Have you ever encountered a chocolate cake recipe that used neither eggs nor butter, but relied on vinegar and baking soda for leavening?
Apparently, the recipe has been around for ages. We first discovered a version of it in a magazine called Cuisine at Home, but you can find other versions at Epicurious and other places online.
The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a surprisingly moist and delicious cake (and cupcakes).
All without eggs or butter. (There’s butter in the frosting I’m using, but we’re talking about the cake.) I even tried adding an egg to the recipe and it wasn’t nearly as good as the batch without it.
Over the last week I’ve made several batches of cupcakes following this method, including a couple for my mom’s book club. (Waving hi to mom’s friends!)
I used a frosting recipe from Hershey’s, and instead of loading the cupcakes with frosting, decided instead to just simply drizzle frosting in patterns on the top.
But do what you will with the frosting. I think the cupcakes are perfectly delicious without any frosting at all.
Apparently, the recipe has been around for ages. We first discovered a version of it in a magazine called Cuisine at Home, but you can find other versions at Epicurious and other places online.
The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a surprisingly moist and delicious cake (and cupcakes).
All without eggs or butter. (There’s butter in the frosting I’m using, but we’re talking about the cake.) I even tried adding an egg to the recipe and it wasn’t nearly as good as the batch without it.
Over the last week I’ve made several batches of cupcakes following this method, including a couple for my mom’s book club. (Waving hi to mom’s friends!)
I used a frosting recipe from Hershey’s, and instead of loading the cupcakes with frosting, decided instead to just simply drizzle frosting in patterns on the top.
But do what you will with the frosting. I think the cupcakes are perfectly delicious without any frosting at all.
Super Easy, Super Moist Chocolate Cupcakes Recipe
The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf.
If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.
If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.
Ingredients
Cupcakes:- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
- 1 Tbsp white vinegar
- 2 teaspoons vanilla extract
- 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
- 4 Tbsp butter
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cup powdered sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
Read More: Super Easy, Super Moist Chocolate Cupcakes
