Eggless Chocolate Cupcakes with Dairy-Free Buttercream
A basic vegan chocolate cupcake recipe for light and fluffy sponges! No fancy ingredients and super easy to make.
Ingredients
- 280 ml Soy milk (1 cup + 2 tablespoons)
- 1 Teaspoon Apple cider vinegar (sub for white vinegar)
- 200 g Self-raising flour (1+½ cups)
- ½ Teaspoon Baking soda
- 4 Tablespoons Unsweetened cocoa powder
- 200 g Caster sugar (1 cup)
- 2 Teaspoons Vanilla extract
- 6 Tablespoons Vegetable oil
Chocolate buttercream:
- 180 g Vegan butter (¾ cup)
- 1 Teaspoon Vanilla extract
- 80 g Cocoa powder (¾ cup)
- 300 g Icing sugar (~2+½ cups)
- ~5-7 Tablespoons Soy milk to loosen as needed
Instructions
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Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and line a 12-hole cupcake tray with paper cases.
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Mix the soy milk and apple cider vinegar together and set aside. This will become your vegan buttermilk.
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In a large bowl, mix together the flour, baking soda, cocoa powder and sugar until well combined.
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Now add in the vegan buttermilk along with the oil and vanilla extract. Mix well until you have a smooth cake batter.
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Divide the batter between your 12 cases and bake for 18-20 minutes. Check they're ready by inserting a toothpick through the centre- if it comes out dry, they're done.
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Transfer the cupcakes to a wire rack and allow them to cool completely.
For the chocolate buttercream:
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In a large bowl, beat the vegan butter until it’s slightly soft. Stir in the vanilla.
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Add in the icing sugar and cocoa powder, a little at a time, mixing as you go. Use as much soy milk as you need to help loosen it. The amount you need will depend on which type of butter you're using so add it in slowly as you might not need it all.
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If the buttercream is too thick, add some extra soy milk. If you want it thicker, add more icing sugar.
Recipe Notes
- Can be stored in an airtight container for up to 5 days.
- The dairy-free buttercream recipe will produce enough to pipe onto all 12 cupcakes. If you plan to spread on a thin layer of the buttercream instead of piping it, half the recipe.