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Vegan Chocolate Cupcakes

A rich and delicious Vegan Chocolate Cupcake that's great either plain, or made fancy for a special occasion.
Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Cuisine Baking


  • 1 1/2 cup Self Raising Flour
  • 1/3 cup Caster Sugar
  • 1/3 cup Soft brown sugar
  • 1 tsp Baking Soda
  • 1/3 cup Dark cocoa
  • 1 tsp Vanilla
  • 1 tbsp Ground Flax
  • 1 tsp Cider Vinegar
  • 1 cup Non-Dairy Milk We use Oatly
  • 6 tbsp Melted Vegan Margarine Or 6 tbsp flavourless oil, but if you use flavourless oil...well, it's flavourless.


  • Preheat your oven, and pop your cupcake liners in the tin
  • Measure the non dairy milk, add in the flax and the vinegar and set to one side
  • Put the flour, baking soda and sugars into a bowl and mix well. Sift in the coca and mix.
  • Melt the margarine (about 20 seconds in the microwaves does the trick), and add to the flour mixture and stir. Add in the vanilla.
  • Pour in the milk mixture and mix to incorporate.
  • Fill the cupcake liners 2/3rds full and bake for 15 minutes, or until a toothpick comes out clean. Cool in the tin for 10 minutes them move to a wire rack to cool completely.


If you want to make this as a cake, just prepare your cake tin and bake for about 30 minutes, or until a toothpick comes out clean.
Keyword #veganbaking, baking, beancakes, cupcakes, dairyfreebaking, eggfreebaking, eggfreecake, vegancupcakes