Wednesday, February 3, 2010

vegan chocolate cupcakes

Birthday cupcakes! I love this recipe, I cook it a lot, and it's very forgiving. I often add extra things and change it around, and it always seems to work out! Normally I make a big cake, but this time was cupcakes.

The little cupcake cups are from Cake Deco. Yay!

Vegan Chocolate Cake (or cupcakes!)

1.5 cups all-purpose flour
3/4 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoons baking soda
1 teaspoons baking powder
1/3 cup oil (I use a nice olive oil)
1 cups water / juice
1 tablespoons vinegar or lemon/orange juice
1 teaspoons vanilla extract

This time, I used a cup of liquid comprising 1 tbspn orange pulp (from a boiled orange) and the rest of the cup full of water. I also added about 1tbspn choc chips, and I used 1 tbspn orange juice (instead of vinegar). Yum!

In a large bowl, mix the oil & sugar. Add in the rest of the wet ingredients.
Mix in the dry ingredients, and beat until just smooth.

Pour into cupcake cups, or a greased cake tin (about the size of a loaf tin).

Bake at 180C - cupcakes for 20 mins or cake for 40 mins.

This recipe is adapted from Grandma's Eggless Butterless Milkless Cake. Mmm.


  1. Yum! I've yet to find the perfect chocolate cake recipe. Mine always turned out dry and not chocolatey enough. what brand of cocoa powder do you use?

    xx Amanda.

  2. I used your recipe last night, but I melted 100g dark chocolate into the oil, and also added a tub of tofutti cream cheese. They came out deliciously fudgy and rich. I'll use your recipe again, as it is good to know that cakes are still cakey and fluffy without eggs (I'm an omni learning to cook vegan). Thanks for sharing your recipe :)

  3. they look great!
    will definitely try these, I make a version with avocado especially for my nephew who has dairy & egg allergies.