{Vegan} Chocolate Cupcakes

Vegan Chocolate Cupcakes

WAIT! By vegan, I just mean “dairy and egg free.” Don’t run away. Don’t be afraid. This is a NORMAL recipe. It’s got REGULAR ingredients, that can be found in YOUR cupboard. No tofu involved, I swear. Also: easiest chocolate cake recipe ever. And did I mention it’s reallyreally good?

It only figures that I went to all that effort of mastering a delicious chocolate cake recipe, only to have to go back and start learning how to bake for Abigail, with no milk or eggs (and no almonds, thank you). As a young toddler, it wasn’t that hard to trick her into eating something… similiar. I mean, I still give her bagels and call them “donuts” while the rest of us nosh down on the good stuff. But as she gets older, the kid gets wiser.

I love to bake. But it’s got to be easy, no fuss, and I don’t want to do it twice if I can avoid it.
And it has to be delicious.
Otherwise, what’s the point?

I won’t waste time mentioning how many dozens of cupcakes I threw away, trying weird variations of recipes. Finally my sister in law brought this ‘vegan cupcake’ to a family party for my sister and her milk-allergic dad. It’s so simple. By far my easiest cake recipe. Just dump in the dry ingredients, follow with wet.

Unfortunately I didn’t think ahead to measure my ingredients for the strawberry frosting. It’s basically my recipe for Rich Chocolate Frosting, but I omitted the vanilla and cocoa. I used strawberries as my liquid instead of milk and just added strawberries until it looked about right. :D

The recipe comes from the amazingly fantastic allrecipes.com.

{Vegan} Chocolate Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 24 Cupcakes

Serving Size: 24

{Vegan} Chocolate Cupcakes


  • 3 c. white flour
  • 2 c. white sugar
  • 1/2 c. cocoa powder
  • 2 t. baking soda
  • 1 t. salt
  • 2/3 c. vegetable oil
  • 1 T. vanilla extract
  • 2 c. water
  • 2 t. white vinegar


  1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with 24 liners.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour into prepared cupcake liners and bake at 350 degrees F (175 degrees C) for 20 minutes.
  4. Remove from oven and allow to cool.

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4 Responses to {Vegan} Chocolate Cupcakes

  1. Catie says:

    My son also has a dairy allergy. Where do you find good recipes? I didn’t know Silk made yogurt. I will have to look for it. Thanks

    • My daughter LOVES their yogurt! It’s more expensive than regular yogurt (of course, isn’t it always??) but my other daughter loves dairy yogurt and this way no one feels sad. :D Worth it. Most recipes I just alter myself, however, Allrecipes is a GREAT resource for virtually every kind of recipe. I’m glad my sister in law discovered this cake though, it’s so yummy! I just made it for my sister’s bridal shower and NO ONE knew that it was dairy & egg free!

  2. […] week I posted about a delicious vegan chocolate cake that is simple and delicious. However, there is no sense in talking about cupcakes if you […]

  3. Lulu says:

    Hi! I wanted to make these for my son’s preschool Valentine’s Day party….my son and a friend have multiple food allergies and this is the perfect treat, but I need to omit the cocoa. Will the recipe still hold up, or should I add something else? More vanilla?

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