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    Home » Cakes & Sweet Rolls

    Published May 1, 2020 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    One-Bowl Eggless Chocolate Cupcakes (Dairy-Free)

    Jump to Recipe Jump to Video

    Light, moist, and very chocolatey, these easy one-bowl chocolate cupcakes are dairy-free, egg-free, and vegan. They'll improve any day that needs a special treat!

    One eggless chocolate cake frosted with chocolate buttercream on a white plate. this …

    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 One-Bowl Eggless Chocolate Cupcakes.

    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!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make egg-free cupcakes
    • Questions asked and answered
    • Pro Tip: Make your cupcakes extra special
    • Related Recipes
    • Recipe
    • Comments
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    What you need

    This eggless cupcake recipe uses basic ingredients that are probably in your pantry right now. You'll need the standards: flour, sugar, cocoa powder, baking soda (not baking powder!), canola oil, vanilla, and salt.

    However, there's an ingredient you may not expect: white vinegar. This is what reacts with the baking soda to leaven the cupcakes. And you'll notice that this is a cupcake recipe without eggs. Because the vinegar lightens the batter and the canola oil adds moisture, you don't need eggs in these cupcakes.

    You can use regular cocoa powder like I did. But if you want a more intense chocolate flavor, try using dark chocolate cocoa powder and one teaspoon of espresso powder instead.

    Ingredients for eggless cupcakes portioned into glass bowls from overhead.
    All the usual cupcake ingredients, except there's white vinegar instead of eggs

    How to make egg-free cupcakes

    This chocolate cupcake recipe is so easy to make, you need only one bowl and no mixer.

    Step 1: Whisk the dry ingredients

    In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt (photo 1). For best results, use a sifter to remove the lumps from the flour and cocoa powder.

    Flour, sugar, cocoa powder, baking soda, and salt in a glass bowl from overhead.
    Mixing the dry ingredients

    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).

    Adding oil, vinegar, vanilla, and water to the flour mixture.
    Adding the wet ingredients

    Step 3: Bake the cupcakes

    Using a 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 if desired before serving.

    One-bowl chocolate cake before after baking collage
    Cupcakes before and after baking

    Questions asked and answered

    Here are some questions that you might have...

    Will I taste the vinegar in these cupcakes?

    No! The flavor is dominated by the chocolate. Using dark chocolate cocoa powder and espresso powder will intensify this flavor even more.

    Can I use a different type of oil and/or vinegar?

    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.

    Can I make a cake instead of cupcakes?

    Yes! See my Eggless Chocolate Cake recipe for complete instructions.

    Six plain chocolate cupcakes on a glass cake stand.
    Dust with powdered sugar and you have a yummy dessert!

    Pro Tip: Make your cupcakes extra special

    What if you have a special celebration in mind? Top the cupcakes with Chocolate Buttercream Frosting! The cupcakes will no longer be dairy-free if you frost them using this recipe, 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 Bean Ice Cream!

    Six frosted chocolate cupcakes on a glass cake stand.
    Celebration-ready, just add the special occasion!

    These 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's chocolate cupcakes around!

    Slainté! L’chaim! Cheers!

    Tammy

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and a comment further down the page, follow me on Instagram and Pinterest, and become a fan on Facebook. You can also share the photo and link with your friends on Facebook or Pinterest using the hashtag #scotchandsconesblog so that more folks can enjoy it!

    Recipe

    One eggless chocolate cake frosted with chocolate buttercream on a white plate.

    One-Bowl Eggless Chocolate Cupcakes (Dairy-Free)

    Tammy Spencer
    Light, moist, and very chocolatey, these easy one-bowl chocolate cupcakes are dairy-free, egg free, and vegan. They'll improve any day that needs a special treat!
    Adapted from Los Angeles Times Food Section, February 7, 1991
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Cooling Time 30 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 184 kcal

    Equipment

    • standard muffin pan
    • baking spray
    • sifter
    • large cookie scoop (4 tablespoons)
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 1½ cups all-purpose flour
    • 1 cup granulated sugar
    • ¼ cup cocoa powder, sifted, 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, baking soda, and salt.
    • Add the canola oil, vinegar, and vanilla. Pour in the boiling water and stir until the batter is smooth.
    • Using a 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.
    • You can freeze the unfrosted cupcakes by putting them on a tray until firm, then in a ziplock container. They'll keep for about 3 months.
    • This recipe is easily halved to make six cupcakes.

    Notes

    Dark chocolate cocoa powder and 1 teaspoon espresso powder can give these cupcakes a more intense chocolate flavor if you prefer.
    To make a cake instead, see my Eggless Chocolate Cake for complete instructions. Want a fast and easy single serving instead? Make a mug cake in the microwave instead!

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 cupcakeCalories: 184 kcalCarbohydrates: 30 gProtein: 2 gFat: 7 gSaturated Fat: 1 gSodium: 204 mgPotassium: 44 mgFiber: 1 gSugar: 17 gCalcium: 5 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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