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+ servings
5 from 2 votes

Vegan Chocolate Cupcakes

by: claire cary

These vegan chocolate cupcakes are light, fluffy and made in just one bowl! They can be made gluten free or regular & are topped with an easy vegan chocolate buttercream.
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Prep: 5 mins
Cook: 20 mins
Total: 25 mins



  • cup oil I used olive, any oil works!
  • 1 cup light brown sugar can sub coconut
  • 2 tsp vanilla extract
  • 1 cup non-dairy milk warm or room temperature
  • 2 tbsp apple sauce
  • 1 tbsp apple cider or white vinegar



  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a muffin tray with liners and set aside.
  • Whisk together all wet ingredients in a bowl. If your milk was in the fridge, just warm it in the microwave for about 30 seconds.
  • Add in the dry ingredients, making sure to spoon and level to flours.
  • Whisk together until a batter forms.
  • Scoop into the lined tray, filling about 3/4 of the way up.
  • Bake for 18-22 minutes or until a toothpick comes out clean. My oven is always 20 minutes, but all ovens are different.
  • Remove from the oven and let cool for 20 minutes, then remove from the tray and let cool on a cooling rack until completely cool.


To prevent the cupcakes from sinking in the middle, you want to make sure you don't open the oven while they're baking and don't over mix the batter. Mix just until combined!
I used the Bob's Red Mill 1:1 GF flour, which I highly recommend if you're making these GF! You can try other brands, just make sure it has xanthan gum in the mix. 
Serving: 1cupcake, without frosting / Calories: 232kcal / Carbohydrates: 30g / Protein: 4g / Fat: 11g / Fiber: 2g / Sugar: 13g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!