Eggless Chocolate Batter for Cakes & Cupcakes
This is a super easy recipe for baking eggless chocolate cupcakes & cakes. The cake is super moist and rich in flavour. It is soft & melts in your mouth. Made with easily available ingredients, this recipe is definitely a family favorite eggless recipe. Top it with buttercream, ganache or any frosting. It tastes amazing even with Ice cream!
Happy Baking!
Servings: 7 inch cake or 12 cupcakes
Prep Time: 20 minutes
Baking Time: 30-45 minutes for cake; 12-15 mins for cupcakes
Total Time: 30 mins - 1 hour
Ingredients:
1.5 cup AP flour
3/4 cup Castor sugar
1/2 cup Cocoa powder
1/2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 tbsp White vinegar
3 tbsp Condensed milk
1/2 cup vegetable/canola oil
1 tsp Vanilla essence
1 + 1/4 cup Warm water
1/2 tsp coffee powder (Optional)
Directions:
Preheat the oven to 350F.
Prepare a cake pan by greasing it and then flouring it/placing a parchment paper on the base. OR Line a cupcake tray with cupcake wrappers.
Sift the flour and cocoa powder to prevent lumps.
In a bowl, whisk together all the dry ingredients- Flour, sugar, cocoa powder, salt, baking powder and baking soda (coffee if adding)
In another larger bowl, whisk together all the wet ingredients- Water, oil, vanilla essence, white vinegar and condensed milk.
Mix the dry ingredients into the wet ingredients bowl in 2 parts. This helps to get rid of any lumps.
Make sure is all mixed together and no lumps. Do not overmix.
Pour it in the prepared cake tin or cupcake wrappers, about 3/4th the way up. The batter will rise so do not fill it all the way up as it will become a mess. A 7 inch cake takes about 40 minutes to bake.
For a Cake - Bake for about 30-45 mins depending on the cake size. If it’s a deep cake pan it can even take an hour. Put a toothpick in the centre of the cake to make sure its fully baked through.
For Cupcakes - Bake for about 10-14 mins. Put a toothpick in the centre of the cupcake to make sure its fully baked through.
Let it cool before frosting.
Top with buttercream, ganache, ice cream or any kind of frosting!
Notes/Tips:
You can use vegetable/olive oil if you do not have Canola oil.
Vinegar is very important in this recipe.
Coffee is an optional ingredient but it brings out the flavour of the chocolate. Remember it has caffeine so keep in mind and do not add it if baking for children or pregnant women.
Do not over mix. Just mix till it has no lumps. You do not want gluten formation in cakes.
Always add dry ingredients to wet ingredients. this prevents lumps and ensures a smoother batter.
This batter rises so not overfill the cups/tin. fill it max 3/4th the way up.
Let the cake/cupcakes cool before frosting.
