Vegan chocolate mini cupcakes

Vegan chocolate mini cupcakes
Delicious bite-sized vegan AND gluten free treats to satisfy even the sweetest of teeth
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 30
Vegan chocolate mini cupcakes

Ingredients

  • 5 tbsp sunflower oil
  • 250ml soya milk
  • 1 tbsp apple cider vinegar
  • 250g gluten free plain flour
  • 50g cocoa powder
  • 1 tsp baking soda
  • 225g caster sugar
  • Pinch of salt
  • 1tsp vanilla extract

Chocolate vegan frosting

  • 55g soya margarine (or vegan spread)
  • 3 tbsp soya milk
  • 200g icing sugar
  • 30 g cocoa powder

How to make

  1. Pre-heat the oven to 180°c. Mix together the soya milk and vinegar and set aside until the mixture curdles
  2. Meanwhile, in a separate bowl, mix the flour, cocoa powder, sugar and baking soda with a pinch of salt
  3. Add the curdled soya milk and vinegar mix, along with the sunflower oil and vanilla extract and stir to combine
  4. Spoon the mixture into pre-lined mini-cupcake baking moulds, filling each one around 2/3 full - there should be enough for around 30 cupcakes
  5. Bake in the preheated oven for around 10 minutes or until an inserted toothpick comes out clean
  6. Leave the cakes to cool completely before icing
  7. For the icing, cream together the margarine or spread with the sugar until pale and fluffy
  8. Add the cocoa powder and soya milk and whisk until completely combined
  9. Pipe onto the cakes and enjoy!

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