Vegan Chocolate Cupcakes
Do you love soft, fluffy, rich, and chocolatey cupcakes? Bake the best vegan chocolate cupcakes without any eggs!
Ingredients
- 1 ½ cup All Purpose Flour 188g
- 1/2 cup Cocoa Powder 43g
- 1/2 cup White Granulated Sugar 100g
- 1/2 cup Light Brown Sugar 100g
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Soy Milk 240ml *any non-dairy milk*
- 2 teaspoon Vanilla Extract
- 1/3 cup Canola Oil 80 ml or Vegetable Oil
- 3 tbsp Applesauce
- 1 tbsp Distilled White Vinegar or Apple Cider Vinegar
Instructions
- Line a cupcake, try with liners and set aside. Preheat your oven to 350°F (180°C).
- Sieve flour and cocoa powder in a mixing bowl and combine white sugar, brown sugar, baking soda, and salt with it.
- Evenly distribute the batter on your cupcake tray with liners.
- Evenly distribute the batter on your cupcake tray with liners.
- Put the tray in the oven and bake for 20 minutes. Check by inserting a toothpick into the center of the cupcake; if it comes out clean, they are ready.
- Let the cupcakes cool for a few minutes at room temperature, remove them from the tray, and then place them on a wire cooling rack.
- Take vegan butter, powdered sugar, cocoa powder, vanilla, and salt in a mixing bowl. Use a hand mixer and start slowly and gradually increase the speed. Slowly add soy milk into this (only as much as you need) to get the right consistency.
- After they have cooled down properly, pipe on the vegan chocolate buttercream frosting and sprinkle some grated vegan chocolate.
- Your Healthy Vegan Cupcakes are ready to eat!
Video
Nutrition
Calories: 200kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 202mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 78IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
