Deep, dark, rich, dairy-free, egg-free vegan chocolate cupcakes!
Eggless chocolate cupcake
What’s the secret to making cupcakes rise without eggs?
It’s something you probably already have in your kitchen!
This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, which causes bubbles to form and so the cupcakes rise as they bake.
(Remember that famous volcanic experiment from elementary school???)
This simple vegan chocolate cupcake can be made using a few basic ingredients you may already have at home – no tofu, no black beans, no avocado, no flax eggs!
Try this too vegan brownies recipe
These classic chocolate cupcakes will take you back to childhood.
Irresistibly light and fluffy, it holds up on its own against any can of Duncan Hines or Betty Crocker cake mix, without any of the unhealthy corn syrup or artificial ingredients.
And even if you’re not a vegetarian, this is a good idea Everyone For a vegan cupcake recipe, because you never know when you’ll need it!
For example, have you ever been asked to make a dessert at the last minute when you didn’t have any eggs on hand?
Or need a recipe suitable for a dairy-allergic child or a vegetarian guest?
Or maybe you just want a foolproof basic cupcake recipe that’s super quick and easy to prepare and that turns out perfect every time.
trending now: vegan chocolate chip cookies
This has been a cupcake recipe that I’ve been using for over three years now, and it’s incredibly versatile.
Every time I serve cake, it is always devoured by vegetarians and meat eaters alike!
You can easily transform basic chocolate cupcakes into new flavors by using different extracts, fillings or frosting.
Garnish with your favorite vegetable oil, nut butter, or Whipped coconut cream.
If you want to be fancy, you can even pass the decorations through a pastry bag fitted with a 1M star tip, as shown in the photos, easily turning cakes into a work of art.
And if you can find Dutch cocoa, I like to add a few tablespoons in the recipe, as it heightens the chocolate flavor and gives these cupcakes a classic baked good taste.
* For the cupcakes in the photos, I used my favorite Basic chocolate cream with cheese.
Above – watch the video how to make vegan cakes
The recipe is adapted from this classic vegan chocolate cake recipe.
- 3/4 cup Water
- 1/4 cup Apple juice or non-dairy yogurt
- 1/4 cup oil
- 2 Teaspoon pure vanilla extract
- 1 Teaspoon White vinegar or apple juice
- 1 cup spelling White flour or gf flour (low carb option: keto cupcake)
- 1/4 cup Unsweetened cocoa powder
- 2 Tablespoon Dutch or extra unsweetened cocoa powder
- 3/4 cup Sugar, Unrepeated if desired
- 1/2 cup small chocolate chips, my choice
- 1/2 Teaspoon + 1/8 teaspoon salt
- 1/2 Teaspoon Baking soda
*If you want to freeze it, I mentioned some of my favorite garnish recipes earlier in this post, or use your favorite frosting. For an extra 2 tablespoons cocoa, you can use Dutch or regular. I highly recommend using Dutch for the strong chocolate flavour. To find Dutch cocoa, simply search for the word “alkali” in the ingredients. Be sure to use plain, unsweetened (not Dutch) for the initial 1/4 cup.To prepare vegan cupcakes: Preheat oven to 350°F, and place liners in cupcake pan. In a large bowl, whisk first 5 ingredients. Don’t forget the vinegar. Leave for at least 10 minutes, and sift all remaining ingredients into a separate bowl while you wait. Pour wet into dry, stir until evenly blended, and smooth into liners. It fills only two thirds of the way at most, because it rises so much and you don’t want it to pop up and then sink in the middle (although it does, just frost it!). Bake for 20 minutes on the middle rack. to calm down. These taste better the next day, and the linings will peel off easily after a day. View Nutrition Facts
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