• Makes 12
  • 60 minutes
  • Difficulty Easy
  • 11 Ingredients


These cupcakes are quite moist and are lovely just dressed with some fresh berries and dusted with icing sugar. They are so good that nobody would know it was vegan.

Ingredients (makes 12 cupcakes)

  • 420 gram Plain Flour
  • 400 gram Caster Sugar
  • 90 gram Cocoa Powder
  • 2 Teaspoon Bicarbonate of Soda
  • 500 ml water
  • 190 ml Olive Oil
  • 2 Tablespoon Balsamic Vinegar
  • 2 Teaspoon Vanilla Essence
  • 150 gram Icing Sugar
  • 50 gram Cocoa Powder
  • 2 Tablespoon Hot water


  1. This recipe makes one large cake or 12 cupcakes so prepare respective tin/tins and line with baking paper. Pre-heat oven to 160 degrees Celsius (fan forced).
  2. Sift together the dry ingredients. In separate bowl mix together wet ingredients.
  3. Combine the dry ingredients with the wet ingredients and mix with beater.
  4. Bake for 25-30 minutes for smaller cakes or 45-55 minutes for large cake.
  5. For the glaze combine the icing sugar, cocoa powder and 2 Tablespoons water. Mix thoroughly then drizzle over cake and then dress with chosen toppings.


I have been using this chocolate cake recipe for as long as I can remember baking. It is a wonderful base cake and can have fruit added to make it more of a dessert, it can be filled with your favourite fillings. It is so versatile and yet so beautiful just as is.

  • Wow! These look and sound amazing!


  • Love the recipe but why the balsamic vinegar? It sounds so easy and delicious


  • Not sure about the balsamic vinegar but otherwise sounds nice.


  • Ooh, sounds delicious. The balsamic vinegar makes it sound interesting. I’d like to try these.


  • Thanks so much for the recipe. Love it.


  • Excuse my ignorance, but what makes this vegan? No eggs or butter? The recipe looks like many common ones I’ve used in the past..

    • Yes a recipe is vegan when it’s free from any animal products (butter, milk cream, yoghurt, cheese, eggs, honey, gelantin, meats, poultry, fish, etc)


  • I prefer a healthier recipe, but it looks good.


  • These look fantastic


  • oh my yum this sounds amazing!


  • Vegan?! I must try these! Yum! Droooooooools


  • This looks super decadent, dinner party dessert. Balsamic Vinegar isn’t something I would have thought of putting in chocolate cake.


  • Fantastic recipe great for egg and milk allergies too. Ill defiantly be using this one.

    • Fantastic – it is such an easy recipe and has so many uses. Delicious as well!


  • These sound so lovely. Can’t wait to give this recipe a try.


  • A beautiful recipe; I look forward to making these chocolate cupcakes for everyone to enjoy, thanks!.


  • I’ve never made a choc cupcake with balsamic vinegar before! I wonder why someone thought to add vinegar to start with – is it a substitute for an egg?

    • Bicarb of Soda and Any sort of vinegar makes for a lovely light texture in a cake. Probably the most well known cake to use the combination is the Red Velvet Cake. You can’t detect the vinegar at all – sometimes though I will use a Cherry Vinegar or something different for a little bit of extra richness. It is more something that reacts with the Bicarb and makes for a light cake.


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