Vegan Chocolate Cupcakes

These Vegan Chocolate Cupcakes are similar to a mud cake with a dense yet soft and moist texture that is rich with chocolate flavour while not being overly sweet, perfectly balanced with a generous swirl of vegan vanilla buttercream. 
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 11 cupcakes
Author Sally


  • 1 cup almond milk
  • 1 tbsp white vinegar
  • 1/3 cup canola oil
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 3/4 cup plain flour
  • 1/2 cup self raising flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder

For the Vegan Vanilla Buttercream

  • ¼ cup dairy-free spread*
  • ½ teaspoon vanilla
  • 2 - 2.5 cups icing sugar


  • Preheat oven to 180 degrees celsius and line a muffin tin with 11 patty cases.
  • In a 1 cup measuring cup, place white vinegar and top up with almond milk. Milk will split which is fine. Set aside.
  • Using a handheld or stand mixer, beat canola oil, sugar and vanilla until combined.
  • In a separate bowl, sift flours, cocoa powder and baking powder. Slowly add to oil and sugar mixture, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.
  • Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 18 minutes or until lightly springy to touch. Let cool completely before frosting.

For the Vegan Vanilla Buttercream

  • In a large bowl place dairy-free spread, vanilla and icing sugar and mix with a hand held or stand mixer until creamy. Add a little more icing sugar if necessary to get a thick, smooth consistency for piping. For the roses, I used the Wilton 1M tip to pipe the frosting onto cooled cupcakes. 


*I always use Nuttelex Lite in my baking however any vegan spread would work.
Cupcakes can be stored in an airtight container for 1-2 days, any longer than this and I recommend keeping them in the fridge.