Have you ever started baking, but realised you haven’t got all the ingredients? It’s so frustrating. I’ve definitely done it a fair few times. It’s easy to forget what you’ve got in the cupboards when you’re excited about baking delicious treats! I know you guys get it…
Anyway, for me, this usually happens with eggs. I mix my dry ingredients and go to crack in a couple of eggs, only to find an empty carton! But what if, instead of an emergency trip to the nearest Tesco, there was a handy ingredient in the cupboard that would make the perfect substitute? You see where I’m going with this…
These chocolate cupcakes, as the title suggests, are completely egg free. Instead, I’ve used apple cider vinegar, and the result is a moist, rich chocolate cake to rival it’s eggy counterpart.
165g plain flour
1tsp baking soda
180g caster sugar
60g cocoa powder
1tsp ground coffee
250ml coconut milk
175ml vegetable oil
2tbsp apple cider vinegar
1tsp vanilla extract
- Preheat your oven to 160°C (320°F, gas mark 4) and place 12 cupcake cases into a muffin tin.
- Sift the flour, baking soda, sugar, salt, coffee and cocoa powder into a large bowl and whisk together. In a jug, whisk the oil, milk, apple cider vinegar and vanilla together. Pour into the dry ingredients and mix thoroughly.
- Divide the cupcake batter between the prepared cupcake cases, filling to between half and two thirds of the way. Bake for 22-25 minutes, or until a toothpick inserted into the centre of the cupcakes comes out clean.
- Allow the cupcakes to cool for a few minutes into the tin, then transfer to a wire rack to cool completely. Top with your favourite frosting and enjoy!
Have you tried my egg-free chocolate cupcakes? Let me know how you get on in the comments.