Come to the heavenly world of dairy-free and eggless chocolate cupcakes. A delightful vegan treat. These moist and rich chocolate cupcakes are packed with chocolate flavor, making every bite delicious in taste. Explore the recipe and savor the magic today!
Dairy-Free and Eggless Chocolate Cupcakes
Some people don't want to eat animal products, while others can't because of allergies. I wanted to test if making chocolate cupcakes with a creamy topping, without using dairy products or eggs, would give the right flavor.
I decided to put together a test team (my family) to do a blind test. How does it taste? Is it worth repeating? And guess what? The taste of the cupcakes are excellent. No comment about a distinct taste, so no difference in terms of flavor experience.
The cupcakes are moist, rich and got a great chocolate flavor. The topping was creamy and sweet. It was a perfect combination of flavors. These have been approved (and I was asked if they could be made again). Test passed, try them yourself!
What do you need for this Vegan Chocolate Cupcakes Recipe?
You require the following ingredients to prepare these Eggless and Dairy-free chocolate cupcakes. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Chocolate Cupcakes
- Flax seed oil: Obtained by a cold press of the ripened seeds of the flax plants.
- You can substitute it with sunflower oil or grapeseed oil.
- Apple sauce, dark brown sugar and sugar: To sweeten the cupcakes. Apple sauce makes the cupcakes moist.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store) and use it for a long time).
- Soy milk: Also known as Soya milk is a plant based drink produced by soaking and grinding soybeans.
- Flour: Use all-purpose flour.
- Cocoa: To get a chocolate flavor. Use Dutch unprocessed, unsweetened cocoa.
- Apple cider vinegar: To start the baking soda to work, you'll need a liquid acid. This vinegar is the acid. You won't taste the vinegar afterward.
- You can also use any other vinegar.
- Baking soda: Makes sure the cupcakes are airy. It requires a liquid acid to start working.
- Salt: For balancing the flavor.
Ingredients Chocolate Topping
Only new ingredients are covered below.
- Confectioner's sugar: Sweetener. By using confectioner's sugar you won't get any coarse sugar in the topping.
- Vegan butter: Plant-based butter substitute or margarine made with plant-based oils. Try to use a spreadable butter. And make sure to use at room temperature.
Expert Tip
Vegetable butter can be hard if it is not heated to the right temperature. Mix for a minute and briefly hold the outside of the bowl under warm water. Then continue mixing. This makes the topping smoother, nicer and easier to make into a swirl.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
Vegan chocolate cupcakes
- 1 cup soy milk
- 2 teaspoons vanilla extract
- 5 tablespoons flaxseed oil
- 3 tablespoons apple sauce
- 1 tablespoon apple cider vinegar
- 1⅘ cup all-purpose flour
- ⅓ cup Dutch unprocessed cocoa
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup dark brown sugar
- ¼ cup sugar
Vegan chocolate topping
- ¾ cup vegan butter room temperature
- 2½ cup confectioners sugar
- ½ cup Dutch unprocessed cocoa
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons soy milk
Ingredients you need per step are listed below the step in Italic
Instructions
Vegan chocolate cupcakes
- Preheat the oven to
350 °F or 320 °F. - Put paper cupcake forms in the cupcake tray.
- In a bowl, mix the soy milk, vanilla extract, flax seed oil, apple sauce and vinegar.1 cup soy milk, 2 teaspoons vanilla extract, 5 tablespoons flaxseed oil, 3 tablespoons apple sauce, 1 tablespoon apple cider vinegar
- Put a sieve on top and add the flour, cocoa, baking powder and salt in a bowl and sieve on top of the liquids.1⅘ cup all-purpose flour, ⅓ cup Dutch unprocessed cocoa, 1 teaspoon baking soda, ⅛ teaspoon salt
- Add both sugars while mixing everything with a mixer on medium speed. Make sure you don't get lumps. Stop mixing when everything is incorporated.¾ cup dark brown sugar, ¼ cup sugar
- Divide the batter over the paper cupcake forms.
- Bake in the oven for 25 minutes.
- Let stand for 5 minutes and then remove them from the cupcake tin.
- Allow to cool to room temperature on a rack.
Vegan chocolate topping
- Put all the ingredients for the topping in a bowl.¾ cup vegan butter, 2½ cup confectioners sugar, ½ cup Dutch unprocessed cocoa, 1 teaspoon vanilla extract, ⅛ teaspoon salt, 3 tablespoons soy milk
- Mix, first at low speed, and then you turn the mixer on high speed (if you start immediately at high speed, the confectioners sugar will blow everywhere).
- If the butter is too hard, let some hot water flow on the outside of the bowl. It will mix better.
- Mix for 5 minutes at high speed.
- Transfer the topping to a piping bag.
- Pipe a nice tuft on the cooled cupcakes.
Notes
- Shake the mold slightly. If the top of the cake still moves, it's not ready yet.
- Press your finger in the center of the cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cake is done.
- Without topping, room temperature: packed airtight in a box for three days, or wrapped in plastic wrap.
- Freeze without topping: in a freezer box or bag, up to 2 months.
- With topping, refrigerator: Packaged airtight for three days. Remove from the refrigerator half an hour before serving.
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