Go Back
+ servings
chocolate orange cupcakes thumbnail

Vegan Chocolate Orange Cupcakes

Light and fluffy chocolate cupcakes with a touch of zesty orange.

Course Dessert
Cuisine vegan
Keyword chocolate orange cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 cupcakes
Calories 407 kcal


For the cupcakes:

  • 280 ml Soy milk (1 cup + 2 tablespoons)
  • 1 Teaspoon Apple cider vinegar (or 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)
  • 6 Tablespoons Vegetable oil
  • 1-2 Teaspoons Orange extract (can sub for vanilla extract)

For the chocolate orange buttercream frosting:

  • 180 g Vegan butter (¾ cup)
  • 1 Teaspoon Orange extract
  • 300 g Icing/powdered sugar (~2+½ cups)
  • 80 g Unsweetened cocoa powder (¾ cup)
  • 5-7 Tablespoons Soy milk (The amount you need will depend on which type of vegan butter you use so add it in slowly)
  • Few Tablespoons Orange zest (to top, optional)


For the cupcakes:

  1. 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 pan with cupcake cases.

  2. Prepare your vegan buttermilk by mixing together the plant-based milk and apple cider vinegar using a fork. Set aside for 5 minutes and allow it to thicken a little.

  3. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.

  4. Add in the buttermilk along with the vegetable oil and orange extract. Fold until you get a smooth and creamy cake batter.

  5. Divide the batter between the cupcake cases and bake for 18-20 minutes. Check that they are cooked all the way through by inserting a toothpick through the centre of one.

  6. Allow the cupcakes to cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.

For the chocolate orange buttercream frosting:

  1. Add the powdered sugar, cocoa powder and vegan butter into a large bowl and mix well with a wooden spoon. Use the soy milk to loosen it as needed.

  2. Add the orange extract and whisk it in using an electric mixer until your buttercream is smooth and fluffy.

  3. Pipe or spoon the buttercream onto the cold cupcakes and top with orange zest if desired.

Recipe Notes

  • Store the cupcakes in an airtight container in a cool, dry place for up to 4 days.
Nutrition Facts
Vegan Chocolate Orange Cupcakes
Amount Per Serving (1 cupcake with buttercream)
Calories 407 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 94mg4%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 54g60%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.