This guilt-free vegan chocolate cupcake is super moist and chocolatey!
This is another one of my favorite recipes that happens to be vegan. It’s lower in sugar and has applesauce in it! You probably already have these ingredients at home:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda and salt
- Canola oil
- Vanilla extract (or how good would coffee extract be?!)
Have everything? Great!
Applesauce is your sugar, oil, and eggs all in one!
- The natural sweetness from apples means less cane sugar. This recipe calls for only ¾ cup of sugar while other chocolate cake recipes could have a whopping 2 cups!
- Less oil.. Only ¼ cup here. Other chocolate cake recipes would call for ¾ cup
- No eggs!
Cocoa powder has flavonoids (epicatechin and catechin). There is good evidence that cocoa can lower your risk of developing heart disease. If you love chocolate, try our chocolate mousse recipe!
Read: What Cookies Are Vegan?
This step is SO IMPORTANT! Keep wet with wet and dry with dry! The water and vinegar will react with the baking soda as soon as they are mixed together. If you mix them together as you go, your cupcakes might turn out flat.
Also, make sure you thoroughly mix your dry ingredients so the baking soda doesn’t stay in a clump. Clumpy baking soda will not help your cupcakes rise, and it will leave sour spots in your batter.
Remember to only fill up the cupcake tin about ¾ of the way. They will rise in the oven and you’ll have a really pretty dome on top. Use about ¼ cup of batter per cupcake so they’re all the same size.
Just pop this in the oven for about 15 minutes (or until your toothpick comes out clean). So easy!
What I love about this recipe is that you can easily whip this up in 20 minutes or less. Even kids will enjoy it!
You can also modify this recipe by drizzling with extra melted chocolate or throwing in some crushed nuts into the batter before baking.
- Dry Ingredients:
- 1 ½ cup all-purpose flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ¼ cup applesauce
- ¼ cup canola oil
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon vanilla extract
- 1 cup water
- Preheat oven to 350℉
- Grease a muffin pan with Pam or assemble the muffin liners
- Mix the dry ingredients together in one mixing bowl
- Mix the wet ingredients in a separate bowl
- Combine the wet ingredients with the dry ingredients and mix together
- Use about ¼ cup of batter per muffin. They will rise, so leave room at the top
- Bake for 15 minutes, or until a toothpick comes out clean
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