Quick and Easy Vegan Chocolate Cupcakes

Quick and Easy Vegan Chocolate Cupcakes

This is based on a cake often called a wacky or depression cake. In the depression era milk, butter, and eggs could be hard to get, so they made a moist cake that rises with baking soda and white vinegar instead!
Cook Time 20 minutes
Total Time 20 minutes
Servings 12 cupcakes
Calories 162kcal
Author Kathy Hester


dry ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

wet ingredients:

  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable or Crisco® Pure Canola oil , or use applesauce and aquafaba mixture to make oil-free <3
  • 1 tablespoon white vinegar
  • 1 teaspoon orange extract or substitute vanilla, lemon, or mint


  • Preheat your oven to 350 degrees and line a muffin tin with liners.
  • Mix all the dry ingredients in a medium bowl. Put all the wet ingredients into a measuring cup.
  • Add the wet ingredients to the dry and mix well. Divide batter into muffin tin. Using just under ¼ cup will yield 12 muffins.
  • Bake until the middle springs back when you lightly touch it, about 20 to 25 minutes.


Calories: 162kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 133mg | Fiber: 1g | Sugar: 12g