These eggless chocolate cupcakes are rich, moist, and full of deep chocolate flavor.Whether you’re baking for someone with allergies, following an egg-free diet, or simply out of eggs, this recipe delivers all the indulgence of traditional cupcakes — no compromise needed, and no special egg substitutes required! They’re also super easy to make gluten-free, dairy-free and vegan.Egg-free baking can sometimes feel tricky, but these cupcakes prove otherwise.

Thanks to a combination of oil and vinegar, they stay soft, fluffy, and incredibly moist.Plus, they require only simple pantry staples, making them an easy go-to for any occasion.You won’t need any special techniques — just mix, pour, and bake! I almost always use the same chocolate cake base recipe.

It’s adapted from Hershey’s One Bowl Chocolate Cake.I’ve tested chia eggs in that recipe, and they work great.I know most vegans have chia seeds around, but this recipe offers an option for those who don’t and prefer not to use any special egg substitutes.

Vinegar is the key ingredient that makes the magic happen in this recipe.Vinegar?! During the Great Depression and World War II, eggs and dairy were expensive or rationed.Vinegar allowed bakers to make cakes without eggs while still achieving a tender texture.

A classic example is the Wacky Cake (or Depression Cake), which uses vinegar, baking soda, and oil instead of eggs and butter.You definitely can’t taste it in th

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