Vegan Chocolate Cupcake
4 servings
60 minutes
Vegan chocolate cake is a harmony of taste and health, a true wonder of British cuisine adapted for those who prefer plant-based diets. The history of such recipes dates back to times when eggs and dairy products were expensive or unavailable, and bakers sought alternative ways to achieve the softness and richness of desserts. This cake has a deep chocolate flavor thanks to cocoa, while vanilla sugar adds a subtle sweet note. Light, airy, with a moist texture — it pairs perfectly with a cup of fragrant tea or coffee. The hallmark of this dessert is its simplicity in preparation: no complex techniques or rare ingredients are needed. It is suitable not only for vegans but also for anyone looking for a delicious and healthy baking option without unnecessary additives.
1
Mix all the dry ingredients: flour, sugar, cocoa, baking soda, baking powder, vanilla sugar.
- Wheat flour: 190 g
- Sugar: 160 g
- Cocoa powder: 3 tablespoons
- Baking soda: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Vanilla sugar: 1 teaspoon
2
Then everything is wet: oil, water, vinegar.
- Vegetable oil: 80 ml
- Water: 250 ml
- Vinegar: 0.5 tablespoon
3
Then pour half of the wet ingredients into the dry ones and mix. Once well combined, gradually add the remaining water and oil, mixing well.
- Vegetable oil: 80 ml
- Water: 250 ml
4
Pour the mixture into a greased mold. Bake at 180°C for about 45 minutes.
