Chocolate Cup Cake

Chocolate cake is fun to make. I prepare cakes using many different egg substitutes. In this recipe, I am using sour cream to replace egg. You can add yogurt if you can not find sour cream.

Recipe: Chocolate Cup Cakes


  • 1 stick = 1/2 cup butter
  • 21/4 cup cake flour(if you do not have cake flour, take 2 cups all purpose or plain flour+1/4 cup corn starch)
  • 21/4 cup brown sugar
  • 1 cup sour cream
  • 3oz unsweetned chocolate
  • 11/2 tbsp flax seeds + 6 tbsp warm water
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1 cup hot water


  1. In a large bowl, cream butter and sugar until light and fluffy. Add mix of combined flax seeds + warm water or eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add melted chocolate and mix well. Add hot water to adjust batter consisntacy.
  2. Pour into 12 cup cake maker or three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Decorate your way!

Preparation time: 15 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)