Articles

Back to articles Vegan Chocolate Cupcakes by Hot Pink Apron

Categories: Crafts


I may not practice a vegan lifestyle, but I do practice a chocolate-rich, moist cupcake in my mouth lifestyle and this dairy-free, egg-free recipe just happens to be one of the best.

Vegan Chocolate Cupcakes (a.k.a. Thea Cakes):
Makes about 12 standard-size cupcakes

Ingredients:

  • 1 can of good quality coconut milk (shake it up before opening)
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 1/2 t. cider vinegar
  • 1 t. vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 t. baking soda
  • 1/2 t. baking powder
  • 1/4 t. salt

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.

2. In a large mixing bowl, whisk together the coconut milk, sugar, canola oil, vinegar, and vanilla. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined.

3. Add the dry ingredients to the wet, mixing until just combined. Pour the batter into the prepared cups, filling each about 2/3 full.

4. Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Let cool completely on a wire cooling rack before frosting.

Dairy-Free Chocolate Frosting:
Makes about 2 cups

Ingredients:

  • 2 cups icing sugar
  • 1/4 cup soy margarine, softened (I'm a big fan of Earth Balance whipped margarine)
  • 3/4 cup unsweetened good quality pure cocoa powder
  • 1/2 tsp. vanilla

1. Using your stand mixer with the whip attachment, or an electric hand mixer, cream the powdered sugar with the margarine until mixture is thick but well combined. Add the cocoa powder and vanilla, and continue to mix until smooth.

Note: for a silkier frosting, add a tablespoon of unsweetened almond milk or soy milk. If you'd like to thicken the frosting, add more icing sugar, a 1/4 cup at a time.

Without the use of eggs, these cupcakes won't rise to a peak like a traditional chocolate cupcake. Instead, you get this perfect pocket to fill with frosting. The cake is dense, moist, and rich with the use of coconut milk. Together with the creaminess of the frosting and a little crunch on top, it's the perfect decadent bite. I just LOVE this cupcake.

Bake a batch of these cupcakes this weekend, and be sure to share them with those you care about. Enjoy! xo One more reminder from the genius that is my 4 year-old:



Thanks to local mom, Dana Jackson at Hot Pink Apron for the recipe.

My objective with hotpinkapron.com is to exploit my adventures while wearing my foxy apron. Learning all foods, exploring recipes, growing as a writer and a photographer and learning to create balance with an outside commitment while raising a family. At the end of a year we'll see how much I've learned and if I'm any closer to realistically reaching for these goals. At the very least I'm certain I'll learn a thing or two and maybe gain some confidence back.


Share