This recipe is amazingly easy – it can be made in one large bowl with a whisk in just two steps – no fancy food processor required. A great one to make with the kids – or for your older children to make on their own!
It is egg-free and can also be dairy- and gluten-free if you like, so it’s a good recipe to use for birthday parties/events when you have a few different dietary requirements to cater to.
It also produces the lightest and moistest cupcakes… I made them recently for the CIWOT Dance-a-Thon in aid of the Cyprus Autism Association cake-stand (hence the blue puzzle pieces on top) and so many people asked for the recipe that I thought I would share it with all of you 🙂
1.5 cups flour (any flour you like – if it is a gluten-free flour, you will probably have to use more liquid)
1 cup (or less) brown sugar (I use light brown soft, or coconut sugar like this one* below)
1 tsp baking powder
0.5 tsp bicarbonate (baking) soda
1 tsp fine sea salt (I use pink Himalayan)
0.5 cup cacao (the real stuff – like this one* below)
Sift all of the dry ingredients together in to a large bowl.
0.5 cup vegetable oil (I use raw coconut oil)
0.5 cup dairy or non-dairy milk (I use carton coconut milk, not tinned)
0.5 cup filtered water
1 tsp vanilla (paste, powder or liquid – again, use the good stuff)
1 tbsp vinegar (I use apple cyder vinegar)
Add the wet ingredients to the dry mixture and whisk together until smooth. The mixture will be runnier than traditional cake mixture but don’t worry, it’s supposed to be. If it’s not (depending on the type of flour that you have used) add a little more milk or water!
Fill cupcake/muffin cases 3/4 full with the mixture and bake at 180 C for 20-25 minutes, or until a toothpick inserted in to their centres just about comes clean / their top springs back to the touch.
You can double the recipe to make a 20 inch cake.
Frost with your favourite icing and enjoy!
You’re welcome! 🙂
* No affiliate link – just my favourite local organic brand that I buy from Alpha Mega 🙂