Made in minutes with pantry staples and without eggs or dairy, these are literally the easiest cupcakes—and the best Vegan Chocolate Cupcakes ever. Plus: They are SO darn easy to make.
I am always searching for recipes that are simple, use accessible 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!
These Vegan Chocolate Cupcakes are so perfect as a kids birthday cake recipe, for a holiday dessert, or even as a Valentine’s Day treat.
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.
Why This Recipe Works
Delicious, easy, and made without dairy or eggs, these are a favorite vegan dessert. Plus, you don’t need any electric equipment to mix them, and you can make them with ingredients you probably already have in your pantry.
(You may also like No-Bake Cheesecake Cups, Chocolate Avocado Pudding, Vegan Chocolate Mousse, Yogurt Cupcakes, Cherry Chocolate Chip Cookies, and Fudge Pops.)
Table of Contents
Ingredients You Need
Here’s a look at the pantry staples you need to make this Vegan 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.
TIP: 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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“This recipe is amazing! Yesterday was my birthday and my 3 year old wanted to make me a “birthday cake” so I needed something easy that she could do with a little help and also minimal ingredients that we already had at home. This was absolutely perfect! I cannot believe how tasty it was too!! Not too sweet, but a really nice chocolate flavor and the texture was great and moist. This will be our go to recipe from now on!” —Ashley
Step-by-Step Instructions
Below is a look at the steps involved in making this Vegan Chocolate Cupcake recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and times.
Step 1. Add the ingredients to a medium bowl. Sift the cocoa powder to remove any lumps.
Step 2. Whisk gently to combine into a smooth batter.
Step 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.
Step 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.
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Frequently Asked Questions
I love my Chocolate Cream Cheese Frosting with vegan cream cheese and butter.
You can, but the way the recipe is written has been tested for the best results. So they may not be as good if you change the amounts.
Test the center of the cupcake (while still in the cupcake tray in the oven) with a toothpick and look for it to come out cleanly.
How to Store
Store frosted Vegan Chocolate 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.
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.
- Try my Healthy Vanilla Cupcakes, Rainbow Cake, and my Funfetti Cake as two other yummy options.
Related Recipes
Desserts
Easy Chocolate Avocado Pudding
Birthdays
Healthy Vanilla Cupcakes
Birthdays
Fresh Strawberry Cupcakes
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 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.
Nutrition
This post was first published February 2023.
Can I ask – is there a substitute for white vinegar? I can’t seem to get it easily in the UK
If you have apple cider vinegar, I think that will work similarly.