Vegan Chocolate Cupcakes with Chocolate Frosting

Vegan Chocolate Cupcakes with Vegan Chocolate Frosting        

Vegan Chocolate Cake

{from the book Tea With Bea}

Yield: 24 cupcakes or 9" round cake (that is tall enough to be split in 2)


275 g/2 cups plain/all-purpose flour

100 g/3/4 cup natural cocoa powder (such as Ghirardelli Unsweetened Cocoa)

2 teaspoons (10 ml) baking soda

1 teaspoon (5 ml) baking powder

a pinch of salt

450 ml/1 +3/4 cup unsweetened soy milk

2 teaspoons (10 ml) red wine vinegar

320 g/ 1 + 2/3 cups caster/superfine sugar

320 ml/1 + 1/4 cups sunflower oil

2 tablespoons (30 ml) vanilla extract (I use Nielsen-Massey Vanilla)

You will need:

*One 9" round cake pan greased and baselined with parchment paper (if you are doing a cake, as in the book) or two standard 12-muffin pans lined with your favourite cupcake liners (if you're doing the cupcakes, as I did).


*As written in the book

1. Preheat the oven to 160°C (315°F) Gas 4.

2. Put the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Sift twice.

3. In a separate bowl, whisk together the soya milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and stir until well combined.

4. Spoon the mixture into the prepared cake pan and bake in the preheated oven for 40-55 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary.

5. Remove from the oven and let cool in the pan for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the pan. Transfer to a wire rack to cool for 1 hour.

Sweetapolita's Notes:

  • The Vegan Chocolate Cake recipe from the book (Tea with Bea) is for a 9" cake, but I decided to make cupcakes--if you opt for cupcakes, baking time is approximately 18-20 minutes (this can vary depending on your oven, but start to check them around 18 minutes). Once removed from oven, carefully remove the cupcakes from the pan to cool on a wire rack.
  • You can divide the cake recipe in 1/2 for 12 cupcakes.
  • If you do bake the cake in a round pan, rather than cupcakes, you could split the batter into two 9" round pans, rather than baking one taller 9" layer that would later need to be split.

Sweetapolita's Vegan Chocolate Frosting

Yield: enough to generously frost 12 cupcakes


1 cup (227 g/8 oz) Vegan, non-hydrogenated margarine

1 cup (125 g/4 oz) icing sugar (confectioners’ or powdered)

1 1/2 teaspoons (7.5 ml) pure vanilla extract (I use Nielsen-Massey Vanilla)

5 oz (145 g) quality bittersweet or semisweet chocolate, chopped, melted and cooled (I used Callebaut Dark Callets 70.4 % )

1/4 cup (60 ml) almond or soy milk

pinch of salt


1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and margarine and beat on low speed for about 1 minute.

2. Add vanilla and beat on low until well combined. Add the melted & cooled chocolate and beat on medium speed until smooth (about 2 minutes).

3. Add almond milk and salt, and beat on medium speed for another minute.

Sweetapolita's Notes:

  • Best used right away, but once piped, keeps well at room temperature.
  • If too thick, add more almond or soy milk one tablespoon at a time until desired consistency is reached; if too runny, add a small amount of icing sugar until desired consistency is reached.
  • Frosting thickens as it sets.
  • Store frosted cupcakes in an airtight container for up to 3 days (just ate one on day 3, and it rocked).
  • Be careful with sprinkles--only specific brands are vegan (if you are making these for someone who is vegan, you will need to watch for common sprinkle ingredients such as gelatine, milk, egg whites, etc)
  • These cupcakes & frosting are also perfect for anyone who chooses to eat lactose-free.
Good luck & enjoy!