Vegan Chocolate Cupcake Recipe

vegan chocolate cupcake


1/4 cup vegetable oil
3/4 cup organic unbleached sugar
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon — optional
1 teaspoon baking soda
2/3 cup soy milk (or other non-dairy milk)
2 tablespoons lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour


Beat oil, sugar, soy yogurt and applesauce with an electric mixer until smooth.
Beat in vanilla, salt, and baking soda until well blended.
Put soy milk and lemon juice together in a cup until curdled; pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.
Divide batter equally between 12 paper-lined cupcake wells.
Bake at 350~ for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutes.
Remove to platter to continue cooling.
Frost as desired.
Perfect with Vegan Mocha Frosting

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