Description
Vegan Chocolate Cupcakes are a luscious dessert that combines a deep, rich chocolate flavor with a light and fluffy texture. These delightful cupcakes are perfect for any occasion, from birthdays to casual afternoon snacks. Easy to make and fully plant-based, they promise to satisfy your sweet tooth without any guilt. Indulge in these decadent treats that are as fun to bake as they are to enjoy!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup plant-based milk (almond, soy, or oat)
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until combined.
- In another bowl, mix the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting or dusting with powdered sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor, consider mixing in vegan chocolate chips or a dash of espresso powder.- Substitute almond milk with oat milk or coconut milk for different flavor profiles.- Store leftovers in an airtight container at room temperature for up to three days or freeze individually wrapped for longer storage.