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Vegan chocolate cupcakes served
Decadent and moist vegan chocolate cupcake

Vegan chocolate cupcakes

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The magic of this cake lies not in complicated techniques, but in the elegant play of chemistry, allowing it to compete with any traditional counterpart without eggs or dairy. The key is the meeting of apple purée and baking powder: the pectin in the apple helps bind the batter (like an egg), while the baking powder releases carbon dioxide bubbles upon heating. Locked in the thick batter, these bubbles lift the cake, creating the airy yet moist crumb we all seek. Coconut oil ensures moisture, and quality cocoa powder provides deep chocolate character.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin (12 holes)
  • Muffin cases
  • Two large mixing bowls
  • Hand whisk or silicone spatula
  • Sieve (for lump-free batter)
  • Skewer or toothpick (for checking)
  • Wire rack (for cooling)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya (depending on milk/chocolate)
⚠️ Nuts (depending on milk)

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Line a 12-hole muffin tin with paper cases.

Tip: Correct temperature is key: too cold and they won't rise, too hot and the outside burns before the inside cooks.
2 ✓

Sift the flour, cocoa powder, and baking powder into a large bowl, then stir in the salt and sugar.

Tip: Sifting removes lumps and aerates the flour for a lighter texture.
3 ✓

In another vessel, mix the liquid coconut oil, plant milk, apple purée, and vanilla extract until smooth.

Tip: Ingredients should be at room temperature so the oil doesn't solidify upon contact with cold milk.
4 ✓

Pour the wet mixture into the dry ingredients. Fold together with a spatula or spoon just until the flour disappears.

Tip: Do not overmix! Overmixing activates gluten, making the cake rubbery.
5 ✓

Chop the 100g dark chocolate into small cubes (approx. 0.5cm) and gently fold into the batter.

Tip: Chunks of chocolate create little pockets of melted chocolate during baking.
6 ✓

Divide the batter into the cases, filling each about three-quarters full.

Tip: Leave room for the batter to rise.
7 ✓

Bake on the middle shelf for 18-20 minutes. They are ready when the top feels firm and smells chocolaty. Test with a skewer: if it comes out clean (or with just crumbs), it's done.

Tip: Don't open the door in the first 15 minutes.
8 ✓

Remove from the oven, leave in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tip: Cooling on a rack prevents a soggy bottom.
9 ✓

Prepare the frosting: whip the cold plant cream with the icing sugar until stiff, then loosen the vegan chocolate spread with it.

Tip: The cream must be very cold to hold its structure.
10 ✓

Decorate the cooled cupcakes with the frosting.

Tip: Never frost warm cakes.

Recipe FAQ

Why was the cupcake top flat?
You likely overmixed the batter, weakening the structure, or your baking powder was no longer active.
Can I use other oil?
Yes, any neutral vegetable oil (e.g., sunflower, rapeseed) works, but coconut oil gives the best texture.
How do I store them?
Since they have fresh frosting, keep them in an airtight container in the fridge for 3-4 days. Let them warm up slightly before eating.

Ingredients

  • 200 g plain flour
  • 150 g granulated sugar
  • 80 ml liquid coconut oil (or melted)
  • 150 ml plant milk (e.g. almond or soya)
  • 100 g unsweetened apple purée
  • 10 g baking powder
  • 30 g unsweetened cocoa powder
  • 100 g vegan dark chocolate (min. 60%)
  • 5 ml vanilla extract
  • 1 pinch salt
  • 200 g vegan chocolate spread (for decoration)
  • 100 g vegan icing sugar
  • 50 ml cold plant-based whipping cream