vegan chocolate cupcakes

This recipe comes directly from Vegan Cupcakes Take Over The World

There’s no reason to mess with it, it’s perfect! I have also made a GF version and it’s also delicious so everyone can have cupcakes!! When making the GF version, you may need to add a little water to the batter if it appears too thick.


1 cup soymilk ( or other non dairy milk)

1 tsp apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 tsp vanilla extract

1/2 tsp chocolate extract or more vanilla

1 cup all purpose flour * GF variation use 1 cup GF All Purpose Flour Blend or a store box of King Arthur or Beth’s GF All Purpose Flour PLUS 1 tsp xanthum gum

1/3 cup dutch processed cocoa powder or natural cocoa powder ( I use Penzeys)

3/4 tsp baking soda

1/2 tsp baking powder * GF variation use a rounded 1/2 tsp

1/4 tsp salt (optional)


Preheat oven to 350 degrees and fill your muffin tin with cupcake papers/liners

Whisk together the soymilk and vinegar and set aside to “curdle” for a few minutes ( this acts like buttermilk)

Add sugar, oil and vanilla extracts to the soymilk and beat until foamy. I recommend a handmixer for cupcakes to prevent over mixing the batter.

In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda and salt.

Add the dry mixture to the wet mixture in two batches and mix just until no lumps remain but do not over mix or cupcakes can be chewy.

Fill liners 3/4 way full and bake for 18-20 min. When a knife or toothpick inserted into the center of the cupcake comes out clean, they are done.

Put on a cooling rack and allow to cool before frosting.


1/2 cup nonhydrogenated shortening ( I use Earth Balance)

1/2 cup nonhyrogenated margarine ( I use Earth Balance)

3 1/2 cups confectioner’s sugar ( sifted if lumpy)

1 1/2 tsp vanilla extract

1/4 cup plain soymilk or soy creamer (or non dairy milk)

Beat the shortening and margarine until fluffy, with a handmixer. (This works best if these ingredients have softened at room temperature)

Add sugar and beat for 3 more minutes

Add the vanilla and soy and beat for 5-7 minutes until fluffy.


2 Comments Add yours

  1. mandy says:

    hey mo!
    quick query: i like to cook with honey instead of sugar. (oops. guess that’s not vegan). do you know, chemically, if honey needs special treatment in place of sugar in these recipes? i know, for example, that honey burns more quickly and therefore a slightly lower baking temp is required. thoughts?

    1. meaux says:

      I’m not too sure about cooking with honey but think it cooks similar to agave nectar.

      I usually refer to something like this:

      You often need to reduce liquids or increase dry ingredients when cooking with liquid sweeteners.


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