Vegan Chocolate Cupcake Recipe
Rich, moist and deliciously light, these Vegan Chocolate Cupcakes are simple to make and guaranteed to please vegans and non-vegans alike.
Servings: 12
Calories: 200kcal
Ingredients
- 1 cup (150g) all-purpose flour
- ⅓ cup + 1 tablespoon (45g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¾ cup (165g) raw caster sugar
- 1 teaspoon apple cider vinegar
- 1 cup (250ml) soy milk or dairy-free milk
- ⅓ cup (80ml) sunflower oil or another neutral flavoured oil
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 175°C/350°F (conventional) or 155°C/311°F (fan) and set it up so your oven rack is in the middle. Line a 12-pan cupcake tray with patty liners.
- Sift the flour, cocoa, baking powder, baking soda and salt in to a large bowl. Whisk in the sugar and set aside.
- In a 1-cup measuring cup, add 1 teaspoon of apple cider vinegar. Fill the remaining cup with dairy-free milk and stir. Set aside for 3 minutes.
- Transfer the milk - now buttermilk - to another bowl and whisk in the oil and vanilla.
- Add the wet ingredients to the dry and whisk together until combined. Don't overmix the batter or you'll end up with rubbery cakes. Whisk until any larger lumps are gone but no more.
- Fill the patty liners half-way with the batter. Only fill to half-way, no more.
- Pop the filled tray on to the middle rack of the oven and bake for 21 minutes or until risen and cooked through.
- Remove from the oven and sit for 5 minutes before turning them out to cool.
- Once cooled completely, top with your favourite frosting.
Notes
Oven Temperatures
Ovens vary in temperature so the best way to ensure perfect baking is to use an oven thermometer. They are only a few dollars and you get a perfect temperature whether you have a convection or conventional oven.
Cup Half-Full
Only fill the patty liners half-way for this recipe. They have good rise and will muffin top if you fill the patties any more.
Can I Freeze My Cupcakes?
Yup! Wait until they have cooled completely before popping your un-frosted cupcakes in a freezer proof bag or sealed container. They will keep for up to 3 months in the freezer.
Make Them Gluten-Free...
Swap out the all-purpose flour for a baking gluten-free flour or try the gluten-free mix I use in my Coconut Gluten-free Vegan Pancakes with Banana. It's a great all-rounder flour mix.
Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
