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Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes step-by-step recipe |
"These choco cupcakes are simply the best! Moist, fluffy and pleasantly sweet! They literally melt in your mouth and the flavor is incredible! You can add a swirl of frosting on top if you want to, but they are good as they are."

Ingredients Serves 12

  • 1 cup soy, almond or rice milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup sugar
  • 3 tbsp olive/canola oil
  • 1.5 tbsp cacao-powder
  • 1 tsp baking soda
  • 1/3 tsp salt


  1. Combine 1 cup of any non-dairy milk (soy, almond or rice) with 1 tablespoon of apple cider vinegar and set aside for 5-10 minutes to curdle. Next, add 3/4 cups of sugar, 3 tablespoons of olive or canola oil and optionally 1 teaspoon of pure vanilla extract. Mix everything up.

    Vegan Chocolate Cupcakes
  2. In a separate bowl mix together 1.5 cups of all-purpose flour, 3 tablespoons of cacao-powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt.

    Vegan Chocolate Cupcakes
  3. Pour the wet mixture into the bowl with dry ingredients. Whisk to combine, but don't overmix.

    Vegan Chocolate Cupcakes
  4. Line a standard muffin tin with paper cases. Distribute the batter evenly into muffin cups, about 3/4 cup of batter for each muffin. Bake for 20-25 minutes at 350F/180C degrees.

    Vegan Chocolate Cupcakes
  5. When done, take out from the oven and let them cool completely.
    The recipe makes 12 cupcakes.

    Vegan Chocolate Cupcakes

Author: vegelicacy

Posted on: 30 March 2015

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Diet type: vegan
Category: dessert
Difficulty: easy
You will also need: -

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