Egg-free chocolate cupcakes: super quick, super moist, super chocolatey

I always used to think that baking a cake without eggs is like coffee without milk, like Sunday without soul food, like summers without BBQs. It works without, but it’s just so much better with. Turns out I was wrong. I had my epiphany moment on that when our daughter turned 2 and it turned out that one of the kids in her daycare can’t have eggs. So, for him to be able to have some of the birthday cake, the recipe needed to take that into account. Since I love baking, I dived into the challenge of coming up with a tasty egg-free cake recipe that would work for little ones, seeking a substitute for the role of eggs as the glue that hold all of a cake’s components in place. Therefore, some egg-free cakes are incredibly crumbly. In the hands of little toddlers this would create a big mess no matter how tasty they were. Besides, dry cake is not that much fun anyways.

recipe for eggfree chocolate cupcakes

Luckily, I found the magic solution. So here it is: a cupcake recipe for fluffy and moist chocolate cupcakes. The trick is the power combo of vinegar, milk and oil. Yes, I know, it sounds more like a salad dressing. Bear with me though. Mixed, those three components are an ideal glue-y substitute for eggs and also ensure that the cake has just the right moisture level. And don’t worry, you won’t taste the vinegar, I promise.

Servings: 15-18  *  Preparation time: 15 minutes  *  Start to finish: 35 minutes


  • 1 ¾ cups (7.6 ounces/215 grams) of all-purpose flour
  • ½ a cup (1.5 ounces/43 grams) of cocoa
  • 1 teaspoon of baking soda
  • ½ a teaspoon of salt                                                                                           
  • 1 cup (7.1 ounces/200 grams) of sugar
  • 3 teaspoons of vinegar
  • 1 cup (8.1 fl ounces/240 ml) of whole milk
  • ½ a cup (4 ounces/120 ml) of vegetable oil
  • 2 tablespoons of water
  • 1 teaspoon of vanilla extract
  • Chocolate melts
recipe for eggfree chocolate cupcakes

Start by mixing the vinegar and milk in a large bowl. Next, stir in the sugar until it has fully melted. Then, blend in the vegetable oil, water and vanilla extract.

Add the flour, cocoa, baking soda and salt to a second bowl and whisk it until blended. Then, combine the flour mix and liquids from the first bowl until you have a smooth dough.

Place cupcake paper liners in muffin molds and fill them with 1.5-2 tablespoons of the cake mix.

Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius and bake the cupcakes for 20 minutes.

Once the cupcakes have cooled down, after you have taken them out of the oven, melt the chocolate and apply it to the top of the miniature cakes.

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