Vegan/Allergen-Free Chocolate Cupcakes
Allergen Free Chocolate Cupcakes Recipe inspired by traditional "Crazy Cake", this one taken from Divvies Bakery, as found on
  • 1½ cups all-purpose flour (the original recipe calls for cake flour, but it turns out just fine without, in case you don't have it)
  • ¾ cup sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1¼ cups water
  1. Preheat oven to 325 degrees and prepare cupcake pans with wrappers
  2. In a medium bowl, lightly mix together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, mix together oil, vinegar, vanilla, and water until well combined. Add dry ingredient mixture and mix until smooth.
  4. Pour batter into cupcake tins, filling each cup ½ to ¾ full.
  5. Bake for 20-25 minutes, rotating pan halfway through cooking, untilĀ a toothpick inserted into the center of a cupcake comes out clean.
  6. Immediately remove cupcakes from muffin tin and transfer to a wire rack to let cool.
  7. Frost and enjoy!
Recipe by The Geeky Hostess at