Vegan Chocolate Cupcakes

I reach for this recipe when I want to make a vegan chocolate cupcake but I don’t have very much time. It is quick, easy and always produces a great result. The almond milk and lemon juice pair together to act like buttermilk. Use coconut milk instead of almond milk if you have a nut allergy.

Vegan Chocolate Cupcakes

From at

These are moist and have a great chocolate flavor. They are quick to bake and perfect for a picnic or party.

You'll Need...

  • 1 2/3 cups all purpose flour
  • 1 cup unsweetened almond milk or coconut milk
  • 1 cup sugar
  • 1/2 cup canola oil or coconut oil
  • 1/2 cup natural cocoa
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat your oven to 350 degrees (325 for convection). [TEMP]
  2. Combine almond milk and lemon juice. [COMBINE]
  3. Place all the dry ingredients in a mixing bowl. Stir them well. [BLEND]
  4. Pour the almond milk and lemon juice mixture along with the canola oil into the dry ingredient mixture. Beat on medium speed for about 1 minute, until well blended. [BEAT]
  5. Place into muffin tins with paper cups. This recipe makes 12 regular sized cupcakes or 36 mini cupcakes. [ARRANGE]
  6. Bake at 350 for 15-20 minutes for regular cupcakes and 10-13 minutes for mini cupcakes, until they are springy and a toothpick inserted comes out clean. [BAKE]

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