Eggless Whole Wheat Chocolate Cupcakes (With vegan Option)

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This Eggless whole wheat Chocolate cupcakes are delicious moist and soft. They have the melt in the mouth texture and taste just yum. They are feather light due to the addition of oil. (Okay a bit of exaggeration, but they are light) and has less sugar which makes them more addictive and less guilt-free.

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.

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.

So coming to today’s Eggless Whole wheat Chocolate Cupcakes recipe. I did a lot of changes to the original recipe. As mentioned earlier , I reduced the sugar and also replaced the all purpose flour with whole wheat. I have not decorated them with buttercream, as I do not do it when they are made for snack or just for fun baking.

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.

I am starting a new series this week, Where we are sharing recipes for
“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 would be sharing three different cake recipes for the theme “Follow the Italian Meal Structure”. I have adapted the recipe from Lovingit Vegan, with my modifications.

Ingredients

• 1 and 1/2 cups (190g) Whole Wheat Flour (One can use Plain or All purpose Flour)
• 1/2 cup (42g) Cocoa Powder
• 3/4 cup (150 gm) Dark Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup (240ml) Milk (Vegans can use Soy milk)
• 2 tsp Vanilla Extract
• 1/3 cup (80ml) Vegetable Oil or any flavorless oil
• 3 FlaxEggs (For 1 , 1 Tbsp Flax Powder + 3 Tbsp Luke Warm Water)
• 1 Tbsp Vinegar

Preparation

• Take 3 tbsp of Flax Powder + 9 Tbsp Luke Warm water.
• Mix it and set aside to form a jelly like structure. It should take 5-10 minutes.
• Preheat the oven to 350°F (180°C) and line a muffin or a cupcake tray with cupcake liners. Set aside.
• Sift the flour and cocoa into a mixing bowl.
• Add the brown sugar, baking soda, salt and mix together.
• Add the milk, vanilla, oil, Flaxeggs and vinegar and mix in.
• You can use a hand whisk or a hand blender.
• Divide the batter evenly into the cupcake moulds.
• Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcake comes out clean.
• Let them cool for a few minutes in the cupcake tray itself.
• After that remove them on a wire cooling rack.
• You can decorate them with chocolate frosting or just enjoy as is.

Notes

• If your oven is very hot, do reduce the temperature by 5-10 Deg.
• Oven time varies for baking , do keep an eye after 15-20 minutes.
• Flax Eggs, is a substitution for Eggs. It is made using Flax seeds powder. When soaked in luke warm water it creates a jelly like structure.

Eggless Whole Wheat Chocolate Cupcakes (With vegan Option)

This Eggless Whole Wheat Chocolate cupcakes are delicious moist and soft. They are very easy to make, have the melt in the mouth texture and taste just yum.

4.84 from 12 votes

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Course: Dessert, Snacks

Cuisine: International

Keyword: Cakes, Chocolate, Cupcakes, EggLess

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 1 and 1/2 cups cup 190g Whole Wheat Flour (One can use Plain or All purpose Flour)
• 1/2 cup 42g Cocoa Powder
• 3/4 cup 150 gm Dark Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup 240ml Milk (Vegans can use Soy milk)
• 2 tsp Vanilla Extract
• 1/3 cup 80ml Vegetable Oil or any flavourless oil
• 3 FlaxEggs (For 1 , 1 Tbsp Flax Powder + 3 Tbsp Luke Warm Water)
• 1 Tbsp Vinegar

Instructions

• Take 3 tbsp of Flax Powder + 9 Tbsp Luke Warm water.
• Mix it and set aside to form a jelly like structure. It should take 5-10 minutes.
• Preheat the oven to 350°F (180°C) and line a muffin or a cupcake tray with cupcake liners. Set aside.
• Sift the flour and cocoa into a mixing bowl.
• Add the brown sugar, baking soda, salt and mix together.
• Add the milk, vanilla, oil, Flaxeggs and vinegar and mix in.
• You can use a hand whisk or a hand blender.
• Divide the batter evenly into the cupcake moulds.
• Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Let them cool for a few minutes in the cupcake tray itself.
• After that remove them on a wire cooling rack.
• You can decorate them with chocolate frosting or just enjoy as is.

Notes

• If your oven is very hot, do reduce the temperature by 5-10 Deg.
• Oven time varies for baking , do keep an eye after 15-20 minutes.
• Flax Eggs, is a substitution for Eggs. It is made using Flax seeds powder. When soaked in luke warm water it creates a jelly like structure.

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Few more Cake’s on my blog

• Whole Wheat Chocolate Avocado Banana Muffins
• Orange Yeast Bundt cake
• Pumpkin Bundt Cake
• Fudgy Apple Brownies
• Eggless, Sugarless, Butterless Dates & Walnut Cake
• Lemon Cake (Without Baking Powder & Baking Soda)

and many more….

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