Easy Double Chocolate Vegan Cupcake

by My Vegan Minimalist
double-chocolate-vegan-cupcake (2 of 4)
Jump to Recipe

This easy double chocolate vegan cupcake is a dish you absolutely need in your dessert recipe book. Easy and beginner-friendly. Moreover, it only uses staple ingredients and requires no fancy appliances. It’s a classic vegan dessert that will leave your friends and family claiming they would “never think this was vegan”. 

double-chocolate-vegan-cupcake

Super Easy Vegan Chocolate Cupcake

Let’s get back to why you’re here for – to bake the most amazing vegan cupcakes! What I love about this recipe is that it literally only requires basics. You will need staples like cocoa, non-dairy milk, butter, flour and sugar, but that’s pretty much it! Making an easy double chocolate vegan cupcake is a piece of cake (see what I did there?).

double-chocolate-vegan-cupcake (1 of 1)

These Easy Vegan Chocolate Cupcakes  are

incredibly easy

rich in flavour

soft and fluffy

budget-friendly

simply delicious

Vegan and lover of chocolate? Yay, we must be friends! I’ve got lots more in store for you!

double-chocolate-vegan-cupcake

If you’re starting out as a vegan or just want to discover simple vegan recipes make sure to follow me on Pinterest, Instagram and Facebook. I’ve also compiled a list of 90 vegan meal ideas you can download for free here. 

Easy Double Chocolate Vegan Cupcake

It's easy, super gooey and so indulgent!

Course Dessert
Cuisine Vegan
Keyword Vegan Chocolate, Vegan Desserts
Prep Time 10 minutes
Cook Time 25 minutes
Servings 9 cupcakes
Calories 308 kcal
Author My Vegan Minimalist

Ingredients

FOR THE CUPCAKE

  • 225 ml almond milk unsweetened
  • 3 tsp vinegar
  • 115 g vegan butter melted
  • ½ cup white sugar
  • 1 cup plain white flour
  • 3 tsp baking powder
  • 6 tbsp cocoa powder

FOR THE ICING

  • 90 g vegan butter
  • 150 g icing sugar
  • ¼ tsp vanilla extract
  • 3 tbsp cocoa powder
  • ½ tsp almond milk unsweetened
  • Optional toppings: pink hundreds and thousands, cocoa nibs, rose petals

Instructions

FOR THE CUPCAKE

  1. Create sour milk by whisking together almond milk and vinegar.

  2. In a separate bowl, add melted butter and sugar, and mix well.

  3. Then add your sour milk mixture.

  4. Finally, sift in your dry ingredients (flour, baking powder and cocoa)

  5. Whisk until combined, but be careful not to overwork.

  6. Spoon your cupcake mixture into lined cupcake tray, about 3/4 full.

  7. Bake at 180°C / 356°F (fan oven) for 20-25 minutes.

FOR THE ICING

  1. Whisk together all your ingredients until smooth.

  2. Pipe onto cupcakes and enjoy!

Nutrition Facts
Easy Double Chocolate Vegan Cupcake
Amount Per Serving
Calories 308 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Sodium 183mg8%
Potassium 226mg6%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 28g31%
Protein 3g6%
Vitamin A 870IU17%
Calcium 96mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
DOUBLE-CHOCOLATE-VEGAN-CUPCAKES

Like This? You Might Also Enjoy ...

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

90 FREE VEGAN MEAL IDEAS

vegan-free-recipe-booklet

Subscribe to my newsletter and get 90 printable vegan meal ideas!