Vegan Chocolate Cupcakes
By Anne Heap
I shared this chocolate cupcake recipe with Martha Stewart Radio during my appearance on one of her programs. The recipe is both vegan and dairy-free. Enjoy!
Ingredients
- 2 cups white sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 2 cups water
- 1 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sugar, flour, baking soda, salt and cocoa. Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
3. Pour into muffin pans with liners. Bake at 350 degrees F (175 degrees C) for 10-15 minutes, or until toothpick inserted into center of cake comes out clean.
So this is an egg free recipe?
Hi Natalie – correct it’s an egg-less recipe – makes the cupcake denser.
Would this be ok to use as a cake, or do you just use this for cupcakes?
Hi Tekessa – yes this recipe could be used for cake as well. Thanks! Anne
If I omitted the cocoa powder, would this create a nice vanilla version? Thank you for sharing your lovely recipes by the way!
Hi Es – I’ve never tried it before but you could try increasing the vanilla extract and adding more flour to make up for the removal of the cocoa powder. If you try it, please let me know how it turns out!
Hi Anne -what kind of buttercream do you use to top your cupcakes? Thanks!
Hi Neah – our buttercream recipe is available with our Cake 101 DVD.
We also have another buttercream recipe in our recipe section.
Thanks!
Anne
YUM! definitely giving these a whirl! Hazel x
Thanks Hazel – let us know how the recipe goes.