Tag Archives: eggless chocolate cake

Eggless Chocolate Cupcakes with Caramel Buttercream

It’s a curious fact that I, who love chocolates, can’t stand to have plain milk chocolate. Give me milk chocolate on a waffer, biscuit, with fruits in it and I’ll have it. But my favorite accompaniment to milk chocolate, is caramel. I love how caramel is sweet and creamy and nutty at the same time. Naturally, then I had to make a chocolate cupcake with caramel buttercream.

I didn’t grow up eating buttercream. It really is icing I’ve discovered only after moving to the US. That might explain why I’m not it’s biggest fan. Next time I’ll try this icing with whipped cream and see if my palate likes that better. But as far as buttercream goes, this recipe from 52 Kitchen Adventures is pretty awesome. 

I switched the chocolate cupcake recipe around a bit and loved the new flavor brown sugar gave it. I also had some chocolate shavings left over that I added to the recipe that added some richness to the cake.



Eggless Chocolate Cupcakes
Makes 9

3/4 cup all purpose flour
2 tbsp unsweetened cocoa
2 tbsp sweetened cocoa
1/2 cup + 2 tbsp light brown sugar
1/2 tsp baking soda
1 tbsp chocolate shavings (optional)
1/2 cup milk
1 tbsp apple cider vinegar
1 tsp vanilla
1/8 cup oil
1/8 cup + 2tbsp water

Caramel Filling

1/2 cup sugar
3 tbsp salted butter, cubed
1/4 cup + 1 tbsp heavy whipping cream
pinch of salt

Caramel Buttercream

1/4 cup sugar
2 tbsp water
1/4 cup heavy whipping cream
1 tsp vanilla
1 stick (8 tbsp) salted butter
1 stick (8 tbsp) unsalted butter
1.5 cups powdered sugar, sifted
pinch of salt

Make the chocolate cupcakes

  1. Preheat your oven to 350 degrees F. Line a cupcake pan with 9 cupcake liners.
  2. Add the apple cider vinegar to the milk and let it curdle for a few minutes.
  3. Add the oil, water, light brown sugar to the liquid mix and beat.
  4. Sift the baking soda, flour, cocoas together. Mix in the chocolate shavings.
  5. Lightly whisk the dry ingredients and the liquid mix together.
  6. Pour into the liners 2/3rds of the way and bake for 25 minutes or until a knife through the cake comes out clean
  7. Take the cupcakes out of the oven and cool.

Make the Caramel Filling

  1. Evenly spread the sugar at the base of a heavy bottomed stainless steel pan. Keep it at medium heat.
  2. Stir until the sugar caramelizes and turns a deep amber color.
  3. Take the pan off the stove and add in the butter and whipping cream. It whill bubble and splutter. Be careful!
  4. Whisk until the caramel mix is nice and smooth. If you’re seeing sticky clumps for the most part, just return the pan to the stove and keep stirring until the caramel mix is smooth. Be careful not to burn it!

Whisk some Caramel Buttercream

  1. When caramel is made by first dissolving sugar in water, the most important thing to be mindful of is to not stir the mix.
  2. In a stainless steel pan, first evenly spread the sugar and pour the water over it. Mix and ensure that the sugar is evenly laid in the pan.
  3. Heat the mix on medium. DO NOT STIR. Let the mix to turn to a deep amber color.
  4. Take it off the stove and mix in the whipping cream, vanilla and salt. Let the mix cool.
  5. Beat the softened butter. Gradually add in the sifted powdered sugar and beat on high speed until the buttercream is light and fluffy. 
  6. Fold in the caramel and mix in the buttercream. If it’s too liquidy, just pop it in the fridge for 10 minutes or so.

Assemble the cupcakes

  1. Cut a circle in the middle of the cupcakes and fill in with a spoonful of the caramel filling. Close the cupcake back up with the piece you’d scooped out.
  2. You’ll have some caramel left over when you’re done. In a piping bag, add a couple of spoons to one side of the bag. Add the buttercream on the other side and then, pipe the buttercream on the cupcake. 
  3. Sprinkle some salt on the cream for some flair.



Happy Birthday to Me: Eggless Chocolate Raspberry Cake

The best birthday present I could give myself is a day of baking. My cousin and I were celebrating our birthdays together and I wanted to make passionfruit chocolate cake, except I actually couldn’t find any passionfruit pulp. There I was, standing in Safeway, wondering what I was going to do, when I spotted them – delicious and delectable raspberries! Earlier in the day, I’d picked up some melt-in-your-mouth truffles from Whole Foods. I knew then, I had to try a chocolate raspberry cake!

But since this was my birthday cake, I had to try something fancy – like chocolate shavings and a three layer cake – my first  and something that was definitely not easy to do! 

This is what I cut today:


And this is what it looked like when I cut it:


All in all, it was delicious and it looked pretty. It was a messy first attempt though and took a lot of time cleaning up – but, the end result was worth it. A sweet way to start 28! 

Following the many requests I’ve received, here’s the recipe:


Chocolate Cake

1.5 cups all purpose flour
3/4 cup cocoa
1.5 cups sugar
1.5 cups milk
1+1/8 tsp baking soda
3 tbsp apple cider vinegar
3 tsp vanilla
1/4 tsp salt
1/2 cup oil
1/4 cup water

Raspberry Filling 

10.5 oz raspberries
2 oz water
1 cup sugar
1 tbsp cornflour + 1/4 cup water
1 tsp agar agar
1 tsp lemon juice
pinch of salt
1 cup heavy whipping cream
4 – 5 tbsp raspberry preserve 

Chocolate ganache

9 oz semi sweet chocolate chips
1 cup heavy whipping cream 
2 tbsp sugar


1 cup chocolate shavings for garnish
1/2 tbsp cocoa powder
Chocolate truffles


Make the Cake 

  1. Preheat the oven to 350 degrees F
  2. Grease and dust a 9″ baking pan
  3. Mix the vinegar with the milk and leave aside for a few minutes. Then add the vanilla, oil, water and sugar. Beat the liquid mix.
  4. Sift together the flour, cocoa and baking soda. Mix in the liquid ingredients. Be careful not to overbeat.
  5. Pour into greased pan and bake at 350 degrees for 25 minutes. Then lower the temperature to 300 degrees and bake for another 30 minutes or until a knife through the cake comes out clean. Cool in the oven for 5 minutes and then set aside.

Make the Raspberry Filling
This can be made the day before 

  1. On medium heat, cook the raspberries, sugar and water. Stir occasionally to ensure it doesn’t burn.
  2. Once the raspberries melt into the mix,  add the agar agar. As soon as the mix boils, cook it at low heat.
  3. Mix the cornflour in water to make a smooth mix. Gradually add it to the raspberry sauce. The mixture should begin to thicken. Keep stirring at low temperature for about 5 -7 minutes. Add the lemon juice and salt. Take off the gas and cool. Your sauce should have the consistency of beaten fruit preserve.
  4. Whip the cream till soft peaks form. Then add the strawberry syrup and beat again. 
  5. Cool for at least an hour in the fridge. Best cooled overnight.

Whip up some chocolate ganache
This too can be made ahead of time 

  1. Mix the sugar in the whipping cream and bring to a simmer on the gas.
  2. Pour over the chocolate and set aside for a few minutes
  3. Mix the chocolate into the whipping cream and cool. Then refrigerate.

Put it all together

  1. Before assembling the cake, leave the ganache out till it reaches the right spreadable consistency.
  2. Cut your cake into three layers. 
  3. Beat the strawberry preserve and spread on the layers you’ll be filling with a pastry brush.
  4. Pipe the layers with some chocolate ganache along the edges. Fill in with raspberry filling.
  5. Set the layers atop of one another
  6. Spread the chocolate ganache on top and along the sides.
  7. Press the chocolate shavings along the sides and use a seive to spread cocoa over the top.
  8. Decorate with raspberries and chocolate truffles
  9. Refrigerate the cake for at least 8 hours before serving.

Note: You’ll have filling and ganache left over – these can be frozen for future use. The hardest part of putting this cake together, was sticking the chocolate shavings and then lifting the cake onto the cake plate. When assembling the cake, best to do so on a flat plate with parchment paper. Use a heavy duty and big cake lifter to transfer the cake. Another option is to cool the cake for a bit before transfering it. A simple variation of this cake would be to make a 2 layer cake instead of a 3 layer one. 

Recipe: Rich Chocolate Cake covered in Chantilly Cream, filled with White Chocolate Whipped Cream and Strawberries


I love birthdays and holidays. Mainly because they present me with opportunities to bake. Last year, one of my birthday presents to myself, was this rich chocolate cake. It seemed like such an ambitious project then! 

Yesterday, a friend of mine came over and we made this cake again for a Thanksgiving party she was attending. I think she too was surprised at how easy it was to make, and yet, how satisfying it was to bite into.


For the cake

2 cups all purpose flour
1 cup unsweetened cocoa powder
2 cups sugar
2 cups milk
1 cup canola or vegetable oil
1.5 tsp baking soda
1 tsp salt
4 tbsp apple cider vinegar (or white vinegar)
2 tbsp kahlua or chocolate liquor (optional)
1 tbsp oil + 1 tbsp flour for greasing and dusting
4 tsp vanilla extract

For the Chantilly cream

1.5 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract

For the white chocolate whipped cream

6 oz. white chocolate chips
1.5 cups heavy cream, refrigerated
1 tbsp cointreau or brandy (optional) 

1 box strawberries 


Start with making the white chocolate whipped cream:

1. In a double boiler, melt the chocolate chips
2. In a separate pan, bring 1/2 cup of the cream to a boil (be careful not to boil it too much – just let it bubble and take it off the stove)
3. When the chocolate chips are just about melting, pour the hot cream and let sit for a few minutes
4. Add in the liquor and create a smooth liquidy mix
5. Cool to room temperature
6. Whip the remaining the cream at medium speed. Just as peaks start forming, fold in the white chocolate mix. Increase to high speed and whip till stiff peaks form. Refrigerate for at least a couple of hours before using.

Make the Chantilly cream:

1. Mix the ingredients together in a bowl and whip until stiff peaks form
2. Refrigerate 

Then you make the cake:

1. Dust and grease two 8″ pans or one 12″ pan
2. Set the overn temperature to 350 degrees F.
3. In a bowl, mix the vinegar in the milk and leave aside to thicken
4. In another bowl, sift together the flour, cocoa, salt, sugar, baking soda and lightly mix
5. Add oil, vanilla extract to the milk and mix
6. Fold the liquid contents into the dry ingredients until just mixed. Add the kahlua. Be careful not to over mix – this may cause the cake to crack
7. Pour the mixure into your pans or pan
8. Bake in the oven for 25 minutes at 350 degrees, Lower the temperature to 325 degrees and bake for another 20 minutes or until a knife poked through the center comes out clean
9. Remove from the oven and cool for at least twenty minutes on a cooling rack 

While the cake is baking, finely slice the strawberries. In a separate bowl, take a few of the strawberry slices aside to garnish the cake with and sprinkle with powdered sugar.

Assembling the cake

1. If you baked two cakes, level the tops with a serrated knife. If you baked one 12″ cake, slice it in half. Note: Make sure your cake has completely cooled before slicing it.
2. On one layer (or one cake), spread the white chocolate whipped cream
3. Layer the strawberries on top of the white chocolate cream 
4. Place the second layer of cake (or whole cake) on top
5. Frost with the chantilly cream
6. Garnish with the remaining sliced strawberries. The powdered sugar should have formed a shiny glaze on them.
7. Chill for a couple of hours before serving the cake 


Yummy Chocolate Cake in a Hurry… Baked in a Cup!


It’s been a busy week for me… cooking for myself, trying new recipes out. Among the many that I did try, were fresh tortillas, rosemary and thyme bread and a traditional gujarati (indian) dish called “chauli-dhokli” which is basically long beans sauteed with coin-sized flour bread. I’d post the recipe, but this is, after all, a desert blog.

The thing with vegetarian baking, is that it’s always SO time consuming! Especially for someone like me who’s trying a new recipe out with more than just a little trepidation!

So, imagine my delight at finding this recipe for a 5 minute cake, baked in the microwave, that I quickly adapted into a delightful vegetarian version! (As a side note, if you love cooking, scouring the net for food blogs, you absolutely need to sign up for gojee.com – it’s a delightful website for searching through recipes!)

Note: This cake is delicious and addictive. But it’s best served warm, perhaps with some ice-cream if you wish. If you let it get too cold, it might become too crumbly.


Make it in one tea cup or a couple of bowls

3 tbsp all purpose flour
2 tbsp unsweetened cocoa
2.5 tbsp sugar (or maybe 3 if you prefer your chocolate sweet)
1/2 tsp cinammon (optional – but it does give it a lovely kick!)
1/2 tbsp plain yogurt (or vanilla) + 1/2 tbsp yogurt liquid
1/4 tsp baking powder
2 tbsp canola/vegetable oil/butter melted
1/2 tsp vanilla extract
2.5 tbsp water (or milk)

Icing sugar/cocoa/strawberries for the garnish

Mix the dry ingredients in your cup first. Then whisk in the liquids and yogurt.
Ensure that it’s full only 2/3rds of the way in your cup/bowl.
Microwave the mix for 2 minutes (at the most 3, depending on the power of your microwave)

This cake is very moist – don’t let it dry out in the microwave. Think of it like a cake with some fudge sauce in it.


Chocolate Ganache over Mini Eggless Dark Chocolate Bundt Cakes


Last night, I met up with some of my friends after a very long time. I’ve also been particularly stressed off late, and was looking forward to an opportunity to cook. The menu was a potpourri of mostly vegan dishes from across the world:

Guacamole with chips
Pasta in arabiatta sauce
Spicy cilantro rice
Black pepper sauce with vegetables and tofu

Along with a bottle of Resiling from V. Sattui.

Anyway, a few weeks back, I stopped by Bed Bath & Beyond and found a delightful mini-bundt cake pan from Wilton


I have been looking forward to using this pan ever since and was glad that last night’s party provided an occasion to do so. I loved making these mini chocolate bundt cakes, topped with velvety dark chocolate ganache, served with vanilla ice cream on the side.



For the mini bundt cakes
Makes 15

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
3/4 tsp baking soda
1 cup sugar (or more if you like your cakes sweet)
1 cup milk  (you can switch this with soy milk or water for a vegan version)
2 tbsp apple cider vinegar
2 tsp vanilla
1/2 cup vegetable or canola oil
2 tsp oil + 1 tbsp cocoa for greasing and dusting 
Finely sliced almonds to garnish 

For the chooclate ganache
Makes enough to cover 28 cakes

 I adapted this recipe from something I saw at joyofbaking.com
8 ounces semi-sweet or dark chocolate, chopped
3/4 cup heavy whipping cream
2 tbsp butter
2.5 tbsp cointreau 


Mini Bundt Cakes

  1. Dust and grease each of the mini pans
    Tip: The cocoa will be hard to dust by swirling the pan. Use a seive to dust the cocoa in each of the cavities.
  2. Pre-heat the oven to 350 degrees F.
  3. Sift the cocoa in the flour along with the sugar, salt and baking soda.
  4. Add the vinegar to the milk. Mix in the vanilla, oil.
  5. Gently fold in the wet ingredients with the dry ingredients. Don’t overmix.
  6. Pour the mix into the moulds and bake for 15 – 20 minutes or until a knife through the cake comes out clean. 


Velvety Chocolate Ganache

  1. In the microwave or the stove, bring the whipped cream and the butter to a boil.
  2. Pour over the chopped chocolate pieces and let sit for a couple of minutes. Pick a chocolate you like to eat. Since I wanted dark cakes that weren’t too sweet, I chose dark chocolate here too. 
  3. Gently stir the mix – try not to incorporate any air into it.
  4. Add the cointreau to your ganache. You can skip this step altogether, or pick another liquor to go with it.

Once the cakes are done, let them cool in the pan for a couple of minutes. Gently knock the pan on all sides and pull the cakes out on a rack. With a brush, coat them with the ganache. Garnish with almond flakes, if desired.

Serve as is or with vanilla ice-cream.