Chocolate Cup Cake Without Butter And Eggs

  • 1 1/2 cups cake flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups water

    Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.


  1. I just bought a lot of muffin tins today, planning to look for a cup cake recipe. And there is no need to search further as you are very good at it Vrinda. That's really interesting for me making this cup cake without eggs, but I'll certainly try it as you say so. Thank you for this healthy recipe.

  2. I also made a similar chocolate cake using vinegar for valentines day Vrinda. It comes out so well.


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