Deep, dark, rich, fudgy vegan chocolate cupcakes – with no dairy and no eggs required!
Chocolate Cupcakes Without Eggs
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, causing bubbles to form and thus the cupcakes to rise as they bake.
(Remember that famous volcano experiment from elementary school???)
The simple vegan chocolate cupcakes can be made with just a few basic ingredients you might already have at home – NO tofu, NO black beans, NO avocado, and NO flax eggs!
Also try this Vegan Brownies Recipe
These classic chocolate cupcakes will take you right back to childhood.
Irresistibly light and fluffy, they hold their own against any box of Duncan Hines or Betty Crocker cake mix, with none of the unhealthy corn syrup or artificial ingredients.
And even if you aren’t vegan, it’s a good idea for everyone to have a go-to vegan cupcake recipe, because you never know when you’ll need it!
For example, have you ever been asked to make a last-minute dessert when you didn’t have any eggs on hand?
Or needed a recipe suitable for a child with dairy allergies or a guest who’s a vegan?
Or maybe you just want a foolproof basic cupcake recipe that’s super quick, easy to make, and turns out perfectly every single time.
Trending now: Vegan Chocolate Chip Cookies
This has been my go-to cupcake recipe for over three years now, and it’s incredibly versatile.
Every time I serve the cupcakes, they are always completely devoured, by vegans and meat eaters alike!
You can easily turn the basic chocolate cupcake into new flavors by using different extracts, fillings, or frostings.
Top them with your favorite vegan frosting, nut butter, or Coconut Whipped Cream.
If you want to be fancy, you can even pipe the frosting through a pastry bag fitted with a 1M star tip, as seen in the photos, effortlessly turning the cupcakes into a culinary work of art.
And if you can find Dutch cocoa, I like to include a few tablespoons in the recipe, because it really heightens the chocolate flavor and gives these cupcakes a classic straight-from-the-bakery taste.
*For the cupcakes in the photos, I used my favorite Basic Chocolate Cream Cheese Frosting.
Above – Watch the video how to make vegan cupcakes
The recipe was adapted from this classicVegan Chocolate Cake Recipe.
Pin it now to save for later
Vegan Chocolate Cupcakes
The best easy vegan chocolate cupcake recipe, with no eggs or dairy!
1cupspelt,white, or bob’s gf flour (Low carb option: Keto Cupcakes)
1/4cupunsweetened cocoa powder
2tbspDutch cocoa powder or additional unsweetened
3/4cupsugar,unrefined if desired
1/2cupmini chocolate chips,optional
1/2tsp+ 1/8 tsp salt
1/2tspbaking soda
Instructions
*If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word “alkali” in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.
To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day.
View Nutrition Facts
Notes
For a vanilla version, try these Vegan Vanilla Cupcakes.
Vegan cakes are made without dairy products like milk, eggs, or butter. Instead, vegan bakers use plant-based substitutes such as bananas, flax seeds, or dairy-free butters.
If your ingredients, even vegan ingredients, aren't all room temperature (i.e. some are cool, some are warm, some are hot), the cake will come out gummy. Another reason is that you might have been checking on your cake in the oven…by opening the door! Try to keep the oven door closed as much as possible.
Over mixing the mixture once the leavening agent has been added is a sure fire way to end up with a deflated cupcake as a result. This also results in a denser than intended texture too. This is most likely the reason why this particular batch of cupcakes came out sunken in in the middle.
This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.
A vegan cake contains no ingredients from animals. So there's no eggs, and no dairy. A vegan cake is either designed to not need these ingredients, or it will contain comparable plant based ingredients, like soy yogurt instead of dairy yoghurt, or a margarine made from vegetables oils instead of butter.
Most vegan cupcakes have the exact same shelf life as traditional cupcakes. So if you leave them at room temperature in an air tight container or wrapped in plastic wrap (not refrigerated), they should last a couple days at most until they start to become noticeably stale.
Vegan cakes should be stored in the same way as non-vegan cakes. They should be stored at room temperature and wrapped in cling film. If the cake is cut, the sides should also be covered with cling film.
Vegan cakes tend to have a shorter shelf life than non-vegan ones. This isn't usually a problem as they are so scrummy they are eaten straight away! However, if you want to keep your cakes for a few days, unless the recipe says otherwise, store everything at room temperature.
Plain cupcakes without any icing or frosting can keep for up to a week on your kitchen counter, but iced cupcakes, or those with a sweet filling, will only last 2-4 days. Cupcakes topped with buttercream or other dairy ingredients need to be stored in the fridge and can last for 3-5 days refrigerated.
"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.
The fluffy batter is what gives cupcakes their soft, spongy texture. Muffins, on the other hand, are moist and dense. Another important difference between a cupcake and a muffin is that cupcakes tend to have more sugar and so they're a lot sweeter than muffins.
These delicious treats go by this name because of their size, which is small enough for a fairy to eat. However, a version of “butterfly cakes” is a design that has wings on top of the cupcakes. Similar to a butterfly or a fairy's wings!
To put it simply, a vegan cake is a cake that doesn't contain any animal-derived ingredients, most notably eggs, milk, and other dairy products. In 'regular' cakes, eggs and dairy products are among the key ingredients used to create the sponge and icing, and often decorations, too.
In truth, vegan cakes might not even contain fewer calories than non-vegan ones. While they lack butter and other dairy products, it is not a given that they contain less saturated fats. In fact, some vegan substitutes for butter, like cocoa butter or coconut oil, can have similar amounts of saturated fats.
Reduced Saturated Fats: Traditional cakes often rely on butter, a source of saturated fats. Excessive saturated fat consumption can lead to health issues like obesity and cardiovascular disease. Vegan cakes utilise healthier fats like coconut oil, reducing saturated fat intake and promoting better heart health.
Address: Apt. 203 613 Huels Gateway, Ralphtown, LA 40204
Phone: +2135150832870
Job: Regional Design Producer
Hobby: Nordic skating, Lacemaking, Mountain biking, Rowing, Gardening, Water sports, role-playing games
Introduction: My name is Fredrick Kertzmann, I am a gleaming, encouraging, inexpensive, thankful, tender, quaint, precious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
