Here’s a fantastic milk-free and eggless chocolate cupcake. If I made this for you, you would not know it’s missing those two ingredients. I prefer this to the ends of the Earth over a grocery store, chemical-laden, high-sugar, no-flavor cupcake!
Get this – all these ingredients are shelf stable! They will last a long time so this means you can always whip up cupcakes or a cake within minutes without running to the store!
For me, it made 14 cupcakes.
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder**
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract**
- 1 tablespoon vinegar**
**Known IC irritants, tread carefully!
- Preheat oven to 350* F.
- Mix all ingredients together until moist and well blended.
- Pour batter in cupcake liners, in pan, and bake for 20-25 minutes at 350* F. (For me, it took at least 25 minutes! Make sure you bake them long enough or they won’t release from liners).
- Let cool and frost with your favorite icing.
If instead you want to make a layer cake, double the recipe above and evenly pour into 2 round cake pans. Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.