Vegan Chocolate Cupcakes

posted in: Dessert, Eggless Baking, Vegan | 22

These egg free,dairy free vegan cupcakes are so light,airy and moist and require just a handful of ingredients found in every home. In fact they don’t even require any special equipment, no electric beaters or whisk needed-just a bowl and a spoon! The only cake recipe that doesn’t require even sifting the flour!!!!

So how does the cake become so moist,you might ask-it’s because of a reaction between baking soda and vinegar. It may seem strange to use vinegar in a cake, but you just have to trust me and try it out, there is absolutely no vinegary,sour taste to the cupcakes.

 

 

I made these cupcakes to celebrate my blogs first year anniversary as well as my husbands birthday. Hard to believe its been a whole year since I wrote my first post! I remember the excitement leading up to my first post,the planning, the learning,the preparations. It was all so new! Thanks to my friends,family and awesome readers who always encouraged by liking, commenting and sharing. Thank you everyone from the bottom of my heart,couldn’t have done it without your love.

I had saved this recipe from ‘Relish Magazine’,published almost 4-5 years back and forgotten about it. The author of the cake recipe is Julie Legg of McCook Nebraska. I had saved it because it was Egg Free and I do have some friends who have egg allergies and some who don’t eat eggs because of their beliefs. I can’t believe I waited so long to make this super easy,simple and delicious cake.

Now you shouldn’t wait to make these cupcakes-so here is the written recipe,followed by the pictorial one-

Vegan Chocolate Cupcakes

Aanchal Gupta

Vegan chocolate cake that only requires a spoon and bowl. No beaters, whisk required. No need to even sift the flour. perfect recipe for beginners and for baking with children.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Course Dessert
Cuisine International/American

Servings 12 -13 cupcakes

Ingredients

  

  • 1 1/2 cups All Purpose Flour/Maida
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp unsweetened cocoa
  • 1 tbsp white vinegar
  • 1 tbsp Vanilla extract
  • 1 cup warm water
  • 6 tbsp any odorless oil I used canola

Instructions

 

  • Preheat oven to 350 F/180 C
  • In your cupcake pan,place liners or grease and flour
  • In a bowl, mix all dry ingredients,make sure there are no lumps(i just used a spoon)
  • Make a well in dry ingredients and put all the wet ingredients in the well(adding vinegar in the end)
  • Mix well, add 1-2 tbsp more warm water if needed. We need a thin batter.This will make a very moist cake.
  • Use a scoop to fill the cupcake liners 3/4 full.
  • Tap the cupcake pan a few times on the countertop to remove any air pockets.
  • Bake in middle rack for 18-20 minutes or till a tooth pick inserted in the center come out clean.
  • Cool completely before frosting.

Notes

Use warm water and add 1-2 tbsp at a time if needed to make it into a slightly thin batter. I used 1 cup and 1 1/2 tbsp warm water.Can be baked in a 8-9 inch cake pan. If baking into a cake, bake for 25-30 minutes or till a toothpick inserted in the center comes out clean.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Put all dry ingredients in a bowl

Mix the dry ingredients,make sure there are no lumps

Make a well in the center and add the wet ingredients

Add vinegar at the very end

Mix well to make a smooth batter

Use a scoop to fill all cupcake liners evenly. Fill only 3/4 th.

Tap the cupcake pan a few times on the countertop to remove any air pockets.

Bake in the middle rack for 18-20 minutes or till toothpick inserted in center comes out clean

Cool completely before icing with Chocolate Buttercream Icing

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22 Responses

    • Aanchal Gupta

      Shweta, the reaction between baking soda and vinegar makes the cake moist, so don’t omit it. Please don’t let vinegar fool you, absolutely no vinegary taste. You have to try it out, trust me you will not be disappointed

  1. Shweta Bhatnagar

    Hi tried this recipe just now. Cake looks awesome. not tasted it yet as it’s hot . Pls suggest some nice frosting ?

    • Aanchal Gupta

      Hi Shweta, thanks for trying. Please share a picture on my wall. Would love to see how it turned out. I used Chocolate Butter cream icing. I haven’t posted recipe as yet on my blog. It’s still in draft form. If you message me, I can share with you how to make it. Can’t wait to see your cake!

    • Aanchal Gupta

      Hi Shweta,have shared the recipe for Chocolate Buttercream icing on my blog, do check it out. Thanks

  2. Nicole

    These cupcakes will be beautifully fluffy and light! A wonderful technique for baking, amongst its other uses.

  3. Soma

    The cup cakes look so soft and fluffy like a cloud, the recipe is just awesome, bookmarked it for later.

    • Aanchal Gupta

      Thanks Soma, do let me know how it turns out.Look forward to hearing back from you.

    • Aanchal Gupta

      Thanks Jayashree,the reaction between vinegar and baking soda is what makes it soft and fluffy and there is absolutely no taste of vinegar!

  4. anvita

    I love that these cupcakes are vegan. My son likes cupcakes but I don’t make them too often. Like that this recipe is simple with minimalist ingredients.

  5. Beena

    Plz share ur butter icing whipped cream icing d fondae recipies too..
    I luv to knw hw to make cream cheese cake?

    • Aanchal Gupta

      Hi Beena, haven’t written the recipe for Buttercream icing as yet, its still in draft form.Plan to share it soon. Please like my facebook page or subscribe to get the recipe as soon as it is published.

    • Aanchal Gupta

      Hi Beena, have shared Chocolate Buttercream icing on my blog,please check it out. Thanks.

    • Aanchal Gupta

      Thanks Shakti, it really is a very easy and foolproof recipe. Please share a picture of your cupcake/cake. Would love to hear back from you. Thanks for visiting my blog.

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