A basic vegan chocolate cupcake recipe for light and fluffy sponges! No fancy ingredients and super easy to make.
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.
Mix the soy milk and apple cider vinegar together and set aside. This will become your vegan buttermilk.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar until well combined.
Now add in the vegan buttermilk along with the oil and vanilla extract. Mix well until you have a smooth cake batter.
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.
Transfer the cupcakes to a wire rack and allow them to cool completely.
In a large bowl, beat the vegan butter until it’s slightly soft.
Add in the icing sugar and cocoa powder, a little at a time, mixing as you go. I like put the sugar and cocoa powder through a sieve together before adding it to the butter.
Once you’ve mixed it all in, you'll have frosting that will stand firm when piped onto the cakes. If it’s too thick, add a splash of plant-based milk. If you want it thicker, add more icing sugar.