Light, moist, and very chocolatey, these eggless chocolate cupcakes are dairy-free, egg-free, and vegan. Easy to make in only one bowl (no mixer needed!), they'll improve any day that needs a special treat!
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Why this recipe works
- Light, moist, and fluffy chocolate cupcakes made in one bowl, and you don't need a mixer
- These cupcakes are egg-free and dairy-free, so they're suitable for those on a vegan diet
- Serve them plain (dusted with powdered sugar), or dress them up with frosting
Oil & Vinegar Cake. That's what my family calls Eggless Chocolate Cake. That's because it's...uhm...a chocolate cake made with vinegar and oil (and other good stuff, I assure you!). With no eggs or butter required (and no mixer), this recipe for chocolate cake is so easy to throw together that I make it on a weekday when I want to treat the family.
Another great thing about this one-bowl chocolate cake recipe is that it's easily scalable. And since right now there's only two of us at home, I figured that making six cupcakes instead of a full cake would be better, portion-control-wise. Plus, cupcakes are fun!
So I present to you chocolate cupcakes without eggs.
By the way, this same eggless chocolate cake recipe (scaled down by four) is how you make a quick Microwave Chocolate Mug Cake. That's right, a single serving cake cooked in the microwave in 2 minutes. How cool is that!
These chocolate cupcakes are light, moist, and fluffy, and are so much better than any boxed mix.
Remember, any day can be a celebration, especially when there are cupcakes around!
Recipe Ingredients
You'll need the following ingredients to make this chocolate cupcake recipe without eggs:
Ingredient Notes
These egg free chocolate cupcakes uses basic ingredients that are probably in your pantry right now.
Vinegar: white or apple cider vinegar. This is what reacts with the baking soda to leaven the cake.
Baking Soda: Reacts with the vinegar, giving the cake a light lift. Don't make the mistake of using baking powder instead - the cake won't have the loft it needs.
Cocoa Powder: You can use regular cocoa powder, or for more intense chocolate flavor, try using dark chocolate cocoa powder instead.
Espresso Powder: An optional ingredient, espresso powder also helps to give this cake an intense chocolate flavor.
Water: Boiling water is necessary to help the cocoa powder to bloom, that is, melt well into the cake batter.
See the recipe card for a full list of ingredients and measurements.
How to make eggless chocolate cupcakes
Step 1: Whisk the dry ingredients
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, and salt (photo 1). For best results, use a sifter to remove the lumps from the flour and cocoa powder.
Step 2: Stir in the wet ingredients
Add the canola oil, vinegar, and vanilla. Pour in the boiling water and stir until the batter is smooth (photo 2).
Step 3: Bake the cupcakes
Using an extra large cookie scoop, portion about ¼ cup of the batter into the wells of a standard muffin pan sprayed with baking spray or lined with cupcake liners, filling each well ⅔ full. Tap the pan on the counter a couple of times to shake out any bubbles.
Bake at 350˚F for 18 to 22 minutes, or until a cake tester comes out clean (photo 3). Cool in the pan for 15 minutes before turning out onto rack to cool completely.
Dust with powdered sugar or top with frosting if desired before serving.
Storage and make-ahead instructions
Storage Instructions: Store the cupcakes in an airtight container on the counter for up to 3 days.
Make-ahead instructions:Freeze the unfrosted cupcakes by putting them on a tray until firm, then placed in an airtight plastic bag. They'll keep for about 3 months. Thaw at room temperature, then frost and serve.
Yield Notes
This recipe yields 12 cupcakes, but it is easily halved or doubled to make 6 or 24 cupcakes instead.
How to make your cupcakes extra special
What if you have a special celebration in mind? Top the cupcakes with rich vanilla or chocolate buttercream frostings, or use this easy strawberry frosting to turn them into a cupcake cake! The cupcakes will no longer be dairy-free or vegan if you frost them using these recipes, so be aware.
Have your butter softening on the counter while you make the cupcake batter, then whip up the frosting while they're in the oven. Once they're completely cooled and frosted, you've got chocolate cupcakes perfect for any party. And if it is a party, don't forget the Vanilla Ice Cream!
Questions asked and answered
Here are some questions that you might have...
No! The flavor is dominated by the chocolate. Using dark chocolate cocoa powder and espresso powder will intensify this flavor even more.
Sure! You can experiment with flavors for the oil, keeping in mind the effect will be subtle. Different vinegars will have different acidities, so while the flavor may or may not be altered much, the amount the cupcakes rise can be affected.
Yes! See my Eggless Chocolate Cake recipe for complete instructions.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More recipes for cake to try
Recipe
Eggless Chocolate Cupcakes
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup cocoa powder, sifted, see Recipe Notes
- 1 teaspoon espresso powder, optional, see Recipe Notes
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup canola oil
- 1 tablespoon white vinegar, or cider vinegar
- 1 tablespoon pure vanilla extract
- 1 cup water, boiling
- powdered sugar, for dusting
Instructions
- Preheat oven to 350 °F. Spray a standard muffin pan with baking spray or line with cupcake liners, and set aside. For best results, use a sifter to remove the lumps from the flour and cocoa powder.
- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, and salt.
- Add the canola oil, vinegar, and vanilla. Pour in the boiling water and stir until the batter is smooth.
- Using an extra large cookie scoop, portion about ¼ cup of the batter into the wells of the prepared cupcake pan, filling each well ⅔ full. Tap the pan on the counter a couple of times to shake out any bubbles.
- Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool the in pan for 15 minutes before turning out onto rack to cool completely.
- Dust with powdered sugar before serving, or frost with chocolate buttercream frosting.
- Storage Instructions: Store the cupcakes in an airtight container on the counter for up to 3 days.
- Make-ahead instructions: Freeze the unfrosted cupcakes by putting them on a tray until firm, then placed in an airtight plastic bag. They'll keep for about 3 months. Thaw at room temperature, then frost and serve.
- This recipe is easily halved or doubled to make 6 or 24 cupcakes.
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