A simple, moist chocolate cake with a vegan ganache – for the chocoholic vegan!
It is easy, deeply chocolatey and moist. And like most oil cakes, it keeps well for days. You would never guess it was missing eggs or dairy! As good as any “regular” chocolate cake.
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
P.S. Here I used whipped cream for decoration, but one can use vegan ganache in its place.
For the cake:
1 1/2 cups all-purpose flour
1 cups granulated sugar
1/4 cups cocoa unsweetened
3/4 tsp baking soda
1/2 tsp salt
80 ml or 1/3 cups vegetable oil
1 tsp vanilla extract
1 tsp vinegar
 1 cups of water
  1. Preheat oven to 160 C/ 325 F . Butter and flour a 6 inch round pan. Line the bottom with parchment (optional).
  2. Whisk together all the dry ingredients – flour, sugar, cocoa, salt and baking soda in a large bowl.
  3. Add all the wet ingredients – oil, vanilla, vinegar, water – and whisk until smooth.
  4. Pour into prepared pan and bake at 160 C/ 325 F for 30-35 minutes until top springs back when touched and a skewer inserted in the centre comes out dry.
  5. Cool in pan for 5 minutes and remove from pan to cool completely on wire rack.
  • This cake keeps well in the fridge for 3-4 days. Get to room temperature before serving.


Happiness is always a cupcake away.

I love these cupcakes always, as it gets baked in less time and it is the most preferred one for any kids parties and best for individual servings.

Made these mini chocolate cupcakes by using a new brand of cocoa powder by ‘Blue Ingredients’. I tried this cocoa powder for the first time and loved it- it makes the cakes so flavorful.



1 cup maida
1/2 cup wheat flour
1 tbsp cocoa powder
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence



  1. Preheat the oven at 180°C for 10 minutes.
    Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.
  2. In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food colour, cocoa powder, salt, baking powder and baking soda. Mix them well.picsart_11-04-041580833908417007204.jpg
  3. Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.picsart_11-04-047309027630061452356.jpg
  4. Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.
  5.  Now pour the batter in a cupcake mould and bake at 180°C for about 20 minutes or until done. Remove and cool.picsart_11-04-046887490026341800125.jpg
  6. Decorate with chocolate Ganache.
    GANACHE recipe How to make Chocolate Ganache (Truffle)

If you like my recipe of chocolate cupcakes topped with chocolate ganache, then do let me know in your comments below.


  • Sifting the dry ingredients is a must to avoid lumps and it helps in even mixing.
  • Don’t skip the vinegar, as it gives fluffiness to the cupcake.
  • Vinegar can be replaced with lemon juice or apple cider vinegar.
  • Use any odourless/neutral oil only, otherwise, the cupcake smells different.
  • Don’t over whisk the batter, else the cupcakes turn hard.
    Also, don’t over bake the cupcakes (maximum 20 minutes), else it turns chewy and burnt on top.
  • Baking time varies from oven to oven, so read the manual carefully. I used Morphy Richards OTG and my cupcakes were done in 18 minutes.
    Stays good for 2 to 3 days outside and 1 week under refrigeration.
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Mango Dryfruit Chocolate
And here I have chocolate which will put you in a MANGO -nificent mood! As Diwali rolls in, I have a yet new flavour of chocolate to show to you. Its taste is quite different from normal chocolate and is just perfect for gifting.




1 pack Mango Chocolate Compound
Assorted dry fruits(cashew, almond, raisin) chopped
Chocolate mould(as per your choice)


  1. Melt the mango compound(I used Morde brand’s)using a double boiler method or microwave.
  2. Stir continuously with a spoon to soften it.
  3. Next, fill the melted chocolate in a  piping cone which has a hole for piping on the front.
  4. Fill 1/4 of the mould with chocolate and place dry fruits on it. Cover with more mango chocolate.
  5. Keep in the fridge for about 10-mins.
  6. Remove from fridge, unmould and serve fresh.
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Paan Chocolate is a beautiful marriage of Paan and Chocolate; It’s fresh, its minty and yes its chocolatey. You have all the rich flavours together in this amalgamation of Paan and Chocolate, blended so well that it’s going to blast like an aromatic chocolate bomb in your mouth.


Dark Chocolate 1/2 cup (you can use milk or white chocolate too)
Sweet Paan ( Betel  Leaves ) chopped 2-3
Gulkand 2tbsp
Desiccated Coconut 1/4 cup
Grated  Sweet Supari/tutti fruity
Chocolate mould


  1. Put the  Cooking Chocolate in a double boiler. Temper it with a Spatula or microwave it for melting.picsart_08-24-12-56-565487263779239685247.jpg
  2. Put the chocolate into a Heart shape chocolate mould and then make chocolate shells by luring out the excess chocolate.  Refrigerate it for 5 min.
  3. Make a mixture of gulkand, desiccated coconut, tutti fruity and chopped sweet paan ( betel leaves)picsart_08-24-01-02-016340094831024076187.jpg
  4. Put the mixture in the chocolate shells and cover with the tempered chocolate.
  5. Let it chill for 20 Min and its ready to eat.NOTES: 
  6. You can use any mould of your choice.
  7. You can use white chocolate or Milk chocolate instead of dark chocolate.
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Coconut dry fruit Chocolate (The After – Dinner Bark)

This recipe is adapted from Nandita Iyer’s book: The everyday healthy vegetarian.
I made these chocolates for my Indore cookbook club meet.
*Fun fact-I used coconut for the first time in my chocolates.*
Nut & coconut & cranberries are a good combination. Eating a piece of bark as a post-dinner treat ensures you get a serving of healthy fats. Do try it.


1/4 Cup almonds
1/4 Cup cashews
1Cup dark Chocolate
1/4 Cup dried cranberries
1/2 cup Coconut chips
1tsp white sesame seeds
5,6 drops vanilla essence


  1. Slightly Roast almonds and cashew and coconut in a pan or microwave.
  2. Melt dark chocolate in a double boiler or in a microwave. Add vanilla essence and combine well.
  3. Add the nuts, cranberries and coconut chips and stir to combine.
  4. Line a small baking tray with parchment paper. Transfer the chocolate mixture over the paper.
  5. Sprinkle sesame seeds all over and press down with the spatula.
  6. Place this tray in the fridge for 10 minutes.
  7. Once it has set, break into pieces of desired sizes. Save in an airtight box in the refrigerator.
  • you may any nuts of your choice.
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These Eggless Cranberry Brownies are made with dried cranberries and dark chocolate. The tartness from the cranberry and the rich sweet taste from chocolate can be felt in every bite of it. An irresistible, gooey and luscious cranberry brownies you will love. If you love the tangy flavour of cranberries, you’ll love this brownie recipe.

Made with a generous amount of dark chocolate, cocoa powder, cranberry with an only little bit of flour, these brownies themselves are super fudgy, gooey and luscious. Extremely delicious and super tempting that you can’t resist.

This cranberry sent by True element.
True Elements Dried Cranberries are made with such uniqueness, that it can be added to any boring food and make it a mouth-watering delicacy. They can also be eaten raw in the form of a snack or can be added to any dessert or even salads. You can buy here …

Let’s have a look at the recipe. Please do try and if at all you try the recipe, do let me know how it turned out for you in the comments below.


½ cup + 2 tbsp Cranberry dried
¾ cup All purpose flour
½ cup Dark chocolate
¼ cup Cocoa powder
½ tsp Baking powder
½ tsp Baking soda
¼ cup thick Curd / Yogurt
¼ cup Milk
½ cup Sugar
½ cup Butter melted
½ tsp Vanilla essence
Melted white chocolate for decoration


  1. Grease a cake pan with butter.
  2. Preheat oven @180° for 10 mins.
  3. In a bowl add curd and baking soda, mix well and keep aside for 5-10 mins.picsart_03-23-106448634332902768494.jpg
  4. Melt the chocolate in microwave or use a double boiler method. Keep aside.
  5. In a small bowl dust the ½ cup Cranberry with little flour and keep aside.
  6. In a bowl sieve the all purpose flour, cocoa powder, baking powder and combine them well.picsart_03-23-105015282911144164258.jpg
  7. In the the curd mixture add sugar, vanilla essence, butter, melted chocolate, milk and stir to combine them well.picsart_03-23-117906373421414914286.jpg
  8. Add in the flour mixture and gently fold them to make a smooth batter.
    Add the flour dusted cranberry and give a quick gentle stir. Do not over mix the batter.
  9. Pour the batter over the greased cake pan and level it well. Garnish it with the remaining cranberries.picsart_03-23-113212374943286647745.jpg
  10. Bake at preheated oven for 25 mins. Remove from oven and let it cool down completely.
  11. Demould, cut and decorate  with white chocolate  and serve.


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