Vegan Chocolate Cupcakes by Billington's

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
  • 22 Reviews

    5 star rating

These vegan chocolate cupcakes are free from dairy and egg. These vegan chocolate cupcakes are so easy to make and produce a really rich, velvety smooth texture and flavour. Whether you're vegan or not, these cupcakes will be part of your go-to recipes as they are so easy and tasty to make. 


  1. Preheat oven to 180ºC / 350ºF/Gas mark 4. Line a cupcake tray with paper liners.

  2. Begin with your wet ingredients. Mix the lemon juice with your chosen milk and set it aside to sour. 

  3. In a large bowl, whisk the melted butter and caster sugar until well combined. Then stir in the milk mixture and the vanilla extract. 

  4. Sift in the flour, baking powder and cocoa. Stir well to combine. 

  5. Spoon the mixture into the cupcake cases in the cupcake tin. Bake for 15-20 minutes until risen. Use a cocktail stick to see if they're baked by inserting it into the middle and when it comes out clean, it's ready. 

    Allow to cool in the tray for 5 minutes, before transferring to a wire rack to cool.

  6. While the cakes are cooling, begin making your frosting.

    Mix the vegan butter, icing sugar, vanilla, cocoa powder and and 1 tablespoon of vegan milk until thick and smooth.

    Top Tip: Too thick or too thin?
  7. Spoon the icing into a piping bag and decorate the cupcakes before serving. 

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Perfect soft and moist the best !

  2. 5 star rating

    Tried this recipe and was amazing and a huge hit for my vegan freind. I'm not a vegan and I loved them myself.

    Going to try and use this recipe for a normal size cake at the weekend thank you for the recipe

  3. 5 star rating

    Tried today for the first time and omg these cakes are so yummy. Definitely a keeper in our house

  4. 5 star rating

    I made these for my daughter and family and they were light fluffy and very more-ish
    Will make these a lot. Love the recipe and i bake a lot. Thank you

  5. 5 star rating

    Made these a few weeks ago and they were delicious. Would you be able to use the same recipe in a cake instead of cupcakes? Thanks

    I see no reason why it would not work as a cake, but we have never tested it as a cake. I would try it in a 6/7" cake tin and test after the time in the original recipe, I would think it would need approx. 20-25 minutes to bake as a whole cake.
    Happy Baking!

  6. 5 star rating

    This recipe is fantastic, Tried it our for the first time and they were a huge hit with my vegan and non-vegan family members, my 1 year old loved helping out and definitely enjoyed eating them! So simple with everyday ingredients too. Will definitely be doing these often!!

  7. 5 star rating

    Can I use almond milk instead of soya?

    Yes that should work well,

    Happy Baking!

  8. 5 star rating


  9. 5 star rating

    Can i replace the dairy free butter with canola oil? Thanks!

    Yes that would be a fine substitute,

    Happy Baking!

  10. 5 star rating

    Absolutely love this recipe. Made them for my daughter in law who enjoys vegan food. She has asked for the recipe and is not normally a baker! Will definitely bake these many times more in the future.

  11. 5 star rating

    This was my first time baking a vegan recipe and this has turned out beautifully!
    So so yummy!

  12. 5 star rating

    As a non vegan this was my first try at vegan cupcakes, they definitely look the part and to my surprise tasted delicious just hope my vegan niece will agree.

  13. 5 star rating

    Delicious, rich and perfectly moist. The best chocolate cupcakes I've ever made! I will definitely make these again.

  14. 5 star rating

    Easy to make, minimal ingredients. They taste so chocolatey and stay moist too!

  15. 1 star rating

    I make a lot of cupcakes but this was my first attempt, as a non-vegan, at making vegan cupcakes. Sadly, they looked alright but tasted awful, and went in the bin. Might just be my tastebuds but I was too embarrassed to test them out on a vegan. Back to the drawing board.

  16. 5 star rating

    Amazingly moist and the topping was delicious as well. Is dairy just a con?

  17. 5 star rating

    So easy and delicious !! The Frosting was really smooth aswell

  18. 5 star rating

    i'm allergic to dairy and these were perfect for me!

  19. 5 star rating

    Made these gluten free and they were amazing. Best gf vegan recipe!

  20. 5 star rating

    Yes- thank you for this recipe. Ive tried vegan chocolate cake recipes before and they always turn out a bit dry. This recipe is the OPPOSITE. My boyfriend ate these too and loved them

  21. 5 star rating

    LOVE this recipe. I batch made these and froze them so I can ice them as and when. (Probably tomorrow at the rate I’m scoffing these).

  22. 5 star rating

    These are better than normal cupcakes in my opinion, they stay moist and are a really rich chocolate flavour. This is my new go-to recipe for chocolate cupcakes!

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