Eggless chocolate cupcakes

    1 hour 30 min

    This is a recipe I also found online but changed the method to fit my cooking style. I developed an egg allergy when I was younger and had to find an alternative to cake. These cupcakes are not as heavy or rich as egg recipes and if done right the recipe makes 12 light, fluffy cupcakes perfect for any occasion!

    Perthshire, Scotland, UK
    44 people made this

    Makes: 12 cupcakes or one small cake

    • 170g (6oz) margarine
    • 115g (4oz) caster sugar
    • 2 tablespoons golden syrup
    • 250ml milk
    • 170g (6oz) plain flour
    • 60g (2oz) cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract

    Prep:45min  ›  Cook:30min  ›  Extra time:15min cooling  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas 4. Place the margarine and the sugar into the mixing bowl and hand whisk until creamy.
    2. Add the golden syrup gradually whilst still whisking the mixture slowly. Take a spoon or plastic spatula and fold the mixture into itself slowly. Then whisk the mixture for another minute.
    3. Add the milk, then sieve in the flour 1/2oz at a time. Add the first section and then whisk in. Repeat until all flour is gone and the mixture is thick and smooth.
    4. Sieve in the cocoa 1oz at a time whilst mixing it in thoroughly with the mixture. Keep whisking until the whole mixture is the same colour.
    5. Add the bicarbonate of soda and the baking powder separately and keep mixing until the sodas have been fully absorbed. Drizzle the vanilla extract around the bowl and whisk it in firmly.
    6. Spoon the mixture into the cupcake cases until they are 3/4 full. Be warned, these cupcakes rise a lot, so give them ample space between each case.
    7. Bake in the preheated oven until a skewer inserted near the centre comes out clean, 25-30 minutes. Once out of the oven leave them to cool on a rack.

    Other ideas

    These cupcakes can be cooked for anyone, not just people with an egg allergy. They are often lighter and less rich.


    I recommend using silicone cupcake cases. They are re-usable, and the cupcakes do not stick to them.

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    Reviews & ratings
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    Reviews in English (11)


    Adaptable to be gluten-free as well as egg-free. They were perfect with a bit of vanilla buttercream on top.  -  05 Aug 2011


    Only the second non-egg cake I've tried (hunting for good ones for my egg and dairy free nephew) - I replaced the milk with rice milk to make it vegan and while they've sunk a bit since coming out the oven, I think they are good enough to make again. I like that there are no weird ingredients, just stuff I have in the house anyway. Taste like cheap chocolate (because of the marg I think) but thats ok once in a while  -  24 Nov 2012


    I left out the cocoa powder as I wanted to make egg-free vanilla cupcakes. They sank as they came out the oven and are rusty coloured. Greasy too!  -  02 Oct 2012