Vegan Test Kitchen: Egg Substitutions in Chocolate CupCakes
Jenny Dunklee | The Lazy Vegan Baker: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1½ cups flour
  • ⅔ cup cocoa powder
  • 1⅓ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • egg substitute of your choice for 2 eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ⅔ cup non-dairy milk (I used coconut milk)
  • ⅔ cup hot (scalding) water
Instructions
  1. Preheat oven to 350F. If making cake, line a 9" cake pan with parchment and/or lightly spray with oil and then dust with flour. If making cupcakes, put liners in a 12 cupcake pan.
  2. In a large bowl, mix the flour, cocoa powder, sugar, baking soda, baking powder and salt.
  3. In a medium bowl mix your egg replacement with the oil, vanilla and non dairy milk.
  4. And the milk mixture to the dry ingredients and mix until mostly combined. Depending on which egg replacer you use, you may find it won't fully mix and is very thick. That's ok. Just mix it lightly until the liquid is absorbed.
  5. Whisk in the hot water until the batter is smooth.
  6. Pour into prepared pan and bake 15-25 minutes for cupcakes - this will depend on which egg replacer you used. 30-40 min for cakes. Cakes are done when a toothpick inserted in center comes out clean.
  7. Let cool completely then frost with your favorite frosting!
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2015/07/18/vegan-test-kitchen-egg-substitutions-in-chocolate-cupcakes/