Wacky Chocolate Cake
This is my spin on the classic recipe Wacky Chocolate Cake. These cupcakes are light and fluffy and filled with rich cocoa flavor.
Servings: 7 cupcakes
Ingredients
- 4 tablespoon cocoa powder
- 1 cup flour (whole wheat pastry flour was used)
- 1 tablespoon flour (whole wheat pastry flour was used)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup coconut sugar
- ⅔ cup water
- 4 tablespoon virgin coconut oil melted but still room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon apple cider vinegar
- ⅓ cup chocolate or vegan peanut butter chips optional
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin or line with baking cups.
- In a large mixing bowl, combine the flour, baking soda, salt, cocoa powder and coconut sugar. Stir until combined.
- Make two small wells in the flour and add the vinegar in one and the vanilla extract in another. Pour the water over top. Whisk everything together very briskly so that a fluffy batter is achieved.
- Pour the melted oil in. Continue briskly whisking.
- Fill the muffin tin with the batter and place in the oven.
- Bake at 350 degrees for 18 minutes, or until fluffy and shiny on top. You want the cupcakes to be springy when finished baking.
- Remove the cupcakes and allow them to cool in the pan for five minutes before removing and cooling on a cooling rack. Cool for another hour or so if adding frosting.
Nutrition Estimate
Calories: 194kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 276mg | Potassium: 66mg | Fiber: 2g | Sugar: 10g | Calcium: 8mg | Iron: 1mg