I have had this dairy-free and egg-free chocolate cupcake in the vault for a while.  Before the stay at home order, I bought thirty eggs and thought that should be enough.  Let’s put that into cake perspective, 30 eggs is equivalent to a little over three batches of Italian Meringue buttercream.  Umm, that doesn’t leave much for other baking (sad face).  Now that eggs and dairy are a hot commodity, what’s a baker to do?  So today I am sharing with you my delicious and moist chocolate cupcake recipe that has no eggs or dairy.

Tips for Making the Dairy and Egg Free Chocolate Cupcake

I have another chocolate cupcake recipe here on the blog, however, this one is just as good.  These chocolate cupcakes check a lot of boxes: if you are vegan, allergic to dairy, love intense chocolate flavor, or a moist cupcake, this is for you.  As usual, I have additional tips.  While this recipe calls for water, you may use a dairy-free milk alternative such as soy milk, coconut milk or almond milk.

I used apple cider vinegar in this recipe, but you may use regular vinegar.  I like using apple cider vinegar because it is a bit sweeter than regular vinegar and taste much better in recipes (in my opinion).

Also, I baking soda instead of baking powder because of the apple cider vinegar.  The cupcakes had a really great rise which I love.

The final tip is you can use either cold or hot water.  I prefer to use hot water to the chocolate cake because it makes the chocolate bloom and brings out the chocolate flavor.  See below for a list of ingredients.

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Ingredients:

• Unbleached all-purpose flour
• Hershey’s special dark cocoa
• Apple cider vinegar I use Braggs
• Baking soda
• Espresso powder
• Coconut cream, not coconut milk
• Dairy-free semi-sweet chocolate chips (I use Enjoy Life semi-sweet)

Step for Making the Chocolate Cupcake

• In a medium-size bowl mix add the flour and the sugar.
• Then add the cocoa powder.
• Add the baking soda and the salt.
• Finally, add the espresso powder and mix it together.

• Mix, the oil, vanilla, and water together, then add to the wet ingredients.
• Mix until combined, do not over mix.

That’s it dairy and egg-free chocolate cupcake. Enjoy…

Dairy and Egg Free Chocolate Cupcake with Dairy-Free Ganache

Are you looking for a recipe without eggs or milk? Then this is for you a decadent, moist chocolate cupcake that is dairy-free and egg-free.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 12 cupcake

Ingredients

  

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For The Cupcakes

• 1 1/2 cups unbleached all-purpose flour
• 1 cup sugar
• 1/4 cup cocoa powder I used Hershey's Dark
• 1/2 tsp salt
• 1/2 tsp espresso powder
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/3 cup vegetable oil I used canola oil
• 1 cup water

Dairy-Free Ganache

• 1/4 cup Coconut cream
• 30 ounces dairy-free chocolate

Instructions

 

Cupcake

• Preheat the oven to 350 degrees F
• Prepare a muffin pan with 12 cupcake liners
• Add the chocolate filling to each cupcake liner 1/2 to 3/4 full. Bake for 10-12 minutes or until a toothpick comes out clean.

Dairy-Free Ganache

• Place some water in a saucepan and put on the stovetop with medium heat.
• Mix the coconut cream together then measure 1/4 cup.
• Weigh the chocolate in a heatproof bowl and add the coconut cream.
• Use a whisk to mix the chocolate and coconut cream until the chocolate is melted. Remove and either place on the counter to cool down or into the refrigerator. The ganache should be a bit thick in order to pipe.
• Pipe swirls on top of the cupcake or just dip into the ganache.

Tried this recipe?Let us know how it was!