Vegan Chocolate Cupcakes
Recently my mom was diagnosed with a dairy allergy and I am still in disbelief about how many food items contain dairy in some form. Pretty much all of them. At least the ones you’d want to eat. She’d probably be better off allergic to gluten because there are a host of gluten-free products and menus out there. Dairy-free people have been sort of screwed over. In reality, all people with food allergies have been screwed over. In an attempt to make a birthday dessert for her I became frustrated when all my recipe search results ended in vegan recipes. I was looking for dairy-free, not vegan! Eventually I found this recipe and decided to give it a try. I’m happy to report these cupcakes were wonderful, you couldn’t tell they were vegan at all!
If you have any tried and true dairy-free recipes, I’d love to see them.
The glaze on these cupcakes is a super simple one. I basically took a 1/2 cup seedless raspberry preserves, a splash of lemon juice, and simmered in a small saucepan until thinned. Then I dunked each cupcake while the glaze was still warm and let it set for a few minutes on the counter.
Recipe Rundown
Taste: Super chocolatey, sweet without being cloying. The raspberry adds a lovely fresh burst of tartness.
Texture: Moist, soft, you’d never guess there were no eggs or butter.
Ease: Even easier than regular cupcakes!
Pros: Easier and healthier than non-vegan chocolate cupcakes but just as good.
Cons: None, they get better as they sit on the counter in an airtight container too.
Would I make this again? Yes.
Vegan Chocolate Cupcakes
Yield: 12 cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Directions:
Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
Sift together flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.
Pour batter evenly into prepared pan and bake for 25-30 minutes, or until a toothpick entered into the center comes out clean. Cool completely.
Adapted from All Recipes
Hi, I'm Tessa, culinary grad & 
I've made vegan brownies when I didn't have any eggs on hand, they were awesome! Here's the link: http://culinaryxcouture.blogspot.com/2011/05/vega…
I have a dairy-free (well, it's vegan bcz there's no meat : ) chocolate cake recipe that's always, always a hit. It's straight out of the Moosewood Restaurant New Classics cookbook– they're often vegan and very good about including modifications, so I'd recommend them for other dairy-free recipes, as well … you can always add meat back in! Hope your Mom's able to find or make lots of yummy food soon!!
(http://www.amazon.com/gp/product/0609802410/ref=s9_simh_gw_p14_d0_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1KW1RAXMGE3HQNHY2NA1&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846)” target=”_blank”> http://www.amazon.com/gp/product/0609802410/ref=s9_simh_gw_p14_d0_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1KW1RAXMGE3HQNHY2NA1&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846)” target=”_blank”>(http://www.amazon.com/gp/product/0609802410/ref=s9_simh_gw_p14_d0_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1KW1RAXMGE3HQNHY2NA1&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846)
It is pretty easy to make any recipe dairy free. Simply replace the milk with soy, almond or other dairy free milk. These are also lots of dairy free “butters” out there. Earth balance I think is the best. Most large grocery stores have a good selection of all things non dairy. Good luck
you don't need to look for vegan recipes per se, I substitute almond milk (unsweetened, plain) for almost everything!!
I love vegan recipes. Many of them are some of my favourites, and I'm not dairy free!
1) Soy Milk (vanilla, always)
2) Earth balance butter (and shortening is great for cupcakes!)
3) Goat cheese has no lactose, depending on what she's allergic to! Is it cow's milk? There are good goat milk yogurts, too!
4) Post Punk Kitchen is a fabulous resource. Buy one of their cookbooks (I recommend Vegan with a Vengeance. It's Phenomenal.) http://www.theppk.com/
5) THIS chocolate chip cookie recipe. It's better than any of my non-veg ones. It's also from PPK: http://www.food.com/recipe/vegan-chocolate-chip-c…
Good luck!
These look terrific and great idea for a simple glaze!
Thank you for sharing! My 3 year old is anaphylactic to eggs (and nuts), so I'm always on the lookout for a good egg-free recipe. Food Allergy Mama (cookbook and website) has nut, dairy and egg free recipes that are wonderful.
This looks amazing! It's amazing how easy it is to make something vegan that isn't. I don't know why people don't do this more often!
These have incredible texture. The chocolate flavor isn't very strong in the cake on it's own, but I will try adding a frosting or glaze like you suggested. Otherwise you don't even need a mixer, they're super simple and really the best texture cupcake I've ever had. Nicely done
Tried this just now, a little let down on texture but taste-wise not bad.
Thank you so much for this! My 2 yr old son is allergic to peanuts and milk! He used to be allergic to wheat, gluten, egg whites, and soy. Wish I had seen this sooner! Just made them! So good! He loves it!
In some countries, especially those with small numbers of animals being milked, as well as harvesting the milk from an animal, the dairy may also process the milk into butter, cheese and yogurt, for example. This is a traditional method of producing specialist milk products, especially in Europe.*..
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