Vegan Chocolate Cupcakes
I am always searching for recipes that are simple, don’t need hard-to-find ingredients, and that are easy enough to vary so more families can enjoy them. And these vegan cupcakes? Oh gosh, they are just so good. I’ve been making my Easy Chocolate Cupcakes for years and we love them, but this one is a smidge easier. And so great for allergy families! The texture of the cake is very similar to my Easy Chocolate Cake—spongy and moist—and it’s somehow perfect even though it’s made without dairy or eggs. You don’t need any electric equipment to mix them, and you can make them with ingredients you probably already have in your pantry. So perfect for a birthday party, holiday, or even Valentine’s Day.
Ingredients You Need
Here’s a look at the pantry staples you need to make this chocolate cupcake recipe so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.
All-purpose flour: I usually use all-purpose flour to ensure the cupcakes are light and fluffy. (Whole wheat pastry flour could be an option, too.)Vegetable oil: I typically use canola oil or vegetable oil here, but avocado oil would work, too. Use what you prefer and have access to.Sugar: A little granulated sugar is the sweetener of choice in this cake because it blends in so well and adds moisture.Baking soda: Fresh, active baking soda helps the cake bake through and rise nicely. (This works much better than baking powder, so do be sure to use baking soda.)Cocoa powder: I like SACO or Hershey’s Special Dark for the best chocolate flavor.Salt: A dash of salt helps enhance the rest of the flavors.White vinegar: This works with the other ingredients to deliver the perfect texture you expect in a chocolate cake.Vanilla extract: Paired with cocoa powder, vanilla extract is an extra flavor note.Frosting of choice.
If you need to make this cake gluten-free, use a 1:1 style of gluten-free baking mix like the one from King Arthur.
Step-by-Step Instructions
Below is a look at the steps involved in making this recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and times.
How to Store
Store frosted cupcakes in a container in the fridge for up to 3 days. Store unfrosted cupcakes in a container at room temperature for up to 3 days. Freeze frosted or unfrosted in a freezer bag with as much air removed as possible. Thaw in the fridge or at room temperature. You can make the cupcakes ahead and then frost before serving if that helps streamline party preparation, too.
Best Tips for Success
Frost with either my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting using nondairy Greek yogurt or nondairy cream cheese. Gluten-free: Use cup-for-cup gluten-free flour blend in place of the all-purpose flour.Remove the cupcakes from the pan to cool fully on a wire rack. If you leave them in the pan they baked in, they will continue to cook with the residual heat.
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