Chocolate Cupcakes (Vegan) — Food


^ This isn’t my picture, but my cupcakes looked very similar to this guy!

Hello Everyone! 🙂

Growing up with dietary restrictions, I know the pain of being a six year old at a pizza/ice cream birthday party and not being able to have anything. I believe wholeheartedly in food and the power of breaking bread with others…It is incredibly important to me that my loved ones, and everyone get to experience good food whatever they may be sacrificing.

I personally can’t eat these because I’m strictly GF,  but I love quite a few vegans, and these turned out to be really really good. I made them for a friend while I was at Chelan!

Vegan Chocolate Cake & Whipped Chocolate Frosting

Yield: 24 cupcakes (pans) / 2-9 in round cake pans / 13X9 pan

~ 30 minutes prep

~ 15-20 minutes bake for cupcakes ~25-30 for round pans & 13X9 pan



1-1/2 c. unsweetened Almond Milk

2 t. white or apple cider vinegar

1-1/4 c. unsweetened applesauce*

1/2 c. strong brewed coffee (or sub more almond milk)

2/3 c. melted coconut oil, or sub grape seed or canola oil

2 t. pure vanilla extract

2 c. + 2 T. whole wheat pastry flour or unbleached all-purpose flour

1-1/3 c. sugar

1 c. unsweetened cocoa powder

2 t. baking soda

1 t. baking powder

1/4 t. salt


1 c. (16 T.) vegan butter, softened

2-1/2 – 3 c. powdered sugar

2/3 c. unsweetened cocoa powder

1/4 c. dairy-free semisweet chocolate, melted and slightly cooled

2 t. pure vanilla extract

~1/4 c. unsweetened Almond Milk


Grease the cupcake pan (you can use liners, though personally I don’t care for them)

Dust with cocoa powder, shake out the excess and set aside

Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate

Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients. If you don’t have a sifter, mix dry ingredients in another bowl and add to the wet mixture while beating.

Beat until no large lumps remain. It should be creamy and pourable.

Taste and adjust sweetness as needed, adding more sugar if desired.

Bake @ 350 for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

While the cupcakes cool, prepare frosting:

Beat all ingredients until light and fluffy, adding the powdered sugar gradually

If it gets too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar. Once it taste’s good to you, It’s done.

Once the cake is cool, frost and enjoy!

My friends 🙂

Phil (on the right) is vegan.


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