Vegan Cupcakes

So quick and easy to make – perfect for if you fancy a treat but don’t want to leave the house! You would have them made in 30 minutes including the prep time.

What to expect: Sweet and chocolatey, these are nice and moist even though there are no eggs.

Makes: 6 large muffin sizes



1 Cup granulated Sugar

1 ½ Cups plain flour

1 ½ Tsp baking soda

¼ Tsp salt



1 Cup Soya milk

1 Tsp Apple Cider Vinegar

½ Cup dairy free butter or margarine

1 Tsp Vanilla extract



2 Tbsp red food colour

35G crushed chocolate (dairy free)



  1. Add all dry ingredients to mixer and process until smooth
  2. Add wet ingredients and again, process until smooth
  3. Add red colouring and process entire mix for 2 minutes
  4. Crush chocolate and add to mix, you can blitz this for a minute or two in the processor so that you don’t have big lumps of chocolate in it, but if you have crushed small enough you wont need to, just mix in.
  5. Bake at 180 degrees celsius for 15 – 20 minutes
  6. Sprinkle with icing sugar


Anything I would change next time: I would maybe add more of the red food dye, just to see how deep I could get the colour. I would also add frosting, but I havent come up with the perfect vegan frosting yet so that’s one on the to do list!


Feature photo by Charisse Kenion on Unsplash


One thought on “Vegan Cupcakes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s