Classic Vegan Chocolate Cupcakes Recipe

Classic Vegan Chocolate Cupcakes Recipe Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


1 and 1/2 cups All Purpose Flour (188g)

1/2 cup Cocoa Powder (43g) Unsweetened

1/2 cup White Granulated Sugar (100g)

1/2 cup Light Brown Sugar (100g)

1 tsp Baking Soda

1/2 tsp Salt

1 cup Soy Milk (240ml) or other non-dairy milk

2 tsp Vanilla Extract

1/3 cup Canola Oil (80ml) or Vegetable Oil

3 Tbsp Applesauce

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

Vegan Chocolate Buttercream Frosting:

3/4 cup Vegan Butter (170g)

3 cups Powdered Sugar (360g)

3/4 cup Cocoa Powder (63g) Unsweetened

1 tsp Vanilla Extract

1/4 tsp Salt

2-3 Tbsp Soy Milk or other non-dairy milk


Vegan Chocolate Shavings Optional


1Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.

2Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.

3Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.

4Divide the batter evenly between the cupcake liners.

5Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

6Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.

7Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.

8When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

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