Eggless Chocolate Cupcakes with Dairy-Free Buttercream

Name: Eggless Chocolate Cupcakes with Dairy-Free Buttercream
Prep time: 10 min
Cook time: 18 min
Yield: 12 serving
Ingredients: 280 ml soy milk; 1 Teaspoon apple cider vinegar; 200 g self-raising flour; ½ Teaspoon baking soda; 4 Tablespoons unsweetened cocoa powder; 200 g caster sugar; 2 Teaspoons vanilla extract; 6 Tablespoons vegetable oil; 180 g vegan butter; 1 Teaspoon vanilla extract; 80 g cocoa powder; 300 g icing sugar; ~5-7 Tablespoons soy milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
12
Calories
425 kcal
Course
Dessert
Cuisine
Vegan

Eggless Chocolate Cupcakes with Dairy-Free Buttercream

Iris Warren

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A basic vegan chocolate cupcake recipe for light and fluffy sponges! No fancy ingredients and super easy to make.

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Ingredients

Servings

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

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Instructions

For the chocolate buttercream:

Notes

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.
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.