vegan chocolate cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 163.3
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.8 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.6 g

View full nutritional breakdown of vegan chocolate cupcakes calories by ingredient
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Number of Servings: 12


    # 1 cup soy milk
    # 1 teaspoon apple cider vinegar
    # 3/4 cup granulated sugar
    # 1/3 cup canola oil
    # 1 teaspoon vanilla extract
    # 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
    # 1 cup all-purpose flour
    # 1/3 cup cocoa powder, Dutch-processed or regular
    # 3/4 teaspoon baking soda
    # 1/2 teaspoon baking powder
    # 1/4 teaspoon salt


# Preheat oven to 350°F and line a muffin pan with paper or foil liners.
# Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
# Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Number of Servings: 12

Recipe submitted by SparkPeople user TINKERTINX.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Gorgeous! No one can ever tell that they are vegan. Such a delicious treat. Don't go too crazy adding icing, I've found a little dark chocolate ganache and a big fat strawberry is the best thing. - 8/27/12

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  • This recipe is from "Vegan Cupcakes Take over the World" and is awesome! - 12/26/10

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  • I am so going to try this....they sound YUM!!
    Thanks for posting - I'll report back after I've made them.
    - 4/9/08

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