Cake Pan Chocolate Cake or Cupcakes (Egg & Dairy Free)

This is a wonderful and simple recipe for chocolate cake or cupcakes. For a vanilla version see here.

Adapted from King Arthur


For the cake/cupcakes

  • 1.5 cups (177g) all-purpose flour
  • 1 cup (198g) sugar
  • 1/4 cup (21g) cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14g) vinegar, cider or white
  • 1/3 cup (67g) vegetable oil
  • 1 cup (227g) cold water or milk

For the Icing

  • 1 1/2 cups (255g) semisweet chocolate chips
  • 1/2 cup (113g) half-and-half
The recipe calls for icing, but I prefer buttercream frosting (pictured above). The recipe can be found here.


For the cake

  1. Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. For cupcakes grease a 12 cup muffin pan or use muffin liners.
  2. Whisk the vanilla, vinegar, vegetable oil, water (or milk), and sugar in a large bowl.
  3. Place a sieve over the bowl and add the dry ingredients. Sift into the bowl and whisk until combined.
  4. Pour the batter into the prepared cake or muffin pan. For cupcakes use a scan’t 1/4 cup batter for each cup.
  5. Bake the cupcakes for 17-20 minutes and the cake for 30-35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

FOR THE ICING Heat the chocolate chips with the half-and-half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half-and-half.