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.
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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 cupcakes are animal product and dairy free. This means they contain no egg, butter, or dairy products. However, they do contain ingredients that are familiar to the baker such as flour, sugar, baking powder, salt, oil, and vanilla.
If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer. Make your frosting ahead of time too or save any leftover frosting!
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.
Dense/Gummy Cupcakes: This is likely due to overmixing the batter and forming too much gluten. It could also be due to expired baking powder/baking soda which are needed for the cupcakes to rise and become soft and fluffy.
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free. b.
Instead, vegan cakes rely on plant-based alternatives for their ingredients, such as nut milk, vegetable oils, fruit purees, and flax or chia seeds as egg substitutes. While vegan cakes are indeed eggless, not all eggless cakes are vegan.
Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.
In baking a cake, eggs are primarily used for two purposes—emulsification and structure. Egg yolks contain proteins called emulsifiers that mix with both fats and liquids, so egg yolks play an important role in ensuring your batter is smooth and well-mixed.
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. Good luck!
These cupcakes keep very well in a covered container at room temperature for 2-3 days or in the fridge for up to a week. They can also be frozen (frosted or unfrosted, but don't add any fresh strawberry decoration if you're freezing them) for up to 3 months.
A vegan diet excludes all animal products, including dairy, eggs, meat, and fish, whereas a dairy-free diet bans all milk products but not necessarily any other animal products. While all vegan foods are inherently dairy-free, not all dairy-free foods are vegan.
Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.
In recipes, milk is replaced by plant milk (almond milk, oat milk, rice milk, soy milk and other plant milks) which can be also found with chocolate, vanilla and other flavors, butter is replaced by vegetable margarine (preferably non-hydrogenated) or oil, cow yogurt and cream are replaced by their plant-based ...
Just Desserts is meeting the challenge of producing premium quality, delicious Vegan baked goods by using a combination of premium, nut-free, plant-based ingredients, featuring a rich, sweet oat milk base that contains fiber, protein, and iron.
Are vegan cakes healthier than non-vegan cakes, you may ask? For the most part, not really; while the removal of butter can mean less saturated fat, the vegan friendly replacement, often cocoa butter, can be similar in saturated fat levels.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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