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Vegan Chocolate Avocado Cupcakes-Eggless Cake Recipes

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Eggless Recipes (especially cakes) have become more of a hobby to me now. Back in the day, I didn’t care much whether a cake I baked was eggless or not, but as I was telling a friend recently, a LOT of you bake eggless and each time I post a cake recipe, I immediately get the question “how can I make this cake eggless?” so I started making both versions, and soon, exclusively looking for eggless cake recipes.

Vegan Chocolate Avocado Cupcakes-Eggless Cake Recipes

There are various methods of making a cake (or cupcake) eggless and I have tried quite a few of them already.

Vegan mango cake
Eggless chocolate cake using bananas
Chocolate sponge cake using vinegar
Eggless vanilla sponge cake using yogurt
Vegan chocolate muffins

There are a few more but the ones above are probably the most successful ones.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

So anyway, coming back to using avocados in a chocolate cake. Let me be honest. The idea didn’t appeal to me one bit. Although I knew avocados have a pretty neutral flavour and they are beautifully buttery, I still couldn’t quite bring myself to do it for a while. Then I bought 2 avocados from the market (at a ridiculously high price, I must add) and forgot about them. They ripened to a mush and I panicked. Guacamole was the obvious answer but I decided to take the plunge and make this vegan chocolate cake recipe from Joy the Baker, but make them into cupcakes.

Vegan Chocolate Avocado Cupcakes

Preparation time: 15 minutes
Cooking time: 30 minutes
Makes 10 cupcakes
Adapted from: Joy the Baker

Ingredients:
1.5 cups of all-purpose flour (maida)
3 tbsp of cocoa powder
1/4 tsp of salt
1 tsp of baking powder
1 tsp of baking soda
1 cup of sugar
2 tbsp of vegetable oil
1/4 cup of chopped avocado (I used one small avocado which was a bit more than 1/4 cup)
1 cup of water
1 tbsp of white vinegar
1 tsp of vanilla extract

How to Make Chocolate Avocado Cupcakes:

0. Pre-heat oven to 350F / 180 C. Line or grease a cupcake tray and set aside.

1. Chop up the avocado and add to a blender or food processor.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

Top off with the oil, water, vanilla, vinegar, and the sugar.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes
Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes
Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes
Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

2. Blend well until the avocados get pureed completely.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

3. Mix the flour, cocoa, baking soda, baking powder, and salt together in a bowl. Well, ideally you should sift them together so please do that and don’t be like me.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

4. Tip the wet ingredients into the dry.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

5. Gently whisk together until you see no traces of the dry mixture in the batter.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes
Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

6. Pour into the lined cupcake tray about 3/4 of the way.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

7. Bake in the pre-heated oven for about 30 mins or until a toothpick inserted into the centre of a cupcake comes out with dry crumbs. The top may crack a bit, that’s totally fine.

Vegan Chocolate Avocado Cupcake-Eggless Cake Recipes

I felt like the cupcakes weren’t too sweet on their own so I whipped up some lemon-flavoured buttercream to frost the chocolate avocado cupcakes. The m measurements are rough since I don’t follow a standard recipe for frosting.

Recipe for Basic Buttercream Frosting (Not Vegan): Beat together – 1 cup of icing sugar + 1/4 cup of softened butter + 1/2 tsp vanilla + 1 tsp lemon zest until stiff. If the frosting is too dry, add some milk (by the drops) or butter and if it’s too runny, add more icing sugar.

Pipe on to the cupcakes once they are completely cooled. I also added some finely grated chocolate over it to make it look prettier 🙂

Vegan Chocolate Avocado Cupcakes-Eggless Cake Recipes

These cupcakes are a bit on the dense and spongy side but absolutely delicious, especially when paired with the frosting. See what I mean?

Vegan Chocolate Avocado Cupcakes-Eggless Cake Recipes

You can also make this into a cake in which case this quantity will give you one 8″ cake.

Note: I use Valrhona Cocoa Powder for all my baking, which explains the deep colour of my cupcakes. Use any cocoa powder you have in hand, but you may not get the deep brown colour you see here.

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  1. No problem on the late reply. I did start checking at 30 minutes and took it out at 35. It probably could have used five more minutes, but everyone gobbled it up anyways.

    Reply

  2. I realize this is a very old recipe of yours, but think you should know that this has become a family favorite. W found it thru a friend whose son is allergic to eggs. Now we make almost no other chocolate cake; my grandson requested it specifically for his birthday cupcakes this past weekend. So thank you.
    Now, a question- I am planning to double this to make a Kentucky derby cake this week. It will be in one horseshoe shaped pan. Any suggestions on how long to bake it?

    Reply

    • sorry it took me so long to reply! If it’s a horseshoe shape, i’d start checking at the 30 min mark.

      Reply

  3. Would adding a little more vinegar and baking soda help to make it rise a bit more? I don't really my cakes super dense- that's what I like brownies for 🙂
    I love the idea of using avocados instead of egg replacements and artificial/processed ingredients- that's what's holding me back from taking the vegan plunge

    Reply

  4. Hi, Nagalakshmi!
    I want to know what is the function of the vinegar? Is it to add the sour taste? Thanks before..

    Reply

  5. I'm probably one of those 1000s of your followers that doesn't leave a comment or like but keep looking and trying recipes from your blog regularly (almost two years now)! This time I thought I have to do this.. A BIG THANKS for all these wonderfully inspiring recipes, posts and pictures.. everytime I see your blog I want to start one too (no other blog has had that effect so far) Hope to get into the band-wagon soon 😉

    Reply

  9. I have been using the avocados a lot these days as really they are like catalysts adding a lot of silk to the end result but never adding their taste itself! I`ve tried them in rotis, parathas, egglesa cakes and even in brownies!! Great clicks as usual. How are you doing Nags? its been some time.

    Shobha

    Reply

  12. Hi Nags, I am a silent reader of your blog and I don't blog but I take pictures of things I eat or cook. I haven't found inspiration to do anything more with my interest. Back to these fab cupcakes. These look great. Do you ever experiment with flour in baking? Can I use a different kind of flour or even wholemeal or spelt flour to make these? Will it make a difference in texture or how much they rise? Do you buy Valrhona Cocoa in store or online? I can't find it easily in Sydney, is there somewhere I can buy it cheap online?

    Reply

  16. They look so delicious. Am just curious , do they have any hint of the avocados in them .
    Abt the avocados , when u say they ripened to a mush – was this the right consistency to use them to bake. In my place we do not get avocados often and they cost an arm and a leg. They always tasted so odd too … i mean raw… Do i have to leave it to brown before we actually use them for a guacamole or a cake?

    Reply
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