Crazy chocolate cupcake | cake ( No eggs, butter or milk )

My Blog turns 2 today !!. I’m actually quite surprised and thrilled about my blogging journey thus far. It just started of as a hobby, simply because I love to cook, also after moving here to the States, sitting at home really drove me crazy! I needed to do something with all the spare time I had. 
And along my blogging journey, I met many of you wonderful bloggers from the WordPress community. Thanks again for all the appreciation, love and the support. Also a big Thank you to all you amazing readers, each one of you, who have tried my recipes and taken the time to share your lovely feedback with me. It means a lot, as it encourages and motivates me to share more.

Last year I celebrated my first blogiversary with this yummy mango falooda, so in keeping with that trend, I’m doing something sweet this year too. After all every anniversary needs to be celebrated with something special. Next year, perhaps, I shall think of something savory 😀 However, this year, to celebrate the occasion I have prepared these crazy or wacky chocolate cupcakes. I’m sure ya’ll have heard about the crazy chocolate cake, made entirely without eggs, butter or dairy. These cupcakes are just as good for a 2 to 3  bite sized treat 🙂


I happened to stumble upon this cake in my Facebook news feed. You guys know these 1 minute recipe videos can be addictive , makes you want to try all that yumminess!. And so I had yet another recipe sitting in my bookmarks to be tried for a very long time. When I first tried these, the outcome really amazed me! I had a slice of the most moist and light chocolate cake ever. And to think of it, it was made without eggs, butter and milk ! No more experiments with eggless chocolate cake recipes after trying this one, as this recipe yields the best chocolate cake in my opinion. I’ve followed the recipe as is, the only ingredient that I have added is some instant coffee powder. Coffee enhances the taste of chocolate to make it even more chocolatey !

What makes this recipe special, is that you don’t need any mixing bowls. Just mix in your baking pan and bake, now again, how cool is that ? Oh yes I’ve tried & it works. You can have  a look at the pictorial in the directions below for baking in the pan directly. The only issue with it is the un-moulding part. A portion of the cake will stick to the bottom of the pan. If you are serving it directly from the the pan, it’s not a problem at all. However, if you want to divide the cake in half and frost it , you will simply have to mix the contents in one bowl and bake in your greased cake pan ( 8 or 9 inch round or 8 inch square cake pan). Super simple solution! You still have the world’s best and moist chocolate cake ever! All I can say is try it to believe it 🙂 This is definitely my go to chocolate cake recipe. I frosted these with some homemade chocolate buttercream frosting. These frosted cupcakes were insanely and downright delicious! So good!!! You really ought to try!

Here’s a little history about this cake – Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs. This was due to the fact that the ingredients were either expensive or hard to obtain in those times. Similar cakes are known as War cake,  as they avoided ingredients that were scarce or were being conserved for the use of soldiers. A common Depression Cake is also known as Boiled Raisin Cake, Milkless, Eggless, Butterless Cake, or Poor Man’s Cake. { Source- Wiki }

It is very interesting to know that back then people came up with this cake using simple science of using vinegar and baking soda to give this cake it’s fluff and lightness!! How inspiring!

Chocolate buttercream frosting– ( Recipe here)

Step by step instructions

 1.Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Sieve the flour, baking soda, cocoa powder and coffee powder in a shallow mixing bowl if making cupcakes, or directly into a greased 8″ square/9 inch round baking pan if making a cake. Add sugar and salt and whisk to combine everything well.
2.Make 3 depressions in the dry ingredients – two small, one larger.
Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
3.Pour water over all, mix well just until combined and no more flour pockets are visible.  The batter may have a few lumps and that is okay, do not over mix.

4.Fill the liners to 2/3rd . Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary,  check your cake to avoid over baking it, but check no sooner than 30 minutes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling }

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Crazy chocolate cupcake | cake ( No eggs, butter or milk )

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 12 cupcakes

Crazy chocolate cupcake | cake ( No eggs, butter or milk )

Light. moist and delicious chocolate cupcakes | cake, made without eggs, butter or milk.

Ingredients

  • 1 & 1/2 cups all-purpose flour (maida) { Spooned and leveled }
  • 3 tbsp unsweetened cocoa
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp instant coffee powder
  • 1/2 tsp salt
  • 1 tsp white vinegar
  • 1 tsp pure vanilla extract
  • 5 tbsp vegetable oil
  • 1 cup water, room temperature

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Sieve the flour, baking soda, cocoa powder and coffee powder in a shallow mixing bowl if making cupcakes, or directly into a greased 8" square/9 inch round baking pan if making a cake. Add sugar and salt and whisk to combine everything well.
  2. Make 3 depressions in the dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
  3. Pour water over all, mix well just until combined and no more flour pockets are visible.  The batter may have a few lumps and that is okay, do not over mix.
  4. Fill the liners to 2/3rd . Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. {Note: Oven baking times may vary,  check your cake to avoid over baking it, but check no sooner than 30 minutes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on cooling }
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I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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As always, thanks for stopping by !

Regards,

Freda

Recipe adapted from Sweet little bluebird

102 comments

  1. Sonal says:

    Wow, these look delish and seem easy. Will definitely give this a try and let you know how they turned out. :). Happy Anniversary to your blogging journey. ?

  2. Lina says:

    Congratulations on your blogiversary Freda! Lovely cupcakes..certainly don’t look like ones from the Great Depression…i have tried the Depression sponge cake…it was good too

  3. Maryanne says:

    Congratulations on your 2nd anniversary- thank u for your eggless recipes – I am always on the look out for eggless recipes as i am very allergic to eggs. I however would like to share that adding of club soda or coca cola instead of vinegar also helps in making it airy and light because of the gas. — Would like your expert opinion.

    • Freda Dias says:

      Thanks Maryanne, Yes I’ve come across many recipes calling for cola or club soda in cake recipes. But it would definitely be much more in terms of quantity as compared to 1 tspn vinegar. I rarely have a stock of aerated drinks in my pantry, not a fan of them. On the contrary, Vinegar is a pantry staple, hence it’s more feasible to use 🙂

  4. apuginthekitchen says:

    Congratulation Frida, 2 years is a major milestone. The vegan cupcakes look wonderful, I’ve made before and they were delicious. Can’t wait to see the recipe for the buttercream, your photo’s are gorgeous and those cupcakes look amazing.

  5. Vaishnavi says:

    Happy Anniversary Freda! Thankyou so much for sharing! Can’t wait to try this recipe!
    Could you tell me how many cupcakes this recipe would make ..alternatively what size cake pan can it be baked in?
    TIA

  6. curryandvanilla says:

    Congrats Freda on the second anniversary of your lovely blog!!! I am nearing my first anniversary and can imagine how excited you must feel.

    Theses cupcakes look so scrumptious; my favorite recipe for quick cupcakes! The frosting looks amazing and as usual, love your clicks (need to reach out to you on photography tips); cannot wait for your post about that!

    Congrats again!!

    • Freda Dias says:

      Thanks so much! Feel free to reach out to me with anything you need regarding photography. I’m pretty much an amateur at it, but I would be glad to help you with whatever I know 🙂

  7. hummingbirdthyme says:

    Thanks, Freda, I’ve always been a bit suspicious of “eggless” cakes, so I’m glad to hear you liked this one. I will have to try it!

  8. Pallavi says:

    Hi Freda….want to make the muffins….i have self raising flour…can i use it instead of all purpose flour and eliminate the soda and vinegar? Thanks

    • Freda Dias says:

      You still need the vinegar or lemon juice for the cake to rise.
      Also self rising flour as baking powder, you need baking soda here. The reaction of baking soda and baking powder is different with vinegar.

  9. Shruti says:

    Hey.. I tried ur cake.. The texture was very nice.. But the cake smells of soda.. What can be the rsn? Any baking soda brand you recommend?

    • Freda Dias says:

      Hi Shruti ! Thanks for your feedback. I use arm and hammer brand that we get here in the US. I have not had this problem of the smell. The quantity of baking soda is pretty standard for the amount of flour. It is usually less if baking powder is also added in any cake recipe. What you can do is, probably increase the vanilla extract to 2 teaspoons. That should help, do let me know I you happen to try again anytime 🙂

  10. Audrey says:

    Great blog Freda Dias. and a wonderful recipe… no eggs… wow.
    however whenever a recipe calls for baking soda… i always tend to get an aftertaste with using it. Any reason why. and I do use the arm and hammer one.

    • Freda Dias says:

      Thanks Audrey! I really haven’t had this problem. You could increase flavorings, use more vanilla extract, or some other flavored oils such as almond etc. Or use lemon juice as the acid instead of the vinegar here.

  11. Sweta says:

    Hey..the cake n cup cakes look delicious..I wanna try this recipe asap..just want to know if you have used powdered sugar here?

  12. Cherie says:

    Hello there! I am looking for that elusive basic chocolate cupcake recipe. Do the cupcakes from this recipe taste flat due to the simple ingredients used? Thanks!

  13. Kavitha says:

    Can you tell if i can substitue all purpose flour with almond flour ? Any other additions required if i use almond flour ? Hoping to make it for my allergic kid.

  14. Pooja Sukwaria says:

    Hii Freda.. Congratulations for your blogs anniversary… You make lovely cakes freda, can you suggest any recipe for making cake with rice flour. As my nephew is allergic to wheat/maida, semolina and nuts as well. He can have dals, so gram flour can be used. It would be great if we can have something for him to eat as sweets. As he is not able to eat his own birthday cake because of major allergy from wheat. Waiting for a positive response from you.. Thanks, Pooja

    • Freda @ Aromatic essence says:

      Hi Pooja! Apologies for replying so late. I’m so sorry I haven’t tried any gluten free cakes yet. You can try using coconut flour/ almond flour, but I guess they would need eggs. I hope I can try some gluten free cakes soon, will definitely share it on the blog 🙂

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