5.0 from 6 votes
Eggless Chocolate Cupcakes with Dairy-Free Buttercream
A basic vegan chocolate cupcake recipe for light and fluffy sponges! No fancy ingredients and super easy to make.
Prep Time
10 mins
Cook Time
10 mins
Servings: 12
Calories: 425 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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
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.