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.
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 cupcake recipe with you which can be used for baking a chocolate cake 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!!
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.
- Sieve all dry ingredients from a height . Please don’t skip this step . Sifting makes baked good really airy.
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.
3) mix all liquids together. Always use Liquid measuring cup for liquids and dry measuring cups for dry ingredients.
4) dry ingredients in one bowl and wet ones in another
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.
6) taste test , please control yourself from slurping the delicious batter
7) Scoop the batter for neater and easy filling of cupcake liners.
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.
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
Best Eggless chocolate cake /cupcakes
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
- 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
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Preheat oven to 350 degree F or 180 degree C.
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Line the cupcake tray with cupcake liners. If using cake pan , line it with parchment circle.
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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
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Add vinegar to milk and let it stand for a minute .
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Add granulated sugar to milk and vinegar mixture and whip for 1 minute until the sugar is almost melted.
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Now add in oil . Whip the liquid ingredients until oil is completely blended well .
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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.
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Mine is always ready within 30-40 seconds.
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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.
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Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely before frosting.
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Please follow the given tips - for the best tender moist cupcakes
Recipe Notes
All ingredients including milk should be at room temperature. If milk is cold just microwave it until luke warm 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.
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.
Can be substituted with wheat flour with a slight variation in results of course.
reduce the amount of flour by 2 tbsp and mix as less as possible to avoid gluten development.
Can be made vegan too
Substitute regular milk for soy / almond / rice milk or even water .
substitute sugar -use raw sugar same quantity
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.
then frosted it with assorted buttercream and toppings – the ice cream theme cake was inspired by – (my cakeschool.)
For 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
cake with a perfect flat top
inverted on the cooling rack
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.
Happy baking!!
Hope you will definitely make it and do share pictures of your hard work as a message on my fb page or email me at carveyourcraving(at)gmail (dot) com so that I can feature it on my facebook page carveyourcraving under readers success .
if you like this post please rate it and drop in your feedback too.
Glad it turned out well for you Suma!
Awesome, fluffy cupcakes..usually my cakes with oil turn out a bit too moist..but this one is just perfect..
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!
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
That sounds fantastic Mridula. Thank you for your feedback!
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
Yes definitely. I have done it so did my readers. Its very efficient.
Hi Khushboo…thank you for the wonderful recipe…is it advisable to cover oil based cakes with fondant…will the cake remain sterdy?
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 .
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.
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.
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?
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.
This was terrrible. Awful awful awful. Didn’t even taste like a cupcake. Followed instructions exactly but think the vinegar killed it. Threw it out.
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.
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?
Are you measuring everything at eye level? the batter is not very thick.
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
Yes double the recipe and insert a heating core or rose pin in the center for even cooking.
Hi kushboo, yes I will be using 2 10inch round cake pans 3inch deep. Do I just double it? Thank you jai
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.
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 🙂
Thank you!
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?
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
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 🙂
Thank you!
Thats fantastic Kashmira. Thank you for a lovely feedback.
Hi Khushboo , I tried these cupcakes today and they came out very well . My kids loved them . Thanks for the perfect recipe 🙂
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
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
happy birthday to your daughter Smita, i am happy that it turned out great for you!
Hi Khushboo, yesterday I made this chocolate cake for my daughter’s birthday..It came out so soft and moist..thanks for the really failproof recipe 😊
That’s wonderful Chandani!
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…
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!
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?
Mine is 240 ml Riya.
That’s sweet Mamta. Thank you for a lovely feedback!Much love to your daughter!
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
Sure why not Arti, you may add desired nuts of dried fruits to the batter.
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….??
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.
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 😉. This is one of the best phases of life. Enjoy. No Bade Logon Ki Advices as we’d gone through this phase earlier 😊.
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 😁. 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 😁. To this, I replied – How can it possible 🤔? I love you guys more than myself 😟. 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!
Thanks Soumya, my pleasure.
The comments says it all. But I still want to add. Excellent recipes, great outcome always. Thank you for sharing! A big fan.
Saw your wonderful bakes Shveta! I am happy that you found it easy and delicious . Thank you for a lovely feedback!
No Kashmira , you don’t 🙂
This is the best recipe I have come so far. So simple and easy 😊 I have saved the recipe for the life long😊 thank you
Hi. You don’t need to use baking powder for this recipe?
I hope you are on the right blog and the right recipe.. because this is Khushboo and not Ruchi 🙂 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.
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
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.
Melanie , honestly I have no idea about high altitude baking. You might want to google it up.
Individual cups for dry ingredients and the one with a spout mug like cup for liquid is most ideal for the measures Prachi.
both are the same Shilpa, apf is maida.
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?
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
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!
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!
Pam mini cupcakes take anywhere between 12-16 minutes. Check at 12 minute mark.
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!
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!
Sure Parisha . Soon!
Not in this recipe Chhaya. It will change the texture and lot of other ratios. Thanks for asking!
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!
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!
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.
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.
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
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
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.
Lovely cake… thanks for the recipe. Can you mix twice the given amount to make one 10 inch cake?
Hello Khushboo Ma’am! Could you please upload mix fruit cake recipe?
Thank you.
Regards
Hi Kushboo. Can we use dark chocolate instead of cocoa powder. What quantity should be used?
Can I add dates and omit coco powder in this recipe? If so, how much?
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
Hi!
Curious what adaptions I need to make this at altitude? (Denver, CO)
Thank you!
Mel
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.
Hi. Am thinking of baking mini cupcakes. How long do you think I should bake it for please?
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.
Hi dear
My dry ingradient cummeasures 250 ml.. urs look different.. plz advise..
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?
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.
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.
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.
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
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.
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.
Yes of course Archana .Thank you!
Loved this recipe! Does it hold up well to carving and fondant?
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.
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.
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.
Aww Vidhya , this is very sweet of you. Thank you for a lovely feedback!
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 😄
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!
You are welcome Mansi, glad you liked it .
Thanks Khushboo for the lovely recipe…. Cupcakes have really turned out moist n yummy….
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
Glad to know that you found a perfect recipe for yourself Preethi. Thank you for a lovely feedback .
This means a lot Loolu, thank you for a sweet feedback. I am glad that this recipe is working for everyone. Cheers! Happy baking!
Hi Khusboo!
One query…..can I add banana to make it banana chocolate cupcakes?
If yes, then what should be the quantity?
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.
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.
No Alpa it won’t .You may refer to my eggless vanilla cake recipe for the same. Good luck!
Hey if want to make vanilla cake is the measurement same as we will not use cocoa powder …let me knw
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.
Thank you for a lovely feedback Nisha. I totally agree about the best part 🙂 very true!
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!!!
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
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.
Shreya this recipe yields 12-14 standard size cupcakes.
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.
I think I didn’t cool it down enough, could that be the reason? Also, how many cupcakes are created by this recipe?
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.
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?
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.😘😘😘
Yes Tess , melted butter is fine.
Sonu, it’s unsweetened cocoa powder
Is it a sweetened or unsweetened cocoa powder?
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.
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
Sounds good Wanda!
Thank you so much…I will follow you advice and put a rose pin. Wanda
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.
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
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 .
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?
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 🙂 Thank you for a nice feedback!
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 😊
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 🙂 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.
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 😊
Hello Bharti , when you posted the query it was 3 am here 🙂 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!
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 😊
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 🙂
Thank you Balpriya for a lovely feedback. This is my go to recipe every time 🙂
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.
Thank you Tamara for a lovely feedback.. and it’s a good news that your daughter doesn’t have it anymore. God bless!
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!
Thank you for a lovely feedback Vee !
Oh Khushboo Iused your cupcake recipe and enjoyed it. Thank you so much for posting. I am so excited to try your other recipes
Glad you liked it Balpriya, thank you for a lovely feedback!
Hi Balpriya, you may refer to this elaborate post here https://www.carveyourcraving.com/salted-caramel-death-by-chocolate-cake-2/
Hi dear How to dust the baking pans? Sometimes it becomes sticky at the bottom.
Hi dear tried your receipe. Cup cakes awesome. Really it is no fail receipe. Superb. Thanks dear. Will save this receipe for sure.
Sounds great Balpriya!
Thanks dear. Will try and let you know soon.
Yes Balapriya you can use lemon juice- sour one.
Hi dear can we use lemon juice instead of vinegar? Please let me know. Want to give a try.
Sayanee, the cake turns out well for me and so many of my readers. Do give it a try again.
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;-)
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.
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…
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.
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.
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…
Thank you Niyati. This recipe is the best ever I have made hence shared it here 🙂
Wow that’s lovely Sapna . Thank you for a wonderful feedback.
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 😀
Wow …..never thought a Eggles cupcake could be this yummier ….
Great work khushboo…
Thanks for the blessing to alll vegans
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 Tomorrow for my daughter’s birthday. Thanks a ton for this awesome recipe.God bless you.
Aww Kinjal that is so sweet. Wishing your son a very happy birthday. Thank you for a lovely feedback 🙂
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.
Thank you Amruta for a lovely feedback. Indeed this cake is awesome every way.Glad you are enjoying it as well!
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.
So glad to know this Sneha. Thank you for a lovely feedback
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..
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 🙂 Thank you! Hugs! Happy baking!
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!!
Hi Artie , not this one because it will change proportions . You may try my eggless vanilla cake recipe.
Hi Khushboo…can I skip the cocoa in this recipe if want a plain cake?
If two tins fit in your oven bake it together or bake one after the other by resting the batter in the fridge .
Glad you liked the recipe Pradnya. I haven’t reused Troplite. Let me ask around and get back to you.
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
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
Hey Kinjal . trust this recipe and follow it 🙂 you do not require baking powder at all.
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.
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.
Hi Khushboo,
I am planning to bake rum or whiskey infused cake. Where do u reckon I should modify this recipe and incorporate alcohol??
Sounds awesome Manasi , glad you liked.
Hi Khusboo,
Thank you for such a No Fail recipe..I bake it everytime and get praised 🙂 Super moist cakes. i add chocolate chunks n they taste divine !! Thank you once again.
Great!
Thanks for the prompt reply Khushboo! will try and let you know,
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.
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?
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.
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 🙂
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.
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 ….
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.
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.
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!
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.
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.
Any vinegar works here Nidhi , I have used them all 🙂
Hi
Do we have to mosit the cupcake before frosting.
Once frosted do we refrigerated it.
Pls help.
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.
Please clarify if this is regular white vinegar or Apple Cider Vinegar or either will work?
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.
I use any and also distilled white vinegar .. all 3 work well.
which vinegar did you use?? white or rice or apple cider
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 don’t care much. You may want to check my healthier vegan brownie post if you want a healthy version ?
Can I use wheat flour?
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.
That sounds wonderful Veena, glad you liked it . Thank you for a lovely feedback.
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
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!
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 🙂
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 🙂 ). 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. 🙂
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!
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.
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.
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.
Hey Brenda , this recipe makes great cake pops. I have made it many times for my clients .
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!
It is 2 teaspoon . I have edited the post and mentioned it in full form, thanks for bringing this up.
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.
Hie khushboo.
Love your blog..
Just have a confusion.
How much all purpose flour to use.should I weigh it or measure using cups.
Is the vinegar 2 tablespoon or teaspoon?
That’s awesome Nasima I have baked 200 at a time too 🙂 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.
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
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 🙁 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.
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?
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.
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. ☺
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.
This is surely a no-fail recipe 🙂 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.
Oh , sorry to hear that. The ingredients are clearly mentioned in the recipe. It doesn’t contain eggs or nuts. You may know better if your son is allergic to something. I doubt it is because of the cake. Get him tested for allergies or gluten . Take care.
Hello kushoo , the cake was awesome and moist but dunno why after eating the cake my son 6 yrs old got rashes around his mouth ?
Haha Payal, you cracked me on that 🙂 isn’t this recipe magical. All is well that ends well 🙂 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 🙂 Thanks for a lovely feedback.
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 🙂
If I can do it, anybody can! Thanks 🙂
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.
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! 🙂
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 🙂
Yes Pooja , many of my readers have made this successfully in the cooker.
Hey Khushboo, can I make this cake in a pressure cooker? If yes then do the measurements remain the same and for how much time? TIA
Thank you Karishma for a wonderful feedback. Hope you like the indo – chinese too 🙂
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….
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.
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 🙂
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
Hi Nidhi, may I know what pan size did you use?
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.
Happy to know that Sheetu , do try the frostings too 🙂
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.
Hi Miral , the cake cracking on the top is not an issue as such, but it shouldn’t sink. May I know the pan size used and the time taken to bake.
Hi Khushboo, I made the cake today n it has turned out well! The only problem is that the top part cracked.. N once I let it cool it sunk down..could you tell me what I should do next time?
Thanks a lot,
Miral!
No arpita
Can i use baking powder instead if soda?
Hi Elena , I hope I understood your question here. Ganache will whip only if it is spoonable consistency . And it whips to beautiful peaks which lets you pipe immediately . There is no need to set it. You may store at that point in the fridge. Once you wanna pipe , take it out. Let it come to room temperature, quick stir it and pipe.
Hi khushboo i wanted to ask you that is it ok if i whipped the ganache and then kept it in d fridge to set nd then used it?? P. S your recipes are amazing!!!!!!
I am sorry , you can’t alter as many things will change especially the proportions , I will be posting perfect marble cake next month. And you may follow my vanilla cake recipe for a moist vanilla cake. Thanks.
Hey Nandini , cake made with butter tends to harden in the fridge, hence I use oil 🙂 Let it sit at room temperature for 30 minutes before consuming or pop in the microwave for 15 seconds . This will soften butter cakes.
Hey Khushboo as promised earlier i baked the cake & this time it came out yummy & yes i used melted butter.This is a winwin recipe for me.
Btw the remaining cake i kept had kept in the frigde & took it out in the morning,the taste was yum but it was a little bit harden not moist when i had baked it.What must have gone wrong?Pls help me in this
Hi Khushboo,
I am so glad I found this recipe.. The cupcakes super moist and yummmm. And yes the optional coffee did take it to another level of yumminess. I want to know if i use the same recipe to make a marble cake loaf. Can i make this without the cocoa powder to make a vanilla cake?
Thanks for reaching out Nandini , If you have tried it before and it was a success , it gotta be that way every time you try . I haven’t used sunflower oil , but I hardly doubt that is the reason. Did you measure all ingredients well and I hope you did not forget to add soda. If trying again , stick to canola oil . If using butter , use melted. I still can’t figure out why it did not work out the second time. Do follow up as I am keen to know how was it with butter.
hey khushboo i tried this recipe two days back & the cupcakes are superb… but when i baked it today they were lumpy
& tasted horrible….what must have gone wrong?am going to try them with butter. Will let u know the result
I used sunflower oil today & when i had tried it for the first time i had used canola oil…. did the oil mess up these once
upon a time yummy cupcakes???
That’s great Shivangi. This recipe yields two 6″ rounds . You may halve the recipe for a small one 6″ round cake.
I tried your eggless vanilla cupcake recipe and tThey were just perfect.. If i want to make just a 6 inch round cake… What would tye measurements for the cake be?
Thank you Breny , no idea about grill mode baking. You may look up online for the same.
Hiii khusboo,
A simple cake recipe which will make cake baking easier for beginners like me.. Just one small query i Hv combination microwave were i dont hv only convection mode but its with grill so can i use that mode??? N do i need to place a rack beliw the tin???
I have used satin ice , it’s veg fondant. Will soon do a post on home made fondant. It’s a standard procedure using agar agar and glycerine . You may browse online as well.
Hi Khushboo, love all your recipes especially all the bakery ones. I have one request. I would love it if you could provide a vegetarian recipe of fondant. My kids love cartoon characters on the cake. And fondants help them make it easily. ThNk you
Is it ?I am sorry Archana it did not work for you.I am still wondering what would have been the reason . Did you check the freshness of baking soda ? did the cupcakes fluff ?
I am happy Sapna , you liked them . Thanks for trying.
I’ve been using the liners for quite sometime now.. I measured everything to the dot.. I’ve already tried it twice and both the times it’s the same result – soaked liners. Hope I figure out wat the prob is
Thanks a lot anyways
It was my first time make this and they came out so lovely 🙂
Hi Archana , thanks for reaching out . Soaked liners .. hmmm .. shouldn’t be . Did you measure the wet ingredients well? I use canola oil , but other oils should not make a difference. Get hold of good liners and do check the measures or maybe use a tablespoon less next time and see the difference. Let me know.
Hi Khushboo,
Thanks for the lovely recipe.. the cupcakes turned to be yum but for one small problem. I tried the recipe twice, once with coconut oil and other time with sunflower oil. And both the times the liners were soaked up, as if the oil had oozed out of the cakes.. kindly help me with what wud have gone wrong.
Thanks.
Thanks for a lovely feedback Sneha. Use any odorless oil, like vegetable oil. If you have big granulated sugar you can grind and add . But you will have to weigh it before. Or else just dissolve in the liquid first . Like warm up your milk and dissolve sugar and cool down before adding.
Hi Khushboo, tried this recipe yesterday and cupcakes were delicious. I did not even had the chance to frost them. They were gobbled down even before they cool down completely. Thank you for such a wonderful recipe. I do have couple of questions though. I have big granulated sugar. Can I just grind the sugar and use it in powder form? Second thing is I used groundnut oil and I could smell and taste it in the cupcake. Which oil should I use that does not effect the taste?
great. Do follow it up.
Thanks khushboo,
Will try as suggested by you !!
Am sure it will work 🙂
Shaz . 8″ cake pan , bake time should be minimum 30 and max 36 minutes. Check after 30 minute mark , and not 25.
Hi Khushboo,
I used 8 inch round cake pan.
Hi Shaz , Hard outside means overbaking. But it should settle and soften after cooling. It depends on what size pan are you baking. Frequently opening the oven door is not a great idea. Let me know the pan size you have used.
Hi khushboo,
I tried cake with this recipe and the taste was just awesome. Was fluffy too.
But the problem was with the texture. The cake was soft and moist inside but crispy and hard outside.
I kept checking with toothpic every 2 minutes after 25 minutes mark. But every time cake was not cooked from inside till 36 minutes though was baked well from outside.
Please help me where I went wrong !!
Hi pooja. Thank you for trusting my recipe 🙂 Cupcakes will soften as soon as they cool down . Dont worry. Do not over bake the cupcakes , check 2 minutes before the given time . Dust nuts with flour before adding in to avoid them sinking. Let me know the results
Hi Khushboo, I have become an ardent fan of your recipes.just recently checked into ur blog and tried these chocolate cupcakes…I am making these cupcakes for my twin nephews. I followed ur recipe step by step..i just added walnut pieces as an addition..Fortunately the cupcakes have come out moist and crumbly texture from inside but they have become hard from top..I am planning to make another batch now as I want my nephews to taste best and moist cupcakes.I have a question..will they become moist from top by tomorrow or I should go for a new one?
Hetal I cannot comment on other recipes but I can say one thing about this one.. go for it. It’s a very forgiving recipe. Yes you can bake on convection mode , pre heated well and even in the cooker . It yields excellent results.
Nice to know that you are enjoying the recipe . I have many more cupcake recipes if you wish to try. Thank you for a lovely feedback Deepali.
Hii khushboo…i really liked your recipe and wanted to give it a try..just want to ask that will i get the results if i bake in microwave convection mode?.previously i tried baking on convection mode using other recipe but the top gets rubbery and dry and it remain dense..and when i take it out early to prevent the top getting overcooked it remained uncooked in the centre..even tried in cooker as per other recipes but didn came out well..just wanted to make sure before baking..thanks..
Hi khushboo, i made these chocolate cup cakes twice. They just simply awsome turns perfectly. Thanks for sharing nice recipe. Looking forward to see more nice recipes.
Thanks for a lovely feedback Namrata. I would love to see the pictures if you have clicked any 🙂 You can send them as a message on my fb page
In one word “awesome”. Perfect recipe and super delicious chocolate cake!! Made it thrice till now and it was loved by my family. Thanks Khushboo for this amazing recipe.
That’s awesome dv , glad you are enjoying them.
hi khusboo,
again and again and again…..i have bake them in five days again for my sons bake sale….:)
thanks.
dv
Hi Amy did you use this recipe? If using otg – pre heat 15 minutes by turning on both elements then switch on the bottom element only for actual baking and follow timings mentioned in the post for cakes or cupcake. Let me know how it goes.
Aww Deepti , that is a lovely feedback. More important than the picture is that you all enjoyed them. I assume you will be making them again and again 🙂 And yes there are some nasty liners out there which can just break all your effort.. glad you found good ones. Yes do try the manchurian’s . Hugs!Your comment is worth infinite stars 🙂
hi khusboo,
thanks for this wonderful recipe, i looked into your tip for investing in better cup cake liners and i bought another brand,,,voila,,,my cupcakes did not get stuck at the base and everyone loved them at my sons picnic…in fact i had no time to click a picture,as they got gobbled away…it was a success and i owe it to you….thanks a ton…now i will try your baked manchurian recipe.
regards,
dv
PS: CAN I GIVE IT MORE THAN FIVE STARS;)
Hey these look fabulous. I am trying these but i have a doubt in mind do we need to switch on both the heating rods upper and lower for to bake these cupcakes or only the lower ones if i am using an Otg??
My first lot did not get properly baked even after 20 min 🙁
is it , then wondering why it stuck . Did you overbake? or kept them in the pan for long
hi khusboo,
thanks once again for a super quick reply,i did buy good liners and removed only when cooled,,,i will try again and get back ..thanks once again for the yummy recipe.
Thank you for reaching out Sandhya . I do make it with multi grain flour for my son. But add a 1/4 cup less in total keeping everything else the same . You can refer to my eggless healthy brownies for the same. It has got many positive responses. You may even add some oats flour / grounded oats by replacing 1/4 cup additional flour .
dv , thank you for getting back. Please invest in good quality cupcake liners . They do make a difference. And you do not have to grease them . I assume , you took them off after it cooled completely 😉
great dv, hoping to hear from you again.
hi khusboo,
this is dv again,the cup cakes came out really yummy,my son loved it,but i have another doubt.it would be great if you could help me.my cupcakes were not leaving their cup cake liners,in fact half the cup cake was stuck to the bottom and the upper part of the cup cake was coming off(i even greased the cup cake liners).
the cakes are yummy and i have to remake them in two days for my sons picnic.it would great if you could help me with the above.
thanks once again for the lovely recipe.
dv
Hi,
I made this last night using multiple grain atta. Maybe I could have used little less as the cake looks good after baking but still get the taste of flour. Any idea how I can convert this into something else or fix it as I made a big batch.
Thanks for this..next time will use regular flour
wow,that was super quick,,,thank you so much for the fast response and fantastic tip,,,will definitely bake it for my sons birthday party and will let you know how they come out..thanks once again.
dv
How long did you whip it for? Did you use electric whipper or manual
Hi dv ,absolutely yes for everything you have asked for. Apple cider works great. Feel free to use nuts of choco chips in the batter. Just dust them with some flour before folding them in the batter to prevent sinking of chips.
hi khusboo,
the cupcakes look yummy,just had a doubt,,,can i use apple cider vinegar instead of vinegar and can i add white chocolate chips to the cupcake batter and then bake…please help as i need to bake them for my sons birthday.
thanks,
dv.
You are most welcome Sugathri . I am glad you liked it. Thanks for a lovely feedback.
Thank you khushboo for such a lovely recipe. ..this is indeed the best version of eggless chocolate cke….I baked and it came out really well
you are welcome. I have mentioned storing details in the post notes – please go through the post . You can frost cake 2-4 days before the event. Shelf life and storage depends on frosting used. By 15″ you mean 1/2 sheet cake? 11″ by 15″?
I am glad you liked it . It makes a lot of minis .. say approx 36-40 mini cupcakes. Advance birthday wishes to your son.
Thank you so much for a nice feedback. I didn’t know this recipe would work with dutch processed cocoa too.. but now I know and I can let my readers know the same. Thank you once again.
is it ! hmm , did you use natural or dutch processed cocoa . And how long did you bake it for. Generally 8″ cake takes around 30-35 minutes to cook . Did you do the toothpick test
Richa , I am on a holiday so couldn’t reply earlier. I have used natural unsweetened cocoa as that reacts with baking soda well. You may go through this link for more info on when to use what. http://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html
hope this helps
Sakshi ,if the sugar granules are big then dissolve in the liquid first and then go ahead with the recipe. Use granulated sugar, the one you use in your day to day cooking
It’s really great to know that you loved this recipe. I am amazed that your daughter as young as 4 attempted it. Now I can term this recipe as child’s play 🙂
This recipe is truly forgiving…it turned out as delicious as a bakery one even when my 4 year old daughter insisted on making it all by herself…
Thanks a lot for your recipes …super awesome…
hi,i want to try this cake..do i use granulated sugar found in kitchen ..dissolve in liquid n use or castor sugar?
Hi Khushboo,
I searched for an eggless chocolate cake on the home bakers group and the unanimous response was Khushboo’s eggless chocolate cake. ?
I want to make this today. Could you please tell me if you used Ditch processed cocoa powder or the natural one?
Thanks,
Ritu
Hi Khushboo, Thanks for sharing such wonderful Recipe. i just tried your Eggless cupcakes even after some mistakes it comes out very delicious. I have some query. Which oil should be used i used Sunflower oil today but if you recomend any I will buy ? as my babies birthday coming I want to make 2 tier cake & some Cup Cakes. How many days before i can start baking ? How many days before I can start frosting ? How much measurement should i take for 15 x2 inch Cake ? Thanks 🙂
Hi, thanks so much for this recipe. I made them for a friend’s birthday with nutella frosting and they turned out perfectly! Moist, rich and chocolatey,..and so easy to make. I used imported Dutch cocoa powder as it’s not easy to get good quality local cocoa powder in Malaysia., which really took it over the top. My fiance is allergic to egg so it’s great that these are eggless, Will definitely be making these cupcakes again. Looking forward to exploring more of your recipes.
Hi Khushboo,
Thanks for the recipe. It is easy to follow and mine turned out really yumm and moist. How many mini cup cakes can me made from this measurement? My kids are turning 3 next week and I would like to make mini cup cakes instead of regular size. Thanks a lot in advance. And you are n awesome blogger and cook. 🙂
Yes Khushboo I followed ur recipe to the T.
My oven was preheated at 180 degree.
The cakes were moist at initial stages of being baked but when i removed them after 20 mins they were hard.
And my baking soda was fresh as well.
Yes i did follow ur recipe as mentioned without skipping any step.
i used a 8 inch pan and i did preheat my oven at 180 degree for 15 mins
Yes my baking soda was also fresh.
The cake was very moist in the oven but after 20 mins it got hard and then after cooling it had the same texture. 🙁
sorry to hear that Malika .Do not worry we will try to find out the potential cause. I need to know few things here . Did you follow the recipe to the T ? What size pans and temperature you have used . Did you pre heat the oven ? Was the baking soda fresh. This recipe is extremely forgiving and unlikely to have tough cakes as an end result , hence want to follow it up.
Hi khushboo..i tried ur recipe but my cakes were hard in the middle..why did this happen?? What went wrong?
Aru , you have to use baking standard measuring cups and spoons for baking . Yes you add any toppings or fold in any toppings in your batter.
Hi, Can I use any size of cup available in my kitchen for measurement or it has to be some particular cup from bakery tools. I am a beginner , plz. guide , if I can make tutti frutti cake following your measurement.
Aparna glad to know you enjoyed the recipes. Always follow recipe to the T .A slight increase in baking soda can make you cake loose structure and crumble. Did you let the cake cool completely and handled with light hands while wrapping ?
Hi Khushboo, I love love love your blog!! I love your detailed writing 🙂 I love to sit back and relax and read your entire posts. I love the details in your recipes! 🙂 My absolute favourite is the crispy dal dosa – it is out of the world amazing!!
Just tried this recipe for the first time and the muffins came out amazing!!! Super soft and moist and perfect. But I do have a question about the cake – I baked it in a small 6in pan, so a thin cake. I did make it with whole wheat (atta) so did reduce by 1/4th cup. The cake was also super soft and broke into three pieces while i was trying to cling wrap it to put it in the fridge 🙁 Only other thing I can think of now is that I didn’t level the spoon for baking soda, but thats really it. Any idea on how to make the cake not super soft but more rich and dense so it doesn’t break easily? Thanks so much!! 🙂
Thanks for a lovely feedback Roopali , I am already dreaming about it. Surely would love to see it. Please send me as a message on my facebook page. I will be eagerly waiting. Hugs!!
Hi,
I made a black forest cake by following this recipe.. Turned out super awesome. Could not make out it was eggless. Spongy and raised well. Thanks for this recipe. Can share pics if you would like to see.
That’s lovely Varsha , glad you showed your trust in this recipe . Cling wrap and place in the fridge as it will be easier to frost with less crumbs .
Hi Khushboo… i was searching for a chocolate cake recipe with eggs but without butter. I generally bake eggless cakes but this time I really wanted to bake with eggs. I saw this recipe of yours and read all the sweet comments and I must tell you while I am typing this text, your eggless cake recipe has been doubled and already being baked in my oven 🙂 and I am sure that it would turn out to be a great cake. Just a query..
I need to frost the cake tomorrow morning..should i cling wrap and keep it in the fridge tonight or I can leave it outside on the counter..?
Kindly revert & TIA 🙂
I am not quiet sure what went wrong. Did your butter cream up well?
Happy to know that Kalindi , you can find ganache recipe on my blog .
Hey Kushboo,
I made these and they came out perfect. They were gone so fast that I had to make another batch. I don’t eat eggs so this is perfect. Can u give me the receipe for ganache, Thanks a lot
Yes khushboo, for butter cream all the ingredients,which I.used were of room.temprature, water is it luke warm? Coz I didnt heat that up
By liquid I mean water/milk. About the buttercream , did you use soft of melded butter and were all ingredients at room temperature? Lets work it!
Hey can u tell me how much chocolate u added ? N also did u modify any other ingredients ?
Yes khushboo they did soften , its day 3 today , and they are out in.container…
You said to.reduce liquid by 1tbsp,I s it milk and oil together?
I.failed in.making buttercream it was curdling, what went wrong? I.tried to.add more icing sugar to rectify, but didn’t helped..
Can you.please show a video of it, thanks
Sonia , did they soften after cooling? because they do. Next time try 180 deg c , and yes you can reduce cocoa if its too chocolaty for you . Reduce by 2 tbsp and reduce liquid by 1 tbsp . No ,skipping twice sifting won’t affect – its just how I do it 🙂
Hi khushboo, thanks for the recipe, cake cup cakes came nice and risen, but .the only.thing is the top crust is but hard , I.kept the oven to 170 ° for 15 mins, kept in.the pan.for 5 mins and then placed on.rack.
Also.can we reduce the coco.powder ?
I.forgot to seive 2 times would that affect?
Sonia , do try this recipe , it’s very forgiving. Please do not give up ever 🙂 I cant comment on your oven . You will have to experiment once and decide on temperature adjustment .Do invest in an oven thermometer to calibrate the right temperature.
Hi.khushboo, I.m planning to bake cupcakes today, folloeung yr recipe.. just few queries: my oven gets very hot , so whats the time to preheat and bake ?
Also is milk and vanilla essence at room.temperatures
Usually my cake use to puff well and in.later mins used to sink.down , so.I.gave up baking
Glad you liked them Sandhya . I like to keep them outside for 2 days and then if I have anything left , they go in the fridge. Sticky top is normal and not an issue. It means that your cupcakes are moist inside . It also depends on weather conditions , especially humidity .
Hi Sandhya, I made these muffins recently and they came out really well. Very moist and spongy. My query is with regards to storage. Are you supposed to store the muffins in the fridge or outside ? I kept them out for one night and something was wrong with the texture and look in the morning. It was sticky and pasty looking. Please advise.
Shamina , I never moisten my cakes because they are already perfect in texture. May be you have used lot of liquid to moisten it. And pipe ganache instead of frosting.
Shamina , I never moisten my cakes because they are already perfect in texture. May be you have used lot of liquid to moisten it. And pipe ganache instead of frosting.
Hi Khushboo,
This definitely is the best eggless chocolate cake recipe. But i have a bit of a problem handling this cake while frosting it… When I moisten it with some dissolved black coffee, it becomes a little too soft n starts breaking. I’m not able spread the ganache properly. Plz help…
Regards,
Sahmina
Jas , did you overbake the cupcakes? Can you mention the time taken
Haha, your comment cracked me up. Now I can officially announce it as a no fail recipe 😉 thanks for sharing your experience.
Hi Khushboo , I tired these cupcakes recipe it’s soft but while eating it’s dry … How can I make it more moist ?
Waiting for your reply
Thanks
Hey Khushoo, great recipie. You know what, I was in such a hurry to finish baking the cake and eat it ? That my mistake I used Amul masala chach that too straight out of the fridge. Since most recipes mention stuff to be used at room temperature only, I was sure the cake would be a disaster like all my others. Plus, when I tasted the batter, I thought it was too salty given the salt n masala in the chach. The cake took much longer than 28 minutes to bake. Made me wait a good 38 minutes … And while I was almost sure of yet another baking disaster….. Voila !! It turned out perfect. Sooper yummy ? Even my husband who does not even look at anything sweet, said so and ate a real big portion .
Thanks to you, this truly is a fail proof recipie ?
lol Saby, you got me on the sad thing:) Welcome, thanks for the lovely feedback, I am glad your family enjoyed them.
Welcome Mansi, I will sure do many cake posts in future including milk cakes .I am working on few to perfect them.
I am humbled Nina, I am glad that that finally your search is over 🙂 happy baking! thank you .
Hey Khushboo….. What an amazing recipe this one is…. Absobloodylutely failsafe!!! Have already made this thrice and nobody seems to be missing the eggs in this one! My unending search for the perfect eggless cupcakes seem to have finally come to an end! Tripled the recipe for a recent order to get 48 cupcakes of 50gm each. :-)Thank you thank you thank you so much!
Hello,
I tried this one.. and its definitely a no-fail on.. so soft, so moist.. truly yummy….we gobbled up so many in a go…Thanks Khushboo…The best chocolate cupcake i ever had..melt in the mouth types…
Can you share mawa cup cakes incase you have tried.. as after your recipe i don’t want to try any others’ recipes.. 🙂
Regards,
Mansi
Thank u for the wonderful recipe!! my kids loved it so did my husband!! it turned out beautifully!! the only sad thing is that the entire lot got polished in a matter of minutes!! JK!! loved it!!
Thanks Kinjal, glad to know this. Hope you enjoy all the recipes and have a lovely time here.
Thanks for sharing this recipe Khushboo. I made cupcakes for my mom’s birthday and everybody loved them.
I love your blog and am going to try all your recipes. Thanks again. 🙂
Thank you Soni, yogurt will change liquid quantity , buttermilk is chaas only – yogurt plus water , you can use medium consistency chaas .
Hi,
I was introduced to your website by my Sil and I am so glad she did!
Had a question regarding this recipe – can I substitute the buttermilk with plain yogurt? I plan to make it with whole wheat flour 🙂
Please let me know soon!
And thanks for all the eggless and Jain friendly recipes!
Is it , did you level the spoon or used heaped .
Hi, i have tried your recipe and it was yum. But I have a query, it could taste baking soda in the cup cake. I had added 1 tsp as mentioned. Kindly advise
I am happy Kusum that this recipe worked for you as well. Thanks.
Can you rephrase your question elaborately. Thanks.
Hi Khushboo,
Can I reduce the amount of sugar to 3/4 of 214g?
Hi khushboo….i tried your chocolate cake recipe. ..for a starter like me i was amazed with the results….my kids simply loved it……..Thank you so much…..
Thanks Sharan , Yeah many ask me the same . I have grown up not consuming eggs, and it’s my personal experience that best of the desserts can be made egg free:) And I am happy to share everything with the world :)Thanks again.
Wow !!! Amazing.. I was wondering whether the cake will be airy and moist without adding eggs. But I am wrong.. This is the best eggless chocolate cake receipe. Loved the way you explained each step.
Sorry to hear that Shalom . Let’s work it out. I want to know couple of things . Are you using standard cups needed for baking? Did you follow the recipe to the T . Me and my readers have made this cake 100’s of times and I can blindly vouch for the measures given. Cake turns dense if you have over mixed it. But this is such a forgiving recipe that it shouldn’t crumble .What temperature did you bake , tin size and time . Breaking while frosting depends on how well did you handle it . Try going through the tips mentioned in this post and elaborate details to frost a cake in death by chocolate post.
Thanks Reet , yes by all means you can make the same. It isn’t my idea either , and even if it was the purpose of sharing is that you can replicate the same with due credit. I have credited my cakeschool from where I was inspired to make the same . It is very sweet of you to ask permission, but there isn’t a need . I will be happy if you made it.
Hello M’am I tried This recipie to make chocolate cake for my Friends Birthday The cake was tasty but the problem was That it was too dense nd while Frosting it with whipped cream it broke into pieces and as i was going to surprise her with the cake i had to arrange the pieces on the 1st layer And also The Batter was Too Thickeven after adding water Can You Suggest Why did This happen And what precautions can i take as i am planning to make this cake again
Hey khushboo ,I have always been asking you and you have always answered my queries so humble of you?I have tried once your no fail chocolate cake recipe and it has turned out yumm??now as my hubbys bday is coming so thought to make cupcakes with this recipe if you don’t mind can I copy your way of presentation (ice cream one)lolz?Plz suggest me as I am not that much experienced to do decorations and frosting how can I easily decorate these cupcakes for his bday?Will be waiting for your reply!!
please do not be sorry Aditi
Sorry saw your message today .. Posting in few minutes
I am glad to hear this Rashmi , only 20 minutes, your oven seems super fast, lol.. glad you enjoyed it.Thanks for a lovely feedback.
Hey khushboo,
I use to avoid making cakes in oven as they use to turn out dry bt after reading comments here, thought of making ur no fail recipe.. Nd it turned out super yum.. Thanks a ton..
Made it today nd it came out super moist nd fluffy..
I baked d cake for 20 min (cupcake timing) as I read d cake baking time after I was done wit baking.. Bt d cake came out perfect!!
Gonna try ur vanilla cupcake nd multi grain dosa recipe too in a day or two..
Thanks once again.. XX
omg , lol , did you use balsamic first .. ouch .. but glad lemon juice worked for you. Thanks for your feedback , mocha is absolutely amazing, I have stopped making them after having a baby 🙂
Balsamic vinegar doesn’t work. Period. lol. Lemon juice did. And you weren’t kidding, this recipe is definitely NO-FAIL. I varied quantities of cocoa to include instant coffee to make mocha cupcakes, absolutely delish!!! I’m going to try them again with store-bought buttermilk next time.
I didn’t understand your question Shalom , you mean whipped cream frosting process- if yes , refer to my stabilized whipped cream recipe or youtube videos , its a standard process
Thank You So much Today m going to try this recipe as a cake and do d frosting with whipped cream i wanted to knw d steps for preparation of a cream cake Tia
Happy to know that Aditi, I would love to see them . Drop in the pictures as a message on my fb page carveyourcraving. Awaiting 🙂
Hi Khushboo .. Tried ur no fail recipe today n passed with distinction ?.. Super easy to make.
They are super soft and yummy
Want to share it’s pic with you!!
How to post?
Thanks a lot
distilled white vinegar , apple cider both work well , red wine vinegar never tried , but should be fine unless you are feeding kids.
Is there a specific type of vinegar to be used or can I use anything? I typically use white vinegar but I’m out of it. I do have apple cider vinegar and red wine vinegar in hand.
Thanks!
is it ? It has worked perfectly for me and so many other readers.Lets try to resolve it. Does this happen with this particular recipe or others too? Is your oven running too hot ? Which baking dish are you using and the size. Are you measuring everything to the T, especially the leaveners.
Hey Khushboo,
i hv observed that when i make these cupcakes or cake…they sink from the centre…though they r cooked perfectly..
What can b the reason.
Glad to hear that Anjali , and happy to know you made changes to your preference . hugs! Thanks for a lovely feedback.
Khushboo.. I tried ur eggless chocolate cake recipe and it came out really good.. Everyone at home loved it and believe me it’s the best recipe ever.. I just made some changes by replacing oil with amul butter and I also added the dark melted chocolate in it.. It tastes really amazing.. I could not click pic as it got vanished within minutes and also it forms a perfect base for frosting. Thankyou for the superb recipe.
yes you can , but entire recipe will have to be modified, why don’t you use the vanilla cupcake recipe instead .
Hey Khushboo,
Can we skip cocoa pwd in this recipe…for vanila cupcakes…? If yes…any other changes to b done?
welcome , I have answered in your previous comment about butter 🙂
Thanks for reaching out Saumya, yes you can use melted butter. Any flavorless oil works great , I could never taste oil , but go ahead and use butter if you wish to. About eggs, I dont consume so never worked with it, you might want to follow a recipe that calls for it rather than altering this one.
I am glad Shagufta that this recipe worked for you as well , do send me the pictures , I would love to see them.
Welcome Navita , will search for my tag 🙂
Thank you Khushboo!! Just baked them and they were very airy fluffy and tasted great! Will post pic in CAL, hope to be able to tag you.
Thanks again!
I really appreciate ur kindness for posting such a nice no fail proof recipe.i hd made this cake yestrdy.as u said it’s better to make cake one day prior and then frost.i hd made 8inch cake two times.n will frost by chocolate mousse.as it’s trial for my anniversary cake.?thanks a lot for helping us being a begginer baking. God bless u.
Hi khushboo.. The recipe was a hit! Thanks a lot.. Please let me know if I can use butter n egg..
Hi khushbu.. I tried out ur cake n it turned out just perfect! Thanks a lot.. I baked it for hubby birthday.. He said its good 🙂 but I m not OK to use oil as it gives kinda smell.. Can I substitute oil with butter? If yes what’s the quantity? Also if I want to add egg..howany to use?
Glad Monica you liked them , do share pictures if any , would love to see them . Thank you.
Hi Khushboo, thank you so much for this fantastic recipe. It surely is a no fail recipe. I tried it for cupcakes and baking a layered cake. The cupcakes were so moist and soft. Thanks a lot!!!
yes you can , oil keeps its moist even after 3 days thats it
Can I use melted vegetable shortening instead of oil khushboo? or strictly oil?
glad you tried it Sana and reached out . Pre heat oven for 15 minutes at least. Always do toothpick test in the center of the cake. The time mentioned varies depending on the oven and pan size and pan type used , hence the toothpick test. Try again, you always learn from your experiments.
i tried this recipe khushboo but sadly it didnt came out well. it was tasty but the cake didnt cook properly i tried the toothpick test and it cake out clean with no crumbs. as the time was over, i took it and when tried to undo the baking dish i realised that the middle portion hasnt cooked. i did a mistake of preheating the oven only for 8-10 mins. But im surely gonna try this once aGAin! thanks a lot sweet heart. cant thankyou enough for such a kind of recipe that you have posted with so much confidence.
is it, I wish I could find you before, this would save me from all this trial and error of coming up with this recipe.. great minds think alike i guess 🙂
Welcome Deeksha , glad to know that
yes dissolve in warm water completely before adding.
Amazing recipe this is i must say…have been using the exact same recipe fr 30 yrs now with just a change of butter instead of oil..i would get the same reaction…vinegar in a cake..r u crazy..but nice to see my 1000 n more times tried n tested n loved recipe is loved by others too..good work khushboo
Hi Khusboo I am planning to make a black forest gateau with this recipe and wanted to add coffee granules as suggested by you.At what stage do I add the granules , should I dissolve the granules in water before adding? TIA
glad to hear that Deeksha, you are most welcome 🙂
Khushboo,your recipe is awesome, today tried for my daughter, s friends ,and they loved it,Thanku very much
i use distilled white vinegar or apple cider vinegar, both wrk great, you can substitute it with same amount of lemon juice too. Go for normal medium consistency buttermilk, chaas- like 1/4 cup yogurt and rest water . Olive oil will impart different flavor , use veg oil , any flavorless oil. you will be amazed how forgiving this recipe is. You can’t get wrong. Adjust liquids to get a medium consistency batter.
Dear Khushboo, I am going to try these cupcakes for our kiddo christmas party with christmas themed cupcakes. However, I’ve never worked with viegar before. Is white vinegar ok to be used? Please can you share with me the brand of the vinegar you use? Also if I substitute with buttermilk, can you please tell how many spoons of yogurt do I add to water for 1 cup buttermilk.
I am going to use cooking olive oil or is vegetable oil better?
Very much looking forward to your answers, can’t afford to go wrong the last moment 🙂
Thanks!
Navita
great Sanskriti, thanks for a feedback
Thanks a lot khushboo….1st time I tried making cake and it was awesome….:)
Always use good quality liners, very important
Hi…khushboo..thanx for the recipie….just one query…my cupcake was delicious but the lot of cake stuck to the liners…n lower part was little sticky …plz help me….
Thanks sangita for such a sweet and encouraging feedback . Hugs!!
Hello khusboo, u are amazing. Mostly I am a silent reader, but reading your way of presenting things and explaining it so beautifully, I couldn’t hold myself back. I am an average cook and you people inspire me to break the average…much love and admiration.
Thanks Deepa dear, happy birthday to your son. I am really happy you enjoyed them.
Hi khushboo.. your recipe is just amazing. . I made the eggless cupcake as well as few cupcakes for my sons 2nd birthday and both turned out just awesome. . And you teach just like a mother.. step by step so detailed, and with lovely tips and hacks too 🙂 thank you !
yes , you can make it vegan – water and vinegar – I make vegan many times so do my readers – and I assume for truffle cake you are aware about vegan ganache. Do keep me posted
If i make it vegan with water will the cake be fit for making a truffle layered cake,and how long can i store it.thanks in advance.i just love this recipe but this time have to make it vegan
thats fabulous Sandhya , could you elaborate on the kadai process and send pictures if any , will publish it on my fb page so that other readers are inspired and encouraged to bake a cake even without an oven .
Dear Khushboo ,
Tried chocolate cake with whole wheat flour and baked in a kadai ..also put few choco chips on top ..came out soft and tasty
Thanx for the wonderful recipe
I am glad Dhanashri , you enjoyed the cupcakes
I am glad Noel , you liked it
Hi Khusboo
I made chocolate muffins today and they were very good. This was first time i made muffins.Thanks for the easy and superb recipe.
this is a fabulous recipe . Was nervous to try it as it doesn’t have eggs . But let me tell you girl , it rocked completely , just perfect . Thanks . We loved it
No need to be sorry Ambika , I wanted to make sure whether You are on the right blog 🙂
Sooo sorry Khusboo, it was a slip on my part 🙂 !! Thanks again
May I know how many servings are you looking at , 9*13 pan will use 1.5 times this recipe or you can bake twice the recipe as is for two layers – time ranges from 25 -35 minutes .. toothpick test always
Hi shalom , you can use a hand balloon whisk , just half the recipe for 6 cupcakes
Ambika , This is Khushboo .. you have mistaken me for Divya 😉 .. yes its pretty sturdy for chocolate truffle cake , I use it all the time , always refrigerate the base before working with it
I wish to make ur chocolate cake recipe for my sons bday.I am expecting a lil bit large crowd. If I were to use ur recipe in a 9×13 inch cake pan should I double the ingredients. Also pls guide me on baking time.TIA
Hi Divya thanks for an amazing recipe, the cupcakes came out really well.Just a question- do you think this recipe would work as a base cake for a chocolate truffle layer cake or would it be too moist to work with ?TIA
Hello Ma’am I am new to baking i want to try Your Cupcake Recipe but There is a problem That i Don’t Have a Blender can i make These without it and also can u please Suggest me a recipe for 6 cupcakes as I am going to Try it for The First Time Thank You in advance☺☺
glad to know that u liked them , i suggest you always use liners for your cupcakes or grease and dust your silicone molds well before filling , pop them out gently after 10 minutes of cooling by loosening the sides
Hey..i tried your cupcakes recipe..They taste great.Thanks a ton.
I have a problem though..So i used silicon moulds (not a tray) without liners(those pretty papers ).they were not raw but when i took them out of silicones moulds they broke.Pls help.
I baked them in microwave…convection mode
Thank you for the feedback Bon Viveur .
I tried this over the weekend. These and the vanilla cupcakes too. Came out good.
too thick? hmmm I have tried this recipe 100 times and so do my readers vouch for it . Lets work it out for you. – Did you follow the recipe to the T . Are you using the standard baking cups and spoons ? Did you by mistake miss on to liquids?
Hi..I tried this .but sorry I was badly disappointed. .The batter got too thick dat I could not be spreaded easily..though I tried the water in intervals. ..pls help..I think dry ingredients were more as compared to the wet ingredients. .pls reply
Priya , sorry to hear that , I need to know more info to help you better .. Which oven do u use .. it might be runing hot and did you use baking standard cups and spoons for baking and measured everything carefully
hi sorry to hear that priya , lets work it out here . need to know more info from you to understad the problem- Did you follow the mentioned procedure of pre heating , baked for how long ? and did you use suggested measuring way ? which oven ? and does it happen with all your bakes or this one
Hi I tried yr recipe … But in starting it was rising then they sink … And from top it got crispy layer… Pls let me know what I have done
Which one faheema , I have never posted home made cones
Glad I could help leena .Do try this recipe too
Can u please give recipe of homemade cone which u send the pic which was filled with cake
Yes khusboo you where right my cakes where undercooked.
I tried baking them again n turned out awesome though the recepi for different but I m sure with your recepie they will be awesome too.
Thanks for the help , all theses days I wasn’t able to figure out where I was going wrong you showed me the way. 🙂
glad to know that , do share pictures of your hard work as a message on my fb page carveyourcraving or email me at carveyourcraving(at)gmail (dot) com so that I can feature it on my facebook page carveyourcraving under readers success . This recipe is very forgiving so reduce all quantities in half for 6-7 cupcakes
Thnxs Khushboo…I just now made a batch of 14 cuppies…They turned out to be out of the world… N frm the leftover batter am making a small round cake in a 6″ a pan… I hv clicked the pics of the cupcakes n plz let me know how do I show u…. an request cld u plz give the measurement of 12 or 6 cuppies as am a novice in baking hence nt gud with calculations… Could nt thank u enough… 🙂 ? ?
hi chetna , thank you .. for this recipe I suggest using measuring cups as I haven’t recorded it in grams . Measures in grams is different for different ingredients . Universally 1 cup is 226 grams or 8 oz .
Hiii Khushboo…Am a gr8 fan of ur bakes…. They r simply yummylicious n a treat for the eyes…
Just a query..
Cld u plz tell me the measurement of the cup u hv used…Is it 200g or 250g…tia…Am planning to make them today… 🙂
no geet 🙂
welcome anshu
thanks for reaching out Sanjana. You can store the remaining batter in the fridge till the first batch is cooking . The second batch will take 2-3 minutes longer to cook . Don’t save your batter more than 25 minutes in the fridge . Use is as soon as you can. or else you can bake a small 4″ or 6″ cake side by side in a oven safe glass or metal pan / bowl depending how big is your oven
Hi Khushboo,
Thanks for sharing your No fail cake receipe. Today I prepared eggless chocolate cup cake and they turned so yummy and soft.Thanks again.
I have a mould with 6 cups. When I filled 6 cup cakes, batter for 6-8 cup cakes remains till 1st batch is baked. My query is what should I do with remaining batter. Or should i bake cupcake from remaining batter. Pl. suggest.
Yup..found it..Thanx..tc
No baking powder ?
glad to know that Viji , would love to see pictures if you have clicked any
hope you found the answer
great. Thanks .Actually was out on a holiday for a week , is there anything else I can help you with?
both elements on always and bake on middle rack unless and otherwise mentioned.
Hi Khushboo, I will be trying this recipe of yours . I just have one query … While baking the cake/ cupcakes in the oven – do I have to on both the flames ? TOP and bottom or bottom only . Pls lemme know .. Waiting for ur answer . Txs
Hi khushboo..I left a comment cum query in the afternoon..cannot see it here..but my doubts are clarified.. Read ur recipe again..don’t know how I missed those notes..anyways must say I love ur recipes.. U r doing gr8 job..
Hi Khushboo..I go through ur blog quite often..and love ur recipes.. Explained sO beautifully..have one query abt this recipe..that in case we use 1 cup buttermilk..then too we need to use milk and same quantity??I have subscribed to ur blog but don’t get emails abt updates.. Help..tc
Thanks for this great recipe, Khushboo. I made chocolate cupcakes today and they are just awesome!
so happy to hear that kashmira , do share your work .. I would love to see
happy to know that kashmira , I would love to see the cupcakes made by you and publish on my fb page. Do try to send the pictures as a message to my fb page. Will wait eagerly.
looks like your cakes are undercooked . they are risen that doesn’t mean they are done . I have used convection microwave when in India .Standard size cupcakes takes 18-20 minutes for me and cake 35-40 minutes. Do you pre heat your oven?
Hi Khusboo. I tried the choc cupcakes today with ur duotone buttercream method. They turned out awesome. I was pretty apprehensive abt eggless baking earlier, but now I am pretty confident. Thanks a lot.
Yes khusboo it happened with this recipe also.
I bake my cakes n cupcakes in microwave on convection mode. I normally bake them for 15 min while they are baking they rise to their fullest n sink as the heat is turned off or they are completely baked.yes I do the toothpick test to check whether my cakes are done.
I normally measure my ingredients by standard measuring spoons an level them till the brim.
My cake also turns soggy n too moist.
Hi Khushboo. I tried these chocolate cupcakes with ur basic vanilla buttercream recipe. I also piped the buttercream using ur tutorial for duo tone. They came out awesome. Thanks a lot for both the recipes and the duo tone technique.
thanks for your feedback leena . Did sinking happen with this recipe as well ? or are you asking a general question. What did you mean by oven turned down and cool . Do you keep the pan inside the oven until the oven cools off or take the pan out immediately after its baked ? do you do the toothpick test ? how do you measure your ingredients, especially leavening agents ? Do you use standard measuring cups made for cooking and baking? do you level the spoons and cups ? need to know to help you better
Hi khushboo I tried yr recepie and the cupcakes turned out good.my only concern is whenever I bake cake or cupcake they rise to their fullest til the oven is on and sink in as soon as the oven is turned down n cooled.
Can u please help why does this happen ?
hi himani , By tools I meant many website has converting tools . Just enter the figure and you will get the conversion .You can google cups to grams or cups to mls .Let me know if you figured out.
Hi.. You mentioned -you can use online tools for converting liquid and dry ingredients. So I am not sure which tool to use ..Thanks
Hi Himani , you are most welcome . You need to be Specific as in tools for what ? Baking , cooking , decorating ? Let me know
Hi.. Thanks,. Can you pls refer to any tool to use? I am a beginner 🙂
it will take time on my end to put weight measures for previous posts , but for future posts I will make sure I weigh my ingredients as well. Meanwhile you can use online tools for converting liquid and dry ingredients
Hi khushbu.. I wud love to try it but one concern. If you can help the weight if all ingredients? I dont have cups but have measuring scale
welcome , thanks for stopping by
Thanks for the recipe and explaining every minute detail… Bookmarked.
glad to hear that Ruju . Please send me your pictures as a message on my fb page carveyourcraving or email it on carveyourcraving (at)gmail (dot) com.. thanks for the feedback . Awaiting the pics . Hugs
Thank u so much for the guidance…I tried with wheat flour….m not able to share photos here…
Anu You need to figure out how much time duration to microwave it . Have you baked a cake on microwave mode before?
honestly anu I havent baked this cake in the microwave .. but like any other cakes this can be baked as well in the microwave.
thats great Nabia .. just saw the beautiful loaf picture. I will soon publish it on my fb page under readers success with your name . hugs
hi khushboo… made chocolate cake following this recipe of yours… it came out fab…. super soft moist and delicious… thanks for sharing such an amazing recipe…
I have microwave at my place.. can u please tell whether I can use same recipe to bake in microwave
🙂
glad you liked . can you share your cupcake pictures so that I can publish it on my fb page under readers success. yes you can sub it with wheat flour . But the texture isnt as good as apf of course but turns out great. I make it mostly with wheat flour for my son. instead of 1.5 cups flour use 1 1/4 cup wheat flour and mix as less as possible until smooth and combined to avoid development of gluten .It will turn out great.
I would suggest flavorless oil unless you dont have a problem with your cake tasting full of nuts. I use canola oil
Super post…I have tried ur this no fail cupcake recipe. Cupcakes were so soft and yummy. One guidance please if I replce it with wholewheat flour are there any changes to be followed???
And m waiting for your frosting post. Thank you.!!!
I normally use Guinea Filtered Groundnut oil in my kitchen. Can I use this? Or should I get refined oil?Which brand did you use?