Vegan Chocolate Cupcakes

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Quick and easy vegan chocolate cupcakes, ready in less than 30 minutes, requiring simple ingredients. These eggless chocolate cupcakes are soft and moist.
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 158 kcal
Author: CakeWhiz


  • 1 cup Soy milk almond milk or coconut milk
  • 1 tbsp Vinegar
  • ¾ cup Granulated sugar
  • cup Oil
  • 1 tbsp Vanilla extract
  • 1 cup All-purpose flour
  • cup Cocoa powder
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ¼ tsp Espresso powder optional
  • Vegan coconut cream chocolate frosting


  1. In a mixing bowl, add milk and vinegar. Mix with a spoon and and set aside for 3-5 minutes until it curdles.
  2. Now, add sugar, oil and vanilla extract into that bowl and mix until smooth.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and espresso powder.
  4. Dump this dry mixture into the wet mixture and mix until just combined.
  5. Pour batter into cupcake liners and bake at 350 degrees for about 18 minutes or until an inserted toothpick in the center comes out clean.
  6. Once the cupcakes cool down completely, frost each of them with coconut cream frosting.

Recipe Notes

Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition Facts
Vegan Chocolate Cupcakes
Amount Per Serving
Calories 158 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 115mg5%
Potassium 93mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 40IU1%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.