Vegan Chocolate Cupcakes
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
Calories: 158kcal
Ingredients
- 1 cup Soy milk Can also use almond milk or coconut milk
- 1 tablespoon Vinegar
- ¾ cup Granulated sugar
- ⅓ cup Oil
- 1 tablespoon Vanilla extract
- 1 cup All-purpose flour
- ⅓ cup Cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Espresso powder Optional
- Vegan coconut cream chocolate frosting
Instructions
- In a mixing bowl, add milk and vinegar. Mix with a spoon and and set aside for 3-5 minutes until it curdles.
- Now, add sugar, oil and vanilla extract into that bowl and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and espresso powder.
- Dump this dry mixture into the wet mixture and mix until just combined.
- 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.
- Once the cupcakes cool down completely, frost each of them with coconut cream frosting.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for 3-5 days.
Nutrition
Calories: 158kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Sodium: 115mg | Potassium: 93mg | Fiber: 1g | Sugar: 13g | Vitamin A: 40IU | Calcium: 39mg | Iron: 0.9mg