Vegan chocolate cupcakes

Hey :) I say this about pretty much every recipe I post, but … you have to make these. The fact that one of my girlfriends is vegan has pushed me to try so many new recipes (thanks, K!) and I truly think these are better without the egg & butter. They’re super moist and chocolatey but not too rich at all. I made minis and was easily able to eat four in one sitting :) You could also make them full-sized of course. Perfect little treat for a party!


1 cup soy milk (I used chocolate)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients to wet and beat until no large lumps remain (a few tiny lumps are alright). Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Source: Adapted from Chow

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2 Responses to Vegan chocolate cupcakes

  1. allie says:

    I NEED to make these – I have been searching for the perfect vegan cupcakes for months! I love that the ingredients are things the typical baker has lying around their kitchen.. a lot of vegan recipes call for ingredients I have never heard of! They look delish.

  2. Rebecca says:

    These look so cute (and yummy!). If you like vegan cupcakes I have to recommend the cookbook “Vegan Cupcakes Take Over the World”. I own it and every recipe I’ve tried in it has turned out beautifully.

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