Chocolate Vegan Cupcakes

Chocolate Vegan Cupcakes

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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


  1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
  2. In large mixing bowl, whisk together the sugar, coconut milk, canola oil, vanilla, and vinegar.
  3. Into another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine well.
  4. Add 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.
  5. When 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

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