Vegan Chocolate Cupcakes

Recipe By Tessa Arias
January 9th, 2012
5 from 1 vote
5 from 1 vote

Vegan Chocolate Cupcakes - you'd never know they were vegan! These delicious treats are super chocolatey, moist, and soft.

Yield: 12 cupcakes

Prep Time: 5 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Super chocolatey, sweet without being cloying. The raspberry adds a lovely fresh burst of tartness.
Texture: Moist, soft, you’d never guess there were no eggs or butter.
Ease: Even easier than regular cupcakes!
Pros: Easier and healthier than non-vegan chocolate cupcakes but just as good.
Cons: None, they get better as they sit on the counter in an airtight container too.
Would I make this again? Yes.

Vegan Chocolate Cupcakes – you’d never know they were vegan! These delicious treats are super chocolatey, moist, and soft.

Vegan Chocolate Cupcakes - so easy!

Vegan Chocolate Cupcakes

Recently my mom was diagnosed with a dairy allergy and I am still in disbelief about how many food items contain dairy in some form. Pretty much all of them. At least the ones you’d want to eat. She’d probably be better off allergic to gluten because there are a host of gluten-free products and menus out there. Dairy-free people have been sort of screwed over. In reality, all people with food allergies have been screwed over. In an attempt to make a birthday dessert for her I became frustrated when all my recipe search results ended in vegan recipes. I was looking for dairy-free, not vegan! Eventually I found this recipe and decided to give it a try. I’m happy to report these cupcakes were wonderful, you couldn’t tell they were vegan at all!

If you have any tried and true dairy-free recipes, I’d love to see them.

The glaze on these cupcakes is a super simple one. I basically took a 1/2 cup seedless raspberry preserves, a splash of lemon juice, and simmered in a small saucepan until thinned. Then I dunked each cupcake while the glaze was still warm and let it set for a few minutes on the counter.

5 from 1 vote

How to make
Vegan Chocolate Cupcakes

Yield: 12 cupcakes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Vegan Chocolate Cupcakes - you'd never know they were vegan! These delicious treats are super chocolatey, moist, and soft.


  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water


  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
  2. Sift together flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.
  3. Pour batter evenly into prepared pan and bake for 25-30 minutes, or until a toothpick entered into the center comes out clean. Cool completely.

Recipe Notes

Adapted from All Recipes
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    sandy — November 29, 2020 at 10:35 am

    this is a go to recipe , not only for my vegan children but for everyone. It reminds me of Hostess Ho Ho’s cupcakes from the past, moist, chocolatey, easy to make. Have shared it also with people for children with egg allergies. Making some today for my non vegan visitors!

  2. #
    Sandra — March 14, 2019 at 9:51 am

    How much coco ??????

  3. #
    Cheryl — December 12, 2017 at 6:40 am

    Hi Tessa! I’m curious, why does this recipe not need any baking powder? Will it affect the way they rise?

  4. #
    Olivia — February 12, 2017 at 7:46 am

    To add more flavour could Silk coconut milk be used in replacement for water?

    • #
      Tessa — February 14, 2017 at 7:07 pm

      I’ve never tried, but I don’t see why not!

  5. #
    Diane — March 29, 2015 at 5:16 pm

    Hi Tessa,
    I am new to your site and love what I have seen so far. I am wondering if you would have a recipe for dairy free icing for a cake. I know I could use all shortening but I find it lacks something. Thanks for any help you can give me. Diane

  6. #
    Danika Mandap — April 25, 2013 at 2:13 pm

    In some countries, especially those with small numbers of animals being milked, as well as harvesting the milk from an animal, the dairy may also process the milk into butter, cheese and yogurt, for example. This is a traditional method of producing specialist milk products, especially in Europe.*..

    Most up-to-date article on our blog site
    <a href="

  7. #
    Pixie — October 7, 2012 at 10:58 am

    Thank you so much for this! My 2 yr old son is allergic to peanuts and milk! He used to be allergic to wheat, gluten, egg whites, and soy. Wish I had seen this sooner! Just made them! So good! He loves it!

  8. #
    Haza — August 30, 2012 at 7:35 am

    Tried this just now, a little let down on texture but taste-wise not bad.

  9. #
    Ashley — January 16, 2012 at 11:11 pm

    These have incredible texture. The chocolate flavor isn't very strong in the cake on it's own, but I will try adding a frosting or glaze like you suggested. Otherwise you don't even need a mixer, they're super simple and really the best texture cupcake I've ever had. Nicely done

  10. #
    Kristen — January 15, 2012 at 2:45 am

    This looks amazing! It's amazing how easy it is to make something vegan that isn't. I don't know why people don't do this more often!

  11. #
    Melinda — January 13, 2012 at 2:06 am

    Thank you for sharing! My 3 year old is anaphylactic to eggs (and nuts), so I'm always on the lookout for a good egg-free recipe. Food Allergy Mama (cookbook and website) has nut, dairy and egg free recipes that are wonderful.

  12. #
    Lauren @ KeepItSweet — January 10, 2012 at 3:22 pm

    These look terrific and great idea for a simple glaze!

  13. #
    emily — January 10, 2012 at 3:07 am

    I love vegan recipes. Many of them are some of my favourites, and I'm not dairy free!

    1) Soy Milk (vanilla, always)
    2) Earth balance butter (and shortening is great for cupcakes!)
    3) Goat cheese has no lactose, depending on what she's allergic to! Is it cow's milk? There are good goat milk yogurts, too!
    4) Post Punk Kitchen is a fabulous resource. Buy one of their cookbooks (I recommend Vegan with a Vengeance. It's Phenomenal.)
    5) THIS chocolate chip cookie recipe. It's better than any of my non-veg ones. It's also from PPK:

    Good luck!

  14. #
    Shannon — January 10, 2012 at 12:44 am

    you don't need to look for vegan recipes per se, I substitute almond milk (unsweetened, plain) for almost everything!!

  15. #
    Adrianne — January 9, 2012 at 10:18 pm

    It is pretty easy to make any recipe dairy free. Simply replace the milk with soy, almond or other dairy free milk. These are also lots of dairy free “butters” out there. Earth balance I think is the best. Most large grocery stores have a good selection of all things non dairy. Good luck

  16. #
    Leanne — January 9, 2012 at 9:56 pm

    I have a dairy-free (well, it's vegan bcz there's no meat : ) chocolate cake recipe that's always, always a hit. It's straight out of the Moosewood Restaurant New Classics cookbook– they're often vegan and very good about including modifications, so I'd recommend them for other dairy-free recipes, as well … you can always add meat back in! Hope your Mom's able to find or make lots of yummy food soon!!

    (” target=”_blank”>” target=”_blank”>(

  17. #
    Mimi — January 9, 2012 at 6:29 pm

    I've made vegan brownies when I didn't have any eggs on hand, they were awesome! Here's the link:

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