oh! I am extremely sorry dear. I’ll use oven thermometer from next time, I already have one, but never used it.
    I actually never had this kind of issue with any of my previous cakes. I have been baking in the same OTG for quite long now.
    I still guess something else was wrong, I mean on my part.
    I’ll try it another time again. I think, t can make cupcakes better from this batter ๐Ÿ˜Š

    Reply
    • Khushboo

      May 10, 2017 at 10:01 am

      No need to be sorry Bharti ! If your previous bakes have turned well , then this one should too. The batter is a lot for one 7 ” pan so time taken increases too. And this recipe is perfect for cakes and not only cupcakes ๐Ÿ™‚ I have lot of professional bakers sending me thank you notes for this recipe. Did you pre heat the oven and also check freshness of your baking soda.

      Reply
      • Bharti

        May 10, 2017 at 12:42 pm

        Yes Khushboo
        I always Preheat my oven atleast for 20 min.
        And about baking soda, I bought it really recently and it’s all good and fresh.
        U know what, the cake had risen like never before and I was so happy with the rise, its just that it got a little burnt from outer edges and top. And that has not happened with any of my cakes ever before.

        But at the same time, I m quite confident about your recipe and I am probably doing some error.
        I layered it finally and made it into a truffle cake. And it tasted heavenly, so no issues at all. Everyone in family simply loved it.
        Don’t worry dear, ill find out ND rectify it for next time.

        Thanks a lot for showing so much interest ๐Ÿ˜Š

      • Khushboo

        May 10, 2017 at 2:14 pm

        That is sweet Bharti. If anything isn’t working I will be happy to help because I test my recipes several times before sharing and I want my reader’s to achieve the same ๐Ÿ™‚ Thank you for a nice feedback!

  187. Bharti

    May 10, 2017 at 7:18 am

    Hi Khushboo

    I tried the recipe and the cake turned out to be delicious! The only problem was, it took almost 50-55 minutes to bake (The cavity of my OTG is pretty big, so generally cake take time to bake). So that is alright, but the issue was, it was showing me a toothpick with batter Everytime o tested it in the centre. And eventually, by the time it showed me a clean toothpick, the edges and top were kind of burnt.

    Could you plz guide me, where I went wrong. I used a 7 inch round pan to prepare the cake.

    Thanks in advance ๐Ÿ˜Š

    Reply
  188. Bharti

    May 10, 2017 at 3:36 am

    Hi Khushbu
    Thanks a lot for the easy recipe!
    Right now the cake I baking in the oven, just had a doubt… I have put only the lower rod on. Should have I been putting both upper and lower rods on??

    A quick reply will be highly helpful.
    Thanx again ๐Ÿ™‚

    Reply
    • Khushboo

      May 10, 2017 at 9:14 am

      Hello Bharti , when you posted the query it was 3 am here ๐Ÿ™‚ and i was sleeping. Otg baking requires only bottom element to be heated. I see you had used 7 ” pan. Every oven acts differently. Ideally your cake should be done under 45 minutes. Do invest in an oven thermometer to check if your oven is heating up well and try both elements next time if preferred . As far as I know only lower heating has to be on. Good luck!

      Reply
  189. Balapriya

    May 08, 2017 at 12:05 pm

    Hi dear today again i tried your cup cake and cake too.. really texture and taste awesome. My daughter liked it so much so again i made.. The measrements are perfect dear. Grams and ml. Nobody says like this clearly. Lot of thanks to you.

    Reply
    • Khushboo

      May 09, 2017 at 8:08 am

      Thank you Balpriya for a lovely feedback. This is my go to recipe every time ๐Ÿ™‚

      Reply
  190. Tamara

    May 08, 2017 at 3:13 am

    The only unfortunate thing about this baking experience is it’s six years too late! My daughter has outgrown her egg allergy but I will absolutely be baking these again, they are delicious!
    Excellent egg free recipe!

    Reply
    • Khushboo

      May 08, 2017 at 10:09 am

      Thank you Tamara for a lovely feedback.. and it’s a good news that your daughter doesn’t have it anymore. God bless!

      Reply
  191. Vee

    May 07, 2017 at 1:09 pm

    5 stars
    Oh Khushboo Iused your cupcake recipe and enjoyed it. Thank you so much for posting. I am so excited to try your other recipes

    Reply
    • Khushboo

      May 07, 2017 at 6:08 pm

      Thank you for a lovely feedback Vee !

      Reply
  192. Balapriya

    May 02, 2017 at 11:40 am

    Hi dear How to dust the baking pans? Sometimes it becomes sticky at the bottom.

    Reply
    • Khushboo

      May 02, 2017 at 11:43 am

      Hi Balpriya, you may refer to this elaborate post here https://www.carveyourcraving.com/salted-caramel-death-by-chocolate-cake-2/

      Reply
  193. Balapriya

    May 02, 2017 at 11:36 am

    Hi dear tried your receipe. Cup cakes awesome. Really it is no fail receipe. Superb. Thanks dear. Will save this receipe for sure.

    Reply
    • Khushboo

      May 02, 2017 at 11:44 am

      Glad you liked it Balpriya, thank you for a lovely feedback!

      Reply
  194. Balapriya

    April 30, 2017 at 12:29 pm

    Thanks dear. Will try and let you know soon.

    Reply
    • Khushboo

      April 30, 2017 at 9:06 pm

      Sounds great Balpriya!

      Reply
  195. Balapriya

    April 28, 2017 at 9:05 am

    Hi dear can we use lemon juice instead of vinegar? Please let me know. Want to give a try.

    Reply
    • Khushboo

      April 29, 2017 at 9:17 am

      Yes Balapriya you can use lemon juice- sour one.

      Reply
  196. Sayanee Engineer

    April 11, 2017 at 10:12 am

    I baked it for a few more minutes than 35 but not more than 40 minutes as after the 28 and 35 minute mark, the toothpick came out with batter and just so you know, i bake mine in a convection microwave option, so is it anything to do with that?? But still, the cupcakes came out fab.. I made it three times already in a week. And no, i did not over beat the batter. I guess i’ll just stick to the cupcakes, they work out much better for me… thanks, though;-)

    Reply
    • Khushboo

      April 24, 2017 at 8:55 am

      Sayanee, the cake turns out well for me and so many of my readers. Do give it a try again.

      Reply
  197. Sayanee Engineer

    April 08, 2017 at 1:31 pm

    5 stars
    I used an 8 inch round tin to baje the cake and no, I didn’t skip any part of the batter except the fact that i made it in whole wheat as you said that we can make it whole wheat, but look, i used the very same bather for my cupcake and they were fab but three cake crumbled, i didn’t skip the oil and yes, my baking soda works…

    Reply
    • Khushboo

      April 10, 2017 at 10:18 am

      Sayanee lets work this out.. did you over mix the wheat cake or baked it for long? Sometimes with wheat flour you need a few more tablespons of liquid to get the consistency. And the key is not to over beat as it tends to stiffen and crumble the final product. Me and many of my readers make it with wheat flour without any problem . The result is a bit denser cake that is it because you are using wheat and not all purpose. Let me know your thoughts.

      Reply
  198. Sayanee Engineer

    April 07, 2017 at 10:36 am

    5 stars
    I commented on these cupcakes before and it was awesome but today i made a cake with the same batter as you’ve mentioned in the recipe and the cake crumbled… The tastes was fine but it crumbled a lot. Khushboo can you please tell me where i could have went wrong in the recipe so that this doesn’t happen again…

    Reply
    • Khushboo

      April 07, 2017 at 10:52 am

      I would love to help you here Sayanee. This recipe works with cakes and my readers rave about it. Sorry that it did not work for you. I want to know a few things like pan size used, temperature and if the baking soda was working. And also did you skip any ingredient like oil or so by mistake? Looking to hear from you.

      Reply
  199. Sapna

    April 05, 2017 at 10:00 am

    3 stars
    Hey Khushboo.. your recipe has been proved to be the PERFECT one for me as well.. Thank you so much for the wonderful recipe. I have made the eggless chocolate cake which was loved by everyone in the family ๐Ÿ˜€

    Reply
    • Khushboo

      April 05, 2017 at 11:51 am

      Wow that’s lovely Sapna . Thank you for a wonderful feedback.

      Reply
  200. Niyati Mehta

    April 04, 2017 at 9:20 am

    4 stars
    Wow …..never thought a Eggles cupcake could be this yummier ….
    Great work khushboo…
    Thanks for the blessing to alll vegans

    Reply
    • Khushboo

      April 05, 2017 at 11:52 am

      Thank you Niyati. This recipe is the best ever I have made hence shared it here ๐Ÿ™‚

      Reply
  201. Pradeepa

    April 04, 2017 at 7:25 am

    Hi Khushboo,
    Made 2 cakes today each of 8 inch thickness. Wish I could share the picture with you. It’s awesome. Planning to frost it Tomorrowโ€‹ for my daughter’s birthday. Thanks a ton for this awesome recipe.God bless you.

    Reply
    • Khushboo

      April 07, 2017 at 10:54 am

      I saw this cake on one of the foodie groups Pradeepa. Happy birthday to your daughter. The cake looks so neat and lovely. Hard to believe it was your first time making it. Will soon feature it on my blog testimonials . Thank you for a wonderful feedback. In future if you want to send me pictures of your lovely creation then just send me as a message on my facebook page.

      Reply
  202. Kinjal

    April 03, 2017 at 12:27 pm

    5 stars
    Hi Khushboo, I don’t know how to share my feelings with you..I made this cake for my son’s birthday and it was so so very yummy, spongy and moist that everyone in the party liked it like anything. Thanks for such a wonderful recipe Khushboo.

    Reply
    • Khushboo

      April 03, 2017 at 1:24 pm

      Aww Kinjal that is so sweet. Wishing your son a very happy birthday. Thank you for a lovely feedback ๐Ÿ™‚

      Reply
  203. Amruta

    April 03, 2017 at 4:37 am

    5 stars
    I made this cake yesterday. We just loved it. It’s really moist & spongy. Couldn’t stop at just one slice.And it’s really easy to make no fuss at all. Thanks for wonderful recipe.

    Reply
    • Khushboo

      April 03, 2017 at 9:14 am

      Thank you Amruta for a lovely feedback. Indeed this cake is awesome every way.Glad you are enjoying it as well!

      Reply
  204. Sneha

    March 31, 2017 at 6:54 am

    5 stars
    Hey…thank u so much for this perfect recipe…I had been looking for one since a long time and have always ended up baking something weired… But this one came out just perfect and my 5 yr old daughter loved it..I had to actually hide the cake to make her stop eating..she has never loved anything so much…thanks a lot… I will surly bake this again… Thanks again..

    Reply
    • Khushboo

      March 31, 2017 at 8:42 am

      So glad to know this Sneha. Thank you for a lovely feedback

      Reply
  205. Sayanee Engineer

    March 29, 2017 at 10:34 am

    5 stars
    it was just the perfect cupcake. Like it was a store bought cupcake mix!!!! just perfect for each and every occassion and it is so simple even to put together!! I made a few Youtube recipes before this one and they were the worst baked goods I’ve ever eaten in my life. This whole recipe makes 48 3cm diameter cupcakes and the taste is also perfect!! i’m definitely gonna make it again. This recipe is great for beginners or first-timers, plus, it tastes perfect even without a single icing, I actually tried buttercream but the cake got way too sweet so i just had it like that and believe me, they were a hit !! I am actually vary choosy about my recipes now that I’ve tried a few and failed but I read the reviews out here and thought about giving it a try and there was no homemade eggless cake better than this one!! Just perfect !! for my dream recipe at last!!!!! AWESOME AWESOME AWESOME!!

    Reply
    • Khushboo

      March 29, 2017 at 4:37 pm

      Thank You Sayanee for taking out your valuable time and writing me such a wonderful feedback. I am happy that you found this recipe worth your efforts. Yes butter cream is sweeter compared to the other frostings .Ganache and whipped cream frostings are perfect with this one. SO sweet to call it your dream recipe ๐Ÿ™‚ Thank you! Hugs! Happy baking!

      Reply
  206. Artie

    March 27, 2017 at 10:26 pm

    Hi Khushboo…can I skip the cocoa in this recipe if want a plain cake?

    Reply
    • Khushboo

      March 28, 2017 at 6:33 pm

      Hi Artie , not this one because it will change proportions . You may try my eggless vanilla cake recipe.

      Reply
  207. Pradnya

    March 15, 2017 at 2:34 am

    I had tried this n that was good thanks a lot for a perfect recipe. I want u r help i use tropolite whipped cream, i use 2 cup of that n remaining i keep in fridger but when i open that again after whipping it doesn’t get firm as i need plz help what to do for this

    Reply
    • khushboo kothari

      March 15, 2017 at 1:59 pm

      Glad you liked the recipe Pradnya. I haven’t reused Troplite. Let me ask around and get back to you.

      Reply
  208. Rekha

    March 10, 2017 at 10:15 am

    As my oven is 28 liters ..can’t put .two tins at a time …so can I make in two batches ..or reduce the proportion of ingredients

    Reply
    • Khushboo

      March 16, 2017 at 9:07 am

      If two tins fit in your oven bake it together or bake one after the other by resting the batter in the fridge .

      Reply
  209. Kinjal

    March 07, 2017 at 8:02 pm

    Hi Khushboo, I want to make this cake for my son’s birthday, but have one confusion as I don’t see Baking Powder in ingredient list. Almost every other cake recipe calls for it. That’s why little confused. Waiting for your reply. Thanks so much.

    Reply
    • khushboo kothari

      March 09, 2017 at 2:33 pm

      Hey Kinjal . trust this recipe and follow it ๐Ÿ™‚ you do not require baking powder at all.

      Reply
  210. Pranjali

    February 24, 2017 at 12:05 pm

    Hi Khushboo,

    I am planning to bake rum or whiskey infused cake. Where do u reckon I should modify this recipe and incorporate alcohol??

    Reply
    • khushboo kothari

      March 01, 2017 at 12:07 pm

      I have never used alcohol in bakes so can’t comment on the changes. You will be better off picking up a recipe using the same.

      Reply
  211. Manasi Deshmukh

    February 16, 2017 at 1:04 am

    5 stars
    Hi Khusboo,

    Thank you for such a No Fail recipe..I bake it everytime and get praised ๐Ÿ™‚ Super moist cakes. i add chocolate chunks n they taste divine !! Thank you once again.

    Reply
    • khushboo kothari

      February 16, 2017 at 7:28 am

      Sounds awesome Manasi , glad you liked.

      Reply
  212. Kanika

    February 08, 2017 at 9:55 pm

    Thanks for the prompt reply Khushboo! will try and let you know,

    Reply
    • khushboo kothari

      February 09, 2017 at 2:17 pm

      Great!

      Reply
  213. Kanika

    February 08, 2017 at 8:39 pm

    5 stars
    Hi, i have now made this cake twice and everybody loves it, could you please tell if this recipe will be ok if i substitute the sugar with some low calorie sweetener like stevia?

    Reply
    • khushboo kothari

      February 08, 2017 at 9:45 pm

      Happy to know that Kanika. I haven’t used Stevia personally so can’t comment on that. I know these sweeteners are very sweet and you require a little bit only. But no idea how much.

      Reply
  214. mrinalini sachan

    January 08, 2017 at 10:46 pm

    Hi, I tried this recipe and it came out perfect. I have added credits and link to this page on my blog here https://niume.com/post/217799, hope that is fine ๐Ÿ™‚

    Reply
    • Khushboo

      January 09, 2017 at 8:40 am

      That is very kind of you Mrinalini. Thank you for the credit and the love. I am glad you enjoyed the recipe and sharing it as well. Have a nice day.

      Reply
  215. Yuthika

    January 02, 2017 at 3:44 am

    Hi khushboo, I had made that cake faced some problem with its texture and shape it sunk from middle and it become very fudgey and too moist from inside but the crust got burnt …… I have taken every ingredients as per recipe though the taste was incredible and I want to make it again so it would be very kind of you if you plz help me with these problems ….

    Reply
    • Khushboo

      January 02, 2017 at 9:21 am

      Hi Yuthika. Sorry this recipe didn’t work for you . I would suggest you should get an oven thermometer to calibrate your oven . May be it’s running too hot. Secondly is the cake completely cooked before you take it out of the oven? Did you do the toothpick test.This recipe is very forgiving and as you can see in the comments , my readers have tried it with no issues. Good luck. Please follow up.

      Reply
  216. Shilpa

    December 15, 2016 at 11:16 am

    4 stars
    Hi khusboo, thanks for a lovely recipe. The cake came out good but there was a crack like a circle and then the cake rose from there. So it kind of looked like a two tier cake…can you tell me why it could have happened? I can improve on it next time. Thanks once again.

    Reply
    • khushboo kothari

      December 15, 2016 at 6:27 pm

      Hey Shilpa , a lot of factors leads to doming of cake. It may be that your oven is running too hot or over whipping the air in the batter or the pan used doesn’t conduct heat evenly, too small or too big pan size etc.

      Reply
  217. Dimple

    December 11, 2016 at 3:55 am

    5 stars
    Hi
    Do we have to mosit the cupcake before frosting.
    Once frosted do we refrigerated it.
    Pls help.

    Reply
    • khushboo kothari

      December 12, 2016 at 9:22 am

      I never moisten my cupcakes. They are soft enough. Depends on the frosting used you have to decide whether it needs refrigeration. Buttercream and ganache is good at room temp upto 2-3 days in cold weather . Whipped cream frosted cupcakes needs to go in the fridge always.

      Reply
  218. Dimple

    December 11, 2016 at 12:54 am

    2 stars
    Hi
    Will try ur recipe today.
    Only wanted to knw if we forst it with whipped cream n store it refrigerator will the cupcake turn hard.

    Reply
    • khushboo kothari

      December 12, 2016 at 9:26 am

      Yes , whipped cream cupcakes are stored in the fridge all times. The cupcakes don’t turn hard. Whenever you desire to consume it take them out of the fridge and let them sit at temperature for 10 minutes and then eat.

      Reply
  219. Nidhi

    December 10, 2016 at 11:39 pm

    Please clarify if this is regular white vinegar or Apple Cider Vinegar or either will work?

    Reply
    • khushboo kothari

      December 12, 2016 at 9:09 am

      Any vinegar works here Nidhi , I have used them all ๐Ÿ™‚

      Reply
  220. Nasima Singh

    December 09, 2016 at 6:06 am

    Khushboo, I have been meaning to come and thank you on your page since a long time and have been lazy, so please pardon me.

    I have been baking chocolate cupcakes and vanilla cupcakes referring your recipes here, since a last few months, since having come across your recipes. I want to thank you for sharing these awesome recipes. My cupcakes have bee turning out absolute stunners every time and people can’t believe they are eggless. I am baking a large batch of about 65 cuppies today – a mix of vanilla and chocolate cupcakes.

    So it is perfectly timed for me to come and say a big thank you to you. I want to attach pictures of my bakes, but trying to figure out how to do that.

    Reply
    • khushboo kothari

      December 12, 2016 at 9:38 am

      Thank you so much Nasima. I have been seeing your wonderful bakes time and again.I appreciate that you took your precious time out and sent me your lovely feedback. Hugs!

      Reply
  221. pinky

    December 08, 2016 at 8:43 pm

    which vinegar did you use?? white or rice or apple cider

    Reply
    • khushboo kothari

      December 08, 2016 at 8:53 pm

      I use any and also distilled white vinegar .. all 3 work well.

      Reply
  222. shweta

    December 03, 2016 at 3:25 am

    Can I use wheat flour?

    Reply
    • khushboo kothari

      December 04, 2016 at 11:38 am

      Yes you can Shweta . But as you know whole wheat gives denser baked goods but I do it all the time for my son as they donโ€™t care much. You may want to check my healthier vegan brownie post if you want a healthy version ?

      Reply
  223. Shweta Mantri

    December 01, 2016 at 1:20 am

    5 stars
    Hi Khushboo,
    Can I use same recipe to make cake roll. Will it get rolled properly?

    I tried this cake for my husband’s bday. Filled it wth yours STABILIZED WHIPPED CREAM/ WHITE CHOCOLATE MOUSSE FROSTING :). Everyone loved it.

    Thanks,
    Shweta Mantri

    Reply
    • khushboo kothari

      December 01, 2016 at 3:44 pm

      Hello Shweta , birthday wishes to your husband. I haven’t tried this recipe for a cake roll yet. May be I would add more protein to it. I will soon experiment one. You may try with this recipe though. Glad you baked a cake and frosted it as well . I would love to see the pictures. Do share it on my facebook page message section if possible.

      Reply
  224. veena

    November 30, 2016 at 11:14 pm

    5 stars
    the cake turned out absolutely yum. the texture was fabulous and the kids polished it off in less than 24 hours. thank you for a fabulous eggless recipe!

    Reply
    • khushboo kothari

      December 01, 2016 at 3:39 pm

      That sounds wonderful Veena, glad you liked it . Thank you for a lovely feedback.

      Reply
  225. Shagy

    November 18, 2016 at 3:46 am

    5 stars
    Hi Kushboo,
    I have been hunting for an eggless,moist cupcakes for my pre-nursery son’s year end- class party, as the kids has so many allergies, like, egg, apple, nuts, etc. I have browsed through many reciped and settled with yours. And MAN!!!! They turned out so yummy!!! My picky -eater son, had 2 cupcakes by himself!!! (Which i think is a great acheivement & appreciation ๐Ÿ™‚ ). And i frosted it with non- dairy whipping cream and also added bit of coffee to the batter and they were super yummy!! And the mommies said that if not I told them that it is an eggless recipe, they wouldn;t even able to tell the difference. The recipe is sure a keeper. Thanks a lot for it. And i will try more of the vegetarian recipes, as my mom is a vegetarian. ๐Ÿ™‚

    Reply
    • khushboo kothari

      November 20, 2016 at 6:38 pm

      Hey Shagy , I am so happy you found me . And I am happier that you loved this recipe. Do try other recipes too , hoping that you will like them as well ๐Ÿ™‚

      Reply
  226. Sunana Batra

    October 31, 2016 at 12:51 pm

    5 stars
    I made this cake yesterday for my brother’s birthday / Diwali last night and it was a HUGE hit! My family couldn’t believe it was Eggless. And my American colleagues said it tasted like a Pound Cake. I made a couple alterations. First of all I doubled the recipe, so used 3 cups of cake flour and doubled all of the other ingredients. I also substituted one can of sweetened condensed milk for one of the cups of sugar. I actually used about 1 1/4 cups of sugar and a can of sweetened condensed milk, but I doubled the buttermilk, so I used 2 cups of buttermilk in total.

    I am grateful for this recipe and absolutely recommend people to try it, it was the most delicious, moist and wonderful cake I have ever had.

    Reply
    • khushboo kothari

      October 31, 2016 at 4:54 pm

      Whoah that is a lot of alterations, and no doubt condensed milk will surely make it very rich. Thanks for sharing your alterations and a lovely feedback Sunana . Happy Diwali!

      Reply
  227. Sini

    October 28, 2016 at 1:12 pm

    Hi Khushboo,

    I tried this recipe for our wedding anniversary after reading all the comments but it was quite disappointing for me. The cake itself turned out okay but there is this weird smell. I can’t tell what it is. I followed the measurements to the T and bought all fresh ingredients. What I did notice is that the moment I added the vinegar to the milk it curdled but that’s expected I believe. I do bake occasionally and I know that adding too much baking soda can give a soapy taste/ smell which is why I was careful about the measurements.

    Reply
    • khushboo kothari

      October 31, 2016 at 4:51 pm

      Oh what a bummer Sini , sorry it didn’t work for you that well. I haven’t experienced any soapy taste, wondering what went wrong.

      Reply
  228. Brenda

    October 25, 2016 at 1:09 pm

    5 stars
    Hello and thanks for the recipe! I will be trying it out for the first time for my daughter’s 3rd grade Halloween party; one of her students has an egg allergy. Then I get a request from my granddaughter to make a goodie for her class! Again…an egg allergy! This recipe will come in very handy indeed! I wonder if you or any of your readers have used this recipe to make cake pops? Now that would be a hit for my middle school granddaughter! Have a wonderful day!

    Reply
    • khushboo kothari

      October 26, 2016 at 9:36 am

      Hey Brenda , this recipe makes great cake pops. I have made it many times for my clients .

      Reply
  229. Ankita singhvi

    October 25, 2016 at 6:45 am

    Hie khushboo.
    Love your blog..
    Just have a confusion.
    How much all purpose flour to use.should I weigh it or measure using cups.

    Reply
    • khushboo kothari

      October 25, 2016 at 11:22 am

      All measures are given in the post Ankita. You may use standard measuring cups or weigh the ingredients . Both ways this recipe turns out great.

      Reply
  230. Kalindi

    October 20, 2016 at 12:42 pm

    5 stars
    Is the vinegar 2 tablespoon or teaspoon?

    Reply
    • khushboo kothari

      October 25, 2016 at 11:24 am

      It is 2 teaspoon . I have edited the post and mentioned it in full form, thanks for bringing this up.

      Reply
  231. Nasima Singh

    October 04, 2016 at 9:11 pm

    Hi Khushboo,

    I have made Vanilla cupcakes referring to your eggless Vanilla cupcakes recipe. They came out really very well. Now I want to attempt making these chocolate cupcakes for my sons birthday. The question I have is: I want to bake approximately 100 cupcakes. My OTG will be able to accommodate about 50 mini cupcakes at a time. So should I make the batter in 2 different batches for each bake or can I make it all together and bake one batch after the other. Would the resting time of the second batch. While the first batch is baking, affect the texture or the outcome of the second batch.

    Thank you in advance for sparing time to respond and for sharing your best recipes

    Reply
    • khushboo kothari

      October 05, 2016 at 9:10 am

      That’s awesome Nasima I have baked 200 at a time too ๐Ÿ™‚ just make one batch , and rest the batter in the fridge covered for up to 30 minutes until the first lot done. Then bake the next batch 3-4 minutes extra. Let me know how it turns out.

      Reply
  232. madhushani

    October 01, 2016 at 7:35 am

    4 stars
    Hi khushboo,

    I’m so glad that i found this recipe, because I stopped cracking eggs from last year… so i cant make food with eggs. In past cooking was my hobby and I tried new recipes often. This is the first time I made an egg-less cakes. This is of course a no fail recipe because my trip went off in the middle of baking. and i didn’t know. but I checked why is it late and got to see oven is off. I was upset and turn on the trip and baked again. They came out well. It was amazing after such a disaster it came out well. some were lil bit over baked. I should use melted butter next time. my wrappings are also soaked with oil. that happens every time when i use oil instead of butter. thank you so much. I would love to see an egg-less red velvate cake recipe… can you?

    Reply
    • khushboo kothari

      October 01, 2016 at 7:51 am

      Thanks for a thoughtful and lovely feedback Madhushani. I have tried and tested this recipe for years and so do all my readers vouch for it. May be invest in more nice quality liners. Check amazon for the same . The liners shouldn’t be soaking , may be because of trip that you had ๐Ÿ™ I already have an awesome eggless red velvet and vanilla cake recipe on my blog. Feel free to drop in my fb page to read my reader’s testimonials on the same.

      Reply
  233. Neeti

    September 27, 2016 at 10:37 pm

    5 stars
    Hi Khushboo,
    Thanks a ton for sharing this ‘super yummy’ chocolate cake recipe (that is what my little son called it). I admit I was bit reluctant using vinegar and milk in it, but the end result was just amazingly delicious!

    Please do keep sharing more ‘healthy cakes’. Will be trying you zucchini cake recipe soon. โ˜บ

    Reply
    • khushboo kothari

      September 28, 2016 at 9:24 am

      Glad to know this Neeti , aww much love to your son .. he is right .. these cupcakes are indeed yummy. Thanks for a lovely feedback. Do try the zucchini muffins.

      Reply
  234. Ritasha

    September 26, 2016 at 10:16 pm

    5 stars
    This is surely a no-fail recipe ๐Ÿ™‚ I baked cupcakes for the first time using your recipe and it came out super! My friends who had the cupcakes loved it and want me to make another batch of it.

    However, I just had a slight problem the cakes had few cracks on the top.. I am just wondering was it because of overbaking or did I go wrong somewhere?

    Thanks a lot Khushboo for this awesome recipe. I am surely hooked up to your blog now and would re-use all your recipes in my kitchen and post the feedback.

    Reply
    • khushboo kothari

      September 27, 2016 at 6:37 am

      Hi Ritasha , I am happy to get get this lovely feedback. Cracks on the cake or cupcake isn’t a problem as such . May be bake a minute or two less . It depends on oven to oven too.

      Reply
  235. Payal

    September 21, 2016 at 9:49 pm

    5 stars
    Hey! thanks sooo much for this recepie! Its really a no-fail!
    I baked cupcakes for the first time, and pretty much everything that could go wrong happened- my 3 yr old was ‘helping’ me, i ran out of sugar, i re-set the oven temperature while baking by mistake etc..
    but they turned out awesome- good enough to eat without frosting! possibly my daughter’s help did play a role ๐Ÿ™‚
    If I can do it, anybody can! Thanks ๐Ÿ™‚

    Reply
    • khushboo kothari

      September 22, 2016 at 8:50 am

      Haha Payal, you cracked me on that ๐Ÿ™‚ isn’t this recipe magical. All is well that ends well ๐Ÿ™‚ I am happy this recipe worked out even after all the trouble you went through. This is my go to recipe anytime and something I can involve kids into with amazing results ๐Ÿ™‚ Thanks for a lovely feedback.

      Reply
  236. Aparna

    September 18, 2016 at 4:23 pm

    Hi khushboo. I have made this reciepe a lot of times and it’s become my goto receipe. Really nice and super yummy. Love your blog! ๐Ÿ™‚

    Only thing is once you take a bite it very crumbly. That’s a thing I can’t fix. Any idea why? I have followed your receipe exactly to the T with all purpose flour, sometimes half and half all purpose and whole wheat but every single time once you bite into the cupcake rest of it crumbles. Please let me know if that happens in yours or it stays intact? Thanks ๐Ÿ™‚

    Reply
    • khushboo kothari

      September 18, 2016 at 8:18 pm

      Thanks for reaching out Aparna. Do use liquid measuring cups for measuring liquids and dry cups for dry ingredients and best is weighing . Longer bake time can also cause cupcakes to crumble. For standard cupcakes check around 15 mins mark. Indulge after cooling down . I hope this helps.

      Reply
  237. karishma savant

    September 12, 2016 at 5:38 pm

    5 stars
    this recipe is exactly what you have titled it as “the best choc cake’ everrrrrrr…very moist n perfectly sweetened.
    thanks for sharing khusboo…this recipe is def a keeper.loooooooved it….

    Reply
  238. karishma savant

    September 12, 2016 at 5:32 pm

    5 stars
    this recipe is exactly what you have titled it to be…the best eggless chocolate cake everrrrrr.
    its was super moist ,just the right amount of sweetness and very easy to make..this recipe is def a keeper.thanks khusboo for sharing…going to try hakka noodles and no fry manchurian soon.

    Reply
    • khushboo kothari

      September 13, 2016 at 9:17 am

      Thank you Karishma for a wonderful feedback. Hope you like the indo – chinese too ๐Ÿ™‚

      Reply
  239. Sukanya Renga

    September 12, 2016 at 5:56 am

    Hi the recipe was just perfect and my family loved it!
    If I bake it as a cake,how much kg would it weigh approx

    Reply
    • khushboo kothari

      September 12, 2016 at 8:18 am

      Hi Sukanya, glad to know that you and your family enjoyed it. I have never noted the final weight of the cake , I will update whenever I make next ๐Ÿ™‚

      Reply
  240. Nidhi

    September 03, 2016 at 6:20 pm

    Hi Khushboo…can you pls send me the pic of the liquid measuring cup pls…mine didnt rise as yours though the taste was yummm.

    Reply
    • khushboo kothari

      September 04, 2016 at 10:24 am

      Hi Nidhi, may I know what pan size did you use?

      Reply
  241. Sheetu

    September 01, 2016 at 5:03 pm

    I have tried your cupcakes 3-4 times now and they come perfect always. Thank a lot for the no fail eggless recipe. I have to try out with frosting the next time.

    Reply
    • khushboo kothari

      September 02, 2016 at 10:12 am

      Happy to know that Sheetu , do try the frostings too ๐Ÿ™‚

      Reply
  242. Miral

    August 28, 2016 at 4:26 am

    4 stars
    Hi Khushboo, I made