Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

This recipe is commonly made during weekends or birthday time when some sweet craving comes. The recipe has a chocolaty, rich taste and it feels very comforting to eat. The chocolate glaze and sprinkles in this recipe looks festive and tempting, kids usually get excited seeing it. Even beginners can try this recipe as it is simple and it turns out good every single time.

About Eggless Chocolate Cupcake

Eggless chocolate cupcake is a popular cupcake recipe which many people make at home. It is made by mixing dry and wet ingredients together and baking till soft, this method is very basic and easy to follow. Even without eggs, the cupcake comes out moist and fluffy when it is done right, this recipe works well.

The texture of these cupcakes is soft inside with slightly firm top, it has good bite and not crumbly. Cocoa powder gives deep chocolate flavor and milk keeps the batter light and smooth. Oil is used instead of butter which makes the cupcake moist even after cooling, it was still soft next day also. 

You can just decorate this cupcake as you like, there is no fixed way. Colorful sprinklers makes it more fun especially for kids, they enjoy it a lot. You can also skip frosting and enjoy it plain with tea, it tastes good that way also. The cupcakes are not very dense and are easy to bite, kids like it.

I usually bake this when kids ask for something sweet or when guests come suddenly, this recipe helps then always. It does not need much planning and ingredients are always at home, most kitchens have it ready anytime.

Eggless Chocolate Cupcake Ingredients

• Maida - I used as the main flour. It makes the cupcake soft and light. You can reduce and use more wheat flour if you prefer.
• Wheat flour - I have added this for little healthy touch and balance. It also gives slight texture. You can replace fully with maida if needed.
• Icing sugar - This is used to sweeten the batter evenly. It mixes well without grainy feel. You can powder regular sugar and use.
• Cocoa powder - I have used this for chocolate flavor and color. It gives rich taste to the cupcake. 
• Oil - I just add it for moistness. It helps the cake stay soft even later also. You can use any neutral oil.
• Milk - I added to make this the batter smooth and light. It helps in baking the cake evenly.
• Cooking soda - I added for rise and to stay soft. Make sure it is fresh. Do not add extra as taste will change.
• Vanilla essence - It is added for nice aroma and flavor. It balances the cocoa taste well. You can skip if not available.
• Chocolate glaze - I have used this for topping the cupcakes. It adds richness and looks good. You can use any frosting instead.

Why This Recipe Works

• It is eggless and still gives soft and moist cupcakes.
• This recipe uses simple ingredients easily available.
• Oil based cake stays soft for longer time.
• It is easy to mix and perfect for beginners.
• You can decorate or serve it plain as you like.

Similar Recipes

• Red velvet cupcakes
• Homemade chocolate
• Chocolate muffins
• Chocolate china grass pudding
• Eggless chocolate cake

How to make Eggless Chocolate Cupcakes Step by Step

1.Take maida, wheat flour along with cocoa powder, icing sugar and baking soda. Sieve it once. Now transfer this mixture to a mixing bowl.

2.Add oil and milk.

3.Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only. Preheat oven at 180 deg C for 10 minutes.

4.Now arrange cupcake liners and pour the batter into the liners. Bake in preheated oven for 18-20 minutes or until a tooth inserted into the center of the cupcake comes out clean.

5.Cool down the cake completely. Prepare the chocolate frosting.Then spoon the frosting, add color sprinkles and serve.

Serve as snack.

Expert Tips

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Serving and Storage

Serve this warm or at room temperature with milk or tea, it tastes good both ways. This recipe taste good even without frosting, so you can serve it plain also if you like. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1.Can I skip maida?

Yes, you can try but texture will be slightly dense. Half wheat works better.

2.Why my cupcakes did not rise properly?

Mostly baking soda might be old or oven not preheated well.

3.Can I skip chocolate glaze?

Yes, you can skip and eat it plain. This also taste good without the glaze.

4.Can I make without oven?

You can try in pressure cooker but timing may vary.

5.How to know cupcake is baked?

Insert toothpick in center, if it comes clean then it is done else bake for few more minutes.

If you have any more questions about this Eggless Chocolate Cupcakes Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Chocolate Cupcakes Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Chocolate Cupcake Recipe

Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

Course Baking

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, cake, Cake Recipes, christmas recipes, coco powder recipes, maida recipes, milk recipes, Muffins, vanilla recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 cup cakes

Calories 139kcal

Author Sharmilee J

Ingredients

• 7 tablespoon maida
• 3 tablespoon wheat flour ~maida + wheat flour = ¾ cup cup
• 10 tablespoon icing sugar ~¾ cup
• 4 tablespoon coco powder ~⅛ cup
• 6 tablespoon oil ~¼ cup
• 11 tablespoon milk ~½ cup + ⅛ cup
• 1 teaspoon cooking soda
• ¼ cup chocolate glaze check steps for recipe link
• ¾ teaspoon vanilla essence

Instructions

• Take maida, wheat flour along with coco powder, icing sugar and baking soda. Sieve it once.
• Now transfer this mixture to a mixing bowl. Add oil and milk.
• Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only.
• Preheat oven at 180 deg C for 10 mins.
• Now arrange cupcake liners and pour the batter into the liners.
• Bake in preheated oven for 18-20mins or until a tooth inserted into the center of the cupcake comes out clean.
• Cool down completely then spoon the frosting, sprinkle color sprinklers and serve. Enjoy Chocolate Cupcake!

Notes

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Nutrition

Serving: 40g | Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 97mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 23IU | Calcium: 21mg | Iron: 0.4mg

The post Eggless Chocolate Cupcakes Recipe appeared first on Sharmis Passions.

Vanilla Cheese Cake is a soft and silky dessert made by layering powdered biscuits and creamy custard. It is eggless and no bake dessert makes it very easy to make. You can just make this recipe for special occasions or when you want to try something different at home. It tastes rich, creamy and very smooth also.

This recipe does not need any oven or baking at all. It just needs proper chilling time to set well. The vanilla flavor comes out mild and nice, not too strong. It is a cool dessert idea and perfect to make ahead for parties or family get together. It's a must try recipe at home for delicious treat.

About Vanilla Cheese Cake

Vanilla cheese cake is made using biscuit base and custard cream layer. Instead of cream cheese, custard and fresh cream is used which makes it lighter. China grass helps the cake to set nicely and hold shape. This recipe is simple and beginner friendly also. This can be made in few simple steps.

The texture of this cheese cake is smooth and soft when set properly. The biscuit layer at the bottom gives slight crunch. The custard layer is creamy and melts in the mouth. Together it gives nice balance of texture and taste. 

The flavor is mild sweet with gentle vanilla taste. Chocolate shavings on top add little bitterness which balances sweetness. You can adjust sugar as per your taste. It is not overly sweet so feels good after meal. It is one of those desserts which looks fancy but actually very simple to make.

I usually prepare this cheese cake a day before serving. This helps it to set nicely and tastes better. 

Vanilla Cheese Cake Ingredients

• Digestive biscuits - I have used this for base layer. It gives crunch and holds the cake well. You can use any plain biscuits also.
• Butter - I have used melted butter to bind the biscuit crumbs. It helps base to stay firm. Do not reduce butter too much.
• Milk - I have used milk for making custard. It gives smooth texture. Full fat milk works better.
• Sugar - I have used sugar for sweetness. You can adjust the quantity based on taste.
• Fresh cream - I have used fresh cream to make the custard layer creamy. It adds richness. Don't over whisk the cream.
• Custard powder - I used vanilla flavored for flavor and thickness. This replaces cream cheese here.
• China grass - I have used this for setting the cheese cake. It is important to dissolve fully.
• Chocolate shavings - I have used this for garnish. It adds nice look and taste.

Why This Recipe Works

• It is a no bake and eggless dessert.
• It uses simple ingredients easily available.
• China grass helps it set well without gelatin.
• The custard gives smooth and creamy texture.
• It can be made ahead and stored.

How to make Vanilla Cheese Cake Step by Step

1.Take digestive biscuits in a mixer jar. Powder it finely. Set aside

2.In a mixing bowl, add custard powder add ¼ cup milk to it and mix well to make it smooth without any lumps. Set aside.

3.Take butter in a tadka pan and melt it. Add melted butter to powdered biscuits.

4.Mix well so that its moist and wet. Transfer the mixture to a spring form pan, flatten it using a flat bottomed bowl. Press it well.

5.It should be even and pressed tight. Refrigerate it for 30 minutes at least. Meanwhile we can prepare the custard. Take 1 and ¼ cups of milk in a pan.Boil it.

6.Add sugar to it.Whisk it well, now add custard powder milk mixture to it.

7.Whisk it for even mixing.Keep cooking until it forms a thick custard, the sauce will coat the ladle that is the correct stage. Switch off and allow it to cool down a bit.

8.Cut china grass into thin strips and add water to it. Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.

9.Take fresh cream in a mixing bowl.whisk it for a minute. Add prepared custard(it should be completely cool).

10.Mix well.Now add agar agar mixture (don't rest it for more time just 5 minutes or so then add it immediately).Mix well.

11.Immediately pour it into the pan. Cling wrap it and refrigerate it at. least for 4 hours. Remove from pan, sprinkle chocolate shavings, cut it and serve.

Serve chilled.

Expert Tips

• Biscuit base - I press the biscuit layer firmly. If it is loose, base may crumble while cutting.
• Custard cooking - I keep stirring the custard continuously. Don't leave it unattended or lumps may form.
• Cooling stage - I let the custard cool completely before mixing it with the cream. If hot, cream may split.
• China grass timing - Once china grass is dissolved, I add it immediately while warm. If it cools, it will set fast.
• Chilling time - I refrigerate this for at least 6 hours. If you chill them longer, it gives better slicing.

Serving and Storage

Serve this cake chilled for best taste. You can just cut them and garnish with chocolate shavings. It tastes better the next day also. Store leftover in fridge covered properly. It stays good for 2 to 3 days.

FAQS

1.Can I skip china grass?

No china grass is needed for setting. If skipped, cake will not hold shape.

2.Can I use any other biscuits?

Yes you can use Marie or any plain biscuits. Digestive gives better taste.

3.Why my cheese cake did not set?

Mostly china grass was not dissolved properly or added late.

4.Can I make this in advance?

Yes you can make it a day before. It actually tastes better after setting.

5.Is this very sweet?

No it is mildly sweet. You can adjust sugar as per your liking.

If you have any more questions about this Vanilla Cheese Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vanilla Cheese Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vanilla Cheese Cake Recipe

Vanilla Cheese Cake is a soft and silky dessert made by layering powdered biscuits and creamy custard. It is eggless and no bake dessert makes it very easy to make. You can just make this recipe for special occasions or when you want to try something different at home. It tastes rich, creamy and very smooth also.

Course Dessert

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean

Keyword agar agar recipes, butter recipes, cake, Cake Recipes, cheese recipes, dessert recipes, fresh cream, fresh cream recipe, homemade fresh cream, milk recipes, vanilla recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Refrigerating Time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 4 people

Calories 679kcal

Author Sharmilee J

Ingredients

• 15 digestive biscuits
• 50 gms butter
• 1 ¼ cup milk
• ¼ cup sugar
• 200 ml fresh cream
• 2 tablespoon heaped custard powder
• 5 gms china grass
• ½ cup water
• 3 tablespoon chocolate shavings

Instructions

• Take digestive biscuits in a mixer jar. Powder it finely. Set aside.
• In a mixing bowl, add custard powder add ¼ cup milk to it and mix well to make it smooth without any lumps. Set aside.
• Take butter in a tadka pan and melt it. Add melted butter to powdered biscuits.
• Mix well so that its moist and wet. Transfer the mixture to a spring form pan, flatten it using a flat bottomed bowl. Press it well. It should be even and pressed tight.
• Refrigerate it for 30mins at least. Meanwhile we can prepare the custard.
• Take 1 and ¼ cups of milk in a pan. Boil it.
• Add sugar to it. Whisk it well, now add custard powder milk mixture to it.
• Whisk it for even mixing. Keep cooking until it forms a thick custard, the sauce will coat the ladle that is the correct stage. Switch off and allow it to cool down a bit.
• Cut china grass into thin strips and add water to it. Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
• Take fresh cream in a mixing bowl. whisk it for a minute. Add prepared custard (it should be completely cool). Mix well.
• Now add agar agar mixture (don't rest it for more time just 5mins or so then add it immediately). Mix well.
• Immediately pour it into the pan. Cling wrap it and refrigerate it at least for 4 hours.
• Remove from pan, sprinkle chocolate shavings, cut Vanilla Cheese Cake and serve.

Notes

• Biscuit base - I press the biscuit layer firmly. If it is loose, base may crumble while cutting.
• Custard cooking - I keep stirring the custard continuously. Don't leave it unattended or lumps may form.
• Cooling stage - I let the custard cool completely before mixing it with the cream. If hot, cream may split.
• China grass timing - Once china grass is dissolved, I add it immediately while warm. If it cools, it will set fast.
• Chilling time - I refrigerate this for at least 6 hours. If you chill them longer, it gives better slicing.

Nutrition

Serving: 100g | Calories: 679kcal | Carbohydrates: 71g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 419mg | Potassium: 372mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1198IU | Vitamin C: 0.3mg | Calcium: 203mg | Iron: 3mg

The post Vanilla Cheese Cake Recipe appeared first on Sharmis Passions.

Italian cream cake, also called Italian wedding cake, is a fabulously moist cake with flavors of coconut, pecans, and almond. It’s slathered with cream cheese frosting, and all the flavors come together beautifully. (soy-free and gluten-free options)

Italian wedding cake is normally much more decadent, with a cream cheese buttercream frosting with tons of sugar. I converted it into a lighter, vegan version. 

Traditionally, Italian cream cake is supposed to be dense, but I aimed for a texture that’s still moist and fudgy, but with a little airiness. For the cream cheese frosting, I kept it less sweet, but you can always add more sugar if you prefer. 

This cake it absolutely delicious and perfect for special occasions! It’s moist and fluffy with a rich texture and tangy, sweet cream cheese frosting. The toasted coconut and pecan toppings add texture and an incredible flavor.

The cake comes together quickly with everyday ingredients. If you don’t have almond extract, you can omit it. There’s still plenty of flavor without it!

Why You’ll Love Italian Wedding Cake

• lightened up version of the traditional recipe, but still moist and decadent-tasting
• delicious combination of textures and flavors – fluffy cake, creamy frosting, and toasty coconut and pecans on top
• easy to make with everyday ingredients
• easy to make gluten-free and soy-free

Continue reading: Italian Cream Cake (Italian Wedding Cake)

The post Italian Cream Cake (Italian Wedding Cake) appeared first on Vegan Richa.

Lemon Cake Recipe (With Lemon Drizzle)

This Lemon Cake is soft, moist and full of lemon flavor. I make it with butter, milk, condensed milk, and whole wheat flour, so the texture comes close to a simple Lemon Pound Cake. The lemon drizzle on top brings a bright tang and keeps the cake tender. If you enjoy Lemon Drizzle Cake, this...

READ: Lemon Cake Recipe (With Lemon Drizzle)

Eggless Brownies Recipe | Chocolate Brownie

Chocolate Brownie is a timeless treat loved by all ages – because really, what’s not to love about rich, chocolatey goodness? In this post, I’m sharing a simple, delicious version of the classic: an Eggless Brownie made with cocoa powder and dark chocolate. This recipe uses whole wheat flour instead of all-purpose flour, giving it...

READ: Eggless Brownies Recipe | Chocolate Brownie

Thandai cake is a fun Indian fusion dessert that combines the flavours of popular  drink made on the festive occasion in India i.e  Holi or Maha Shivratri. Thandai in the form of cake making it totally irresistible! Egg-free, buttress free, it’s easy to make, and absolutely delicious!

In this post sharing how to make this Holi special cake with step by step pics and video too!!

EGGLESS THANDAI CAKE VIDEO

What is THandai

Thandai is a traditional Indian drink made with nuts, seeds and flavored with fragrant spices. This refreshing drink is popularly made on the festive occasion of Mahashivratri and Holi.

This Thandai Cake is

How to store Eggless thandai cake?

Thandai cake can be stored covered with foil paper(I have shown in my video, check it out how to store it) and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.

PREP TIME :15 mins

COOK TIME :40 mins

TOTAL TIME : 55 mins

COURSE : Dessert

CUISINE : Indian

Author : Jolly Makkar

INGREDIENTS

For Thandai Cake

. All-purpose flour/ maida - 1 cup

. Granualted sugar - 1/3 cup + 1 tbsp

. Baking powder - 1 teaspoon

. Baking soda - 1/4 teaspoon

. A pinch  teaspoon salt

. Thandai Powder - 2 tbsp

. Thick curd or Yogurt at room temperature - 1/2 cup

. Vegetable oil

. Warm milk - 1/4 cup + 2 tbsp

. Chopped Pistachios - 3 to 4

. Chopped Almonds - 5 to 6

INSTRUCTIONS:

1. To bake thandai cake, Preheat the oven to 350°F or 180 C. Lightly grease (spray oil) inside the cake tinand lining with butter paper and Keep aside.

2. Take warm milk in a bowl. Add thandai powder and mix well. Keep it aside at room temperature.

3. Sieve together flour, baking powder and baking soda in a bowl. Keep them aside.

4. In a bowl, take curd(yogurt) and add sugar to it. Whisk well till sugar is completely dissolved. Add thandai milk and oil. Whisk again for 6 to 8 minutes so that all wet ingredients mix properly.

5. Now its time to mixing DRY ingredients with WET ingredients together, divide into 3 parts and start mixing by using CUT and FOLD method. You can dry fruits in cake also, but I didn't add.

6. Once the batter is ready, pour it into cake tin and leveeled the cake with spatula.Tap the cake tin for 2-3 times to get rid of air bubbles. Garnish the cake with chopped almonds and pistachios.

7. Bake at 180 C for 30 minutes. Check the centre of the cake by using a toothpick or knife. If it comes out clean means cake is ready or If not bake for 2 more minutes.

8. Transfer it on wire rack to cool down completely and Enjoy the soft, delicious and lip smacking thandai cake with tea or coffee.

NOTES

⏺️For measuring your flour, do not scoop it out of the container directly using the measuring cup. 

⏺️Thandai milk - I prefer making mine from scratch and highly recommend doing so but you can also use your favorite store-bought readymade thandai powder/masala to make your thandai. 

⏺️Serving - You can serve this cake chilled (since thandai is usually served chilled) or warm it up in the microwave for 10-15 seconds to get it all warm and melty. 

⏺️Storage - Thandai cake can be stored covered and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.

Read More

Whole Wheat Carrot Muffins are eggless, soft, and moist with tender crumbs. These muffins are wholesome and very satisfying. Carrot muffins are a perfect combination of veggies, dry fruits , and spices, making muffins delicious in a healthy way.

Video recipe of Eggless Carrot Muffins Recipe

These muffins are perfect for breakfast or a snack at any time of the day. Muffins are wholesome with whole wheat flour and homemade almond meal. At the same time, this muffin is very satisfying and keeps us full for a long time.

This recipe yields only 8-9 muffins, because they are whole wheat muffins include veggies so they are best used on the next day or the next 3-4 days

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