You would never know these delicious egg-free cupcakes were actually healthy – made mostly with water and a few other very basic ingredients.

Enjoy them with, or without a chocolate buttercream filling. Dessert recipes the whole family can enjoy, whether you’re on a diet or not.

Plus, you don’t even need a hand mixer to create your cupcake batter, all you need is a bowl and a wooden spoon.

Ingredients

• 190g All Purpose Flour You can also use wholemeal flour or spelt flour
• 30g Unsweetened Cocoa Powder (Or cacao powder)
• 1 tsp Baking Soda (bicarb of soda)
• 1/2 tsp Salt
• 1 Flax Egg (2 tablespoons of flaxseed & 3 tablespoons of warm water)
• 100g Coconut Sugar
• 100g Dark Chocolate
• 250 mls Water
• 40 mls Coconut Oil (You can also use vegetable oil, sunflower oil or olive oil but it will change the taste slightly.)
• 1 tbsp Apple Cider Vinegar (Or white vinegar if you don’t have apple cider vinegar.)
• 1 tbsp Yogurt (Coconut and Soya both work well.)
• 1 Lemon (Zest & Juice)
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 180 C (Fan)
2. For your egg substitute, place the flaxseed into a small, separate bowl and add the 3 tablespoons of water. Mix well and leave to one side for approx 5 minutes.
3. Combine all the dry ingredients into a large mixing bowl.
4. Put your coconut oil (if using coconut oil) into a microwave-proof bowl and heat for 30 seconds, or until melted.
5. Then add the wet ingredients (coconut oil, water, lemon juice & zest, yoghurt, vanilla extra & apple cider vinegar) to the flour mixture and combine gently. Don’t over mix as this will make the cupcakes dense and rubbery.
6. Fill your cupcake liners around 2/3 full. The best way to do this is by using an ice cream scoop to ensure each one is the same size. Make sure you leave room at the top of the cupcake cases for them to expand in the oven.
7. Bake for 17 minutes – or until a skewer comes out clean.
8. Leave the cupcakes in the tray for 10 minutes before removing them and then place them on a wire rack to cool to room temperature.
9. These eggless chocolate cupcakes will last in the fridge in an airtight container for around 3 to 4 days.

Notes

Buttercream (Optional)

Ingredients

• 150g Vegan butter
• 100g Powdered sugar (icing sugar)
• 1 Teaspoon Vanilla extract
• 1/2 Lemon Zest
• 1 Tablespoon Plant-based milk (if needed to loosen up the mixture)
• 1 Tablespoon Cacao Powder

Instructions

• Soften your vegan butter by leaving it out of the fridge for 30 minutes before using it.
• Whip up the butter with an electric hand mixer for 1 approx minute.
• Then add in the icing sugar a little at a time, along with the vanilla extract and lemon zest. Mix for a another minute.
• If you are making buttercream for the topping, you won’t need the extra milk. However, if you’re making it as a filling, you might need to add the milk to loosen up the buttercream slightly.
• Place the cacao powder into a small sieve and sprinkle over the top of the icing.
• Put your cupcakes into the fridge for 1 hour to help the buttercream icing harden slightly.