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Vegan Chocolate Cupcake Recipe on plate

Vegan Chocolate Cupcakes Recipe

Rich and moist 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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 30 minutes
Total Time 35 minutes
Servings 14 cupcakes
Calories 148kcal


  • 1 ¼ cup unbleached flour or whole wheat pastry flour
  • 1 cup sugar
  • cup unsweetened cocoa
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup water
  • cup canola oil
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • Optional toppings frosting, powdered sugar, chocolate chips


  • Preheat oven to 350 degrees.
  • Spray muffin tins to prevent sticking, even if using paper inserts.
  • Mix dry ingredients together in a bowl.
  • Add wet ingredients to dry mixture and stir well with spoon.
  • Fill muffin tin wells ⅔ full. 
  • Bake for 25 minutes or until top is firm and tooth pick comes out clean.
  • Allow cupcakes to cool for 30 minutes before decorating as desired. Enjoy!


This recipe can also be made as a cake in a round or square, greased 9 x 9 baking dish. Cook for about 30 minutes or until top is firm and toothpick comes out clean.


Serving: 1g | Calories: 148kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Sodium: 107mg | Potassium: 42mg | Sugar: 14g | Calcium: 4mg | Iron: 0.4mg