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Vegan Chocolate Cupcakes with Chocolate Frosting

Ingredients

Cupcakes

  • 1 cup plain coconut milk beverage
  • 1 tsp apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt

Frosting

  • 1/4 cup vegan margarine
  • 1/4 cup shortening Spectrum Naturals
  • 1/2 cup cocoa powder
  • 2 1/2 cups powdered sugar
  • 3 Tbsp coconut milk beverage
  • 1 1/2 tsp vanilla extract

Instructions

Cupcakes

  1. Preheat oven to 350F and place paper liners in a cupcake tin.
  2. In a large bowl, whisk together milk and vinegar, then set aside to curdle. Add sugar, oil, and extracts, and beat until foamy. In a separate bowl, sift together the remaining ingredients. Add the dry ingredients to the wet ingredients in two batches, and beat until no large lumps remain.
  3. Fill liners 3/4 full. Bake 18 to 20 minutes, until a toothpick tests clean. Cool completely on a wire rack before icing.

Frosting

  1. Whip together all ingredients. Cover with a damp cloth while decorating to prevent crusting.
  2. Yields 12 Cupcakes

Recipe Notes

Adapted from Vegan Cupcakes Take Over the World