Chocolate Cupcakes (vegan)
Cakes & Cupcakes
What You’ll Need:
🥛 1 1/2 cup dairy-free milk (almond or soy)
🫙 1 tbsp apple cider vinegar or white vinegar
🌾 2 cups all-purpose flour
🍫 1 cup unsweetened cocoa powder
🧂 2 tsp baking soda
🧂 1 tsp baking powder
🧂 1/4 tsp salt
🍩 1 1/3 cups sugar
🛢️ 2/3 cup avocado oil
🍎 1 1/4 cups unsweetened applesauce
☕️ 1/2 cup strong brewed coffee
🌼 2 tsp vanilla extract
🧁 sprinkles (optional)
Frosting:
🧈 1 cup dairy-free butter (softened)
🍩 2 - 3 cups powdered sugar
🍫 2/3 cup unsweetened cocoa powder
🍫 1/4 cup dairy-free semisweet chocolate (melted and slightly cooled)
🌼 2 tsp pure vanilla extract
🥛 1/8 cup unsweetened dairy-free milk (almond or soy)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, stir the almond milk and vinegar together in a large mixing bowl and let it sit for a few minutes to curdle.
- In another bowl, mix sugar, oil, then add applesauce, coffee, vanilla extract, and non-dairy milk.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients and gently stir until just combined (do not overmix). The batter should be runny.
- Divide the batter evenly into the cupcake liners, filling about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting and adding sprinkles (optional).
- To make the frosting, beat the butter until creamy, then gradually mix in the cocoa powder, melted chocolate, vanilla, and milk, adding powdered sugar to your preferred sweetness, until smooth and fluffy.
- Cake option: You can also use this recipe to make a two-layer cake by dividing the batter between two round cake pans, greasing them with oil and dusting with cocoa powder, and baking at 350°F for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Tips, Notes & Swaps:
Chocolate Cupcakes (vegan)
Ingredients:
🥛 1 1/2 cup dairy-free milk (almond or soy)
🫙 1 tbsp apple cider vinegar or white vinegar
🌾 2 cups all-purpose flour
🍫 1 cup unsweetened cocoa powder
🧂 2 tsp baking soda
🧂 1 tsp baking powder
🧂 1/4 tsp salt
🍩 1 1/3 cups sugar
🛢️ 2/3 cup avocado oil
🍎 1 1/4 cups unsweetened applesauce
☕️ 1/2 cup strong brewed coffee
🌼 2 tsp vanilla extract
🧁 sprinkles (optional)
Frosting:
🧈 1 cup dairy-free butter (softened)
🍩 2 - 3 cups powdered sugar
🍫 2/3 cup unsweetened cocoa powder
🍫 1/4 cup dairy-free semisweet chocolate (melted and slightly cooled)
🌼 2 tsp pure vanilla extract
🥛 1/8 cup unsweetened dairy-free milk (almond or soy)
Features:
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, stir the almond milk and vinegar together in a large mixing bowl and let it sit for a few minutes to curdle.
- In another bowl, mix sugar, oil, then add applesauce, coffee, vanilla extract, and non-dairy milk.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients and gently stir until just combined (do not overmix). The batter should be runny.
- Divide the batter evenly into the cupcake liners, filling about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting and adding sprinkles (optional).
- To make the frosting, beat the butter until creamy, then gradually mix in the cocoa powder, melted chocolate, vanilla, and milk, adding powdered sugar to your preferred sweetness, until smooth and fluffy.
- Cake option: You can also use this recipe to make a two-layer cake by dividing the batter between two round cake pans, greasing them with oil and dusting with cocoa powder, and baking at 350°F for 30–35 minutes or until a toothpick inserted in the center comes out clean.
