Chocolate Vegan Cupcakes

Chocolate Vegan Cupcakes Recipe

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Frannie Garcia


I just made these using soy milk instead of coconut milk, melted coconut oil instead of canola oil, and Dutch-processed cocoa. They turned out just as great as they do using the original recipe. They are not completely cooled yet, but my sweet honey has eaten three already. I must admit that they are a little more challenging to frost while warm, but oh-so-good!

★★★★★ 1 vote
15 Min
20 Min


1 c
cocout milk
3/4 c
1/3 c
canola oil
1 1/2 tsp
apple cider vinegar
1 tsp
vanila extract
1 c
1/3 c
cocoa powder
3/4 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp

How to Make Chocolate Vegan Cupcakes


  • 1Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
  • 2In large mixing bowl, whisk together the sugar, coconut milk, canola oil, vanilla, and vinegar.
  • 3Into another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine well.
  • 4Add the dry ingredients to tyhe wet ingredients and mix just until combined. Do not over-mix!

    Fill the prepared muffin tin cups to about 2/3 full.

    Bake for 17 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  • 5When cool, frost with Dairy-free frosting made by whipping together 2 Cups powdered sugar, 1/2 Cup Earth Balance, 1 teaspoon vanilla extract, pinch of salt, and a Tablespoon or so of coconut milk for desired consistancy.

Printable Recipe Card

About Chocolate Vegan Cupcakes

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegan, Low Fat, Dairy Free
Other Tag: Quick & Easy