Happy Thursday, friends! If you like me on Facebook, you know that I was very intrigued by this recipe. I’ve never made (or really had) an eggless cake, so I was very nervous as to how it would turn out. Would it be cohesive? Would the cake still be moist? Would the flavor be affected by no egg? All of these thoughts were running through my mind as I patiently waited for the oven chime to ding and for these cupcakes to be complete. Oscar, who must be in the kitchen when I’m baking (in the chance I’ll drop some human food for him to enjoy) patiently waited as well.
That face melts my heart, just melts it. Although there was no way he was getting a bite of these, I enjoyed having the company in the kitchen! Once the oven bell chimed, I took the cupcakes out and was flabbergasted. They came out VERY dark. At first, I thought I burned them and almost started crying. “Who burns cupcakes?” I think I whined as I took them out and tossed them on the cooling rack.
After taking a closer look, though, I realized that if I burnt them, I somehow managed to burn THE WHOLE thing, not just the top. So I cut into them, surgeon style.
I was immediately relieved to see that they weren’t burnt, just REALLY dark. Then I looked over to see the “super dark” chocolate powder I used. Safe to say, I felt like an idiot. So I emotionally ate the mutilated cupcake. By this point, I had completely forgotten that these didn’t have eggs and the taste was certainly no indicator. They were incredibly moist and very flavorful, and tasted like a regular chocolate cupcake.
After I calmed down & the cupcakes cooled, I did a bit of research on egg allergies. Egg allergies are mostly found in children and are one of the most common allergies they face. Although most children outgrow it, many carry it through adulthood. I know a few people who have this allergy and I never realized how much that affected what they can eat, where they can eat and how they can eat. It’s so amazing to learn about how different each body metabolizes and digests certain foods. (But that’s the health nerd coming out!) I’m going to start featuring an allergy safe recipe a week, whether it be gluten free, egg-free or lactose-free! So keep your eyes out for that!
Once I was done researching, the delicious cupcakes were cooled and ready to be frosted. I chose to pair these with my favorite light cream cheese frosting. I made a batch and a half, and split it up into three bowls. I kept one bowl white, then used food dye to dye the other two bowls red and blue!
However, the red turned out more very dark pink, but what can you do? These are the perfect dessert to make & bring with you to your fourth of July picnic!
Recipe adapted from All Recipes. Note: This recipe makes A LOT of batter. Enough for one 8 x 8 cake and 12 cupcakes!
Eggless Chocolate Cupcakes
What You’ll Need:
- 4 1/2 cups sifted all-purpose flour
- 3 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 3 cups water
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons vanilla extract
How to Make Them:
- Preheat oven to 350 degrees. Grease cupcake/muffin tin with cooking spray.
- In a large bowl, mix flour, baking soda, cocoa powder and salt together. Add in sugar and mix well.
- Add in water, oil and vanilla and mix until batter is creamy.
- Pour batter into the greased cupcake pan, filling each about 3/4. Bake for 35-45 minutes or until they are fully cooked. Poke with a toothpick and if it comes out dry, they are done.
- Put on a wire cooling rack and let cool COMPLETELY before frosting. Once cooled, frost and enjoy!
So moist, so chocolatey and the sweetness of the cream cheese frosting is the PERFECT compliment. I made E take about 98% of these to work so I wouldn’t eat them all day today. Because I would.
Nutritional Information per cupcake: 275 calories, 11 grams of fat, 42 grams of carbohydrates and 3 grams of protein.