Egg And Lactose Free Chocolate Cupcakes Recipes

EGG-FREE DAIRY-FREE NUT-FREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

EGG- AND LACTOSE-FREE CHOCOLATE CUPCAKES

Steps:

• In a large bowl, beat the water, sugar, applesauce, oil and vanilla until well blended. In a small bowl, combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended., Fill foiled-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat margarine until fluffy. Add the confectioners' sugar, cocoa, water and vanilla; beat until smooth. Frost cupcakes.

WACKY VEGAN CHOCOLATE CUPCAKES (WITH HIGH ALTITUDE OPTION)

Steps:

• Preheat your oven to 350ºF and line 12 muffin cups with cupcake liners.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
• Make 3 small wells in the flour mixture. Pour the oil into one well, the vinegar into the second, and the vanilla into the third. Pour the cold water or milk beverage over everything and stir until a relatively smooth batter forms.
• Divide the batter between the liners
• Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool for 5 minutes, then remove them to a wire rack to cool completely before frosting.
• Unfrosted cupcakes can be covered and stored at room temperature for up to 2 days. Once frosted, they can be refrigerated for up to 3 days, or individually wrapped and frozen to enjoy later.

DAIRY FREE CHOCOLATE CUPCAKES

Steps:

• Place cupcake liners in 27 regular size cupcake tins. Set aside.
• Add all 7 dry ingredients into a sifter and sift into a medium sized bowl. Set aside
• Inside a one cup measuring cup, add the 1 tbsp white vinegar. Fill the remaining measuring cup with almond milk until you get to the top of the measuring cup. Let sit for 10 minutes. (This makes the almond buttermilk)
• In a large bowl, add the applesauce, maple syrup, apple cider vinegar, vanilla, and almond buttermilk after it has set for 10 minutes. Beat on low speed just until combined.
• In a small saucepan, add the remaining 1 3/4 cup almond milk and coconut oil to a small saucepan. Bring to a boil.
• While waiting for the almond milk mixture to boil, in 4 parts, mix in the dry ingredients to wet ingredients on low speed. Just until blended. DO NOT OVER MIX.
• Once boiling, remove almond mix mixture from heat and pour into chocolate cake bowl. Using a spatula, fold in just until combined, scraping down any mixture if needed.
• Let bowl set for 5 minutes.
• Preheat oven to 350 degrees.
• Fill up cupcake tins 3/4 of the way full.
• Bake in oven 15-20 minutes or until toothpick inserted comes out clean.
• Remove from oven and place on a cooling rack. Let cool completely in order to frost.
• Frosting cupcakes one at a time.
• Add any optional toppings - some ideas would be chocolate shavings, fresh berries, coconut flakes, or chopped nuts like walnuts or peanuts.