You can bake a batch of 6 of these easy, light, and tasty Vegan Chocolate Cupcakes in less than 30 minutes. Serve them topped with a mound of vegan chocolate frosting for a dairy-free, gluten-free, treat your family is sure to love.
Ingredients
For the vegan chocolate cupcakes:
- 3/4 cup All purpose flour I used King Arthur Gluten Free Flour
- 1/4 cup Cocoa
- 1/2 cup Cane sugar
- 2 tsp Instant coffee
- 3/4 tsp Baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut milk I used Chaokoh coconut milk
- 1/4 cup oil
- 1 tsp pure vanilla extract
For the vegan chocolate frosting:
- 1/2 cup cocoa
- 2 cups powdered sugar
- 4 tbsp vegan butter at room temperature I used soy free earth balance
- 2 tsp pure vanilla extract
- 2 - 3 tbsp coconut milk
- 1/4 tsp instant coffee
Instructions
For the vegan chocolate cupcakes:
- Preheat the oven to 375 degrees.
- Into a bowl, add all purpose flour or Gluten Free flour, cocoa, cane sugar, baking powder, baking soda, coffee, and salt and mix well using a spoon.
- Then add in oil, coconut milk, and pure vanilla extract and mix well.
- Spoon spoonfuls into a lined muffin baking pan and bake at 375 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
For the vegan chocolate frosting:
- Add vegan butter, powdered sugar, instant coffee, vanilla extract, coconut milk, and cocoa to a bowl. Using an electric mixer, mix all ingredients well. Then, pipe onto the cooled vegan cupcakes and enjoy!
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Nutrition
Serving: 1g | Calories: 456kcal | Carbohydrates: 73g | Protein: 3g | Fat: 12g | Cholesterol: 61mg | Fiber: 1g | Sugar: 37g
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