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Many vegetarians and vegans often miss out on holiday cakes because they are made with eggs.  Here is a wonderfully simple recipe for an Eggless Chocolate Cake submitted by Ekta, one of our viewers.  You won’t even miss the eggs!  It is also great for those watching their cholesterol.  It’s perfect for the holidays…enjoy!



Ingredients:

All-Purpose Flour – 1.5 cups
Unsweetened Cocoa Powder – 3 Tbsp, sifted
Baking Soda – 1 tsp
Sugar – 1 cup
Salt – 1/2 tsp
Oil – 5 Tbsp
White Vinegar – 1 Tbsp
Vanilla Extract – 1 tsp
Cold Water – 1 cup

Method:

1. In a mixing bowl, add Flour, Cocoa Powder, Baking Soda, Sugar and Salt.  Mix well.
2. Add in Oil, Vinegar, Vanilla Extract and Water.
3. Mix the wet and dry ingredients together with a hand blender until there are no more lumps.
4. Pour batter into a greased 9 inch by 9 inch baking pan, two inches deep. 
5. Bake at 350 degrees F (approx 180 degrees C) for about half an hour. Poke a toothpick or fork into the center.  If it comes out clean, the cake is ready.
6. Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter.
7. Cool completely if you want to apply frosting, else serve with a dollop of whipped cream or chocolate sauce.

Tips:

1. For a variation, we used Mango pulp (10tbsp) instead of the cocoa and vanilla essence….and it was just divine! Cooking time :33 minutes.

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262 Responses to “Eggless Chocolate Cake”

1. mummyjaan Says:
   November 12th, 2007 at 9:53 am

   Good of you to post this. I am glad to see that it has no dairy as well. It’s a useful for people with egg/dairy allergies.

   [Reply]

2. ekta Says:
   November 12th, 2007 at 2:48 pm

   thank you so much for publishing my recipe and yes, its does taste good. Thank you

   [Reply]

3. Urvashi Says:
   November 13th, 2007 at 1:43 pm

   ohooo, thats look yummy Ekta. I will bake it for my son Shivam. If it turns out good, then I will send it for Eshan.

   [Reply]

4. Angela Says:
   December 3rd, 2007 at 10:13 am

   Hi,

   Could you give us some tips on how to bake the same cake in microwave instead of oven…it will take less time in microwave to bake…Thanks

   [Reply]

5. vani Says:
   January 2nd, 2008 at 7:08 pm

   hi ,

   can u please shoe us how to frost cakes
   and also can u pls post eggless fruit cake also. would greatly appreciate it.

   [Reply]

   

   Priyanka Reply:
   July 11th, 2010 at 8:39 am

   If you want any of these recipes, then just go on youtube, and type whatever you want. You’ll get it

   [Reply]

   

   nada Reply:
   December 28th, 2011 at 5:26 pm

   soo bad recipie boo so dum akta

   [Reply]

6. kinjal Says:
   January 9th, 2008 at 9:37 pm

   Hi, it looks reallly yummy..can’t wait to make it. But one question, what temp. should i put the oven on to bake the cake? and where would i find the cocoa powder?
   Thank you

   [Reply]

7. anuja Says:
   January 9th, 2008 at 11:32 pm

   The cake has to be baked at 350 degrees Fahrenheit (177 degrees Centigrade).

   You can buy cocoa powder at any grocery store.

   [Reply]

8. mummyjaan Says:
   January 21st, 2008 at 6:17 pm

   Hetal and Anuja, Hi,

   Is ir possible for you to have printer-friendly versions of your pages? Could you work on that? Would be very useful.

   [Reply]

9. 4ever4you Says:
   March 6th, 2008 at 3:25 am

   Anuja & Hetal,

   We are vegetarians and therefore we were delighted to try and savor this recipe. Thank you Ekta also!

   We made it atleast a dozen times in a matter of a month. So we wanted to vary it and avoid getting bored of it.

   Here is our version:

   All parts of the recipe remain the same except for the cocoa powder. Instead we used 2 well mashed bananas and a few partly crushed walnuts. We also increased the time to about 33 minutes.

   It was mouth watering delicious, especially fresh hot out of the oven.

   Try it for yourself!

   [Reply]

10. nik Says:
    March 29th, 2008 at 1:52 pm

    is it spongey?….fluffy…or is it a hard cake?

    [Reply]

11. nik Says:
    March 29th, 2008 at 1:53 pm

    what size cake will come out of this?…i want to make a 9″ cake

    [Reply]

12. hetal Says:
    March 29th, 2008 at 5:14 pm

    Hi Nik,

    This cake turns out soft and fluffy. The recipe makes a cake which is approx 1/2 of what a ready to bake box makes.

    [Reply]

    

    kavita Reply:
    September 13th, 2011 at 1:21 pm

    hi hetal,
    i tried to make the chocolate cake as shown in your video,but it tastes like salty, i used exact ingredients , and followed the exact procedure,, what can i do to make it tasty next time???
    plz reply
    Kavita

    [Reply]

    

    hetal Reply:
    September 13th, 2011 at 2:28 pm

    Hi Kavita,

    We have never had an issue with the cake tasting salty. Sometimes, some salt is “saltier” than others. If using the same salt, try cutting it down to half next time.

    [Reply]

13. Payal Says:
    March 31st, 2008 at 4:48 pm

    Hi Hetal and Anuja,
    First of all thank you for this wonderful site. You guys are doing a wonderful job

    I tried what you had mentioned in Tips with Mango pulp but it turned out very bad. It didnt taste like Cake. Could you tell me what might have gone wrong? Chocolate cake turns out pretty good except we would like to have more sweet

    Thanks,
    Payal

    [Reply]

14. Hina Says:
    April 21st, 2008 at 11:05 pm

    hey guys,
    i think its just too good, i am a jain purely vegeterian and i really appreciate eggless recipies for desserts. apart from the cake i saw other recipies as well they are so less time consuming at yet so perfect.i am not sure but i would like to know more recipies for typical india subzia like karela and stuff , as we dont even use onion garlic and potatoes, please let me know if you would post any of the recipies, i would really appreciate that… thanks Hina

    [Reply]

15. Ashwini Says:
    May 7th, 2008 at 10:44 am

    Hi Hetal and Anuja,

    You both are doing an awesome job by sharing these recipes with us…i have tried most of them….they all came out really yummy….esp this chocolate cake…would have liked it more sweeter though…anyway…its a healthy cake…thank you so much!…

    keep up the good work..

    cheers!

    [Reply]

16. hetal Says:
    May 7th, 2008 at 1:33 pm

    Thanks Ashwini,

    You can add a little more sweetness to this cake by drizzling some chocolate syrup over it.

    [Reply]

17. Sid Says:
    May 8th, 2008 at 6:58 pm

    This is a complete rip-off from another site. Here’s the original recipe…

    http://srefoodblog.blogspot.com/2007/07/amazin-amazon-chocolate-cake-eggless.html

    [Reply]

18. hetal Says:
    May 8th, 2008 at 8:14 pm

    Hi Sid,

    We are sure there are many variations of this wonderful cake out there. This happens to be one we received from one of our viewers.

    [Reply]

19. vani Says:
    May 15th, 2008 at 9:00 pm

    hi hetal and anuja,

    i did try out this cake. it came out really fluffy but the only thing is we need more sweeter. can u pls tell me what to do to get it more sweeter.

    thanks
    vani.

    [Reply]

20. anuja Says:
    May 27th, 2008 at 11:59 pm

    Hi Vani,

    You could increase the amount of sugar in the recipe by a 1/4 or 1/2 cup according to taste.
    Enjoy!

    [Reply]

21. Snehal Says:
    July 7th, 2008 at 9:13 am

    Hi Hetal & Anuja,

    Thanks for the easy to follow recipe. One theng i want to ask is ..whether we can make the eggless strawebery cake the same way …by replacing the cocoa powder with strawberry syrup/pulp at the later stage …and adding some fresh chopped strawberries in the mix..
    Can we do the icing on this type of cake just like black forest cake…

    [Reply]

22. hetal Says:
    July 8th, 2008 at 3:18 pm

    Hi Snehal,

    Although we have never tried it, some of our viewers have substituted mango for the cocoa powder. I am not sure about using fresh strawberry pulp but you could definitely use strawberry syrup (Hershey’s or similar) in the mix.

    [Reply]

23. Komal Says:
    August 5th, 2008 at 2:08 am

    Hello Hetal and Anuja,

    I am so happy after making this its so simple and easy. As I cannot eat outside so I was trying from last few months to make at home but could not… But this make my dream come true…
    Thanks a Lot…..

    [Reply]

24. Rashmi Says:
    September 15th, 2008 at 6:53 pm

    Hi,

    Is it possible to use baking powder instead of baking soda? If yes, will the same quantity work?

    I want to bake this cake for an event but don’t have baking soda at home.

    Thanks!

    [Reply]

25. hetal Says:
    September 15th, 2008 at 7:18 pm

    Hi Rashmi,

    This recipe was submitted by one of our viewers so we followed it exactly. The difference between baking soda and baking powder is that baking soda is pure sodium bicarbonate and baking powder is baking soda mixed with an acidic agent (cream of tartar) and a drying agent (starch).

    Since this recipe uses an acidic agent (vinegar), you must use baking soda. You may be able to remove both the vinegar and baking soda and replace it with baking powder. We have never tried it that way but if you do, please let us know how it turns out.

    [Reply]

26. Kruti Says:
    November 4th, 2008 at 9:56 pm

    i love this recipe but is there anyway you could make the cake vanilla instead of chocolate? if so please tell me. [:|]

    [Reply]

27. Purnima Says:
    November 7th, 2008 at 1:28 pm

    Hi Hetal, tried this recipe in oct begining for hubs bday..it was a smash hit (used ganache for layers and top, used whipped cream wt alphonso pulp, chilled for half an hour as topping) the cake was moist and flavorful! Today wd bake it again for my kid’s 4th bday. Tks for sharing such a wonderful recipe…baked it as is, no changes or alterations in your recipe!! Keep the good work going gals!(BTW I googled for eggless cho.cake n found u on u-tube!)

    [Reply]

28. Hello Says:
    November 17th, 2008 at 1:57 pm

    Hi Hetal,

    As you maintioned in your video that,you didn’t realise that some people even don’t eat eggs..and here you are saying we are vegetarian…how can? and other this you are Gujarati and all Gujaraties are vegetarian people..who don’t touch even eggs and some of the are vegan.I think you are in US so that is your defination.

    Thanks

    [Reply]

29. hetal Says:
    November 17th, 2008 at 3:40 pm

    Hi,

    I am sorry you misunderstood, but I said “We realize that a lot of people don’t eat eggs”, not “We didn’t realize that a lot of people don’t eat eggs”.

    Even though I have grown up in America, I fully understand what vegetarianism is. After all, I am a vegetarian.

    [Reply]

30. Ujwal Says:
    November 25th, 2008 at 11:45 am

    Hi
    I tried this recipe. The taste was very good.. but the cake center fluffed up a lot. The upper part of the cake i.e the outer crust came out very crispy(Just like cookies). I baked at 165C. Last time I also tried some other cake and the same was the issue with that too. Can you please suggest me what could be my mistake?

    [Reply]

31. anuja Says:
    November 25th, 2008 at 3:09 pm

    Hi Ujwal,
    A lot of times when the baking dish is too big, the edges get crispy and the cake looses it’s moisture. What size pan did you use?

    [Reply]

32. Priya Says:
    December 5th, 2008 at 6:11 pm

    Hi mam,

    I tried it yest for my Bday! Actually..it was for a combined treat since it is my husband’s bday today!

    1. Actually,i could have added more sugar. I use “private selection” sugar.
    2. I took a deeper vessel to make it. So,it took one hour to bake it. i know it sounds funny.

    Other wise the cake was nice. Actually very simple.
    

    Mam,can u tell how to store this. I mean,i live in portland,OR and this place is chill. so,is it necessary to keep it in fridge? If so,till how many days can i keep it.

    Kindly clarify our doubt.

    Cheers,
    Priya

    [Reply]

33. Priya Says:
    December 16th, 2008 at 8:04 pm

    Hi mam,

    Pl help. I have to bake this again before next week.
    Pl reply.

    Priya

    [Reply]

34. Vijay chakve Says:
    January 13th, 2009 at 5:52 am

    from where can i get venigar ?

    [Reply]

35. hetal Says:
    January 13th, 2009 at 1:32 pm

    Hi Vijay,

    Vinegar is available at any grocery store in the aisle that has ketchup, olives and other condiments.

    [Reply]

36. sun Says:
    January 16th, 2009 at 1:57 am

    choc cake looks delish

    [Reply]

37. sun Says:
    January 16th, 2009 at 1:58 am

    why does the time say 1:57 AM???

    [Reply]

38. sun Says:
    January 16th, 2009 at 1:59 am

    bye

    [Reply]

39. rupa Says:
    February 11th, 2009 at 12:40 pm

    Hi want to make this choc cake but want know which white vinegar you mean to use.
    Because here in london you get malt vinegar the one you can you use on chip or do you mean white wine vinegar to use for cooking or on salad.

    Please get me soon, because want make this cake for valentine day this month.

    Thank you very Much Rupa

    [Reply]

40. hetal Says:
    February 11th, 2009 at 2:50 pm

    Hi Rupa,

    Usually, white vinegar will simply say “Distilled White Vinegar” on the bottle. It is normally a 5% acidic solution and made from grain (most common – maize). Other vinegars are made from various things like barley (malt) or rice or wine. The use of vinegar in this recipe is important because it is the rising factor in place of the eggs. We use white only for it’s rising ability and also that it will not introduce other flavors like the malt or rice wine into the cake.

    [Reply]

41. rupa Says:
    February 11th, 2009 at 9:42 pm

    Hi hetal,

    Thank you for reply so soon, just wanted to know so i can not use malt or white wine vinegar in the cake, if i can not get distill white vingar.

    thanks rupa

    [Reply]

42. hetal Says:
    February 12th, 2009 at 1:10 am

    Hi Rupa,

    Using malt vinegar may introduce certain flavors that may not go with the chocolate. White wine vinegars are sometimes less than the 5% acidity. So, basically, I would have to say no – you probably should not use them. Never having tried it myself, I would be interested in knowing exactly what does happen if you use them (in case you decide to try it ).

    [Reply]

43. Ambika Says:
    February 21st, 2009 at 5:18 pm

    Hi Hetal and Anuja,

    First of all, thanks a ton for this absolutely wonderful recipe. I have made it thrice already, and my husband and in-laws loved it!

    I have a doubt though – since I do not have a hand blender to mix the dry and wet cake ingredients, I used my mixie. I heard that that would reduce the fluffiness of the cake… is that true??

    My cakes turned out good anyways, it’s just a doubt that I had

    Regards…

    [Reply]

44. hetal Says:
    February 25th, 2009 at 1:08 am

    Hi Ambika,

    We’d imagine it would be hard to mix the batter in a blender because it it a little thick, but if it worked for you, then it must be ok.

    Usually, certain batter are not mixed too much because over mixing causes the flour to form gluten and the cake becomes chewy. This is probably what you are referring to.

    [Reply]

45. Jayashree Says:
    March 3rd, 2009 at 12:13 am

    Hi,
    Thanks for this recipe!!! Looks Yummy !!! Can i use maida instead of all purpose flour?? Also do let me know is there any alternative method to mix the dry & wet ingredients without using a hand blender??
    Thank u for your response

    [Reply]

46. hetal Says:
    March 3rd, 2009 at 2:14 pm

    Hi Jayashree,

    All purpose flour is maida, so you can use it. If you don’t have a hand blender, you can mix the batter by hand with a large spoon.

    [Reply]

47. deepa Says:
    March 5th, 2009 at 9:57 pm

    I have a small doubt that from where i can buy a sieve?
    I have just came to US so very much confused about this kind of smallthings

    [Reply]

48. hetal Says:
    March 6th, 2009 at 3:28 am

    Hi Deepa,

    Some of the larger Indian grocery stores carry the kind that we use. In American stores such as Walmart, you will find one that looks a little different but works very well. It is called a “flour sifter”.

    [Reply]

49. deepa Says:
    March 7th, 2009 at 3:58 pm

    Hi Hetal,

    Thankyou very much.

    [Reply]

50. Sumit Says:
    March 16th, 2009 at 1:18 pm

    Hi Hetal & Anuja!

    I last tried the walnut and dates cake at my mom’s b’day and it turned out pretty well. I kept it a bit longer in the oven, so it was a bit rough around the edges, but still tasty.

    Now i am gonna give this cake a try at my little niece’s b’day. It’s ok if i put almonds or some other nuts in it right? let me know

    Sumit

    PS. Keep on bringin the dessert recipes, am a real sweettooth :p

    [Reply]

51. hetal Says:
    March 16th, 2009 at 3:54 pm

    Hi Sumit,

    It is definitely ok to use other nuts.

    [Reply]

52. Bindu Joseph Says:
    March 17th, 2009 at 10:57 am

    Hi Hetal and Anuja

    This eggless cho. cake is wonderful. Really soft and tasty. Since its the Lent Season we are not eating eggs and other non-veg stuff. So this was a treat.

    I tried the eggless dates and walnut cake too yesterday. It was tasty but it was little sticky-kind .. am not sure whether its because I didn’t put baking soda .. I didn’t have that .. I put that much more of baking powder .. could that be a reason??
    But otherwise its very very nice. Almost finished …

    Thanks

    Bindu

    [Reply]

53. hetal Says:
    March 17th, 2009 at 2:46 pm

    Hi Bindu,

    Baking powder and baking soda have very different reactions even though they both contain sodium bicarbonate. Since we have never tried this recipe with only baking powder, we can’t say for sure, but it may be the reason for the stickiness. Our cake was not sticky.

    [Reply]

54. Bindu Joseph Says:
    March 17th, 2009 at 5:17 pm

    Hi Hetal

    Thankyou. I shall try using both .. baking powder and baking soda .. probably that was the problem ..

    Bye
    Bindu

    [Reply]

55. Jaya Says:
    March 18th, 2009 at 2:03 am

    Hi,
    Thanks a lot for posting this wonderful recipe. I have a doubt Can i use 9*1.5″ round cake pan to make this? Also wanted to know if i can use a whisk to mix the dry & wet ingredients as i don’t have a hand blender.Also do let me know which brand white vinegar to use for the recipe & where can i buy . I live in Bay area, US. Also is the oil vegetable oil?

    Thank you
    Jaya

    [Reply]

56. hetal Says:
    March 19th, 2009 at 4:12 am

    Hi Jaya,

    You can use a 9 1/2 inch round cake pan and use a whisk to mix the ingredients (even a spoon will work with a little more effort). The brand of vinegar does not matter as long as it is white and we usually use canola oil for most of our recipes.

    [Reply]

57. Aysha Khan Says:
    March 22nd, 2009 at 1:43 pm

    hi hetal,
    I baked a chocolate cake 400 degrees for 40 mins and my cake was ruined it became so hard i couldnt even it .. i dont know what is the best temperature to bake a chocolate cake i dont have 350 degrees of temperature in my oven i have 300 and 400 and 450 and so on.

    could you please suggest me which temperature should be the best .. i dont understand what is preheated oven the cake gets crusty .. i want to make a soft sponge .. Pls help me

    [Reply]

    

    Divya Sriram Reply:
    February 7th, 2011 at 3:52 pm

    Aysha,

    You have increased both the temperature and the duration. That’ll not work! Try baking at 300 degress for 40 min or 400 degrees for 20 min. Keep an eye on the cake while it is baking (Remember the toothpick test??). Good luck!

    [Reply]

58. bobby Says:
    March 23rd, 2009 at 9:10 am

    Hi Hetal,

    I am not much of a cook and dont really like cooking coz nothing turns out as it should be. M thankful my husband is not too fussy and we generally eat out. Since I have started visiting your site I have become interested in cooking. Actually I love to bake and make desserts. But my cakes never come out well. If you could post a simple egg cake it would be gr8. M going to India for sometime and would appreciate if you could also include some sandwiches, pastas and salad recipes.

    Must say great site and a must view for ppl like me

    [Reply]

59. Aysha Says:
    March 24th, 2009 at 4:19 am

    hi hetal,
    I baked a chocolate cake 400 degrees for 40 mins and my cake was ruined it became so hard i couldnt even eat it .. i dont know what is the best temperature to bake a chocolate cake i have a microwave+ convection mode, convection only its a combi microwave oven. DO i need to a bake a cake in convection mode only or both microwave+convection . How many minutes do i need to bake and on which suitable tempearture

    could you please suggest me which temperature should be the best .. i dont understand what is preheated oven the cake gets crusty .. i want to make a soft sponge cake .. Pls help me

    [Reply]

60. hetal Says:
    March 24th, 2009 at 11:38 am

    Hi Aysha,

    If your oven doesn’t have the 350 degrees F setting, then we’d suggest you bake at 300 for a little longer (until a tooth pick comes out clean if you poke it in the middle of the cake). Definitely bake it on the convection only mode, not microwave.

    Preheating an oven means to turn the oven on and get it to the right temperature BEFORE putting your cake pan in to bake. The timing should start when the pan goes into the oven.

    Hope that helps.

    [Reply]

61. Aysha Says:
    March 27th, 2009 at 2:52 pm

    Hi hetal ,
    can i preheat my oven at 180 degree celcius and then put the baking pan in convection mode at 180 degree celcius until is it done .

    hetal can you send me a simple pineapple cake recipe my mother just loves it .. plzz i need u to help me out a clean sweet spongy pineapple cake recipe .. plzz help me

    [Reply]

62. Aysha Says:
    March 27th, 2009 at 2:53 pm

    Can i preheat my oven at 180 degree for 10 mins

    [Reply]

63. hetal Says:
    March 27th, 2009 at 4:23 pm

    Hi Aysha,

    You can pre-heat your oven to 180 C. Most ovens make a beep sound when it reaches the correct temperature. If you’re does not, then 10 minutes pre-heating should be fine.

    Then, put your pan in and bake it until done (approx 30 minutes).

    [Reply]

64. kareena Says:
    March 29th, 2009 at 10:36 pm

    hello anuja and hetal

    great chocolate cake receipe, i was thinking of trying this receipe. Please could you tell me which oil and vinegar you used? e.g cider, white wine vinegar etc…. thanks K

    [Reply]

65. hetal Says:
    March 30th, 2009 at 2:29 am

    Hi Kareena,

    We used Canola Oil and White Vinegar.

    [Reply]

66. jacqueline Says:
    April 4th, 2009 at 8:01 am

    Oops! The cake smelt bad! Was it the wrong type of soda or vinegar (white wine vinegar)?

    [Reply]

67. hetal Says:
    April 4th, 2009 at 3:45 pm

    Hi Jacqueline,

    It may be the white wine vinegar you used. It should be plain white vinegar.

    [Reply]

68. jacqueline Says:
    April 5th, 2009 at 8:34 pm

    Thanks! Will re-try!

    [Reply]

69. Priya Says:
    April 24th, 2009 at 11:04 pm

    Hi didi,

    Im really upset. I have made this cake when i was in Portland many times. Now, i have trying trying…for the third time..i m not getting it right.
    The problem is that, it doesn leave the baking pan. also, mine does bake in 30 mins in oven. It takes around 40 mins minimum.
    Today, the first one got wasted. Now tried second same day, again it is not coming out.
    I have greased the baking pan well with oil with my hands. I don have a spray.
    Pl help.
    Im ur sincere viewer and have tried many of ur recipes.
    Pl help me.

    [Reply]

70. Priya Says:
    April 24th, 2009 at 11:36 pm

    Continued..
    And now i went and saw the cake. 3/4 of it came off. But the remanin is sticking to the base.
    Where would have been the mistake? Im just unable to figure out. My hubby asked me to make this for a trip that we are going tomo. I really dont know what he is gonna do if i tell him what happened! Earlier when i made, he really liked it so asked me to make.
    help please!!

    [Reply]

    

    hetal Reply:
    April 25th, 2009 at 3:03 am

    Hi Priya,

    We really don’t know what is going on…especially if you’ve made the cake before and it’s worked. Maybe you can try to grease the bottom of the pan and then lightly dust it with some all-purpose flour. Be sure to shake off the excess (without touching it). If this is your 3rd attempt, we’d suggest you give it a break and try again some other time.

    [Reply]

    

    Priya Reply:
    May 1st, 2009 at 5:57 pm

    hi hetal didi,
    Just saw ur reply.
    Ill try dust my baking pan. My mom did tell that before but i never did it since mine was a non stick baking pan.
    Ill shall try it and definetly let u know the results.thanks for the reply!

    [Reply]

71. Cutiecool Says:
    May 28th, 2009 at 8:06 pm

    Hello, I would like to know what can be used instead of eggs for ready to make, cake mixes available. Your help will be great. Thanks for all the wonderful receipes. I am sooo inspired to cook looking at your videos.

    [Reply]

    

    anuja Reply:
    May 29th, 2009 at 1:23 am

    Try this:
    For eggless cakes, you can try using flax seed powder as an egg replacer. 1 tablespoon of ground flax seed powder + 3 tablespoon of water is equivalent to 1 egg. Set this aside for 15 to 20 minutes to get consistency of egg white.

    [Reply]

72. Shobana Says:
    June 6th, 2009 at 1:39 am

    Hi Hetal/anuja

    we recently moved to the new apartment… i really dunnot how our oven works.. wat is the maximum time of oven for this cake irrespective of wat kind of oven we have……

    [Reply]

73. Nusrat Says:
    July 6th, 2009 at 4:40 pm

    hey I tried this cake and it turned out good. just wondering can i replace the cocoa powder with same amount of maida and make it plain cake with vanilla flavour as i would like to make eggless vanilla flavor cake….

    [Reply]

    

    hetal Reply:
    July 17th, 2009 at 9:51 pm

    Hi Nusrat,

    Though we’ve never tried this recipe without the cocoa powder, it should work. Some viewers have even add mango, pineapple and other flavors to make this cake. Let us know if you try it and how it comes out.

    [Reply]

74. Jithiks Says:
    July 17th, 2009 at 7:15 pm

    Hi Hetal and Anuja,

    Thanks for this wonderful recipe! I made this chocolate cake and it came out fantastic. The only variation I made was poured it into muffin tins with the muffin papers. It was so fluffy, cute and delicious. I served it with whipped cream on top.

    Do these need to be refrigerated or can we store it in room temperature for some days?

    [Reply]

    

    hetal Reply:
    July 17th, 2009 at 9:52 pm

    Hi Jithiks,

    We’re so glad you enjoyed the mini cakes! It is best (especially in the summer) to store the cake in a tightly covered container or ziploc bag in the refrigerator.

    [Reply]

    

    Jithiks Reply:
    July 18th, 2009 at 2:35 pm

    Hi Hetal,

    Thanks for your swift reply!

    Two more doubts, is the all-purpose flour (maida)sold in Indian grocery stores same as the all-purpose flour sold in American stores? Since it says maida within brackets on the packets, I had this doubt.

    Because of this, I bought the Pillisbury flour from the baking aisle at Walmart to be on the safer side.

    Second question:
    When my mom came from india, she mentioned that the maida we get here is quite different from the maida we get in india. She felt this when we were making Poli. What is your opinion on this?

    Thanks!

    [Reply]

75. Pritu Says:
    September 18th, 2009 at 7:34 pm

    hi hetal n anuja,
    i tried the eggless chocolate cake after seeing the recipe on ur site. i had tried a similar recipe in india( with slight variations, eg. i put some dahi in the batter), n had baked it in microwave( but i dont remember the temperature). now i m in US n the problem is that i dont have a microwave here yet. when i made the cake batter, it tasted perfect. i put it in oven after the prep-heating as u have suggested. i had used a disposable pan( round pan, approx 12-13 cm in diameter). but after the required time, the cake didnt turn out well at all. it was extremely crusted on the upper surface n probably not baked at all inside.
    where cud i ve gone wrong? plz lemme know coz i really wanna make this cake. we r pure veggies n a recipe like this is really helpful here.
    thanks.

    [Reply]

76. Pritu Says:
    September 18th, 2009 at 7:36 pm

    also, i had spread oil on the pan before putting the batter but the cake didnt come out smmothly at all.
    shud i use the proper metal pan instead of the disposable one? n shud i avoid pre-heating?

    [Reply]

77. Rasika Says:
    October 13th, 2009 at 7:20 pm

    How should one store this cake?Or what is the shelf life for this kind of cake?

    [Reply]

    

    hetal Reply:
    October 14th, 2009 at 2:39 pm

    Hi Rasika,

    You can store this cake in a container with a tight fitting lid in the refrigerator. It will stay fresh for up to a week. When serving, you can warm it in the microwave for about 10-15 secs.

    [Reply]

78. Pritu Says:
    October 14th, 2009 at 10:47 pm

    hi there,

    i have posted the comment here long time back but have still not got ur reply. i tried the cake for the third time, n the results r still bad. plz guide me.

    looking forward to ur reply.
    priti

    [Reply]

79. Lajja Says:
    October 23rd, 2009 at 2:51 pm

    You ladies are awesome. Thanks for the recipe.

    Three questions.
    1) I don’t have sift, can I instead use dry mixer to first grind it so that it can be mixed thoroughly and then I will add wet ingredients to it and then will use wire whisk to mix it to dry ingredients. I will get sifter while I go to India, but as of now, I don’t have many options.

    2) Google gives confusing answers when you search for tbsp and tsp. So, just want to confirm if in your recipe, 3 tsp = 1 tbsp?

    3) Also, I see in the comments that some people get hard cake instead of soft one, can you please give me tips on how to avoid such things? and what can be potential reasons for that? Can you please also tell me which one will be softer and easier for beginner (chocolate or date cake)?

    Please answer ASAP, as my husband’s birthday is on November 5 and I want to surprise him. Please. Please.

    Thanks

    [Reply]

80. Reema Says:
    November 20th, 2009 at 1:47 pm

    is the sugar used in this recipe castor sugar?

    [Reply]

    

    hetal Reply:
    November 20th, 2009 at 3:03 pm

    Hi Reema,

    No, it is plain table sugar.

    [Reply]

81. Reema Says:
    November 23rd, 2009 at 11:20 am

    Hi Hetal,
    The cake turned out to be absolutely amazing….although, my only problem was that the centre of the cake fluffed up too much…..it was almost broken at the centre also the top was pretty hard….could you please explain why that happened…i had followed the recipe as mentioned above….Thankyou:)

    [Reply]

    

    hetal Reply:
    November 23rd, 2009 at 3:16 pm

    Hi Reema,

    Sometimes the cake will split at the top and that is ok. However, you don’t want it to be hard. All ovens are different so your’s may have needed less time to bake. You can always check to see if a cake is done by inserting a toothpick in the center of the cake. If it comes out clean (no batter stuck to it), then the cake is done.

    [Reply]

82. Nellie Says:
    December 17th, 2009 at 4:38 pm

    Can I use butter, instead of oil?

    [Reply]

83. Shruti Says:
    January 15th, 2010 at 2:50 am

    Hi Hetal and Anuja,
    After reading the comments, can I please confirm that ‘all purpose flour’ refers to self raising flour and if I want to use baking powder, I will have to omit the vinegar and baking soda.

    Thanks in advance

    [Reply]

    

    hetal Reply:
    January 15th, 2010 at 7:26 pm

    Hi Shruti,

    All purpose flour is not the same as self rising flour. All purpose flour is plain flour and self rising flour is all purpose flour with added leavening agents. Theoretically, you could use baking powder instead of vinegar and baking soda, but we have not tried this recipe like that.

    [Reply]

    

    Shruti Reply:
    January 17th, 2010 at 6:29 am

    Hi Hetal
    Thank you for your reply. I already tried the cake with self-raising flour (but it may have a different definition in Australia) and the baking powder minus vinegar and baking soda. It turned out really well and thanks so much for the recipe

    [Reply]

84. Kamala Says:
    January 25th, 2010 at 9:05 am

    Hi anuja/heetal,
    this site seems to be divine thanks for the videos which makes it easier for us to learn.
    Have one quick question, is it not required to pre-heat the oven ? If so for how long ? Please let me know. Many Thanks

    [Reply]

    

    hetal Reply:
    January 26th, 2010 at 3:00 pm

    Hi Kamala,

    Yes, you have to preheat the oven to 350 degrees Fahrenheit and bake it at 350F for about 1/2 hour. Most ovens will beep when the preheating temp has been reached. You can put the cake in as soon as it reaches 350F.

    [Reply]

85. chuymuy-girl Says:
    February 4th, 2010 at 8:25 pm

    Hi Hetal & Anuja

    I tried some of your recipe’s and they came out very well and i received appreciations for those recipe’s ,Thanks alot for your great work .
    My hubby is great fan of cakes but he is not comfortable with butter and clarified butter smell (actually all dairy products).
    Previously i tried the cake with butter on his B-DAY that came out very well but i only ate entire cake .
    I tried with veg oil for replacement of butter it was flopped like any thing.
    After going through you r recipe i want to try this because no butter.
    and i have 8X8x2 glass bake ware can i use that pan other wise how can i alter my ingredients ratio .
    and one more request do u know how to prepare plain vanilla cake,as per previous comments i came to know we can prepare banana cake.
    please reply me ASAP ,I want to surprise him for feb 14th .
    Thanks in advance
    Chuymuy

    .

    [Reply]

    

    hetal Reply:
    February 10th, 2010 at 3:22 pm

    Hi Chuymuy,

    Your 8×8 pan will make a slightly thicker cake and may take a few additional minutes to bake (same temperature). Just to be sure, check on it as your timer comes close to the end. If a toothpick inserted in the middle comes out clean, it is ready.

    We are working on a plain vanilla cake recipe.

    [Reply]

    

    Anonymous Reply:
    February 20th, 2010 at 9:01 pm

    Thank you Hetal.
    Yes you are right it took around 37 min.
    it came very moist ,fluffy and top of that i added your’s Tres leches milk . it came out very well.
    once again thanks .
    Regards
    chuymuy

    [Reply]

86. Priya Says:
    February 6th, 2010 at 7:19 am

    Hi, Valentine’s day is around the corner. Can u pl show black forest cake? or a cake with good icing for valentine’s day

    Thanks,

    Priya

    [Reply]

87. vasi Says:
    March 1st, 2010 at 5:04 pm

    hi….i like ur show very much…one doubt all purpose flour means maida or rice flour….please show how to make birthday cakes….

    [Reply]

88. Shrihari Says:
    March 6th, 2010 at 7:46 pm

    Hi Heetal & Anuja,
    I am Shrihari. i wanted to ask that does baking in an OTG oven and a microwave makes a difference because whenever i make cake in my microwave it tends to crack a bit in the middle. can u please tell me the reason why that happens? waiting for your reply.

    Thanking You.

    [Reply]

    

    hetal Reply:
    March 7th, 2010 at 3:28 am

    Hi Shrihari,

    Regular ovens and microwaves work very differently. This recipe is specifically for the oven, not the microwave. Some people do manage to bake in the microwave, but the recipe would be different.

    [Reply]

89. surya Says:
    March 15th, 2010 at 12:58 am

    Hi Hetal , Anuja,

    Thank you both very much for this wonderful eggless recipe ! Could you please clarify the cups you use for measuring flour and sugar…meaning 1.5 cups of flour would be how many grams ? Thanks again !

    [Reply]

    

    hetal Reply:
    March 15th, 2010 at 2:48 pm

    Hi Surya,

    Generally speaking, for all purpose flour, 1 cup equals 128 grams. So 1.5 cups would be approx 192 grams.

    [Reply]

90. Anonymous Says:
    March 30th, 2010 at 11:25 pm

    Hey
    awesome cake recipe. made it twice in the past month. everybody just loved it.
    i would really appreciate if u post more eggless cake recipes like sponge cakes.

    [Reply]

91. Gaya Says:
    April 1st, 2010 at 10:40 pm

    Hi ladies,
    I came across the recipe on youtube, and i tried it 2day.
    It did turn out pretty nice, but in turms of taste it tasted awful. I followed the recipe carefully, and it was a bit sticky, had a raw taste and lacked sugar.
    It was quick and easy to make, and i would love to make it again if it’ll taste better. Any tips?

    [Reply]

    

    anuja Reply:
    April 2nd, 2010 at 12:22 pm

    Hi Gaya,

    Sorry your cake did not taste good. We are really surprised because we have made this cake so many times and it has been a hit every time. If you followed the recipe to the ‘T’ here are some things that might have affected the taste: it was not cooked long enough (sometimes the oven and temperature settings vary in ovens). If you felt that it was not sweet enough, you can always add sugar. Try it again and cook for a little longer and add some more sugar

    [Reply]

    

    Gaya Reply:
    April 3rd, 2010 at 2:16 am

    Hey Anuja,
    i will definitely try again.
    thanks for taking ur time to reply my post.
    Great work ladies….

    P.S-I”m a beginner to the world of cooking

    [Reply]

    

    anuja Reply:
    April 6th, 2010 at 4:34 am

    

92. Bhakti Says:
    May 5th, 2010 at 6:28 pm

    Hi Hetal And Anuja,

    This is the first time I have failed in making some recepie shown on your website

    The cake didnt come out good for me. Few problems I had –
    1. Could not get White vinegar (not sure what to get in UK as white vinegar)
    2. Substituted vinegar and baking soda with baking powder (read in some comment above)

    Result –
    1. Cake took more than an hour to bake till the center.
    2. By the time the center baked the edge, sides and the top became very hard
    3. Its more like a hard chocolate cookie than a cake.

    Can you help me in finding why this could have happened ?

    Regards,
    Bhakti.

    [Reply]

    

    hetal Reply:
    May 6th, 2010 at 4:08 am

    Hi Bhakti,

    Sorry to hear about your cake…

    We’ve made this recipe so many times and it is pretty fail proof. We’ve never substituted baking powder though. Did you use the same amount of baking powder as the required baking soda? You would have to use more baking powder to get the same amount of baking soda. I’ve read somewhere that distilled vinegar is available in the UK…that may work for this recipe.

    [Reply]

    

    Bhakti Reply:
    May 7th, 2010 at 5:27 pm

    Hi,

    Thanks for your response.

    I gave it another try. This time I made following changes –
    1. Type of oven from Fan Oven to regular Oven
    2. Decreased the temp from 175 Deg Cel to 125-150 Deg Cel
    3. Increased time.

    The cake turned soft pretty soft this time, a little sticky though.

    The problem could be because of type of oven and substitution of Baking soda and vinegar with Baking powder.

    Third time I will use Baking Soda and Vinegar

    Thanks for your help and I absolutely love your website

    [Reply]

    

    hetal Reply:
    May 8th, 2010 at 4:15 pm

    Good luck Bhakti!

    

    Bhakti Reply:
    June 20th, 2010 at 8:30 pm

    Hi,

    Attempt # 3
    - Used distilled white malt vinegar and Baking Soda.
    - Reduced temp to 125- 150 deg cel
    - Increased time to 80 mins.

    Result
    1. Super success !
    2. Super delcious cake !!
    3. Super happy family !!!

    Cheers!
    Bhakti.

93. Preeti Says:
    May 14th, 2010 at 5:54 pm

    This is a terrible cake. Sorry I don’t mean to offend the recipe contributor or Hetal or Anuja. BUT…first of all it should have more sugar or else sweetened cocoa powder should be used. I do not know how many of you have actually tried this cake….but I have and i would give it 4/10. 4 points for simplicity and texture but -6 for taste. It SMELT and TASTED like soda to me. I would suggest try a Betty Crocker Super moist cake mix for chocolate(the devil’s food one). If one does not want eggs add 1 tbsp milled flax seeds powder(one has to grind the seeds in a mixer or blender)+ 3tbsp water and mix it until the mixture is viscous. This tip is from a book named Vegan Planet by Robin Robertson.
    I was really disappointed in this recipe coz I made it yesterday for my Husband’s B’day. Question for Hetal/Anuja… Have you guys tasted this cake? What’s your honest opinion about it?
    Regards,
    Preeti

    [Reply]

    

    Anon Reply:
    December 23rd, 2010 at 1:32 pm

    maybe you didn’t make it right because a lot of others have given good reviews, you may want to try to make it again.

    [Reply]

94. Veena Says:
    May 18th, 2010 at 8:48 pm

    Hello Hetal,

    I tried the cake. It was soft. I think the sweetness was ok, I just wanted to find out if I can use condensed milk instead of sugar? can it gel with Vinegar that we are using in this cake?

    [Reply]

    

    hetal Reply:
    May 19th, 2010 at 12:51 am

    Hi Veena,

    Baking is not as forgiving as normal cooking when you substitute original ingredients. Honestly, we have not tried using condensed milk in this particular recipe so not sure of the outcome. The vinegar reacts with the baking soda so as long as both are present, there should not be a problem. We’d love to hear your feedback if you decide to try it out.

    [Reply]

95. ABC Says:
    May 19th, 2010 at 1:25 pm

    I think your website is just a bunch of crap. Sorry, but I really think you guys are doing a terrible job!! Hahahaha!

    Why do you NRIs need to put on an accent? Oyel for Oil…gosh! Get a life!!

    [Reply]

96. Aarti Says:
    May 27th, 2010 at 1:51 pm

    Can I use Icing Sugar instead of normal sugar for all the cakes prepartions.Do I have to cut down on the volume of icing sugar as compare to normal sugar.And also can I use Baking Powder instead of baking soda.

    [Reply]

    

    hetal Reply:
    May 27th, 2010 at 5:08 pm

    Hi Aarti,

    When baking, it is very important to follow the recipe. Icing sugar has corn starch in it so it may alter the texture of the cake. Also, Baking powder is different than baking soda…you should use the soda. Please see out tip tuesday video for more details: http://showmethecurry.com/tips/baking-soda-vs-baking-powder-tuesday-tip.html

    [Reply]

    

    Aarti Reply:
    June 2nd, 2010 at 10:04 pm

    Thanks dear.I tried the cake with icing sugar..it was great..I used baking soda only..

    [Reply]

97. Anonymous Says:
    May 30th, 2010 at 2:48 pm

    Hi
    is vanilla extract and vanilla essance same? Kindly reply.

    [Reply]

    

    hetal Reply:
    May 30th, 2010 at 9:57 pm

    Vanilla extract is made from pure vanilla beans, vanilla essence is an imitation product that tastes like vanilla. You can substitute one for the other.

    [Reply]

98. Anonymous Says:
    May 30th, 2010 at 2:49 pm

    can we skip vanilla extract from this cake recipe?

    [Reply]

    

    hetal Reply:
    May 30th, 2010 at 9:55 pm

    You can skip it but it does provide a really nice flavor.

    [Reply]

99. Veena Says:
    June 9th, 2010 at 5:39 pm

    Dear Hetal and Anuja,

    I tried this chocolate cake twice by now. Both times it turned really good. My husband liked it. Thank you! so much for sharing this recipe.

    Is it possible to share the recipe of Eggless strawberry cake? Can you just guide me how to make it and what are the ingredients needed in that? It will be a great help.

    Love,
    -Veena

    [Reply]

    

    anuja Reply:
    June 12th, 2010 at 7:13 pm

    Hi Veena,
    Thanks for the compliments and we are glad that you and your hubby are enjoying SMTC recipes
    We will add Strawberry Cake to our (ling) list, thanks for your feedback

    [Reply]

100. Anonymous Says:
     June 29th, 2010 at 9:33 pm

     Hi Anuja/Hetal,

     I tried this recipie twice but somehow didnt turn well although I used the same measurement as mentioned on the website.

     I dont have a electric oven which makes noise after reaching to a particular temp. whereas I have a gas oven. I preheated it at 350F for about 10 min (the only way I generally assume the oven has reached at a particular temp. is when flame stops at the bottom) and then switched it off and placed the cake inside. My cake did fluffed up a bit but it neither cooked well in the centre nor it came out good when I tried taking out from the pan. It was all the more sticky as well.
     Reading all my explanation can u make out where I went wrong. Would appreciate if you could reply me ASAP as my husbans’s b’day is next week and I m planning to make it on his B’day.

     Thank u
     Aanchal

     [Reply]

     

     Stem Cell Reply:
     July 10th, 2010 at 3:02 am

     Hello Aanchal,

     I am pretty sure Hetal or Anuja will answer you as well but there was one thing I saw in your explanation that could be the problem. You mentioned that you preheated the oven…switched it off and then placed the cake inside. Baking a cake for 30 minutes means preheat time + 30 minutes with the oven on. The problem is probably that the cake only cooked part-way through due to the residual heat from preheating. You need to leave the oven on for the full 30 minutes (or as needed).

     [Reply]

     

     anuja Reply:
     July 10th, 2010 at 6:04 pm

     Hi Aanchal,
     Hope it’s not too late We have been out on vacation and trying to respond to all the questions that were asked while we were out… but thank you Stem Cell for answering!
     Aanchal, Stem Cell is right on, it is pre-heat time (approx 10min) and then put the cake in the oven and cook for 30 min.
     Wish your husband a very Happy Birthday from us

     [Reply]

101. Gayatri Says:
     July 13th, 2010 at 5:49 am

     Gr8 recipe.. Can u pls let me know if I can substitute anything for white vinegar ? Thanks..

     [Reply]

102. Kasturi Says:
     July 13th, 2010 at 9:51 am

     hey…
     im 18 and though im non-veg and normally bake cakes with egg…i wanted to bake an eggless cake for this “guy” whos veg….so i tried this cake out today just to see how it comes out….and omg!!!! its awesooomeee!!!! i also covered it with chocolate sauce…iv made this 1 for my family…next 1s going to be for him… hehe….
     well….id just like to thank you hetal and anuja maam… this recipe might just be the right ingredient to my…ahem…love story!!?!!

     [Reply]

103. Kasturi Says:
     July 13th, 2010 at 10:03 am

     oh! and i also baked it in a micriwave….for 40mins… at 200 degrees….its was fine…soft and spongy though i did have alittle trouble as a bit of the base of the cake stuck to the baking pan… so next time should i leave it longer to cool off before getting the cake out?? im baking this cake for the guy’s birthday next time so i really want it to be perfect!
     Thanks,
     Kasturi

     [Reply]

     

     anuja Reply:
     July 17th, 2010 at 7:26 pm

     Hi Kasturi,
     Glad to be a part of your “…ahem….love story”

     [Reply]

104. Nikki Says:
     August 19th, 2010 at 5:05 pm

     Hi – can I put walnuts inside the batter before placing it in the oven? Not sure if that will turn out ok… Thanks!

     [Reply]

     

     anuja Reply:
     August 19th, 2010 at 5:08 pm

     Hi Nikki,
     Yes, you can, it will not harm the cake at all

     [Reply]

     

     Nikki Reply:
     August 31st, 2010 at 7:51 pm

     Thank you!!

     [Reply]

105. Appu Says:
     August 25th, 2010 at 10:11 pm

     Hi friends!!! I tried this cake on my daughter’s birthday and it was really easy and tasty.However, if someone can let me know how to make it more moist then it might taste even better.Thanks!!!

     [Reply]

     

     anuja Reply:
     August 27th, 2010 at 1:44 pm

     Hi Appu,
     Try it with 1 egg or with the flax seed substitute (for 1 egg) and it is amazing

     [Reply]

106. bobby Says:
     September 17th, 2010 at 8:48 am

     hi anjua, can u plz advice as to when to add the flax seed mixture to the batter.

     [Reply]

     

     hetal Reply:
     September 17th, 2010 at 1:25 pm

     Hi Bobby,

     You can add the flaxseed powder/water mixture in with the other wet ingredients. Be sure to let the mixture sit for about 10 minutes before adding it.

     [Reply]

107. Meghna Says:
     September 21st, 2010 at 10:58 pm

     Hi

     can I use butter instead of oil? Also after putting the cake in referigarator it becomes little hard, can you suggest how to serve it? Is it because it’s eggless?

     [Reply]

108. Geetika Says:
     October 5th, 2010 at 9:10 am

     Hi,

     Can I cook cake in microwave?

     [Reply]

     

     hetal Reply:
     October 5th, 2010 at 3:28 pm

     Hi Geetika,

     No, this recipe is meant for a regular oven.

     [Reply]

109. sangeetha Says:
     October 7th, 2010 at 10:14 pm

     Hi Hetal & Anuja,

     Hope you both doing Gr8.you guys are doing really a great job.I tried this Eggless Choclate Cake…..But i didnt turn out well…I used Vinegar and Baking powder….is that wrong ?and i used Hot Cocoa mix…not the cocoa powder……Please let me know how can make it correct…….

     Thanks,
     Sangeetha.

     [Reply]

     

     hetal Reply:
     October 12th, 2010 at 10:21 pm

     Hi Sangeetha,

     Baking really is a science (unlike regular cooking). You have to follow the ingredients precisely. Baking soda and baking powder are different. Also, Hot Cocoa mix is different that cocoa powder. It has many other ingredients added in. Hope you get to try this recipe with the proper ingredients. It comes out really nice.

     [Reply]

     

     sangeetha Reply:
     October 14th, 2010 at 2:17 pm

     Hi Hetal,

     Thank you for your reply…I got the Cocoa powder..Will try it and post the result …hope it will come fine….

     [Reply]

110. Urvashi Says:
     October 22nd, 2010 at 1:51 pm

     Hi,

     I am planning to make this cake but without chocolate. I read that you can use Mango pulp. If I use that would the proportion of water change given that pulp may also have some water.

     Oh and yes, I have tried a lot of your desserts (mango mousse, kulfi, kalakand to name a few and they are too good) I make mango mousse at least once a week !

     Hope to hear back from you soon.

     [Reply]

111. Madhulika Says:
     October 22nd, 2010 at 5:23 pm

     Hi Hetal & Anuja

     Plzzzzzzzzzzzzzz help me

     This is the 2nd time i made this chocolate cake. For the 1st time it came out perfectly well, but 2nd time i double the batch and i don’t know what went wrong but the cake is little bitter in taste. What do i do ? Please help me . I made this cake for one of my friend’s daughter Birthday . Anything can be done ?

     [Reply]

     

     hetal Reply:
     October 28th, 2010 at 5:11 pm

     Hi Madhulika,

     So sorry to hear about the cake. Doubling the ingredients should not change the taste. The only difference would be if you were using a larger pan…then, the baking time would be different. I know it is too late to fix it this time around, but maybe you can serve it with some vanilla ice cream to neutralize the bitterness.

     [Reply]

112. Urvashi Says:
     October 28th, 2010 at 8:24 pm

     Hey,

     It would be really nice if you can respond soon. I plan to bake the cake tonight for his b’day tomorrow.

     thanks.

     [Reply]

     

     hetal Reply:
     October 29th, 2010 at 9:17 pm

     Hi Urvashi,

     Sorry for the delay. Honestly, we made this variation a long long time ago and did not note down the exact measurements (shame on us!). You could try to replace 1/2 cup of water with 1/2 cup of mango pulp and eliminate the vanilla essence. However, since this is for a birthday party, it would not be a good time to start experimenting. If you know you are going to have enough time to fix any mistakes, then go forward…otherwise, we suggest sticking to the original recipe.

     [Reply]

113. Prati Says:
     November 15th, 2010 at 3:03 am

     Hi Hetal / Anuja

     I have my question about max heating in my fan force oven that is only 250 d and now can i ask how to useSILICON MOULD for baking this cake i have purchased this mould and never use this can i use this in oven for this Eggless Chocolate Cake pls i can’t wait to bake this …….

     Thanks

     [Reply]

     

     hetal Reply:
     November 16th, 2010 at 3:37 am

     Hi Prati,

     Silicon baking trays should work the same way as regular pans. However, we are not sure about your oven temperature.

     [Reply]

     

     Prati Reply:
     November 16th, 2010 at 5:28 am

     Thanks Hetal,

     Is there is any other cake or cup cake i can make that require oven temperature upto 250

     Thanks

     [Reply]

     

     hetal Reply:
     November 18th, 2010 at 7:46 pm

     Hi Prati,

     We’ve never seen ovens that go only to 250 F. Are you sure it is not in Celsius?

     

     Prati Reply:
     November 22nd, 2010 at 11:56 pm

     Hey Hetal,

     you are so right i underestimated my oven. And i made it yesterday i baked the cake it was so good, i was fasting and i ate my luch late to taste cake and it worth it……

     Only sides was little more brown but not burn could be i used round try 9″ DIA…

     but it taste good i am eating while typing since it has no butter no cream i am happy.
     Thanks,

     

     Anonymous Reply:
     November 21st, 2010 at 12:44 pm

     Thanks Hetal,

     For sure tomorrow i will try this cake since on Friday is my son b’day so if it good then i will bake again for his day care and for temple carrot cake………….. if everything works just figures cross , anyways thanks this site is really good..

     [Reply]

114. Chiya Says:
     November 15th, 2010 at 3:12 am

     Thanks for the recipe!
     Just wanted to confirm if 1 cup actually means 250 ml..
     Thanks!

     [Reply]

     

     hetal Reply:
     November 16th, 2010 at 3:38 am

     Hi Chiya,

     One standard US measuring cup (8 fluid ounces) is approximately 237 ml.

     [Reply]

115. Blanche Says:
     November 30th, 2010 at 12:21 pm

     Hello!

     Thank you for showing us how to cook eggless choco cake… Keep up the good work!

     Looking forward to more videos of different easy to cook or prepare desserts and dishes…

     [Reply]

116. Prati Says:
     December 6th, 2010 at 1:17 am

     Hi Girls,

     i prepared this cake in both the ways, choclate and mango, it tasted very nice, then i made double quantity of this cake in both the ways i came out good……

     then next week i made same double quantity of this cake in both the way choclate and mango, but mango turn out very bad only the difference was that i used fresh mango pulp and baking time was 40 minutes and it came out good nice looking but when we cut in temple i saw it was not cooked properly from inside it came in pieces and top and bottom was same beautifull cooked but middle was like total raw can u guess why???????

     [Reply]

     

     hetal Reply:
     December 7th, 2010 at 10:09 pm

     Hi Prati,

     Sorry, we have no idea what could have happened. Maybe the fresh mango caused some difference (quantity wise).

     [Reply]

     

     Prati Reply:
     December 8th, 2010 at 11:07 am

     Hi Hetal,

     If i want to make bigger cake and take double quantity of above things and use big rectangular baking pan then how much time should i bake ???

     Thanks

     [Reply]

117. pree Says:
     December 13th, 2010 at 4:58 am

     hi Hetal & Anuja,
     I want to try this cake, but i was wondering when should i add eggs if i want them??? or is there another recipe for chocolate cake with egg. Please let me know. Thanks

     [Reply]

     

     hetal Reply:
     December 14th, 2010 at 4:41 pm

     Hi Pree,

     This recipe is meant to be eggless (it has additional baking soda/powder/vinegar). We will put regular chocolate cake on our list to do.

     [Reply]

     

     pree Reply:
     December 17th, 2010 at 1:55 am

     Thanks Hetal.

     [Reply]

118. Nish Says:
     December 23rd, 2010 at 11:36 am

     Hi Hetal and Anuja,
     I was just wondering, would it make a difference if the cocoa powder wasn’t unsweetened?

     [Reply]

     

     hetal Reply:
     December 27th, 2010 at 6:14 pm

     Hi Nish,

     The cake might become too sweet.

     [Reply]

119. Priya Says:
     January 6th, 2011 at 12:46 am

     Hi Hetal and Anuja,

     That was a wonderful recipe and the results where good when i tried that.

     I Would like to extend my heart felt thanks for the recipe and keep up the good work.

     I have a couple of questions.

     1) The ratio of the ingredients was enough only for a 8 inch round pan (about an inch and half thickness), am i missing something why does it not come out to be 9 inch round 2 inch thick output?

     2) Please share your Vanilla Recipe for this chocolate cake alternate and i would love to experiment with that soon.

     Thanks and Looking forward for your response soon.

     Priya

     [Reply]

     

     hetal Reply:
     January 6th, 2011 at 4:02 pm

     Hi Priya,

     This was a viewer submitted recipe so we followed it exactly (not sure why she chose these measurements). We will put Vanilla Cake on our list to do. Thanks.

     [Reply]

120. ronith Says:
     January 14th, 2011 at 12:48 pm

     hi hetal n anuja!

     nice recipe agn. as we are jewish by religion n we dont eat milk products after we eat non veg so this recipe is indeed a wonderful treat for us as it doesnt contain any milk or dairy products.
     lukin forward to try this out this valentine..
     just havin one question. i have a heart shaped baking tray which i want to use. i donno to tell u abt its size but its apprx. the size of a regular bakery cake its abt 1.5 inch deep. its it ok for this recipe and its measurements?
     plz do reply…

     thank you

     [Reply]

121. Rinku.... Says:
     February 5th, 2011 at 8:19 pm

     Hi,
     Its really yummy………thanks for ur recepice..

     [Reply]

122. Varada Says:
     February 9th, 2011 at 5:04 am

     Tried this recipe with a light twist.

     Removed the chocolate and vinegar.

     Added 10 fresh strawberries – crushed. 1 tbsp baking powder.
     And we got yummy strawberry cake.

     Very tasty. Only a very slightly soggy – guess because of more moisture and fiber.

     Thanks again!

     [Reply]

     

     anuja Reply:
     February 9th, 2011 at 8:36 pm

     Hi Varada,
     That sounds great

     [Reply]

123. Radhika Says:
     February 16th, 2011 at 5:28 am

     Thks for the recipe .. I tried it for valentine’s day and it came out really really well …Thk u ladies

     [Reply]

124. maria Says:
     February 26th, 2011 at 7:04 pm

     H..!!..

     hetal n anuja,

     this maria ur recipes is soooooooooo good i love it ur all recipes.. just i want black forest cake.. please please.. my kids want to eat black forest cake.. i dont know black forest cake recipe..please please can u give me recipe.. or can u sent me on my mail.. please plaese..
     reply me soonnnn.. i will wait for ur reply…

     thank you…!!!!!!!!……..

     [Reply]

125. Sapna Says:
     March 17th, 2011 at 12:53 pm

     hi,
     Plz tell me how to make it in microwave i.e. at wat temp and for how much time….

     [Reply]

126. Vaidehi Says:
     April 1st, 2011 at 10:24 pm

     Hi,

     Tried the above recepie with mango pulp. But it did not turn out well. It was not fluffy and we could still taste the baking soda. I used the same quantities as mentioned.
     However made the following changes:

     1. Used two eggs.
     2. Did not use vinegar.

     Did it go wrong b’coz of this? Can you help?

     [Reply]

127. Raji Sri Ram Says:
     May 12th, 2011 at 2:42 pm

     Hi

     I came across this blog this morning and tried the cake immediately and it turned out so well..infact to be honest this is my first eggless cake i have ever tried and everyone simply loved it.thank u so much for giving this lovely recipe.will try ur other recipes soon..and will keep u updated.thank u

     [Reply]

     

     hetal Reply:
     May 12th, 2011 at 7:03 pm

     Thanks for the feedback Raji and welcome to SMTC!

     [Reply]

128. Hema Says:
     May 27th, 2011 at 6:18 am

     Hi,

     2 questions:

     1)Can I avoid white vinegar? Why is this used? Can it be replaced with something else?

     2) Is Baking soda same as baking powder? If no, then what is the measure of baking powder to be used?

     I thought clarifying this would be good before i start baking this cake..

     Your website is lovely…. even my husband is hooked to your website now & is attempting new recipes

     Thanks

     [Reply]

     

     hetal Reply:
     June 1st, 2011 at 2:30 pm

     Hi Hema,

     The vinegar is used to make the baking soda react to make the cake rise. This recipe was shared by a viewer so we followed it exactly. We are sure that baking powder can be used, however we have not tried it and don’t have an exact measurement for you. Sorry.

     Please see our Tip Tuesday video about Baking Soda vs Baking Powder: http://showmethecurry.com/tips/baking-soda-vs-baking-powder-tuesday-tip.html

     [Reply]

129. Tanu Says:
     June 21st, 2011 at 6:34 pm

     hi hetal & anuja

     i really like this eggless cake recipe though i have not tried it yet. just wanted to ask u that if i want to make it in 9″ by 13″ pan should i double all the ingredients as i want to make this cake for my daughter’s b’day. i want to make 2 layer cake. thanks

     [Reply]

     

     hetal Reply:
     June 22nd, 2011 at 3:15 pm

     Hi Tanu,

     We used a 9 x 9 pan so if you use a 9 x 13, you would need to increase the ingredients by 1 1/2, not double. You can double it but it would make the cake thicker and change the baking time. Even with the 1 1/2 increase you will have to monitor the cake at the very end to see if it needs additional time. You can poke a toothpick into the center and if it comes out clean, the cake is done.

     [Reply]

130. Swati Says:
     June 21st, 2011 at 10:46 pm

     Hey Hetal Auntie and Anuja auntie!

     I am kind of new to baking and I am leaning forward to try this cake recipe. With fingers crossed, it turns out as good as yours did! I have all the ingredients except the vinegar, is it possible to make the cake without the vinegar, or does the vinegar play a special role in the texture/taste of the cake?

     Also, I know this is just a page to post questions and tips for the egg-less chocolate cake;however, I wanted to ask if the Molten Lava cake can be made without the eggs. I really want my mom to try some but she does not eat eggs. And as you may know, a hot Chocolate Molten Lava cake is a dessert that should never be missed out on!

     Thank you very much for sharing all these recipes, it really helps us new cooks learn and also cook new dishes.

     [Reply]

     

     Swati Reply:
     June 21st, 2011 at 10:52 pm

     Oh, wow I feel so stupid, someone already asked the vinegar question so you don’t have to waste your time to answer that one!

     I still want to know about the Lava cake though.

     Thanks,
     Swati!!

     [Reply]

     

     hetal Reply:
     June 22nd, 2011 at 3:17 pm

     Hi Swati,

     The vinegar is very important in this recipe because it causes the baking soda to react and make the cake rise without eggs. Unfortunately, the molten lava cake (at least the recipe we have shown) cannot be made without the eggs. Sorry. Good luck with baking!

     [Reply]

     

     Sunita Rastogi Reply:
     July 22nd, 2011 at 2:21 pm

     Hi Hetal and Anuja, i made chocolate cake and i got instant fame at home, but i was wondering if you or anyone else has made cupcakes out of it and what would be the time for baking. Thanks a lot in advance, i am in no rush for my answer take your time. Love your website with healthy version of indian cooking.

     [Reply]

     

     hetal Reply:
     July 25th, 2011 at 2:23 pm

     Hi Sunita,

     We’re so glad your cake was a hit! We have not made cupcakes and are not sure of the exact time but it will probably be a little less. Just keep an eye on it and poke a toothpick into the center of the cupcake. If it comes out clean, the cupcakes are done.

     

     Swati Reply:
     July 24th, 2011 at 12:59 am

     Hey Hetal auntie,

     I did not have any vinegar in the house and I was CRAVING the chocolate cake a week ago so I replaced the vinegar the lemon juice. It turned out fantastic!
     Your videos are so inspiring! I love learning new recipes from you.

     It’s okay, I’ll try to find an egg-less lava cake recipe, it has to be on the internet somewhere..
     Thanks LOTS!!!

     [Reply]

     

     hetal Reply:
     July 25th, 2011 at 2:51 pm

     Hi Swati,

     I’m glad the cake worked out for you. Thanks for posting your feedback about the lemon juice .

     

     Anonymous Reply:
     January 3rd, 2012 at 10:53 pm

     Here is a recipe of Molten lava without using eggs

     http://www.youtube.com/watch?v=Yeah216v-Jc

131. pallavi mohanty Says:
     August 18th, 2011 at 1:48 pm

     hi. i tried ur walnut and dates cake and it came out relly good. would please upload the video of making thefamous red velvet cake ?

     [Reply]

132. pallavi Says:
     August 18th, 2011 at 1:50 pm

     hi. i tried the walnut and dates cake and it came out really good. would please upload the video of making the famous red velvet cake ?

     [Reply]

133. priyanka Says:
     September 8th, 2011 at 10:09 pm

     hey hi
     i made the cake..the taste was very good
     but i did not use vinegar…i used baking powder and soda instead.But my cake did not rise at all . It was hard from outside and sticky from inside .There fore when i tried to cut it into pieces it got crumbled and so stretchy .What
     can be the reason please tell me.I want to make this for my hubby’s bday on 15th sep.

     [Reply]

     

     hetal Reply:
     September 12th, 2011 at 6:45 pm

     Hi Priyanka,

     Please try the recipe as listed…with the vinegar. It comes out perfect.

     [Reply]

134. UploadMultiple.com Says:
     September 11th, 2011 at 6:37 am

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     [Reply]

135. kavita Says:
     September 13th, 2011 at 1:24 pm

     my cake tastes salty.. what can i do now??? or the next time???

     [Reply]

136. Sejal Says:
     September 14th, 2011 at 9:48 pm

     Hi Hetal,
     whenever I try to make eggless chocolate cake,it is uncooked and soft from the middle,it is never puffy,Pls help.
     Sejal

     [Reply]

     

     hetal Reply:
     September 15th, 2011 at 7:54 pm

     Hi Sejal,

     If you’ve followed the recipe exactly, then the only thing I can think of is the temperature of your oven. Maybe it is not calibrated correctly?

     [Reply]

137. Jinx Says:
     October 22nd, 2011 at 11:25 am

     hey ,
     I replaced baking soda with baking powder and also added the vinegar……..is that alright??????
     sorry I’m just very new to baking!!!!
     pls reply!!!!!!

     [Reply]

     

     hetal Reply:
     October 27th, 2011 at 7:24 pm

     Hi Jinx,

     You can see the difference between the two here: http://showmethecurry.com/tips/baking-soda-vs-baking-powder-tuesday-tip.html

     [Reply]

138. vagisha Says:
     November 22nd, 2011 at 8:23 am

     when i bake the cake in convection mode…it starts burning from sides and top part..i have to shift to microwave mode to avoid burning…what should i do to make it purely in convection mode?

     [Reply]

     

     hetal Reply:
     November 29th, 2011 at 4:15 pm

     Hi Vagisha,

     Some times, ovens have different heat settings. Maybe you need to lower the temperature of the oven.

     [Reply]

139. Neelu Agrawal Says:
     November 23rd, 2011 at 4:28 am

     Hi Hetal & Anuja,
     I recently got married and shifted to U.S.I saw your chocolate cake and tried it today for the first time as it is my mid year anniversary.Needless to say ,the cake turned out very fluffy and soft.My husband got very happy and half of the cake got over too.Only problem I faced was that it was a little less sweeter.I used the powdered sugar and used it exactly the way mentioned in the recipe.Do I need to used granulated sugar instead of powdered one?

     Another thing that I felt was that it got cracks on top though it came out well without any breakage.For what reason the cracks must have appeared?I had used baking powder also in this along with baking soda and vinegar.Could this be one of the reasons?

     Thanks for sharing some wonderful recipes with the viewers.It becomes very easy for people like us to learn and try.

     Do let me know where I went wrong?

     Cheers,
     Neelu.

     [Reply]

     

     hetal Reply:
     November 29th, 2011 at 4:06 pm

     Hi Neelu,

     Congratulations on your mid year anniversary .

     The one advice I can offer you as you go through our website is to follow the recipe exactly when you make it the first time. After that, you can alter it as you see fit.

     This recipe calls for regular sugar, not powdered sugar. Powdered sugar has added corn starch which will dry out the cake and form cracks. Also, you will get less sugar as some of it is replaced by the corn starch. Many people use frosting on the cake so it will have added sweetness but you can always add a little extra sugar if you like. Also, this recipe does not need baking powder (only baking soda) because it uses vinegar to activate the soda.

     [Reply]

140. Raifah Says:
     December 13th, 2011 at 9:15 am

     The cake is very nice. But sorry to say that when I add vinegar, it has a different and bitter taste. As I am not a vegetarian, can I add an egg? If I can, will it have a good taste? Please reply me. Thank you!

     [Reply]

     

     hetal Reply:
     December 15th, 2011 at 3:03 pm

     Hi Raifah,

     This recipe is meant to be eggless so by adding the egg, the other ingredient quantities may change.

     [Reply]

141. sabby Says:
     December 25th, 2011 at 4:24 am

     hi Hetal n Anuja
     the cake u guys baked looks relishing,,,going to make this next week,,bt I have a question,,as I am a non vegetarian,,n I want to use eggs in it, how many eggs would u recommend n what would they be substituting..or shall I put eggs n the same quantity of the rest of the ingredients,,plz rply soon,,,
     THNX

     [Reply]

     

     hetal Reply:
     January 3rd, 2012 at 4:23 pm

     Hi Sabby,

     This is an eggless recipe and has other leavening agents and ingredients in it to replace the eggs. You would not be able to add eggs without changing the whole recipe.

     [Reply]

142. Mood swings Says:
     January 5th, 2012 at 7:18 am

     Hi there, just became alert to your blog through Google, and found that it is truly informative. I’m gonna watch out for brussels. I’ll appreciate if you continue this in future. Lots of people will be benefited from your writing. Cheers!

     [Reply]

143. Anonymous Says:
     January 6th, 2012 at 3:59 am

     please suggest some cake recipes to bake in microwave

     [Reply]

144. Sandie Says:
     January 6th, 2012 at 4:22 am

     mostly i found recipes for baking cakes using normal oven,but i got microwave,is microwave less preferable please suggest recipes for microwave version of the above or any other cake

     [Reply]

     

     hetal Reply:
     January 11th, 2012 at 8:28 pm

     Hi Sandie,

     We have not used a microwave for baking cakes. Sorry.

     [Reply]

145. shameena Says:
     January 16th, 2012 at 8:47 am

     hi,
     hetal and anuja

     could u pls show chocolate cake receipe with icing done plssss….

     [Reply]

     

     shamina Reply:
     January 22nd, 2012 at 7:15 am

     plssssssssssssssssss i am really waiting for chocolate cake with inind done from very long pls pls pls………

     [Reply]

146. Megha Says:
     February 2nd, 2012 at 9:20 pm

     Hi, I enjoyed watching this video, it looks absolutely delicious! But I was wondering if you could substitute brown sugar instead of white sugar for the cake. I wanted to bake this for my husband but wanted to make sure it was okay to substitute that ingredient. Thanks!

     [Reply]

     

     hetal Reply:
     February 13th, 2012 at 6:38 pm

     Hi Megha,

     We have not tried this recipe with brown sugar but you should be able to substitute it (equal proportions… 1 to 1). Please note that brown sugar has more moisture than white so the texture may be a little different. Also, brown sugar has a different taste.

     [Reply]

147. Preeti Says:
     February 8th, 2012 at 4:24 am

     Hi hetal and anuja,
     Baked this wonderful cake today for my friend’s birthday. I ran out of white vinegar so used two tbsp of baking powder. It came out great. Also used white chocolate chips for icing hugs for teaching me so many wonderful and versatile dishes. Cheers !

     [Reply]

148. ananya Says:
     February 15th, 2012 at 8:12 am

     pls can u show the receipe for frosting of a cake

     [Reply]

149. Sapna Says:
     February 19th, 2012 at 7:58 pm

     Hi Hetal & Anuja,

     I am interested in baking. It’s nice to see your website. Will try your recipes soon. I want to know what is “all purpose flour” in tamil. I got confused with this term. Waiting for your reply. Thanks!

     [Reply]

     

     hetal Reply:
     February 24th, 2012 at 7:41 pm

     Hi Sapna,

     All-purpose flour is called maida in hindi and I think Maida Maavi in Tamil. I searched for it online so hope its right .

     [Reply]

150. Sapna Says:
     February 19th, 2012 at 8:03 pm

     Hi Hetal & Anuja,

     I came to know that “All purpose flour is maida”. Sorry for the above comment. Hereafter I will read all other comments and ask necessary question. Thanks!

     [Reply]

151. priyanka mansotra Says:
     March 4th, 2012 at 9:17 am

     LOVE YOU GUYS FR D WNDRFUL RECIPE N I HV ONE PROBLEM MY CAKE WSA BIT STICKY CDN;T CUT CLEAR PIECES PLZ HELP:)

     [Reply]

     

     hetal Reply:
     March 7th, 2012 at 9:06 pm

     Hi Priyanka,

     Sometimes, different ovens work differently. You can stick a toothpick in the center of the cake to tell if its done. If it comes out clean, the cake is done. If it is sticky, then bake for longer.

     [Reply]

152. shamina Says:
     March 21st, 2012 at 8:34 am

     pls can u guys upload a receipe for chocolate icing

     [Reply]

153. Tanu Says:
     April 5th, 2012 at 9:30 pm

     Hi Hetal & Anuja

     My daughter’s b’day is coming. I want to make two layer cake (9 by 13 each). One cake i want to make this eggless chocolate cake & for another one i need some advise from u guys. Can u please suggest which combination will go with this eggless chocolate cake & please send me the recipe as well. Your all the recipes turned out really good. I don’t want to go with any other people’s recipe.

     Thanks
     Tanu

     [Reply]

154. Anuj Kalra Says:
     April 18th, 2012 at 11:08 am

     Great recipe; loved it when it was flipped over.
     Hey could you guys do a “Death By Chocolate Cake”??

     [Reply]

155. prerana Says:
     April 19th, 2012 at 5:54 am

     hey Hetal and Anuja,
     i want to prepare this cake for my sister’s b’day. can we use microwave oven because that is the one i have at home.if microwave oven can be used, for how much time should we keep the batter in it??
     please reply soon..

     [Reply]

     

     hetal Reply:
     May 2nd, 2012 at 8:39 pm

     Hi Prerana,

     We have not make this cake in the microwave before. There are microwave cake recipes out there that you may be able to use.

     [Reply]

     

     prerana Reply:
     May 26th, 2012 at 10:36 am

     thank you…..my sister loved the surprise…i baked it in microwave oven for 5 mins….n it really did work….

     i thank you again

     [Reply]

156. Maadhangi Says:
     April 19th, 2012 at 8:37 pm

     Hi Anuja/Hetal,

     Just love your recipes and thank you so much for the eggless versions . I have a doubt. I bake the cakes in your website for the exact degree(centigrade)version and the time. But the upper crust gets blistered always. Can you please suggest some tips ? I use a microwave-convection oven to bake

     Regards
     Maadhangi

     [Reply]

     

     hetal Reply:
     May 2nd, 2012 at 8:29 pm

     Hi Maadhangi,

     Unfortunately, neither of us has ever used a microwave/convection type of oven so are not familiar with how it works. If the problem is always that the cake gets overdone, you may want to either reduce the temperature or baking time.

     [Reply]

157. Pizza, Indian style | Magnolia to Mumbai! Says:
     April 30th, 2012 at 6:29 am

     [...] for dessert, we had Amul and Baskin Robbins ice cream and eggless chocolate cake. In India, many vegetarians do not eat eggs, so sweets like cakes can be a challenge. Many recipes [...]

158. priya Says:
     June 13th, 2012 at 2:31 am

     hi,

     i tried out this recipe today and unlike the other ones from this site, it was a total flop show the cake came out like mud and was totally uneatable!!! i used the same ingredients, and cooked it according to the temp suggested. any idea why it went so wrong? i used the nestle Toulouse cocoa powder, it doesn’t mention whether it is unsweetened. is this the problem? please help, as i like chocolate cakes, and would definitely prefer an eggless recipe. other than this, all the other recipes i tried out from this site were great!!! thanks a ton

     [Reply]

159. Bhavika Says:
     June 13th, 2012 at 3:18 am

     Hi Hetal & Anjua,
     Excellent work as always )
     I had a question if you had tried the Betty crocker Super moist cake mixes and SUper mosit fudge brownie mix.If yes then how do you make it eggless with the flavour remaining intact and the binding remaining stronger ? I have tried replacing the water with milk and have subtracted eggs but the binding is not that good.It breaks very often..Ladies please provide your wonderful tips for this.
     Thanks in advance for your help!!

     [Reply]

     

     hetal Reply:
     July 2nd, 2012 at 3:43 pm

     Hi Bhavika,

     Have you tried the flaxseed powder with water substitution? Here is the link: http://showmethecurry.com/tips/egg-substitute-kitchen-tips.html

     [Reply]

     

     Anonymous Reply:
     July 13th, 2012 at 3:26 pm

     Thanks a lot Hetal.. I will use flaxseed powder and let you know…

     [Reply]

160. Sheetal Says:
     October 24th, 2012 at 11:49 pm

     hi hetal,
     i tried to make the chocolate cake exactly as shown in your video,but it tastes like salty, i used exact ingredients , and followed the exact procedure,not cooked inside and was cracked on the top , where did i go wrong???
     plz reply
     Sheetal

     [Reply]

     

     hetal Reply:
     October 29th, 2012 at 3:16 pm

     Hi Sheetal,

     Sorry to hear that. We have never had that happen to us. The only thing I can think of is that some brands of salt are “saltier” than others (if that makes any sense). Also, we have found that some brands also have bigger crystals and some are finer. Its possible that the salt did not get dissolved properly if the crystals were bigger.

     [Reply]

161. Anonymous Says:
     November 1st, 2012 at 2:02 pm

     Hi Hetal
     I have tried this recipe and it turned out good
     Please let me know the change in the quantity in the ingredients if I want to make a cake in a 9 in by 13 in pan

     Thanks

     [Reply]

     

     hetal Reply:
     November 2nd, 2012 at 3:50 pm

     You could multiply all of the ingredients by 1.5 (increase everything by 1/2).

     [Reply]

162. Divyagiri Says:
     December 25th, 2012 at 7:13 pm

     Hi both,

     I tried this at home today and it was amazing! I added some orange zest for extra depth of flavor and iced it using a very simple recipe that I can share with you.

     Chocolate icing

     Semi sweet baking chocolate-about 100 g
     Unsweetened condensed milk-200 ml
     Icing sugar-3 tbsp

     Immerse chocolate pieces in unsweetened condensed milk in a microwave safe bowl and microwave on low for 5 minutes. The chocolate will melt in the warm liquid and you can then whisk the contents. It will be very runny. Once incorporated, sieve 3 tbsp of icing sugar into the liquid and whisk slowly until it is incorporated. Chill in the refrigerator for 20 minutes and then use on your favorite cake!

     You can add in some liqueur for extra taste.

     Try it and let me know if you like it

     Take care,
     Divya

     [Reply]

163. Tanvi Says:
     January 23rd, 2013 at 4:06 am

     Hi

     i tried baking this cake..it turned out awesome…but got stick to the bottom..i used spay also…can u suggest what can be done…

     [Reply]

     

     hetal Reply:
     January 23rd, 2013 at 4:47 pm

     Hi Tanvi,

     Maybe you missed some spots while spraying? Alternately, you can butter the pan bottom and sides and dust it with plain flour. Shake it all around so it coats the surface and dump out the excess.

     [Reply]

164. Tanvi Says:
     January 29th, 2013 at 12:02 am

     Hi

     can we add some fresh strawberry to the batter…what will be cookig time n does that work…

     [Reply]

     

     hetal Reply:
     February 4th, 2013 at 5:20 pm

     Hi Tanvi,

     We have not tried adding fresh strawberries to the batter but think they may become mushy and watery in the mix.

     [Reply]

165. Ami Says:
     February 17th, 2013 at 10:18 pm

     Thanks so much! This turned out great, I used whole wheat pancake mix instead of white flour. Tastes wonderful with Nutella and butter icing

     [Reply]

     

     hetal Reply:
     February 20th, 2013 at 12:01 am

     Hi Ami,

     Wow! What a great idea! Sounds delicious!

     [Reply]

166. SS Says:
     March 15th, 2013 at 2:47 pm

     Hi,

     I tried your cake. It got baked nicely(soft and moist) but I found it a bit smelly. Could it be the smell of vinegar? Have you experienced same thing?

     Thanks.

     [Reply]

167. Shikha Says:
     March 23rd, 2013 at 3:20 pm

     Hello,

     I tried this cake but it turned out to be very very bitter. I suspect my unsweetened Nestle Tollhouse cocoa powder. Could you please tell me which cocoa powder you used.

     Thanks for sharing the recipe.

     [Reply]

     

     hetal Reply:
     March 26th, 2013 at 2:25 pm

     Hi Shikha,

     The brand of cocoa powder should not be the reason. It may be that you are more sensitive to the bitter flavor than others. Maybe you can reduce it a bit to get it to your liking.

     [Reply]

168. MONEEB Says:
     March 30th, 2013 at 4:29 pm

     its all lie .you people are big liers it never works

     [Reply]

     

     hetal Reply:
     April 1st, 2013 at 8:46 pm

     Please let us know what problems you are having and maybe we can help.

     [Reply]

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