Delicious Vegan Chocolate Cup Cakes For Veganuary (Or Anytime!)

Sometimes, after the wonderful food and over-indulgence at Christmas, it can feel like a relief to move to simpler food! Many of us start January with good intentions for eating more healthily — but if you have a sweet tooth and are missing the chocolate frenzy of Christmas, there is no better antidote than this delicious vegan cupcake recipe.

This is my “go to” vegan cupcake recipe and means that I can give friends and family a chocolate hit, while continuing to support Veganuary — a 31-day challenge to eat a vegan diet.

Thanks to @bakingmad for the tried and tested recipe 🙂

What You’ll Need

For the Cupcakes:

• 150ml dairy-free milk (soya or nut)
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 75g dairy-free butter (melted & cooled)
• 100g golden caster sugar
• 125g plain white flour
• 2 tsp baking powder
• 4 tbsp unsweetened cocoa powder

For the Frosting:

• 75g dairy-free butter
• 225g icing sugar
• 1 tsp vanilla extract
• 1 tbsp dairy-free milk (soya or nut)
• 30g cocoa powder

Method

1. Preheat oven to 180ºC / 350ºF / Gas mark 4. Line a cupcake tray with paper liners.
2. Begin with your wet ingredients. Mix the lemon juice with your chosen milk and set aside to sour.
3. In a large bowl, whisk the melted butter and caster sugar until well combined. Stir in the milk mixture and the vanilla extract.
4. Sift in the flour, baking powder and cocoa. Stir well to combine.
5. Spoon the mixture into the cupcake cases. Bake for 15–20 minutes until risen. Use a cocktail stick to check — insert into the middle and when it comes out clean, they’re ready.
6. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
7. While the cakes are cooling, make your frosting. Mix the vegan butter, icing sugar, vanilla, cocoa powder and 1 tablespoon of vegan milk until thick and smooth.
8. Too thick or too thin? Add another tablespoon of milk if too thick, or more icing sugar if too thin.
9. Spoon the icing into a piping bag and decorate the cupcakes before serving.

I am sure that you’ll enjoy this recipe — please feel free to share it with friends and family!

More From The Studio Kitchen

I’ve been eating a lot of vegetable stews and soups with delicious sourdough to mop it up. We’ve got some fabulous advice on making sourdough here from Elaine Boddy, a real sourdough expert.

If you’re looking for a guide to making a soup with whatever you have left over, don’t miss our Anytime Soup article.

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