Dairy Free Chocolate Cupcakes with a delicious flavor but without dairy products. Great if you have an intolerance but still want to enjoy this snack. The cakes are moist, full of flavor, and airy. And easy to make!
Dairy Free Chocolate Cupcakes
Allergies and intolerances are becoming more common. It limits you in your daily activities. You can no longer eat carefree anywhere. And a day out or on vacation requires preparation and planning.
And that's why I like to make a special allergy-free recipe now and then. , so that you can enjoy yourself without any worries. Lactose-free, gluten-free, and so on. That does not mean that these products are included in the other recipes, but this recipe has been specially developed for you.
N.B. (note: always read the ingredient lists on the back of the ingredients. There can always be a product on the market that may contain a trace of an allergen. It is always important to check).
What do you need for Vegan Chocolate Cupcakes?
To prepare these dairy-free chocolate cupcakes, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Flour - Use regular all-purpose flour for these sugar buns.
- Cornstarch - Mixing flour and cornstarch will make your cupcake fluffier.
- Sugar - For sweetening the cupcakes.
- Cocoa - For a deeper chocolate taste.
- Baking Soda - Makes the cupcakes fluffy. It is stronger than the same amount of baking powder. For baking soda, you always need an acid (in this case, vinegar) to make it work.
- Sea Salt - Balances the flavor in the cupcakes.
- Sunflower oil - The chocolate cupcakes are deliciously moist and lactose-free by using oil instead of butter.
- Vinegar - Let the baking soda work. And luckily, you won't taste it anymore in the result!
- Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
How to prepare Chocolate Cupcakes Dairy Free
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix flour, cornstarch, sugar, cocoa, baking soda, and salt in a bowl.
- Mix the oil, vinegar, vanilla extract, and water in a second bowl. Add the contents of the first bowl while mixing until the batter is no longer lumpy.
- Place paper cups in the cupcake tray and divide the batter over them. This is easy with an ice cream scoop.
- Bake the dairy-free cupcakes for 25 minutes at 350 °F (180 °C) in a preheated oven. Let the cupcakes stand for 5 minutes, remove them from the molds and let them cool to room temperature.
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- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
- 12 paper cupcake baking cups
- 1⅓ cup all-purpose flour
- ⅓ cup cornstarch
- ¾ cup sugar
- 4 tablespoons Dutch unprocessed cocoa
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup sunflower oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1¼ cup water
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 350 °F or 320 °F.
- Fill the tin with paper baking forms.
- Mix the flour, cornstarch, sugar, cocoa, baking soda, and salt in a bowl.1⅓ cup all-purpose flour, ⅓ cup cornstarch, ¾ cup sugar, 4 tablespoons Dutch unprocessed cocoa, 1 teaspoon baking soda, ½ teaspoon sea salt
- In a second bowl, combine the oil, vinegar, vanilla, and water until well blended.⅓ cup sunflower oil, 1 tablespoon white vinegar, 1 teaspoon vanilla extract, 1¼ cup water
- Add the contents of the first bowl to the second while you keep mixing until the batter has no lumps.
- Divide the batter over the cupcake tins and slide the baking plate into the oven.
- Bake for 25 minutes (turn the form after 10-15 minutes) until the cupcakes are done.
- Let stand for 5 minutes, loosen the cupcakes from the tins, and let them cool on a wire rack to room temperature.
- Shake the mold lightly. If the tops of the cupcakes move, they still need to be finished.
- Press your finger in the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Room Temperature - Wrap the cupcakes in plastic wrap or store them in an airtight container for three days.
- Freezer - you can freeze the cupcakes. First, wrap them in aluminum foil and put everything in a bag or airtight container. This way, you can keep them for up to two months.