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Vegan Chocolate Cupcakes

Published: Updated:

50 Reviews

Total Time
40m
Prep Time
20m
Bake Time
20m
Serves 12
Serves 12
easy
Easy

About the bake

These vegan chocolate cupcakes are free from dairy and egg. They are so easy to make and produce a really rich, velvety smooth texture and flavour. Whether you're vegan or not, these cupcakes will be part of your go-to recipes as they are so easy and tasty to make. 

13 ingredients7 steps
  • Egg-Free Recipes
  • Dairy Free Recipes
  • Vegetarian
  • Vegan Recipes

Method

  1. Step 1

    Preheat oven to 180ºC / 350ºF/Gas mark 4. Line a cupcake tray with paper liners.

  2. Step 2

    Begin with your wet ingredients. Mix the lemon juice with your chosen milk and set it aside to sour. 

  3. Step 3

    In a large bowl, whisk the melted butter and caster sugar until well combined. Then stir in the milk mixture and the vanilla extract. 

  4. Step 4

    Sift in the flour, baking powder and cocoa. Stir well to combine. 

  5. Step 5

    Spoon the mixture into the cupcake cases in the cupcake tin. Bake for 15-20 minutes until risen. Use a cocktail stick to see if they're baked by inserting it into the middle and when it comes out clean, it's ready. 

    Allow to cool in the tray for 5 minutes, before transferring to a wire rack to cool.

  6. Step 6

    While the cakes are cooling, begin making your frosting.

    Mix the vegan butter, icing sugar, vanilla, cocoa powder and and 1 tablespoon of vegan milk until thick and smooth.

    Too thick or too thin?

    If the mixture is too thick, add another tablespoon of milk. If it’s too thin, add more icing sugar.

  7. Step 7

    Spoon the icing into a piping bag and decorate the cupcakes before serving. 

Ingredients

  • For the Batter

    • 150mlDairy free milk (soya or nut) 
    • 2 tspJuice of one whole lemon 
    • 1 tspNielsen-Massey Vanilla Extract 
    • 75gDairy free butter (melted & cooled) 
    • 100gBillington's Unrefined Golden Caster Sugar 
    • 125gAllinson's plain white flour 
    • 2 tspBaking powder 
    • 4 tbspUnsweeted cocoa powder 
  • For the Frosting

    • 75gDairy free butter 
    • 225gSilver Spoon Icing Sugar 
    • 1 tspNielsen-Massey Vanilla Extract 
    • 1 tbspDairy free milk (soya or nut) 
    • 30gCocoa powder 

Utensils

  • Cupcake case

Nutritional information per 62g serving

  • Energy 251cal
  • Fat 9.7g
  • of which Saturates 2.8g
  • Carbohydrates 36g
  • of which Sugars 27g
  • Protein 3g
  • Salt 0.39g

50 Baker Ratings

Delicious. Followed the recipe precisely using 2 tsp. of lemon juice and they turned out perfectly. Would definitely make again.

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1 baker loved this!

The cupcakes came out lemony, they taste fine initially and then an overwhelming lemony/sour aftertaste comes through. There’s a chance I used a little too much lemon in the batter but I doubt the small amount would have changed that much. So, so lemony. The cake texture is also a bit rubbery.
The icing however turned out really well and tastes wonderful.

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