Vegan-Friendly Chocolate Cupcakes

A quick, inexpensive and very tasty recipe for a Lenten dessert! These cupcakes are made without any eggs at all! This means that they can be eaten during Lent, vegetarians and even vegans can!
cook time: 45 min
Ruby Colston
Vegan-Friendly Chocolate Cupcakes

Nutrition Facts (per serving)

305
Calories
19g
Fat
28g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Salt (approximately 1 teaspoon) 6 g
Water (cold) 475 ml
Cocoa 60 g
Honey 150 g
Vegetable oil (without smell) 240 ml
Baking powder 14 g
Apple vinegar 10 ml
Whole wheat flour 375 g
Vanilla extract 20 ml

Recipe instructions

Step 1

Step 1
In a large container, first mix the bulk ingredients. We make indentations for the liquid.

Step 2

Step 2
Pour vanilla extract into the first one.

Step 3

Step 3
Pour apple cider vinegar into the second.

Step 4

Step 4
Pour oil into the third.

Step 5

Step 5
Add water.

Step 6

Step 6
Mix everything thoroughly with the addition of honey.

Step 7

Step 7
Grease the baking dish with oil.

Step 8

Step 8
Preheat the oven to 180 degrees. Pour the dough into the mold about three-quarters full. Bake for 20-30 minutes.

Step 9

Step 9
We take out the finished cupcakes, cool them a little and remove them from the mold.

Additional rubrics

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