I Can’t Believe It’s A Vegan Chocolate Cupcake

I can’t believe it’s a vegan chocolate cupcake! That’s what you’ll say. I promise.

It’s moist and fluffy and you won’t miss the egg one bit.

It’s been our go-to recipe since we found out our daughter was allergic to eggs…11 years ago.

vegan chocolate cupcakes

We’ve made a lot of cupcakes (and cakes) with this recipe and we decorate it many different ways.

Vegan Chocolate Cupcake

Our simple but sweet version is topped with Enjoy Life Chocolate Chips or powdered sugar.

Vegan Chocolate Cupcake

Or, we dress it up for a special occasion. We often use Pillsbury frosting, which contains soybean oil and soy lecithin, but is egg and dairy free.


Valentine vegan chocolate cupcakes

Need cupcakes in a hurry for a bake sale or event? No problem. Enjoy tasty vegan cupcakes at a moment’s notice by following these easy tips.

Tip #1 -Measure the proper amount of flour by spooning the flour into the measuring cup and mix well.

Spooning Flour

If you scoop the flour into the measuring cup (instead of spooning it,) you may get too much flour and the cupcakes will be dense.

Also, mix the dry ingredients together first and then add the wet ingredients. You don’t need to use beaters. Just stir with a spoon until well-blended.

Tip #2 – Let the cupcakes cool for about 30 minutes before eating or decorating.

vegan chocolate cupcakes cooling on rack

After they cool, this brownie-like cupcake with a glass of milk is heavenly.

Tip #3 – Make batches of the dry ingredients up ahead of time, while you have everything out.

Mix ingredients ahead of time

We make a lot of mixes up when we have everything out.

By the way, a public thank you to my girls for the impromptu staging of this photograph. :)

  I Can't Believe It'sA Vegan Chocolate Cupcake

Sometimes, I submerge a chunk of chocolate into the batter of a cupcake…for a happy surprise.

Happy Valentine’s Day!


I Can’t Believe It’s A Vegan Chocolate Cupcake
Serves: 14
Moist and fluffy vegan chocolate cupcakes. You won't be able to tell they are egg-free. Perfect with a glass of milk. Top with powdered sugar or chocolate chips for a special treat. Or, decorate with frosting and sprinkles for the holidays.
  • 1¼ cup unbleached flour
  • 1 cup sugar
  • ⅓ cup unsweetened cocoa
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • Optional toppings, frosting, powdered sugar, chocolate chips
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together in a bowl.
  3. Add wet ingredients to dry mixture and stir well with spoon.
  4. Fill cup cake tins ⅔ fulll.
  5. Sprinkle chocolate chips on top, if desired.
  6. Bake for 25 minutes or until top is firm and tooth pick comes out clean.
  7. Allow cupcakes to cool for 30 minutes before decorating.
  8. Decorate with powdered sugar or frosting, if desired.
This recipe can also be made as a cake in a round or square 9x9 baking dish. Cook for about 30 minutes or until top is firm and toothpick comes out clean.
Nutrition Information
Serving size: 1 cupcake

By the way, I estimate that one cupcake with a light dusting of powdered sugar is 4 WW points.


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  1. HolyMoly ! Cupid cupcakes…doesn’t get any yummier than this <3<3<3

  2. A girl whom my daughter attends day care with is allergic to dairy and eggs. It has been very hard to find a good chocolate cupcake recipe to use for our party. I’m excited to try yours!

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