Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.9 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.4 g

View full nutritional breakdown of Vegan Chocolate Cupcakes calories by ingredient


Introduction

I was reeeaaalllyyy craving cake today and was tempted by some of the "dump cake" recipes on this site but I had no cake mix. I don't do dairy very well and my cholesterol is a little high so this is what I came up with. I would have liked a little more cocoa, but .5 cup is all I had. Anyway, I thought these were pretty good as is, I hope you agree. I was reeeaaalllyyy craving cake today and was tempted by some of the "dump cake" recipes on this site but I had no cake mix. I don't do dairy very well and my cholesterol is a little high so this is what I came up with. I would have liked a little more cocoa, but .5 cup is all I had. Anyway, I thought these were pretty good as is, I hope you agree.
Number of Servings: 24

Ingredients

    3.0 cup Flour - Gold medal all purpose flour
    2.0 cup Libbys 100% pure pumpkin, canned
    0.5 cup Cocoa, dry powder, unsweetened
    2.5 cup Granulated Sugar
    1.0 tsp Baking Powder
    1.0 tsp Cinnamon, ground
    1.0 cup Silk Soy Milk, original
    1.0 tsp Vanilla Extract
    0.5 tsp Morton Iodized Salt

Directions

Preheat oven to 350. I just dumped everything in my mixer bowl and started mixing it slow. Gradually increase the speed after a minute and keep it running until the mixture looks smooth and everything is well incorporated. Grease or spray muffin tins, or use paper liners. Fill each tin till it's nearly full, at least 3/4. Bake for 10 minutes, rotate the pans, then bake for 10 more minutes. Remove from the pans right away and allow them to cool. Enjoy!

Serving Size: 1 cupcake

Number of Servings: 24.0

Recipe submitted by SparkPeople user SCAREDOFSCALE.