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.

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Prep Time 5

Cook Time 20

Total Time 25

Course Dessert

Cuisine International/American

Servings -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!