Print Recipe
4.64 from 183 votes

Best Eggless chocolate cake /cupcakes

the best moist eggless easy to make cupcakes will get you addicted for life.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: baking, cake, cupcake
Cuisine: American
Servings: 16 standard cupcakes
Calories: 181kcal
Author: Khushboo

Ingredients

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

Instructions

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

Now time for liquids

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

Notes

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

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Calcium: 22mg | Iron: 1mg