Vegan Chocolate Cupcakes – a delicious recipe with flour, cocoa powder, salt, sugar, vegetable oil, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Combine sugar, oil, and vanilla in mixing bowl and mix until blended.
3
In seperate bowl combine sifted flour, cocoa powder, and salt.
4
Gradually add dry indredient mixture into the wet ingredients, while adding the water slowly.
5
Once the cake batter is mixed well, in a seperate cup add your baking soda and carefully add the vinegar.
6
It will fizz, add it quickly to the cake batter while mixing.
7
I reccomend an electric mixer, it makes it way easier.
8
Cake takes about 15- 20 minutes check after 15 with toothpick.
9
If you make a cake instead of cupcakes, baking time will take a little longer.
10
Check out my recipe for Vegan coconut frostin!
11
!
1148
kcal
Calories
47
g
Fat
172
g
Carbs
10
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 9 ingredients. The key ingredients include: 3 cup all purpose flour, 1/4 cup cocoa powder, 1/2 tsp salt, 2 cup sugar, 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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