Sunday, 20 January 2013

Vegan Chocolate Cupcakes

Believe it or not, these are "vegan friendly" cupcakes. I was searching for a cake recipe for my vegan friend and found a recipe which is totally egg-free and dairy-free.   This recipe doesn't require any unusual ingredients. I call this "absolutely cupboard ingredients cake".   I wasn't sure how the cupcakes would turn out as the recipe seemed to be too simple.   However, I was pleasantly surprised by the result.
These cupcakes are really moist, soft, light and full of flavour.   You wouldn't believe these are totally egg and daily free. I made cupcakes, but this recipe would also work as a sponge base for any decorated cake. When you bake it in a cake tin, it just bakes for longer.  
I put crushed walnuts on top before baking them.  Lovely. :)


  • 200g (7 oz) self-raising flour 
  • 200g (7 oz) caster sugar
  • 4 Tbsp cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 5 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 250ml (8 floz) water

  1. Preheat oven to 180 C / gas 4. Lightly grease a 13x23cm loaf tin or a 20cm round cake tin.                 If you make cupcakes, prepare muffin cases.  
  2. Sieve together the flour, sugar, cocoa, baking powder and salt. Add oil, vanilla, lemon juice and water. Mix together until smooth.
  3. Pour into prepared tin or muffin cases and bake for 40 minutes for cake tin or 20 minutes for cupcakes. Check it's cooked by inserting a skewer. If it's clean on withdrawl then it's cooked.
  4. Remove from oven and allow to cool.