These Eggless Chocolate Cupcakes are filled with chocolate flavor and are perfect for those with egg allergies. Great for vegan baking, as well.
I guess I’m all about the chocolate lately – I had a chocolate cake last week, and now chocolate cupcakes!!
I actually wanted to post about these months ago, but when I went to type up the post, I realized I had misplaced the recipe and I couldn’t find it anywhere! Well, as luck would have it, I found the printed recipe so now I can post about them!
I made these over 6 months ago. If you remember, last year I made cupcakes for each of my family members for their birthdays. Well, one of my brother in law is not a cake fan. Actually, he just hates eggs, and anything that has eggs in it. (I am sooo glad my husband is not like this, or I’d have to eat all the baked goods myself!) I didn’t want to skip out on his birthday treat, or find something different for him, so I went on the search for an eggless cupcake recipe. I should have realized that there are tons of recipes out there today that are eggless – I just needed a vegan recipe!! This was my first vegan recipe, and I was quite impressed. If they all taste this good, I just might have to go vegan more often!
Eggless Chocolate Cupcakes
Ingredients
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar
Instructions
- Preheat oven to 350F. Line 16 cupcake tins with liners.
- Mix together all of the ingredients.
- Distribute the mixture between the cupcake tins and bake in the oven until a tester comes out clean, 20-25 minutes.
Kiran says
Hi did you use all purpose flour?
Deborah says
@Kiran, yes, I used all-purpose flour.
rashmi says
lovely cake. but tell me, is it compulasory to use vinegar ,is there any other option instead vinegar
Deborah says
@rashmi, the vinegar is needed to activate the baking soda. I haven’t tried taking it out before, so I’m not sure how they would turn out.
Sheeba says
Hi, i made the cupcakes with the above recipe and also with a twist. I used Oreo biscuits as a base for the cupcakes and it came out really very well and very delicious also. Thanks for the wonderful recipe.
Agnieszka says
These are the most amazing cupcakes I ever made, thank you!
Bridget says
These were amazing!! Recently developing an allergy to eggs has proven difficult in changing everything I eat and cook but this recipe was brilliant! Have made it many times as a base recipe adding different things depending on my son’s and my mood – dried fruit, zucchini, banana, etc! Thank you for this recipe 🙂
Deborah says
@Bridget, I’m so glad that they worked out so well for you!
Shonukishoni says
Will try these goodlooking brown cakes as most of the times I can’t afford the eggs and butter so I can happily bake these without worrying about having everything
RSL says
I made these as Halloween treats for my neighbors and coworkers. I only chose a vegan recipe because I didn’t have enough eggs in the house. These were a HUGE hit everywhere. No one even knew they were eggfree. They are light and fluffy and delicious. I’m definitely making them again!
Deborah says
@RSL, I’m so glad you loved them!!
Blue says
I tried this out last evening. My kid’s pre-school has a bake sale and it was suggested to have everything vegetarian so that all kids could eat. And the cupcakes turned out fantastic. The cake was fluffy and moist. However I replaced oil with butter for a more creamy flavour and water with whole milk. You could skip salt if you are using salted butter.
The cupcakes were an absolute hit … I never knew eggless could be tasty too !! Thanks a ton… You saved my day and turned me into a Super Mom. :))
Deborah says
@Blue, I’m so glad you liked them (and the kids, too!)
Mfaver says
Well I have to agree the don’t taste every good thither then that they smelled funny and I wasn’t to happy about that. Out of 5 I give it a 1 for easy to make.
Sha says
Hi I tried this recipe it turned out super soft ..my concern is that I could taste slight flavor vinegar ..lodes it take like that for everyone or jut me :/
Deborah says
@Sha, I didn’t taste the vinegar – I’m curious to see if anyone else has, though.
Vrinda says
Hi.. Wanted to ask what’s substitute of eggs.l is it water or milk.. N can I add. Chic n butter mix to the above rec, ..?
srija says
the cupcakes look really yummy..!
i would like to know at what temperature do you bake them..??
Deborah says
Hi @srija, it says in the recipe. You bake them at 350F.
srija says
okay,
i thought maybe that’s just for preheating.. now i know it’s same for both..
thanks.
🙂
srija says
i tried a batch this morning and the cupcakes turned out amazing..they were really soft,dense and moist..lovely..
thanks for your easy and yummy recipe..
🙂
Deborah says
@srija, so glad you liked them! They are one of my favorites.
Priya says
These cupcakes were amazing!!! They were really moist and yummy!!!
Deborah says
@Priya, they are one of my favorites – so glad you liked them!!
Noni says
Would you make any modifications for making it into just a normal round cake? They are delicious by the way 🙂
Deborah says
@Noni, I have only made it as cupcakes, so I’m not sure what the modifications would be. It would take longer to cook, but besides that, I would just give it a try and see how it works out. 🙂
Margo says
What type of vinegar?
Deborah says
@Margo, just plain, white vinegar.
tk says
would it be ok to substitute out the chocolate for vanilla my flat mate isnt a fan of it for some weird reason and is the vinegar necessary sounds like an odd thing to put in cup cakes?
Deborah says
@tk, I haven’t tried substituting, so I’m not sure how it would work. And the vinegar is the acid that the baking soda needs to activate.