Eggless Chocolate Cupcakes Food

EGGLESS CHOCOLATE CUPCAKES

Steps:

• In a large bowl, sift together flour and cocoa powder.
• Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
• Add 1 cup milk to a cup and then add 1 tablespoon white vinegar to it. Let it sit for 5-10 minutes. You can also use 1 cup buttermilk in place if you have that on hand.
• After 10 minutes, add oil and vanilla extract to the milk-vinegar liquid. Stir to combine.
• Add the wet ingredients to dry, mix till the ingredients are just combined.
• Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
• Fill the prepared cupcake liners 1/2 full with the cupcake batter.
• Bake at 350 for 15-17 minutes or till a toothpick inserted in the center comes out clean.
• Remove from oven, transfer to a wire rack and let the cupcakes cool completely.
• Using the paddle attachment of your stand mixer or using your hand mixer, beat the butter on medium speed for 2 minutes till creamy.
• Reduce speed to low and add powdered sugar, cocoa powder, vanilla extract and milk/cream.
• Once all the ingredients are combined, increase mixer speed to high and beat for 2 minutes till frosting looks creamy.
• Transfer frosting to piping bag and frost the cooled cupcakes.

EGGLESS CHOCOLATE MUG CAKE

Steps:

• Spray a regular size mug with nonstick spray.
• Add flour, powdered sugar, cocoa powder, a little less than ¼ teaspoon baking powder, and a pinch of salt to the mug. Mix everything well using a fork. Add milk, oil, and chocolate essence to taste. Stir until just smooth.
• Microwave until firm, about 1 minute 30 seconds. Let sit for a few minutes to cool down before eating.

EGGLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
• In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
• Pour into prepared pan.
• Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
• Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.

EGGLESS CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
• 2. Grease, line and grease two 9- inch layer cake tins.
• 3. Sift and measure dry ingredients into a very large bowl. Sift three times.
• 4. Melt margarine. Cool.
• 5. Add milk, vanilla essence and vinegar to margarine. Mix well.
• 6. Add liquid ingredients to dry ingredients.
• 7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (Batter should be of pouring consistency).
• 8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
• 10. cool cake for 10- 20 minutes before turning out.