Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Liked this recipe?
Let us know by giving it a star rating
Print
5
from
6
votes
Vegan Chocolate Cupcakes
Soft and fluffy, rich, chocolaty, moist, simple and easy to make from scratch these perfect eggless chocolate cupcakes are a keeper’s recipe.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
cupcakes
Author
Sushma Iyer
Ingredients
Dry Ingredients
▢
1.5
cups
All Purpose Flour/Maida
▢
1/2
cup
Cocoa Powder
▢
1
tsp
Baking Soda
▢
1/2
tsp
Salt
▢
1
Cup
Sugar
Wet Ingredients
▢
6
tbsp
Oil
▢
1
tsp
Vinegar
(refer notes)
▢
1
tsp
Vanilla Essence
▢
1
Cup
Water
Instructions
Sieve the dry ingredients mentioned above into a bowl.
Make three wells in it and add vinegar, vanilla and oil in each well or depression.
Finally add water all over and combine to get a cake batter like consistency
Divide the batter evenly between the cupcake lines in the muffin tin filling upto 2/3 or 3/4 the total height.
Bake in a preheated oven of 180°C for 18-22 mins or until a toothpick inserted in the centre comes out clean.
Did you make this recipe? Tag me today!
Tag me
@spicesandflavors
to get featured on my FB and Insta pages