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
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
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Preheat oven to 350 F/180 C
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In your cupcake pan,place liners or grease and flour
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In a bowl, mix all dry ingredients,make sure there are no lumps(i just used a spoon)
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Make a well in dry ingredients and put all the wet ingredients in the well(adding vinegar in the end)
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Mix well, add 1-2 tbsp more warm water if needed. We need a thin batter.This will make a very moist cake.
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Use a scoop to fill the cupcake liners 3/4 full.
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Tap the cupcake pan a few times on the countertop to remove any air pockets.
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Bake in middle rack for 18-20 minutes or till a tooth pick inserted in the center come out clean.
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Cool completely before frosting.
Notes
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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If You try my recipes, please share your feedback on my blog or my facebook page with a comment or picture. Would love to hear back from you.
Shweta
Vinegar is mandatory?
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
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
Lathiya
Cupcake looks so spongy and yummy
Aanchal Gupta
Thanks Lathiya
Nicole
These cupcakes will be beautifully fluffy and light! A wonderful technique for baking, amongst its other uses.
Aanchal Gupta
Thanks Nicole!
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.
Jayashree
Cake looks soft and fluffy. lovely one. Good you tried it. Adding of vinegar is new to me.
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!
Jagruti
This recipe great for anyone, so simple to make yet splendid results..so tempting!
Aanchal Gupta
Thanks Jagruti.
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.
Aanchal Gupta
Thanks Anvita.
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.
Shakti
Wow v nice n it seems v easy to make i will try…..thnx fr recipe…..
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.