Vegan Chocolate Cupcakes – a delicious recipe with All-purpose, White Sugar, Salt, Cocoa, Baking Soda, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners.
2
Set aside.
3
Combine flour, sugar, salt, cocoa powder and baking soda in a large mixing bowl.
4
In a smaller bowl, combine water, oil, and vinegar and whisk to mix.
5
Add wet ingredients to dry and mix until combined (note: batter will seem thinner than your typical cake).
6
Evenly pour batter into the cupcake pans.
7
Fill each cup 2/3 full.
8
Place baking tins into the oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9
Remove pans from oven and set on a rack.
10
Allow cupcakes to cool in the pan for 10 minutes prior to transferring to a cooling rack.
11
Frost and decorate as you desire!
565
kcal
Calories
31
g
Fat
67
g
Carbs
6
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 8 ingredients. The key ingredients include: 2- 1/4 cups All-purpose Flour, 1- 1/2 cup White Sugar, 1/2 teaspoons Salt, ⅓ cups Unsweetened Cocoa Powder, 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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