Vegan Chocolate Cupcakes

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.

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