Description
Indulge in these delicious vegan chocolate cupcakes that are guilt-free and perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve as is or frost with your favorite vegan frosting once cooled.
Notes
- For a richer flavor, consider adding 1/2 cup of vegan chocolate chips to the batter before baking.
- If you want to add a twist, try substituting half of the cocoa powder with finely ground coffee for a mocha flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 24g
- Sodium: Not specified
- Fat: 6g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 24g
- Fiber: Not specified
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vegan Chocolate Cupcakes