Eggless Whole Wheat Chocolate Cupcakes (With vegan Option)

Chocolate cupcakes don’t have to be loaded with eggs and white flour to taste amazing. Eggless whole wheat chocolate cupcakes give you plenty of rich flavor and a moist, fluffy texture using simple, wholesome ingredients.

This recipe skips both eggs and refined flour, making it great for anyone looking to eat a bit healthier without giving up treats. You also get a vegan option included, making these cupcakes perfect for those who want dairy-free and plant-based choices.

Baking with whole wheat adds more fiber and nutrients while keeping the chocolatey goodness you crave. If you’re after cupcakes that taste great and fit into a wider range of diets, you’re in the right place.

Eggless and Vegan Baking: Purpose and Considerations

There are many reasons people bake without eggs and dairy. Some people have allergies, others choose a vegan or plant-based diet. Sometimes, it’s about ethical beliefs regarding animal products. No matter the reason, making the switch isn’t as hard as it might seem—and you don’t have to miss out on great taste or texture.

People skip eggs and dairy for:

• Allergies: Many kids and adults can’t eat eggs or dairy at all, so eggless, dairy-free recipes open the door for everyone.
• Lifestyle Choices: Plant-based or vegan diets avoid animal products entirely, including eggs and milk.
• Ethical Reasons: Some prefer not to use animal-derived ingredients due to animal welfare concerns.

I bake a lot of cakes with and without eggs, but I do prefer eggs as it becomes easier when you eat. But it was a necessity that day. My son wanted to bake chocolate cupcakes and I ran out of eggs. It is then I decided to make this Delicious Eggless Whole Wheat Chocolate Cupcakes.

Baking with Kids

I am just sharing this recipe here. From start to finish all was done by my 9 year old. He wanted to do all by himself, from measuring, to mixing, to adding in molds and even keeping and removing from oven. It becomes a bit messy when they are at work. The way they mix, the batter splashes all around, but it’s fine. They have to learn and we have to ignore the mess.

He has earlier baked this Chocolate Chip cookies and they turned out awesome. What I did this time was to ask him only to even clean the dishes with water and put it aside so I can clean it later. He was like what, I said yes that is the number one cooking rule. Keep your counter top clean. Do it while your stuff is cooking or baking. And he did at least 50 perc.😊

I am not writing all this to brag about my son, but to tell my readers to let your kids learn. A girl or a boy does not matter. Let them start at young age and they would be ready to fly.

Today the 4th August 2025, I am updating this post, and he is 15 now. I have kept the transcript and the images same as I do not want to loose this memory.

So coming to today’s Eggless Whole wheat Chocolate Cupcakes recipe. I have changed my original recipe. I use to add flax egg in this, but realised it is not needed. I have baked this without the flax egg and it worked fine. I will accordingly update the recipe. However To make eggless and vegan baking work well, keep these tips in mind:

1. Choose the Right Egg Replacement: Common vegan options like unsweetened applesauce, mashed banana, or plant-based yogurt bring moisture and help bind the batter.
2. Balance Moisture: Without eggs, keep an eye on how wet or dry your batter looks. Whole wheat flour soaks up more liquid.
3. Flavor Boost: Use ingredients like vanilla, cocoa powder, or espresso to make sure your cupcakes stay rich and chocolatey without the help of eggs or dairy.

Eggless whole wheat cupcakes can be incredibly moist and flavorful. They tend to have a softer crumb and don’t sacrifice on richness—especially with chocolate in the mix. Skipping eggs and dairy not only addresses allergies and ethical needs, but also leads to treats you feel better about serving and enjoying.

Cupcakes without Buttercream

I do not always decorate my cupcakes with buttercream. Especially when I am making it for my kids or for snacking it at home. They do not need it and only the cupcake is enough to satisfy their sweet cravings.

Less Sugar in Cupcakes

I always add a little less sugar in my cupcakes. But you will not feel it. Also whenever you eat cakes or cupcakes let it cool completely. The best is to eat after a few hours or next day when the flavours develop. Also keep in mind that the whole wheat cupcakes always tend to taste a less sweet as compared to all purpose flour.

We had this cupcakes when they were a bit warm. Read it as being impatient. So, Obviously we felt a bit less sugar that time. But, after a few hours, when the flavours developed, this Eggless Whole Wheat Chocolate Cupcakes were just perfect. I remembered one of the mava cakes we use to get from a famous bakery in my town when we were small. Needless to say the cupcakes were a hit.

Storage, Shelf Life, and Serving Suggestions

Keeping your eggless whole wheat chocolate cupcakes tasting fresh isn’t tricky, but a few simple habits make a real difference. Whether you plan to enjoy them the same day or freeze extras for later, getting storage right locks in moisture and chocolate flavor. Planning to serve them for a party or just as a sweet afternoon treat? You’ll also find a few creative, crowd-pleasing ways to present them.

Storing Fresh and Frosted Cupcakes

Cupcakes dry out faster than whole cakes, so smart storage is key to keeping them soft. How you store your cupcakes depends on whether they’re plain or frosted:

• Unfrosted cupcakes: Let them cool completely, then place in a single layer inside an airtight container. Store at room temperature for up to 2 days. If you refrigerate it, you can keep it for 4-5 days or more.
• Frosted cupcakes: Cupcakes topped with vegan ganache or any frosting stay best when stored in a container tall enough to avoid smudging the tops. Arrange in a single layer, cover, and keep at room temperature if you’ll eat within a day. For longer storage (2-4 days), pop them in the fridge, but bring to room temperature before serving for the best texture and flavor. Vegan frostings, especially coconut-based ones, hold up better than dairy when chilled.

Quick Tip: If you’re in a humid climate, always keep cupcakes inside an airtight container to prevent them from getting sticky or moldy.

Freezing and Thawing Tips

Freezing lets you enjoy a fresh cupcake anytime with almost no extra work. Freezing works beautifully for both plain unfrosted cupcakes. It is said that it also works for frosted cupcakes. However I have not done that and cannot coment.

For Unfrosted Cupcakes:

1. Cool completely on a wire rack.
2. Wrap each cupcake tightly with plastic wrap.
3. Place wrapped cupcakes in a freezer-safe bag or container.
4. Label with the date. They’ll stay fresh for up to 2 months.

Best way to thaw:

• Take the cupcakes out of the freezer and remove the plastic wrap.
• Let them stand at room temperature for 1-2 hours [unfrosted].
• For a fresh-baked feel, microwave an unfrosted cupcake for 10-15 seconds or pop it in a warm oven for a few minutes.

Extra tip: If you like to batch-bake, keep plain cupcakes in the freezer and only frost before serving. This keeps both the cake and frosting at peak freshness.

Sharing this with

Today I am sharing this with

Earlier I have shared this with “Follow the Italian Meal Structure” , where In I have opted for “Merenda”(Afternoon Snack). Merenda is generally consumend by children and adults as an after school or a mid-afternoon snack. This may include a wide variety of foods. Merenda is often similar to breakfast, and might consist of a hot milky drink with bread and honey/jam or brioches; other foods are also eaten, such as yogurt, gelato, granita, fruit salad (or just fruit), nuts, biscuits and cookies, cake, sweets, etc. (Source Wiki)

I baked three different cake recipes for the theme “Follow the Italian Meal Structure”.

Updates

This recipe was first posted on my blog on 18th March 2019. Today the 4th August 2025, I am updating the recipe a bit. Content is also updated. Pics are not updated as the cupcakes were made by my son earlir. (Read above)

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