Also posted on The Sweet Spot blog.
Eggless Chocolate Cupcakes
1 1/2 cups flour
1 cup granulated sugar
1 tsp. baking soda
1 tsp. salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 tsp. vanilla extract
1 Tbsp. vinegar
Prepare cupcake tins with liners, or if baking a cake, grease small (6-inch) cake pan.
Mix all ingredients together with an electric mixer on medium speed until moist and well-blended.
Fill each cup 3/4 full. Bake for 20-25 minutes at 350 degrees for cupcakes. Cake pan may need a few extra minutes baking time.
Do you have a friend or relative who can't eat eggs? I have a friend/former neighbor who had an egg allergy, and this cake recipe would have been absolutely perfect for his birthday. Unfortunately, I didn't have this recipe when he lived next door to me, but I am still dedicating this one to him!
Best of all, you don't miss the eggs at all in the taste--it's chocolatey and moist, and even more wonderful when paired with my favorite chocolate frosting recipe.