This low-calorie, eggless cupcakes recipe can be made in minutes – no matter how skilled you are as a baker! The perfect treat whether you have an egg allergy, lead a vegan lifestyle, or simply don’t want to use eggs.
Jump to RecipeWith so many vegan recipes either having a weird rubbery texture to them or just not tasting great, over the last few months we have been perfecting this vegan chocolate cupcake recipe.
An easy eggless cupcake recipe that will leave you wanting more – without the guilt looming over you! There’s something so satisfying about munching on delicious cupcakes when that sweet tooth comes calling (usually around 3 pm for me).
This vegan cupcake recipe without eggs could be ideal for birthday parties, special occasions, or even as just an afternoon snack – perhaps dipped in some vegan milk, or topped with a vegan chocolate cupcake frosting. That is if you want them to be a little more decadent, or don’t want your cupcakes to be quite so healthy!
Are They A Healthy Alternative?
Yep, this vegan cake recipe is so healthy you don’t have to stick to just one – if you don’t want to. Even if you aren’t vegan, you’ll still love these easy vegan chocolate cupcakes.
They’re so much nicer than the ready to go vegan muffin mix recipe sachets you can get – and much cheaper too!
So, let’s find out how you can make the perfect cupcake recipe from scratch…
Related Post – Simple Blueberry & Lemon Vegan Crumble Slices
FAQ’s
How Long Do Vegan Cupcakes Last?
These will generally last 3 – 4 days, depending on where you keep them, and how warm it is. In a cool, dry place, they should last approx 4 days.
Are Vegan Cupcakes Healthy?
Just because something is labelled as vegan, this does NOT mean it’s healthy. Many vegan cupcakes aren’t at all healthy, in fact they can even be worse than normal cupcakes. However, these cupcakes are healthy if you stick to the recipe above.
Can Vegans Eat Cupcakes?
Generally, vegans wouldn’t be able to eat cupcakes due to the milk and eggs in the recipe. However, there are also many cupcakes that vegans can eat. Just make sure you check the ingredients if you aren’t sure.
Using Vegan Dark Chocolate
For this recipe you can use any chocolate you enjoy eating. However, we use 85% dark chocolate when possible. The higher the percentage is, the healthier and cleaner it is in terms of the ingredients they use. Throughout the recipe testing phases, we used a number of different types of chocolate, and at different temperatures to see how each reacted to baking.
We found the best chocolate to use is dark chocolate as it holds its shape better – great if you want whole chunks in your cupcakes. It’s also better to use cold chocolate, which also helps it to hold its chunky shape. Great for an unexpected mouthful of chocolate!
Related Post – A Simple Vegan Cherry Bakewell Muffin Recipe
Cacao Powder Or Cocoa Powder?
Another thing to note with a chocolate recipe like this is to make sure you’re using cacao powder NOT cocoa powder. Cacao powder will give your cupcakes a depth and richness that cocoa powder won’t. It’s a bit more expensive but it’s worth every penny to get the really good stuff.
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How To Make These Vegan Cupcakes
Once you have preheated oven to 180 C (Fan), start by making your flax egg as this takes a few minutes to start working. Simply place the flaxseed meal into a small bowl and add the 3 tablespoons of water. Mix well and leave to one side for at least 5 minutes.
While your flax egg is marinading, combine all of the dry ingredients into a large mixing bowl. Then, if you’re using coconut oil, put this into a microwave-proof bowl and heat for 30 seconds, or until melted.
Make a well in the centre of your flour mixture and add all of the wet ingredients in to the centre. It’s important you don’t over mix here as it will make your cakes more dense and rubbery in texture.
Fill your cupcake cases around 2/3 full. The best way to do this is by using an ice cream scoop to ensure each one is the same size. Make sure you leave room at the top of the cupcake cases for them to expand in the oven.
Having the extra space on top also helps if you plan to have buttercream icing on the top as well.
Then simply bake for 17 minutes – or until a skewer comes out clean. You could turn the baking tray around half way through to ensure an even bake.
Once baked, leave the cupcakes in the tray for 10 – 15 minutes before removing them. Then place them on a wire rack to cool to room temperature – especially essential if you are putting icing on top!
These eggless chocolate cupcakes will last in the fridge in an airtight container for around 3 to 4 days.
To Make The Buttercream
Start by softening your vegan butter by leaving it out of the fridge for at least 1 hour before using it. Whip up the butter with an electric hand mixer for 1 approx minute.
Add in the icing sugar a little at a time, along with the vanilla extract and lemon zest and mix for a another minute.
If you are making buttercream for the topping, you won’t need the extra milk. However, if you’re making it as a filling, you might need to add the milk to loosen up the buttercream slightly.
Place the cacao powder into a small sieve and sprinkle over the top of the icing.
Put your cupcakes into the fridge for 1 hour to help the buttercream icing harden slightly.
Eggless Chocolate Chip Cupcakes (Vegan)
Ingredients
- 190g All Purpose Flour You can also use wholemeal flour or spelt flour
- 30g Unsweetened Cocoa Powder (Or cacao powder)
- 1 tsp Baking Soda (bicarb of soda)
- 1/2 tsp Salt
- 1 Flax Egg (2 tablespoons of flaxseed & 3 tablespoons of warm water)
- 100g Coconut Sugar
- 100g Dark Chocolate
- 250 mls Water
- 40 mls Coconut Oil (You can also use vegetable oil, sunflower oil or olive oil but it will change the taste slightly.)
- 1 tbsp Apple Cider Vinegar (Or white vinegar if you don't have apple cider vinegar.)
- 1 tbsp Yogurt (Coconut and Soya both work well.)
- 1 Lemon (Zest & Juice)
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 180 C (Fan)
- For your egg substitute, place the flaxseed into a small, separate bowl and add the 3 tablespoons of water. Mix well and leave to one side for approx 5 minutes.
- Combine all the dry ingredients into a large mixing bowl.
- Put your coconut oil (if using coconut oil) into a microwave-proof bowl and heat for 30 seconds, or until melted.
- Then add the wet ingredients (coconut oil, water, lemon juice & zest, yoghurt, vanilla extra & apple cider vinegar) to the flour mixture and combine gently. Don't over mix as this will make the cupcakes dense and rubbery.
- Fill your cupcake liners around 2/3 full. The best way to do this is by using an ice cream scoop to ensure each one is the same size. Make sure you leave room at the top of the cupcake cases for them to expand in the oven.
- Bake for 17 minutes – or until a skewer comes out clean.
- Leave the cupcakes in the tray for 10 minutes before removing them and then place them on a wire rack to cool to room temperature.
- These eggless chocolate cupcakes will last in the fridge in an airtight container for around 3 to 4 days.
Notes
Buttercream (Optional)
Ingredients- 150g Vegan butter
- 100g Powdered sugar (icing sugar)
- 1 Teaspoon Vanilla extract
- 1/2 Lemon Zest
- 1 Tablespoon Plant-based milk (if needed to loosen up the mixture)
- 1 Tablespoon Cacao Powder
- Soften your vegan butter by leaving it out of the fridge for 30 minutes before using it.
- Whip up the butter with an electric hand mixer for 1 approx minute.
- Then add in the icing sugar a little at a time, along with the vanilla extract and lemon zest. Mix for a another minute.
- If you are making buttercream for the topping, you won’t need the extra milk. However, if you’re making it as a filling, you might need to add the milk to loosen up the buttercream slightly.
- Place the cacao powder into a small sieve and sprinkle over the top of the icing.
- Put your cupcakes into the fridge for 1 hour to help the buttercream icing harden slightly.
Related Post – Homemade Vegan Pumpkin Spice Cupcakes
Recipe Notes
Unsweetened Applesauce
If you don’t want to include coconut sugar in to your recipe, you could swap this out for unsweetened apple sauce instead. This eggless chocolate cake recipe tastes just as good with applesauce, however, keep in mind it won’t be quite as sweet.
Milk Or Water?
You could also swap out the water for vegan milk if you wanted them to be a little more calorific. Vegan chocolate cupcakes with coconut milk, for example, are just as tasty, it just adds a slightly more velvety texture to the cupcakes.
Toppings In A Hurry
If you do want to give your yummy cupcake something a little extra, you can always drizzle it with little peanut butter, and a few chocolate chunks sprinkled across the top. A very quick and simple topping idea if you’re in a hurry.
Personally, we love to give it an extra nutty topping by adding a few chopped peanuts on top of the peanut butter. If you love peanut butter, this turns it into a nutty, chocolatey dream! Use code BECKY5 to get yourself 5% off.
What would you have your vegan chocolate cupcake with? Dipped in plant-based milk, with a mug of tea, on its own, or perhaps drenched in your favourite buttercream topping. If you tried it plain this time, perhaps next time you could add a few freeze-dried raspberries to give them a hint of sharpness.
Did You Make These Vegan Eggless Cupcakes?
If you tried making these chocolate cupcakes, we’d love to know in the comments below.
We hope you loved this cupcake recipe without eggs. If you’re looking for another vegan cake recipe, below are a few you might enjoy.
I’m gonna ask my sister-in-law if she can try this.
Oh i hope she loves them too!
You had me at vegan dark chocolate! This sounds so delicious. And when you are having a hot tea or hot coffee, this would be the perfect dessert to enjoy especially on a cold night. I just love the taste of fall and this recipe is perfect for that.https://www.bauchlefashion.com
Haha, it’s good isn’t it! I love that you can have 2 or 3 and still feel no guilt! 🙂
These look so lovely!
Danielle | thereluctantblogger.co.uk
They were pretty tasty. Let me know if you give them a try. X