Vegan Chocolate Cupcakes – a delicious recipe with almond milk, apple cider vinegar, sugar, canola oil, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Review recipe and gather ingredients.
2
Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.
3
Combine the nondairy milk and apple cider in a large bowl until foamy.
4
Set aside.
5
In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt).
6
Set aside.
7
Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).
8
In several batches, add the dry mixture to the wet mixture and mix very well.
9
Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.
10
Bake for about 18 minutes, until cake springs back to touch.
11
Cool completely on a cake rack before frosting.
801
kcal
Calories
51
g
Fat
78
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 almond milk, 1 teaspoon apple cider vinegar, ¾ cup granulated sugar, ⅓ 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.
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