A surprise success, you wouldn’t know these chocolate cupcakes have no eggs or dairy in them! If you need a reliable vegan chocolate cupcake recipe, look no further.
I’ll be honest – I was very sceptical of these. How can you have a cake with no eggs? Eggs are an absolute staple in baking, they underpin the structure of everything (deep, I know!) and you’re often taught not to play around with egg quantities and temperatures in concern of a recipe failing. So how on earth can you have a cake without eggs?
Well, it turns out you can quite easily and without any funky, hard-to-track-down ingredients. I can’t really explain how the below ingredients make up for the lack of eggs, but they do and these cakes still come out delicious, light and fluffy. It’s magic!
If you, like me, are new to the world of vegan cakes, I will warn you about two things. 1 Vegan cake batter is wetter than a usual cake batter. Don’t be afraid and think you’ve done something wrong! 2 Because of this, you need to make sure the cupcakes are properly baked. Something I would rarely advise, but err on the side of caution and bake them for another minute if you’re not sure if they are ready. As delightful as they are when they are fully baked, when under-baked they can get a little bit pasty. Imagine the texture of a very under-baked cookie… you know how it can have a bit of a mushy texture, and it hangs around in your mouth a little too long? That’s what can happen to these. So – you have been warned. Now… BAKE!
