Made in minutes with pantry staples and without eggs or dairy, these are literally the easiest cupcakes—and the best vegan Chocolate Cupcakes I’ve ever had. Win, win!

Three vegan chocolate cupcakes on counter.

Vegan Chocolate Cupcakes

I am always searching for recipes that are simple, don’t need hard-to-find ingredients, and that are easy enough to vary so more families can enjoy them. And these vegan cupcakes? Oh gosh, they are just so good. I’ve been making my Easy Chocolate Cupcakes for years and we love them, but this one is a smidge easier. And so great for allergy families!

The texture of the cake is very similar to my Easy Chocolate Cake—spongy and moist—and it’s somehow perfect even though it’s made without dairy or eggs. You don’t need any electric equipment to mix them, and you can make them with ingredients you probably already have in your pantry.

So perfect for a birthday party, holiday, or even Valentine’s Day.

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

Here’s a look at the pantry staples you need to make this chocolate cupcake recipe so you know what to have on hand.

Ingredients for vegan chocolate cupcakes on countertop.
  • All-purpose flour: I usually use all-purpose flour to ensure the cupcakes are light and fluffy. (Whole wheat pastry flour could be an option, too.)
  • Vegetable oil: I typically use canola oil or vegetable oil here, but avocado oil would work, too. Use what you prefer and have access to.
  • Sugar: A little granulated sugar is the sweetener of choice in this cake because it blends in so well and adds moisture.
  • Baking soda: Fresh, active baking soda helps the cake bake through and rise nicely. (This works much better than baking powder, so do be sure to use baking soda.)
  • Cocoa powder: I like SACO or Hershey’s Special Dark for the best chocolate flavor.
  • Salt: A dash of salt helps enhance the rest of the flavors.
  • White vinegar: This works with the other ingredients to deliver the perfect texture you expect in a chocolate cake.
  • Vanilla extract: Paired with cocoa powdervanilla extract is an extra flavor note.
  • Frosting of choice.

If you need to make this cake gluten-free, use a 1:1 style of gluten-free baking mix like the one from King Arthur.

Step-by-Step Instructions

Below is a look at the steps involved in making this recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and times.

how to make vegan chocolate cupcakes in grid of 4 images.
  1. Add the ingredients to a medium bowl. Sift the cocoa powder to remove any lumps.
  2. Whisk gently to combine into a smooth batter.
  3. Divide the batter between the prepared muffin cups. I use paper liners here for ease. Bake until the middle is firm to a light touch and a cake tester inserted into the center comes out clean.
  4. Let cool in the muffin pan for 5 minutes, then carefully transfer each muffin to a wire rack to cool fully. Add desired frosting.
vegan chocolate cupcakes being frosted.

How to Store

Store frosted cupcakes in a container in the fridge for up to 3 days. Store unfrosted cupcakes in a container at room temperature for up to 3 days. Freeze frosted or unfrosted in a freezer bag with as much air removed as possible. Thaw in the fridge or at room temperature.

You can make the cupcakes ahead and then frost before serving if that helps streamline party preparation, too.

Vegan chocolate cupcakes on counter with hand holding a half.

Best Tips for Success

Related Recipes


I’d love to hear your feedback on this post, so please rate and comment below!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Three vegan chocolate cupcakes on counter.

Vegan Chocolate Cupcakes

Made with pantry staples and without eggs or dairy, these are literally the easiest cupcakes—and the best vegan Chocolate Cupcakes I've ever had. Top with a frosting of your choosing.
5 from 12 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Dessert
Calories 238kcal
Servings 12

Ingredients

  • cups all-purpose flour
  • cup sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup cocoa powder (I like SACO or Hershey's Special Dark)
  • 1 cup water
  • cup vegetable oil (or melted butter or avocado oil)
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 recipe frosting
Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions

  • Preheat the oven to 350 degrees F and place paper cupcake liners into a muffin pan.
  • Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared muffin cups, using about ¼ cup in each.
  • Bake for 12-14 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.
  • Let cool on a wire rack for 5 minutes, then carefully transfer to a wire rack to cool fully.
  • Add desired frosting.

Notes

Nutrition

Serving: 1cupcake, Calories: 238kcal, Carbohydrates: 37g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 212mg, Potassium: 81mg, Fiber: 2g, Sugar: 17g, Calcium: 9mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

    1. Yes, but reduce the amount slightly and/or check for doneness a few minutes earlier to ensure they are not dry.

  1. 5 stars
    Made with Bob’s Red Mill gluten free 1:1 flour blend and they are amazing! I’ve never gotten a gf cake or muffin to be this light. So delicious! Now my go-to chocolate cake recipe year round. Thank you!

  2. 5 stars
    I just made these for my toddlers second birthday. Husband is allergic to dairy and eggs. These are AMAZING. You wouldn’t know they are vegan. Baked 18 minutes, still very wet at 12 minute mark. Will be making again and again, thank you!

  3. 5 stars
    Awesome recipe. Many compliments from others. A friends son had egg allergy so these saved the day. Cheers .

  4. 5 stars
    These turned out so good, and the recipe is so simple! It was easy for me to prep and then have my toddler help me throw it all together. The cupcakes aren’t too sweet, and the texture is nice and light. They did take a bit longer than the recipe states though, it was closer to 20 minutes for me; I have a convection oven and usually find that things cook faster than expected. Still, they came out delicious! I made whipped cream with powdered sugar and vanilla to use as the frosting. Definitely toddler-approved!

  5. 5 stars
    How would you suggest making a vanilla version of this cupcake? Can you just leave out the cocoa or do you need to add something else? Thank you!

    1. Omit the cocoa powder, use 1 3/4 cup flour, and use 2 teaspoons vanilla. They are a little more tender in texture but are great.