These vegan chocolate cupcakes are free from dairy and egg. They 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.
13 ingredients7 steps
Egg-Free Recipes
Dairy Free Recipes
Vegetarian
Vegan Recipes
Ingredients
MetricImperial
For the Batter
150mlDairy free milk (soya or nut)
2 tspJuice of one whole lemon
1 tspNielsen-Massey Vanilla Extract
75gDairy free butter (melted & cooled)
100gBillington's Unrefined Golden Caster Sugar
125gAllinson's plain white flour
2 tspBaking powder
4 tbspUnsweeted cocoa powder
For the Frosting
75gDairy free butter
225gSilver Spoon Icing Sugar
1 tspNielsen-Massey Vanilla Extract
1 tbspDairy free milk (soya or nut)
30gCocoa powder
Utensils
Cupcake case
Nutritional information per 62g serving
Energy 251cal
Fat 9.7g
of which Saturates 2.8g
Carbohydrates 36g
of which Sugars 27g
Protein 3g
Salt 0.39g
Method
Step 1
Preheat oven to 180ºC / 350ºF/Gas mark 4. Line a cupcake tray with paper liners.
Step 2
Begin with your wet ingredients. Mix the lemon juice with your chosen milk and set it aside to sour.
Step 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.
Step 4
Sift in the flour, baking powder and cocoa. Stir well to combine.
Step 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.
Step 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.
Too thick or too thin?
If the mixture is too thick, add another tablespoon of milk. If it’s too thin, add more icing sugar.
Step 7
Spoon the icing into a piping bag and decorate the cupcakes before serving.
50 Baker Ratings
Delicious. Followed the recipe precisely using 2 tsp. of lemon juice and they turned out perfectly. Would definitely make again.
Love this?
2 bakers loved this!
The cupcakes came out lemony, they taste fine initially and then an overwhelming lemony/sour aftertaste comes through. There’s a chance I used a little too much lemon in the batter but I doubt the small amount would have changed that much. So, so lemony. The cake texture is also a bit rubbery. The icing however turned out really well and tastes wonderful.
