Vegan Chocolate Cupcakes

Who says plant-based baking can’t be indulgent? These vegan chocolate cupcakes are here to prove otherwise. Rich, moist, and full of deep chocolate flavor, they’re everything you’d want in a classic cupcake—but without the dairy or eggs. Whether you’re vegan, catering to dietary needs, or just curious about how vegan baking stacks up, this recipe is designed to impress. With easy-to-find ingredients and no complicated techniques, these cupcakes are perfect for any baker, whether you’re a seasoned pro or just starting your baking journey. Let's dive in and create a treat that everyone can enjoy!

No ratings yet

Print Pin

Course: Cupcakes, party

Cuisine: American

Keyword: chocolate, cupcakes, easy, fluffy

Servings: cupcakes

Calories: 161kcal

Equipment

2 mixing bowls
1 Whisk
1 sifter
1 Cupcake Pan

Ingredients

170 g water
180 g orange juice
85 g sunflower oil
200 g sugar
250 g all purpose flour sifted
1/2 tsp. baking soda
1 pinch of salt
1 tsp. baking powder
1 tsp. white vinegar
2 tbsp. cocoa powder sifted

Metric - US

Instructions

In a mixing bowl, add the orange juice, the vinegar and the baking soda, mix until the mixture foams,
Add the vegetable oil, water and sugar to the rest of the ingredients,
Add the flour, cocoa, baking pwder, salt and vanilla to the mixture,
Whisk until everything is combined.
Divide the mixture in cupcake liners
Bake for 30 minutes at 170 C (340 F)

Notes

I wanted to do something extra and decided to slice off a bit of the top off each cupcake and filled them with ganache. These cupcakes are excellent on their own but I was making them for a friend who broke the news on her pregnancy. I also made eggless buttercream and decorated them for her and her family.

Nutrition