Egg-Free Dairy Free Chocolate Cupcakes

Chocolate Cupcakes

Egg-Free Dairy-Free Chocolate Cupcakes

The baking soda and vinegar in this recipe act as leavening agents to replace the eggs, and oil is used in the place of butter. They are fluffy and delicious! 


1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 cup granulated sugar

1 tsp baking soda

1/2 tsp salt

1 cup coffee

1 Tbsp white vinegar

1 tsp vanilla extract

1/2 tsp almond extract

6 Tbsp Canola Oil

Preheat oven to 350. Line muffin tin with cupcake liners.

In a large bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients. Batter will be thin and lumpy.

Add to muffin tin, filling cups about 3/4 full. Bake for 18-20 minutes, or until a toothpick in the middle comes out clean. Let cool before frosting.



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