Vegan chocolate cupcakes bake up dark, moist, and tender without eggs or dairy. Cocoa and vanilla create rich flavor, while plant milk, oil, and vinegar keep the crumb soft.
Why This Recipe Works
Oil stays fluid at room temperature for a tender texture, and vinegar reacts with baking soda for lift.
How to Make Vegan Chocolate Cupcakes
Ingredients
- 1 1/2 cups flour
- 1/2 cup cocoa
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 cup plant milk
- 1/3 cup neutral oil
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla
Method
- Heat oven to 350°F and line a pan.
- Whisk dry ingredients.
- Whisk wet ingredients and combine.
- Divide into 12 liners and bake 18 to 20 minutes.
- Cool and frost.
Serving and Storage
Serve at room temperature. Keep covered for two days or refrigerate up to four days.
Frequently Asked Questions
Which plant milk works?
Unsweetened soy, oat, or almond milk works well.
Why add vinegar?
It activates the baking soda and helps the cupcakes rise.
Final Thought
This straightforward batter delivers rich chocolate cupcakes with familiar pantry ingredients.
Moist Vegan Chocolate Cupcakes
Rich vegan chocolate cupcakes bake with a tender crumb and need no eggs or dairy.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 cup plant milk
- 1/3 cup neutral oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Instructions
Instructions
- Heat oven to 350°F and line a muffin pan.
- Whisk flour, cocoa, sugar, and baking soda.
- Whisk plant milk, oil, vinegar, and vanilla, then stir into dry ingredients.
- Divide into 12 liners and bake 18 to 20 minutes.
- Cool completely and frost with vegan chocolate frosting.
Notes
Do not overmix the batter.
