Eggless Cupcakes: A Lenten Recipe + 16 Step-by-Step Photos

We're used to thinking of cupcakes as rich, creamy pastries with rich frosting. But what about those who are fasting or abstaining from animal products? Pastry chefs are wasting no time satisfying the tastes of all dessert lovers.

Nutritional value per serving

295.3 kcal

Proteins: 5.3 g
Fats: 11.6 g
Carbohydrates: 43.1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 45 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

The phrase "Lenten cupcakes" doesn't sound very appetizing. But only until you try this sweet treat. They're as easy to make as classic cakes. Of course, keep in mind that vegan cupcakes You'll need the appropriate products, and they're often expensive. But what lengths won't you go to save animals and the environment?

Recipe with step-by-step photos

Lenten cupcakes without eggs

Ingredients

Servings

For the test

Flour

130 G
Fruit puree for babies

115 G
Jerusalem artichoke syrup

110 G
Coconut cream

110 G
Cocoa

2 tbsp
Soda

1.5 tsp
Lemon juice

1.5 tbsp

For the cream

Coconut cream

200 G
Dark chocolate

100 G

For caramel

Coconut milk

200 G
Coconut sugar

50 G

Preparation

Step 1

Add dark chocolate chips to hot coconut cream. You can warm the cream on the stovetop or in the microwave.

Step 2

Stir the mixture until the chocolate is completely melted. Cover the container with cling film and refrigerate for a few hours to stabilize.

Step 3

Vegetarian cupcakes without eggs - step 2-2

Then beat the mixture with a mixer until thick.

Step 4

Mix the cream and coconut sugar in a blender bowl.

Step 5

Simmer the mixture over low heat for about 40–50 minutes, stirring occasionally to prevent the caramel from burning. Refrigerate for a couple of hours to allow the caramel to set.

Step 6

Pour applesauce into a container. I use store-bought baby food.

Step 7

Jerusalem artichoke syrup for sweetness.

Step 8

Add coconut cream. Beat until smooth.

Step 9

Gradually add flour. To make cupcakes not only lean but also diet-friendly, use rice or corn flour.

Step 10

Cocoa powder.

Step 11

We extinguish the baking soda with lemon juice. Knead the dough.

Step 12

Transfer the chocolate batter into baking pans. Bake the cupcakes in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes. Baking time will vary depending on your oven.

Step 13

Make a hole in the cooled cupcakes.

Step 14

Fill the centers with caramel.

Step 15

Vegetarian cupcakes without eggs - step 12-3

We make cream caps using a pastry bag.

Step 16

Vegan chocolate cupcakes are ready. Enjoy!

What can I use as a vegan cream substitute?

Coconut cream can be hard to find in general stores. But it's much more expensive there, and you want your cupcakes to have a moist, fluffy batter. A good alternative to coconut cream is coconut milk. Beat it with a small amount of powdered sugar in a mixer until creamy.

You can also make vegan cream from soy milk. To do this, mix soy milk and olive oil in a 2:1 ratio. Whip the mixture until it reaches a thick, creamy consistency.

How long can you store lean cupcakes?

Regardless of the ingredients, any cupcakes without frosting or filling can be refrigerated for up to 72 hours. To prevent the batter from absorbing odors, place the cakes in an airtight container or wrap them in plastic wrap.

Freshly baked cupcakes with filling can be stored in an airtight container in the freezer. The shelf life of these cakes is up to 1 month. However, be aware of the unpleasant side effects you might encounter when defrosting: watery batter and separating filling.

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