Vegan Chocolate Cupcakes Recipe
This vegan chocolate cupcakes recipe uses whole-food plant-based ingredients. They're refined sugar-free, oil-free, eggless, and dairy-free, yet light and fluffy. Ice them with my favorite vegan coconut cream chocolate frosting.
Servings: 12
Calories: 80kcal
Ingredients
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup white whole wheat flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup coconut sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 batch vegan chocolate frosting
Instructions
- Preheat oven to 350 F. Combine non dairy milk and vinegar in a bowl. Set aside. Milk will curdle and turn into buttermilk.
- Combine whole wheat flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Whisk to combine.
- Combine applesauce, coconut sugar, and vanilla extract in a large bowl. Whisk to combine. Add non dairy milk with vinegar. Whisk until completely combined.
- Pour the dry ingredients into the bowl with the wet ingredients. Stir until just combined. The batter will be light and thinner than most batters.
- Line muffin tin with cupcake liners. Evenly distribute batter among 12 cupcake liners. They should be about ¾ of the way full.
- Bake for 18-20 minutes in preheated oven at 350 F or until toothpick inserted in the center comes out clean. Allow them to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Frost with my favorite coconut cream chocolate frosting!
Notes
Tips for Making Vegan Chocolate Cupcakes
- If you'd like an even lighter texture you can use half whole wheat flour and half white flour. I used whole wheat flour because I wanted a completely whole food plant-based cupcake.
- For a sweeter cupcake, you can substitute coconut sugar for brown sugar.
- If you don't have coconut sugar, date sugar, or date paste would also work, although it may create a slightly denser cake.
- To make these cupcakes gluten-free use a gluten-free flour mix. I like Bob's Red Mill 1:1 Gluten-Free Baking Flour.
- Use my recipe for my favorite Vegan Chocolate Frosting with Coconut Cream to ice these cupcakes.
Nutrition
Calories: 80kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 205mg | Potassium: 56mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg