Vegan Chocolate Cupcakes Recipe

Name: Vegan Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy milk; 1 teaspoon apple cider vinegar; 3/4 cup granulated sugar; 1 cup canola oil; 1 1/2 teaspoons vanilla extract; 1 cup all purpose flour; 1 cup cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1
Preheat oven to 350 degrees and line muffin pan with paper or foil liners
2
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
3
Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to cooling rack and let cool completely.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup soy milk, 1 teaspoon apple cider vinegar, 3/4 cup granulated sugar, 1 cup canola oil, and more.

Yes, Vegan Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Chocolate Cupcakes

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