Vegan Chocolate Cupcakes

2 1/2 cups flour
1 1/2 cup water
1 cup sugar
3/4 cup vegetable oil
2/3 cup cocoa
6 tablespoons apple sauce
2 teaspoons vinegar
2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt

Preheat oven to 375. In a large bowl, whisk together dry ingredients then thoroughly mix in all of the remaining ingredients. Fill 12 greased or papered cupcake wells 3/4 of the way through and bake 15 minutes or until A toothpick inserted in the center cupcake comes out clean.

We sprinkled ours with confectioners’ sugar.

My thoughts:
Today is my birthday and we invited a couple of friends over cupcakes after dinner. One of them is vegan so my husband made these vegan cupcakes. We had never made a vegan baked good before and were pleasantly surprised. They are very moist and chocolate-y. We didn’t miss the eggs or butter at all. This cupcakes completely debunk the myth that vegan baked goods taste bad. I don’t think most people would be able to tell the difference between these and traditional baked goods.
We sprinkled ours with confectioners’ sugar but you could also frost these with a traditional buttercream icing subbing margarine in for the butter.


  1. These look wonderful. i love a good cupcake!

  2. Been avoiding the baking stuff due to egg. Now I know I can try them without it!!

  3. I’m glad I stumbled across your blog. I made these cupcakes over the weekend for a block party. I’m not a super cook, but I love to bake from scratch and hadn’t tried making a vegan baked good before. These turned out perfectly — very moist and chocolately, quite dense, but not in an unpleasant way. I hate cupcakes that are dry and spongy. These definitley didn’t have that problem. I’ll make them again, especially since I won’t have to worry about having eggs or milk on hand and no one could tell that they weren’t a traditional baked good. Thanks.

  4. Wow! I have never made vegan cupcakes that actually rose like yours did, and they taste super great! Love em!

  5. I haven’t made your recipe, but I do make vegan cake on a regular basis. I’ve found that I far prefer the cake flavor when I substitute lemon juice for the vinegar. All you need is an acid to help the baking soda rise. I notice that vinegar leaves a bit of an aftertaste whereas I can’t taste the lemon in the chocolate cake.

    I’d never thought of making the cake as cupcakes. I think I’ll do that tonight! I’m going to pick up some cherries and put those in the center. I’m really excited 🙂

  6. These were so easy and so delicious! I whisked some powdered sugar and orange juice for an icing and wow! So good! Thank you for this recipe!

  7. Thank you for the recipe. I substituted a banana for the applesauce, because that was what I had on hand. Turned out fluffy and moist. I was glad to share them with friends 🙂

  8. These were super good! Thanks for sharing!