Mon 12 Nov 2007
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:
- In a mixing bowl, add Flour, Cocoa Powder, Baking Soda, Sugar and Salt. Mix well.
- Add in Oil, Vinegar, Vanilla Extract and Water.
- Mix the wet and dry ingredients together with a hand blender until there are no more lumps.
- Pour batter into a greased 9 inch by 9 inch baking pan, two inches deep.
- 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.
- Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter.
- 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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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
141 Responses to “Eggless Chocolate Cake”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
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.
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November 12th, 2007 at 2:48 pm
thank you so much for publishing my recipe and yes, its does taste good. Thank you
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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.
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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
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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.
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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
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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
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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.
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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.
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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!
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March 29th, 2008 at 1:52 pm
is it spongey?….fluffy…or is it a hard cake?
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March 29th, 2008 at 1:53 pm
what size cake will come out of this?…i want to make a 9″ cake
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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.
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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
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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
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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!
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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.
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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
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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.
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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.
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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!
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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…
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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.
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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…..
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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!
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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.
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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. [:|]
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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!)
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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
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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.
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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?
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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?
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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.
i know it sounds funny.
2. I took a deeper vessel to make it. So,it took one hour to bake it.
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
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December 16th, 2008 at 8:04 pm
Hi mam,
Pl help. I have to bake this again before next week.
Pl reply.
Priya
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January 13th, 2009 at 5:52 am
from where can i get venigar ?
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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.
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January 16th, 2009 at 1:57 am
choc cake looks delish
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January 16th, 2009 at 1:58 am
why does the time say 1:57 AM???
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January 16th, 2009 at 1:59 am
bye
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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
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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.
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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
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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
).
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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…
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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.
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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
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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.
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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
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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”.
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March 7th, 2009 at 3:58 pm
Hi Hetal,
Thankyou very much.
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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
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March 16th, 2009 at 3:54 pm
Hi Sumit,
It is definitely ok to use other nuts.
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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
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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.
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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
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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]
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.
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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]
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
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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
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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.
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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
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March 27th, 2009 at 2:53 pm
Can i preheat my oven at 180 degree for 10 mins
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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).
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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
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March 30th, 2009 at 2:29 am
Hi Kareena,
We used Canola Oil and White Vinegar.
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April 4th, 2009 at 8:01 am
Oops! The cake smelt bad! Was it the wrong type of soda or vinegar (white wine vinegar)?
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April 4th, 2009 at 3:45 pm
Hi Jacqueline,
It may be the white wine vinegar you used. It should be plain white vinegar.
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April 5th, 2009 at 8:34 pm
Thanks! Will re-try!
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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.
It takes around 40 mins minimum.
The problem is that, it doesn leave the baking pan. also, mine does bake in 30 mins in oven.
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.
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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!
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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.
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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……
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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.
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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.
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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:
What is your opinion on this?
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.
Thanks!
[Reply]
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]
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?
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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.
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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]
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]
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.
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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:)
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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.
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December 17th, 2009 at 4:38 pm
Can I use butter, instead of oil?
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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
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January 25th, 2010 at 9:05 am
Hi anuja/heetal,
thanks for the videos which makes it easier for us to learn.
this site seems to be divine
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.
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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 8X8×2 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.
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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
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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
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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….
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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.
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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.
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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 !
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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.
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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.
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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?
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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
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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
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anuja Reply:
April 6th, 2010 at 4:34 am
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.
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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
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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.
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
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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?
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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.
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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!!
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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.
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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
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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..
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May 30th, 2010 at 2:48 pm
Hi
is vanilla extract and vanilla essance same? Kindly reply.
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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.
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May 30th, 2010 at 2:49 pm
can we skip vanilla extract from this cake recipe?
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hetal Reply:
May 30th, 2010 at 9:55 pm
You can skip it but it does provide a really nice flavor.
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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
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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
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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).
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anuja Reply:
July 10th, 2010 at 6:04 pm
Hi Aanchal,
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!
Hope it’s not too late
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
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July 13th, 2010 at 5:49 am
Gr8 recipe.. Can u pls let me know if I can substitute anything for white vinegar ? Thanks..
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July 13th, 2010 at 9:51 am
hey…
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….
im 18 and though im non-veg and normally bake cakes with egg…i wanted to bake an eggless cake for this “guy”
well….id just like to thank you hetal and anuja maam… this recipe might just be the right ingredient to my…ahem…love story!!?!!
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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
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anuja Reply:
July 17th, 2010 at 7:26 pm
Hi Kasturi,
Glad to be a part of your “…ahem….love story”
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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!
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anuja Reply:
August 19th, 2010 at 5:08 pm
Hi Nikki,
Yes, you can, it will not harm the cake at all
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Nikki Reply:
August 31st, 2010 at 7:51 pm
Thank you!!
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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!!!
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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
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