CHOCOLATE WACKY CUPCAKES ALLERGY FRIENDLY
Ready to make some safe birthday cupcakes without sacrificing taste? These egg-free dairy-free nut-free CHOCOLATE WACKY CUPCAKES are sure to be a hit. They can be optionally gluten-free by easily substituting the flour with a GF flour.
Want to make a cake instead of cupcakes? Got you covered! Chocolate Wacky Cake
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CHOCOLATE WACKY CUPCAKES OR DEPRESSION CUPCAKES
This type of cake made with basic ingredients became popular during The Great Depression when supplies were limited. Thus, the name depression cake. Wacky cake also became a common name for it.
There’s no milk, butter, or eggs which is actually what makes it semi-allergen friendly, depending on what you’re allergic to.
It’s also known as crazy cake! So these would be crazy cupcakes. Call it what you want, but this extremely simple recipe has been passed down for generations and has gotten different names as time passed.
The great thing is that this chocolate wacky cake recipe works for cupcakes as well!
But does it still taste good?
Yes! It’s sweet, it’s spongy and it’s got a good rise. Eat it plain, with an elegant dusting of powdered sugar, or topped with frosting and sprinkles. It’ll work any way you want it to!
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Gluten-free Egg-free Cupcakes
For a gluten-free flour, use a gluten-free blend such as Namaste Perfect Flour Blend.
Products from Namaste Foods are allergen friendly and free of wheat, gluten, egg, dairy, peanuts, tree nuts, and soy. All their products are Top-8 allergen free and can be found in grocery stores and online. They have their own dedicated facility and offer regular as well as organic varieties.
I love that Namaste Foods is a women-owned and family-operated.
How to make allergy friendly cupcakes
The ease of this recipe is what makes it so great. First, gather all your ingredients: flour, sugar, cocoa, salt, baking soda, oil, vinegar, vanilla, and water.
For the vinegar, I used apple cider vinegar. White vinegar will work as well.
For the oil, I used avocado oil. Melted coconut oil is also a wonderful option, but any safe oil for you should work.
Place all your dry ingredients into a mixing bowl and whisk together.
Add your wet ingredients and mix until it’s combined.
Divide the batter into 12 cupcake liners. Fill each liner 2/3 full. Bake.
Egg-free Dairy-free Nut-free Chocolate Wacky Cupcakes
Chocolate Wacky Cupcakes Allergy Friendly
- 1½ Cup flour
- ¾ Cup sugar
- 3 Tablespoons cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon vinegar
- ⅓ Cup oil
- 1 teaspoon vanilla extract
- 1 Cup water
Preheat oven to 350F.
Line a 12-cup muffin pan with cupcake liners.
In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt.
Add the wet ingredients: vinegar, oil, vanilla extract, and water. Stir until evenly combined.
Spoon batter into the liners. Fill each liner 2/3 full.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
CHOCOLATE DEPRESSION CUPCAKES
Ready to frost those cupcakes? Cherrybrook Kitchen has a chocolate frosting mix that is from a peanut-free and nut-free facility. Dedicated equipment free of dairy, egg, and gluten.
Miss Jones Buttercream Frosting is another nut-free facility option. Note that Miss Jones frosting contains coconut.
Easy to find in grocery stores, we also like Pillsbury Frosting, which is free of nuts, dairy, and eggs.
Or you can just add a dusting of powdered sugar like I did. Simple. Easy. Beautiful.
The Festival brand of sprinkles are from nut-free lines.
Not into chocolate? Try our Vanilla Wacky Cake. It’s also Egg-free Dairy-free Nut-free.
What’s your favorite way to top cupcakes?
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