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!
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.
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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.
- 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 powder, vanilla 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.
- Add the ingredients to a medium bowl. Sift the cocoa powder to remove any lumps.
- Whisk gently to combine into a smooth batter.
- 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.
- Let cool in the muffin pan for 5 minutes, then carefully transfer each muffin to a wire rack to cool fully. Add desired frosting.
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.
Best Tips for Success
- Frost with either my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting using nondairy Greek yogurt or nondairy cream cheese.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the all-purpose flour.
- Remove the cupcakes from the pan to cool fully on a wire rack. If you leave them in the pan they baked in, they will continue to cook with the residual heat.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Vegan Chocolate Cupcakes
Ingredients
- 1½ cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder (I like SACO or Hershey's Special Dark)
- 1 cup water
- ⅓ cup vegetable oil (or melted butter or avocado oil)
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 recipe frosting
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.
Equipment
Notes
- 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.
- Frost with either my Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting using nondairy Greek yogurt or nondairy cream cheese. You could also use classic Cream Cheese Frosting.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the all-purpose flour.
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!
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!
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.
Any changes other than shorter bake time for mini cupcakes?
Nope, that’s all you’d need to do.