This Eggless Chocolate Cupcake Recipe bakes the ultimate batch of moist and fluffy chocolate cupcakes made with no eggs, no milk ingredients, and no refined sugar. Glazed with dark chocolate and garnished with naturally sweet and creamy shredded coconut, these cupcakes are a heavenly, healthy treat!
Egg sensitivities can be challenging to navigate around baked goods. Eggs are a standard ingredient in your basic chocolate cupcake recipe as they provide structure, leavening, richness, color, and flavor.
Fortunately, there’s another way. With these easy-to-follow instructions, you’ll bake perfect eggless chocolate cupcakes using my highly-tested vegan cupcake formula, which includes a fiber-rich flour blend of spelt flour, brown rice flour, and chickpea flour.
Coconut milk and rich coconut oil play the role of eggs, so the cupcakes rise perfectly while staying moist.
When adorned with a dark chocolate glaze and coconut, these cupcakes are impossible to resist!
Of course, people will assume they are indulging in an unhealthy chocolate treat, so they will be thrilled to find out these cupcakes are a dairy-free, egg-free dessert made with wholesome, healthy ingredients!
Why You’ll Love This Recipe
- These moist chocolate cupcakes are made with good-for-you ingredients. They are packed with plant protein and soluble fiber, which cure a chocolate craving while keeping you full and satisfied.
- It’s low-fuss. This is the perfect vegan cupcake recipe for beginners.
- This eggless cupcake recipe is customizable. The base egg-free chocolate cupcake is fantastic when finished with a chocolate glaze, but the egg-free frosting and topping options are endless!
- It’s allergy-friendly. Great for class parties, bake sales, and birthday parties.
Ingredients You’ll Need
- Whole spelt flour – Spelt flour is a nutrient-dense baking flour made from 100% stone-ground whole wheat. It’s slightly higher in protein than all-purpose flour, bringing more density and dimension to baked goods.
- Brown rice flour – Made from 100% stone-ground whole-grain brown rice, it’s an excellent source of fiber. In addition, it gives these cupcakes a subtle, nutty taste.
- Chickpea flour – Chickpeas are a good source of plant-based protein and starch-resistant soluble fiber, which impact this flour’s low glycemic index.
- Shredded coconut – Besides plant-sourced protein, fiber, and fats, coconut brings a good base of sweetness, moisture, and texture. I like using it to decorate these cupcakes as well.
- Unsweetened cocoa powder – For the deep, dark chocolatey goodness.
- Coconut sugar – This is my favorite unprocessed baking sugar. It isn’t overly sweet and caramelizes nicely in baked goods. Maple sugar and date sugar are great substitutions. You can also use brown sugar here.
- Baking powder – This leavening agent creates a reaction in the batter as it bakes, causing the cupcakes to rise.
- Coconut milk – Be sure to use a can of full-fat coconut.
- Coconut oil – In my experience, this is the most reliable alternative to butter and vegetable oil in baking. It’s solid at room temperature, so melt it before use.
- Vanilla extract – Pure vanilla enriches the chocolate cake batter with sweet, creamy, and caramel notes.
- Chocolate glaze – I encourage you to decorate these cupcakes with my silky 2-ingredient chocolate glaze. It’s made with no dairy, no eggs, and no sugar. All you need is a quality dark chocolate baking bar and coconut oil.
How to Make Eggless Chocolate Cupcakes
- Prepare for baking: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients: Mix the spelt flour, rice flour, chickpea flour, cocoa powder, shredded coconut, coconut sugar, and baking powder in a large mixing bowl.
- Stir the liquid ingredients: Add the coconut milk, melted coconut oil, and vanilla extract to a separate bowl and stir until smooth.
- Combine wet and dry ingredients: Add the wet mixture to the bowl of dry ingredients, and stir until combined. Be careful not to overmix!
- Pour the batter into the muffin pan and bake: Spoon the cupcake batter into your lined muffin pan, dividing it evenly between the cups, then transfer the pan to the preheated oven and bake for 25 minutes.
- Cool and decorate: Let the cupcakes rest in the muffin pan until they’re cool enough to handle. Then place on a wire cooling rack to finish cooling. Once cooled, top with chocolate glaze and shredded coconut.
How to Make 2-Ingredient Chocolate Glaze
You will love this simple dark chocolate glaze if you love chocolate cupcakes frosted with even more chocolate!
Here’s how to make it:
- Melt the chocolate with oil: Add the dark chocolate and coconut oil to a small pot and heat over medium-low heat, continuously stirring, until the chocolate melts. This shouldn’t take more than a minute, so please don’t leave the pot unattended.
- Cool before using: Once the chocolate is melted, remove the pot from the heat and set it aside. When the cupcakes are cooled, spread a layer of cooled chocolate glaze and sprinkle shredded coconut on top. Place cupcakes in the fridge for 10-15 minutes to set the glaze, and enjoy!
While they should be inherently dairy-free, dark chocolate and cocoa powder sometimes contain traces of milk ingredients, so don’t forget to double-check the ingredients list.
Don’t fuss with the batter more than you need to, or your cupcakes may turn out dense and chewy. Instead, mix just until the wet and dry ingredients are incorporated, then pour the batter into your muffin pan and bake immediately.
Do not overfill the muffin cups. If you have a 3-tablespoon ice cream scoop, it’s the perfect portion of batter, filling each cup ⅔ full.
These egg-free chocolate cupcakes are done when a toothpick inserted in the center comes clean with just a few crumbs attached.
The cupcakes will continue to set as they cool, so they must rest in the pan for 5-10 minutes before finishing up on a cooling rack.
I don’t recommend deviating far from the base vegan chocolate cupcake recipe, but feel free to swap the chocolate glaze with other toppings that align with dietary needs.
Here are some store-bought vegan frosting options with rave reviews:
- Vanilla Frosting – Look for Simple Mills Organic Vanilla Frosting in stores or online. It is a vegan vanilla frosting made with coconut oil.
- Chocolate Buttercream – Miss Jones brand organic buttercream frosting is an excellent vegan alternative to classic chocolate buttercream frosting.
Storing & Freezing
Storing: Once glazed, these eggless cupcakes are okay to keep in a tightly sealed container at room temperature for 1-2 days. Storing cupcakes in the fridge tends to dry them out.
Freezing: If your cupcakes are unfrosted, they will keep well in the freezer. Wrap individual cupcakes securely in plastic wrap, place them all in a deep freezer bag, and freeze for 2-3 months.
Frequently Asked Questions
Why are my cupcakes dry instead of moist and fluffy?
A dry crumb indicates the dry-to-wet ingredient ratio was off and you used too much flour. Never scoop the flour with the measuring cup. Instead, transfer the flour from its container with a spoon into your measuring cup and level it off.
Can I bake the batter into a vegan chocolate cake instead?
I’ve never used this batter to bake an entire cake, but you should be able to divide the batter between two round 9″ cake pans and bake at 350°F for 45-50 minutes without any trouble.
More Eggless Dessert Recipes You’ll Love
- Chocolate Ice Cream (No Eggs)
- Vegan Mango Ice Cream
- Chocolate Mousse without Eggs
- Chocolate Raspberry Chia Pudding
- Baked Persimmons
- Apple Crisp without Flour
- 1/2 cup cocoa powder, *See the Notes
- 1/2 cup shredded coconut
- 1/3 cup coconut sugar
- 1/2 cup whole spelt flour
- 1/2 cup brown rice flour
- 1/2 cup chickpea flour
- 1 Tbsp aluminum free baking powder
- 1 can (398 ml) regular coconut milk
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
For the chocolate glaze:
- 100 gr / 3.5 oz dark chocolate, **See the Notes
- 1/2 Tbsp coconut oil
- Preheat the oven to 350 degrees.
- Put the chocolate powder, shredded coconut, coconut sugar, spelt flour, rice flour, chickpea flour and baking powder into a bowl. Mix well to combine.
- In another bowl, mix the coconut milk, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Place the baking cups into a muffin pan. Spoon the batter into the baking cups making sure it's divided evenly. Bake in the preheated oven for 25 minutes.
- Take the muffin pan out of the oven and leave the cupcakes in the muffin pan for about 15 to 20 minutes. When cool enough to handle, carefully transfer the cupcakes to a cookie rack to cool completely.
- To make the chocolate glaze, place the dark chocolate and coconut oil into a small pot. Carefully warm it up over the medium-low heat making sure to constantly stir the chocolate. It really takes just over 1 minute so please don't leave the chocolate unattended.
- Once the chocolate is melted, take the pot off the heat and let the glaze cool to room temperature.
- Decorate the cupcakes with the chocolate glaze and some shredded coconut.
- Place the decorated cupcakes into the fridge for 10 to 15 minutes to allow the glaze to set.
- You can keep the cupcakes in the fridge overnight, however, they taste best when they are room temperature.
1. Although the cupcake ingredients don't contain dairy, dark chocolate or cocoa powder may contain traces of dairy products. Make sure to check the ingredient lists.
As an Amazon Associate, I earn from qualifying purchases.
Nutrition InformationYield 12 Serving Size 1 cupcake
Amount Per Serving Calories 243Total Fat 15.5gSaturated Fat 12.3gTrans Fat 0gUnsaturated Fat 2.2gCholesterol 0mgSodium 104.1mgCarbohydrates 27gFiber 3.9gSugar 11.1gProtein 4.3g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.