Quick! What do you think of when I say the words Vegan Food?? Be honest… Did you think “healthy”, “tasteless”, or “yuck!”? I’d be lying if I said my knee-jerk responses would be any different. But those are all definite stereotypes that don’t always fit the bill. This chocolate cupcake recipe is proof of that. This vegan recipe is not really all that healthy and its the opposite of yucky. This vegan recipe is moist, chocolatey, creamy, and crave-worthy.
I don’t take that last claim lightly because I very rarely get cravings. In fact, I’m often criticized for being starving but having no idea what I want to eat. I survived an entire pregnancy without once having a strong craving for any particular food (food aversions are a whole different story, but I won’t go there). But a couple of weeks ago I REALLY wanted some good chocolate cake. I cheated and tried to satisfy my craving with store-bought cake from Trader Joe’s. When that didn’t work, I tried Whole Foods. Better, but still not what I was looking for. In retrospect, I should have cut to the chase and made this recipe much sooner. That would have saved me the wasted calories and the disappointment over mediocre cake!
My best friend celebrated her birthday last week. She follows a vegan diet, so this was my excuse to bake this awesome chocolate cake that just happens to be vegan. It’s seriously one of my favorite cupcakes. Maybe just enforce a Don’t Ask, Don’t Tell policy when it comes to announcing their veganess. What they don’t know will definitely not hurt!
A tutorial for the fun paper straw birthday candle cupcake toppers can be found over at Icing Designs. They were so simple to make that my toddler helped me out!
Vegan Chocolate Cupcakes
Yield: 24 cupcakes
2 1/2 cups flour
2 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water
2 teaspoons vanilla extract
2/3 cup vegetable oil (I typically use coconut)
2 teaspoons distilled white vinegar
- Preheat the oven to 350 degrees.
- Line 2 cupcake pans with paper liners.
- Sift the flour, sugar, cocoa powder, baking soda, and salt together into a large mixing bowl. Stir to thoroughly combine everything.
- Make a well in the center of the dry ingredients and add water, oil, vanilla, and vinegar. Mix well until everything is combined.
- Evenly distribute batter into 24 cupcake liners. I like to use an ice cream scoop (food portioner) for this job.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. Do not over bake! .
- Frost with Vegan Chocolate Buttercream (recipe below).
adapted slightly from this recipe
Vegan Chocolate Buttercream Frosting
Yield: enough to frost 24 cupcakes
1/2 cup margarine (I used Earth Balance Original)
1/2 cup shortening (preferably non-hydrogenated)
1 cup unsweetened cocoa powder
6 cups powdered sugar
6 tablespoons unsweetened almond milk
1 tablespoon vanilla extract
- Cream margarine and shortening together.
- Beat in the cocoa powder.
- Add powdered sugar 1 cup at a time, adding 1 T almond milk after each addition of sugar.
- When all sugar and milk has been incorporated, add the vanilla and beat until a perfect fluffy texture has been achieved. You can always add more powdered sugar or almond milk to adjust the consistency if necessary.