Vegan Chocolate Cupcakes

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These Ultimate Vegan Chocolate Cupcakes are sooooo divine with a vegan chocolate frosting recipe on top!  Heavenly divine & sinful at the same time! These are so awesome for birthdays, celebrations and whenever you’re craving chocolate.

Check out these 80 Best Homemade Frostings Recipes Roundup to elevate your all your cupcakes with vegan options available to you!  And for more chocolate, check out these 75 Heavenly Chocolate Dessert Recipes!

Vegan Chocolate Cupcakes

Why This Easy Vegan Cupcake Recipe Is Actually A Depression Cake

This vegan chocolate cupcake recipe is also Chocolate Depression Cake, Crazy Cake AND Wacky Cake. Does it ring a bell? 

So, this recipe originates from the Great Depression era and has been handed down from generation to generation, because it works and tastes so good!

Back in the depression days, eggs, butter and dairy were expensive or hard to come by, so bakers were inspired to find other ingredient substitutions with what they had in their pantries for recipes.  

Vegan Chocolate Cupcakes

About Vegan

Egg-free and dairy free, these cupcakes taste exquisite and it’s an especially wonderful recipe for those with allergy issues, or parve dietary restrictions.

Vegan means no meats, eggs or dairy.  But vegans can have sugar and chocolate. 🙂

Our healthy vegan chocolate cupcakes are an easy and delicious alternative to traditional recipes that require animal products. They are healthier, more environmentally-friendly, and a great way to include more plant-based items into your diet.

easy Vegan Chocolate Cupcakes recipe with frosting

Why These Vegan Chocolate Cupcakes Are So Moist

Being that these healthy chocolate cupcakes have no eggs, it’s absolutely crazy that these would even be moist, but they are super moist, with a rich chocolate flavor.

The eggless batter means that the structure of the cake is entirely supported by gluten, which in this case, is strengthened by the acidic white vinegar and salt added in.

All I know is, it has the perfect amount of chocolate flavor in these sinfully delicious moist and light cupcakes and equally in that luscious ultra chocolate frosting.

I could eat the whole bowl of that vegan chocolate frosting, let me tell ya!

You will never be able to tell that it’s eggless, and the best part these cupcakes stay fresh & moist up to 3-4 days!

easy Vegan Chocolate Cupcakes recipe with frosting

easy Vegan Chocolate Cupcakes recipe with frosting

I know my son would especially love this vegan chocolate recipe.  He’s vegan, but he lives in way down in Florida, and I’m in Indiana.

So, I’ll have to make these for him and the family when I go down in March for the arrival of our second grand-daughter.  🙂  And now he’ll have this vegan chocolate cupcake recipe when he wants to make them for his girls and maybe stash a few for himself.

In the meantime, are you ready to make some vegan chocolate cupcakes?

vegan chocolate cupcakes

Ingredients You Need

Vegan Chocolate Cupcake Recipe

Vegan Chocolate Frosting

  • Vegan butter, room temperature I used Earth Balance
  • unsweetened cocoa powder, sifted
  • powdered sugar
  • chocolate, coffee or vanilla extract
  • almond milk

vegan chocolate cupcakes

How to Make Chocolate Cupcakes Vegan

  1. Preheat oven to 350 degrees. Line prepared muffin tins with cupcake liners. Lightly spray with non stick cooking spray and set aside.

Vegan Chocolate Cupcakes

  1. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle.
  2. In a large mixing bowl, using electric mixer, beat oil and sugar together. Mixture will be gritty.
  3. Add in extract of choice and mix.
  4. In a different bowl, whisk together all dry ingredients together until evenly mixed. Alternate mixing in wet ingredients and dry ingredients to the oil/sugar batter starting and ending with dry.
  5. Pour evenly into prepared muffin tins or cupcake pan with cupcake liners, fill ¾ of the way full and bake 15-18 minutes.
  6. Make vegan chocolate frosting while cupcakes are cooling.

easy Vegan Chocolate Cupcakes recipe with frosting

How to Make the Vegan Chocolate Frosting

Vegan Chocolate Frosting

  1. Using mixer, whip butter and cocoa together until smooth in large bowl. Stir in extract of choice and powdered sugar. Add in almond milk and whip until frosting reaches desired consistency until light, fluffy and smooth, 1-2 minutes. 
  2. .When the cupcakes are fully cooled, pipe frosting on top or spread over top of cupcakes.  Frosts 12 cupcakes.

For the frosting, you can substitute butter for the vegan butter if you don’t care about the vegan option.

Storing & Freezing

Store vegan chocolate cupcakes in airtight container. Vegan cupcakes can last up to 3-4 days at room temperature, seven days in the fridge or six months in the freezer.

Vegan Chocolate Cupcakes

Vegan chocolate cupcakes can be a sweet treat for any occasion. So why not give them a try and see how delicious and moist these vegan cupcakes are?

As the plant-based food revolution continues to grow, it’s clear that vegan foods are here to stay. Try vegan chocolate cupcakes today and discover a whole new world of sweet indulgence.

They are a healthier, more sustainable alternative to traditional recipes and can be a way to enjoy a sweet treat while still taking care of the planet. So, don’t wait any longer, give healthy chocolate cupcakes a try and enjoy the sweet taste of a conscious lifestyle.

Let’s rock ‘n roll these Vegan Chocolate Cupcakes out! Share on PinterestInstagram and Facebook!

More Cupcake Recipes

Ultimate Vegan Chocolate Cupcakes

Ultimate Vegan Chocolate Cupcakes

Kim Lange
These Ultimate Vegan Chocolate Cupcakes have the perfect amount of chocolate flavor in these sinfully delicious moist and light cupcakes and equally in that luscious ultra chocolate frosting. Egg-free and dairy free!
4.67 from 3 votes
Course Dessert
Cuisine American, vegan
Servings 12 cupcakes
Calories

Ingredients
  

Vegan Chocolate Cupcakes:

  • 1 cups almond milk + 1 teaspoon white vinegar
  • cup canola oil
  • ¾ cups granulated sugar
  • 1 teaspoon chocolate coffee or vanilla extract
  • 1 cup all purpose flour or gluten free flour
  • cup unsweetened cocoa powder sifted
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • teaspoon salt

Chocolate Frosting:

  • ½ cup Vegan butter, room temperature I used Earth Balance
  • cup unsweetened cocoa powder sifted
  • 2 ½ to 3 cups powdered sugar
  • 1 teaspoon chocolate coffee or vanilla extract
  • 1-2 tablespoons almond milk

Instructions
 

  • Preheat oven to 350 degrees. Line prepared muffin tins with paper liners. Lightly spray with non stick cooking spray and set aside.

Vegan Chocolate Cupcakes:

  • In a measuring cup, stir almond milk and vinegar together. Set aside to curdle for 5-10 minutes.
  • In a large bowl, using mixer, beat oil and sugar together. Mixture will be gritty.
  • Add in extract of choice and mix.
  • In a different bowl, whisk together all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the oil/sugar batter starting and ending with dry.
  • Pour evenly into prepared muffin tins with paper liners, fill 3/4 of the way full and bake 15-18 minutes.
  • Make Chocolate frosting while cupcakes are cooling.

Chocolate Frosting:

  • Using mixer, whip butter and cocoa together until smooth in large bowl. Stir in extract of choice and powdered sugar. Add in almond milk and whip until frosting reaches desired consistency until light, fluffy and smooth, 1-2 minutes. 
  • .When the cupcakes are fully cooled, pipe frosting on top or spread over top of cupcakes.  Frosts 12 cupcakes.

Notes

For the frosting, you can substitute butter for the vegan butter if you don't care about the vegan option.
Keyword chocolate, cupcakes, healthy, vegan
Tried This Recipe?Let us know how it was by commenting below!

Check out the Vegan/Plant-Based Dessert Collection & Daily Vegan Meal info!

For more celebrating, you’ll love these Birthday Sugar Cookie Bars,  this Peanut Butter Cup Chocolate Cookies, Chocolate Banana Dream Cake Loaf too!

16 Comments

  1. So moist and delicious! My daughter has an egg allergy and this was her first cupcake ever – yum!

  2. I have a family member who is allergic to eggs so this would be perfect. However, I have another family member allergic to tree nuts. Can I use regular milk with the vinegar and follow the rest of the recipe since it doesn’t need to be completely vegan?

  3. Hi Nella, this recipe makes one 8 or 9 inch cake, so if you want a double layer or 9×13, you need to double the recipe. Hope you enjoy as much as we did! 🙂

  4. Kim, these look fantastic! Definitely going to make these, my daughter lives with 2 Vegan roommates, so she’ll be thrilled to make these as well! Thanks, and pinned!

  5. This beauty proves how important is to be creative when there is a lack of ingredients and the times are hard. I am so happy you have turned our attention to these beauties 🙂 Thank you so much Kim !

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