Eggless Whole Wheat Chocolate Cupcakes (With vegan Option)

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.
Course Dessert, Snacks
Cuisine International
Keyword Cakes, Chocolate, Cupcakes, Eggless
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 and 1/2 cups 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 flavourless oil
  • 3 FlaxEggs (For 1 , 1 Tbsp Flax Powder + 3 Tbsp Luke Warm Water)
  • 1 Tbsp Vinegar


  1. Take 3 tbsp of Flax Powder + 9 Tbsp Luke Warm water.

  2. Mix it and set aside to form a jelly like structure. It should take 5-10 minutes.
  3. Preheat the oven to 350°F (180°C) and line a muffin or a cupcake tray with cupcake liners. Set aside.

  4. Sift the flour and cocoa into a mixing bowl.
  5. Add the brown sugar, baking soda, salt and mix together.
  6. Add the milk, vanilla, oil, Flaxeggs and vinegar and mix in.
  7. You can use a hand whisk or a hand blender.
  8. Divide the batter evenly into the cupcake moulds.

  9. 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.

  10. Let them cool for a few minutes in the cupcake tray itself.

  11. After that remove them on a wire cooling rack.
  12. You can decorate them with chocolate frosting or just enjoy as is.

Recipe Notes