How many servings does this recipe make?

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

What ingredients do I need for Vegan Chocolate Cupcakes (Low Fat)?

You need 11 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar or 1 teaspoon white vinegar, 3/4 cup granulated sugar, I used sugar in the raw, 1/3 low fat or 1/3 nonfat soy yogurt, dairy yogurt will work if you're not vegan, and more.

Is Vegan Chocolate Cupcakes (Low Fat) suitable as baking & desserts?

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

How do I store leftover Vegan Chocolate Cupcakes (Low Fat)?

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 (Low Fat) Recipe

Name: Vegan Chocolate Cupcakes (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar or 1 teaspoon white vinegar; 3/4 cup granulated sugar, I used sugar in the raw; 1/3 low fat or 1/3 nonfat soy yogurt, dairy yogurt will work if you're not vegan; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract, chocolate extract (or more); 1 cup all-purpose flour or 1 cup white whole wheat flour; 1/3 cup cocoa powder, Dutch-processed or 1/3 cup regular cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt

Bake this irresistible Vegan Chocolate Cupcakes (Low Fat) at home. Made with soymilk, apple cider vinegar, granulated sugar and soy yogurt. Easy step-by…

This Vegan Chocolate Cupcakes (Low Fat) relies on simple, everyday ingredients such as soymilk, vanilla extract, baking soda and baking powder. It comes together quickly and makes 4 servings, at about 313 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Vegan Chocolate Cupcakes (Low Fat) delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

Vegan Chocolate Cupcakes (Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions