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Vegan Chocolate Cupcakes

These vegan chocolate cupcakes are light, sweet and topped with creamy chocolate icing. A perfect vegan treat for parties and picnics. Recipe from veganrecipebowl.com
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: cake
Cuisine: British, vegan
Keyword: baking, dairy free, egg free, plant based, vegan picnic
Servings: 12
Calories: 318kcal
Author: BENJAMIN

Ingredients

Cupcake Batter

  • 125 g plain flour (aka all purpose flour)
  • 150 g soft, light brown sugar
  • 25 g ground almonds (aka almond flour)
  • 25 g cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 250 g plain soy yogurt
  • 50 g light olive oil

Chocolate Buttercream

  • 250 g icing sugar
  • 125 g vegan margarine
  • 25 g cocoa powder

Instructions

Making the cakes

  • Pre-heat the oven (190 °C, Fan 170 °C, 375 °F, Gas 5). Line a 12-hole cupcake tray with paper cases.
  • Put all of the dry cake ingredients (flour, sugar, ground almonds, cocoa powder, baking powder and salt) into a large bowl and rub together with your hands until evenly mixed and free of any lumps. Stir in the liquids (oil and soy yoghurt). Do not beat heavily, and stop as soon as a smooth batter has formed to avoid over-mixing.
  • Divide the mixture evenly between the paper cases. You only need to fill each case 1/3 full with batter – it will expand plenty to fill them!
  • Bake in the centre of the oven for 20-25 minutes, or until well risen and a cocktail stick inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Icing the cakes

  • The cupcakes must be completely cooled before icing them!
  • Beat the margarine in a large bowl until soft. Add the icing sugar and cocoa powder, then beat until a smooth buttercream forms.
  • Spoon the icing into a piping bag with a star nozzle and pipe a swirl of chocolate buttercream on to each cake.

Notes

Storage: These cakes are best served within 24 hours of baking, but they will keep well for up to three days in an airtight container in a cool place.