Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes - Absolutely delicious!

These vegan chocolate cupcakes are as moist and delicious as their non-vegan counterparts, and even better, they’re so easy to make. Watch our video and whip a batch or two. This recipe makes about 12 cupcakes. It may also be doubled for a cake.


  • 1 c. nondairy milk
  • 1 t. apple cider vinegar
  • 3/4 c. granulated sugar
  • 1/3  c. canola oil
  • 1 1/2 t. vanilla extract
  • 1 c. all-purpose flour
  • 1/3 c. cocoa powder (regular or Dutch processed)
  • 3/4 t. baking soda
  • 1/2 t. baking powder
  • 1/4 t. salt


  1. Review recipe and gather ingredients. Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.
  2. Combine the nondairy milk and apple cider in a large bowl until foamy. Set aside.
  3. In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Set aside.
  4. Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).
  5. In several batches, add the dry mixture to the wet mixture and mix very well. Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.
  6. Bake for about 18 minutes, until cake springs back to touch. Cool completely on a cake rack before frosting.


About Chris Lucas

Chris has been in the bookselling and publishing industries for nearly 20 years. A family trip to Farm Sanctuary in 2008 helped her change her perspective on animals and food, opening her up to a vegan lifestyle. In December 2009, Chris and her husband Jim began Bucks County Vegan Supper Club out of their home in Pennsylvania. In the winter of 2011, along with Jim, Lydia, and Mauro, Chris became a co-founder of as a way to help inspire and motivate other people interested in adopting a plant-based lifestyle.

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