Easy Vegan Chocolate Cupcakes

Via Ffffound


Chocolatey, moist, moreish and so easy to make you won’t believe it! This is my go-to cupcake recipe.


Easy Vegan Chocolate Cupcakes

What you need:

3/4 cup rice milk
1 tsp apple cider vinegar*
1/2 cup brown sugar (a very full half cup – pack it in real good!)
1/3 cup vege oil
1 1/4 cups flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder

What to do:

Preheat oven to 180 C. Place paper liners in muffin pan.

Whisk rice milk and vinegar in a small bowl until frothy. Add sugar and oil and mix well.

In a separate bowl, sift together dry ingredients. Add wet mix to dry in several batches, mixing until just blended and pretty smooth.

Pour batter into cups, about 2/3 full. Bake for 16-20 minutes until stabbing comes out clean.

Makes 6-10 muffins.


Cupcake soundtrack:

Bass Drum of Death ‘Velvet Itch
Big Black ‘The Model
The Damned ‘Anti-Pope
The Detroit Cobras ‘Bad Girl
The Guillotines ‘Wandering


* or white/wine vinegar if you like



3 thoughts on “Easy Vegan Chocolate Cupcakes

    1. I am so excited for your new baking adventures – Vegan cupcakes are the best!

      There are a bunch of fancy ways of making amazing vegan icing, but I err on the side of simplicity and make icing the way my mama taught me: 1 tbsp or so of butter, a lil boiled water, 1 cup of icing sugar and 1 tbsp of cocoa powder. I substitute butter for good quality nondairy butter, of course! Put all of those ingredients in a small bowl and mix like a madwoman with a fork until it’s blended – add more icing sugar until it’s the consistency you want 🙂 For a lemony icing, substitute the cocoa powder for 2 tsp lemon rind and 2 tsp lemon juice. Mmmm yum.


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