Moist Fluffy Eggless Chocolate Cake and Muffins

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Eggless muffins could be so light and spongy! It's so easy to make that the kids in my baking class have effortlessly baked these muffins. They are so irresistible that they didn't give up the chance to licked the bowl of batter!

Ingredients

  • 2 cups Whole Wheat Flour
  • 1/2 cup unsweetened Cocoa Powder 
  • 1 cup Brown Sugar 
  • 1/2 cup Oil
  • 2 cups Whole Wheat Flour
  • 1 cup Yogurt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Vanilla
  • 1 cup Hot water
  • pinch of Salt 
  • Vanilla - 2 tsp

Method:

  • Preheat oven at 180 degrees Celsius. 
  • Grease and dust cup cake pans.
  • Sift whole wheat flour, cocoa powder, baking powder, baking soda and salt. Set aside all the dry ingredients.
  • Combine curd, brown sugar, oil and vanilla in a bowl. Mix well till the sugar is almost dissolved.
  • Slowly add the wet ingredients to dry ingredients and mix them to form a thick batter.
  • Add hot water to the above batter to give it a drop consistency.
  • Pour into greased muffin cups.
  • Bake for 30 to 35 mins until done. 
  • Perform a toothpick test. If the toothpick comes out clean, the sponges are ready. Else bake for another 5-10 minutes.
  • Cool on a baking rack until completely cold before decorating or frosting. 
Note: Use the same batter to make a Chocolate cake. Use greased cake tin of 9 inches  diameter to bake the the cake.

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