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Vegan Chocolate Cupcakes Recipe

These Vegan Chocolate Cupcakes are rich, fluffy, and so easy to make. With no eggs or dairy, they’re a perfect dessert for plant-based diets, and taste just as indulgent as the classic version. Ideal for parties or just satisfying your sweet tooth the vegan way.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling + Frosting Time 25 minutes
Total Time 1 hour
Servings 12 cupcakes

Ingredients

  • 1 cup unsweetened almond milk or other plant milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brewed coffee or water

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a small bowl, mix almond milk and vinegar. Set aside for 5 minutes to curdle.
  • In a large bowl, whisk together sugar, oil, and vanilla. Add the almond milk mixture and whisk to combine.
  • Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Mix until just combined.
  • Stir in the coffee (or water) until batter is smooth.
  • Divide batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18–20 minutes, or until a toothpick comes out clean.
  • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don’t overmix the batter to keep the cupcakes fluffy.
  • Use brewed coffee instead of water for a richer chocolate flavor.
  • Frost with your favorite vegan buttercream, ganache, or whipped coconut cream.
  • Store in an airtight container at room temperature for 2–3 days, or refrigerate for longer shelf life.