Vegan Chocolate Cupcakes

Yield: 12 cupcakes

Prep Time: 5 minutes

Cook: 45 minutes

Vegan Chocolate Cupcakes - you'd never know they were vegan! These delicious treats are super chocolatey, moist, and soft. [caption id="" align="aligncenter" width="400"] Vegan Chocolate Cupcakes[/caption] Recently my mom was...

16 Responses to “Vegan Chocolate Cupcakes”

  1. #
    Mimi — January 9, 2012 at 6:29 pm

    I've made vegan brownies when I didn't have any eggs on hand, they were awesome! Here's the link:

  2. #
    Leanne — January 9, 2012 at 9:56 pm

    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!!

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  3. #
    Adrianne — January 9, 2012 at 10:18 pm

    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

  4. #
    Shannon — January 10, 2012 at 12:44 am

    you don't need to look for vegan recipes per se, I substitute almond milk (unsweetened, plain) for almost everything!!

  5. #
    emily — January 10, 2012 at 3:07 am

    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.)
    5) THIS chocolate chip cookie recipe. It's better than any of my non-veg ones. It's also from PPK:

    Good luck!

  6. #
    Lauren @ KeepItSweet — January 10, 2012 at 3:22 pm

    These look terrific and great idea for a simple glaze!

  7. #
    Melinda — January 13, 2012 at 2:06 am

    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.

  8. #
    Kristen — January 15, 2012 at 2:45 am

    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!

  9. #
    Ashley — January 16, 2012 at 11:11 pm

    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

  10. #
    Haza — August 30, 2012 at 7:35 am

    Tried this just now, a little let down on texture but taste-wise not bad.

  11. #
    Pixie — October 7, 2012 at 10:58 am

    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!

  12. #
    Danika Mandap — April 25, 2013 at 2:13 pm

    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.*..

    Most up-to-date article on our blog site
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  13. #
    Diane — March 29, 2015 at 5:16 pm

    Hi Tessa,
    I am new to your site and love what I have seen so far. I am wondering if you would have a recipe for dairy free icing for a cake. I know I could use all shortening but I find it lacks something. Thanks for any help you can give me. Diane

  14. #
    Olivia — February 12, 2017 at 7:46 am

    To add more flavour could Silk coconut milk be used in replacement for water?

    • #
      Tessa — February 14, 2017 at 7:07 pm

      I’ve never tried, but I don’t see why not!

  15. #
    Cheryl — December 12, 2017 at 6:40 am

    Hi Tessa! I’m curious, why does this recipe not need any baking powder? Will it affect the way they rise?

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