Bake these vegan chocolate cupcakes, then check out our vegan chocolate cake, vegan brownies, vegan birthday cake, vegan fudge and more vegan baking recipes.


  • 250ml soy milk
  • 1 tsp vanilla extract
  • 80ml sunflower oil
  • 1 tbsp cider vinegar
  • 200g plain flour
  • 50g cocoa powder
  • 150g soft light brown sugar
  • 1 tsp bicarbonate of soda
  • ½ tsp fine sea salt


  • 150g vegan butter
  • 350g icing sugar
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • a pinch fine sea salt
  • 1-2 tbsp soy milk


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and put 12 cupcake cases in a muffin tin. Pour the soy milk, vanilla, sunflower oil and cider vinegar into a jug and mix well. Leave for a few minutes to thicken.

  • STEP 2

    Put the plain flour, cocoa powder, sugar, bicarbonate of soda and salt into a bowl and make a well in the middle. Pour in the soy milk and whisk to make a smooth batter. Divide between the cupcake cases and bake for 15-18 minutes until well risen and cooked through. Leave to cool completely on a wire rack.

  • STEP 3

    To make the frosting, whisk the vegan butter in a bowl with an electric whisk until really soft and creamy. Mix together the icing sugar and cocoa powder in a separate bowl. Whilst whisking, gradually add the icing sugar mixture a spoonful at a time, adding more once the last is incorporated. Add the salt and enough soy milk to make a smooth, pipeable icing. Scrape into a piping bag with a star nozzle.

  • STEP 4

    If the tops of the cupcakes have peaked, trim with a small serrated knife to make flat surfaces. Pipe the icing onto the top of each of the cupcakes to serve. Keeps for two-three days in an airtight container.

Discover more vegan baking ideas

Vegan Brownies Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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