Vegan Chocolate Cupcakes

4.34 from 3 votes

Do you love soft, fluffy, rich, and chocolatey cupcakes? Bake the best vegan chocolate cupcakes without any eggs!
Prep Time 15 minutes
Cook Time 20 minutes
Recipe Taste Sweet
Servings 12


  • 1 ½ cup All Purpose Flour 188g
  • 1/2 cup Cocoa Powder 43g
  • 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 *any non-dairy milk*
  • 2 tsp Vanilla Extract
  • 1/3 cup Canola Oil 80 ml or Vegetable Oil
  • 3 tbsp Applesauce
  • 1 tbsp Distilled White Vinegar or Apple Cider Vinegar


  • Line a cupcake, try with liners and set aside. Preheat your oven to 350°F (180°C).
  • Sieve flour and cocoa powder in a mixing bowl and combine white sugar, brown sugar, baking soda, and salt with it.
  • Evenly distribute the batter on your cupcake tray with liners.
  • Evenly distribute the batter on your cupcake tray with liners.
  • Put the tray in the oven and bake for 20 minutes. Check by inserting a toothpick into the center of the cupcake; if it comes out clean, they are ready.
  • Let the cupcakes cool for a few minutes at room temperature, remove them from the tray, and then place them on a wire cooling rack.
  • Take vegan butter, powdered sugar, cocoa powder, vanilla, and salt in a mixing bowl. Use a hand mixer and start slowly and gradually increase the speed. Slowly add soy milk into this (only as much as you need) to get the right consistency.
  • After they have cooled down properly, pipe on the vegan chocolate buttercream frosting and sprinkle some grated vegan chocolate.
  • Your Healthy Vegan Cupcakes are ready to eat!


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4.34 from 3 votes

Recipe Nutrition

Calories: 200 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.02 g | Sodium: 202 mg | Potassium: 115 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 78 IU | Vitamin C: 1 mg | Calcium: 43 mg | Iron: 1 mg

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Anu Prabhakar
Anu Prabhakar

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