Vegan Chocolate Cupcakes

Votes: 2

Time: 40 min.
Complexity: easily
Quantity: 15 cupcakes

These gorgeous chocolate cupcakes with glaze are made without eggs or dairy. A true treat for those with lactose intolerance, who don't eat animal products, or who are fasting. These vegan cupcakes are just as delicious and soft, and will satisfy any sweet tooth. Dairy in the recipe is replaced with almond milk and unrefined coconut oil. The fluffy cupcakes are made with baking soda and vinegar. You can top the finished chocolate cupcakes with glaze of the same color, adding cocoa powder, or a contrasting pink, which complements the brown base and looks very appealing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
1 cup of sugar
1/4 cup cocoa powder
1 teaspoon baking powder
0.5 tsp of soda
1/4 teaspoon salt
A pinch of ground cinnamon
1 cup almond milk
6 tablespoons of vegetable oil
1 tbsp balsamic vinegar
1 tsp vanilla extract

Glaze

1/3 cup unrefined coconut oil
1/4 cup brown sugar
1 tsp vanilla extract
0.5 cup cocoa powder (for chocolate glaze only)
2 cups sifted powdered sugar
6 tablespoons almond milk
Pink food coloring

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, almond milk, coconut oil, brown sugar, powdered sugar, cocoa, balsamic vinegar, milk

Cooking the dish according to the recipe:

Preheat oven to 180°C and line a 15-cup muffin tin with paper cups.
In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon. Add the almond milk, oil, balsamic vinegar, and vanilla and whisk until the batter is smooth. Spoon the batter into paper cupcake liners (using an ice cream scoop is the most gentle method) and bake the cupcakes for about 20 minutes, or until a tester inserted into the center comes out clean. Cool the cupcakes completely before frosting.

For pink icingBeat the coconut oil and brown sugar until smooth. Add the vanilla and cocoa powder and beat well. Stir in 1 cup of powdered sugar, beating until smooth, then add the almond milk and the remaining 1 cup of powdered sugar. Beat again until smooth and fluffy. For a pink frosting, use pink food coloring instead of cocoa.
Spread or pipe frosting onto cupcakes and refrigerate until ready to serve. Cupcakes can be stored for 3 days.

Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.

Categories:

recipe / Vegan dishes / Vegetarian dishes / Desserts / Cupcakes, biscuits / Cakes / / American cuisine

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