These vegan cupcakes are topped with a soft dark chocolate icing, mixed with orange zest. Every bite is chocolate heaven with a surprise hint of orange.

Chocorange Cupcakes [Vegan]



For the cupcakes
  • 2 cups plain flour
  • 1 orange, juice and zest
  • 2 tsp dark cocoa powder
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 3/4 cup almond milk, divided
For the icing
  • 2 cups firm tofu, drained
  • 2/3 cup dark chocolate (at least 70%)
  • 2 tbsp agave syrup (or any liquid sweetener of your choice)
  • 1 orange, juice and zest


  1. Pre-heat the oven at 200ºC/ 392ºF.
  2. Mix the flour, 150ml almond milk, brown sugar and baking powder–but do not overmix, as this toughens up the batter.
  3. Separate the batter in half: in a smaller bowl, combine half the batter with cocoa powder and 25ml almond milk; in another bowl combine the other half with the zest of one orange and the juice of half of one.
  4. Spoon the orange batter in the cupcake tins, then the chocolate batter on top of it. With your spoon create marble designs (similarly to a marble cake). Bake the cupcakes in the oven for 40 minutes, or until cooked through.
  5. Meanwhile, create your icing. Blend the tofu with the sweetener until smooth. Separate in half like the cake batter. Add the zest of an orange and 1/3 of the juice to one half; add the remaining 2/3 of the orange juice to the other. You also want to melt the chocolate over a pot of hot water and mix it into the second half. You want to add more juice to the chocolate tofu because as soon as the chocolate cools, it will solidify more than the orange tofu icing. Let the icings cool in the fridge.
  6. When the cupcakes have completely cooled, fill an icing bag with the two types of icing. When you ice the cupcakes, you should get a dual icing over the cupcakes (see pictures). Half of the icing bag should be filled with chocolate icing on side, and half with orange icing on the other side.
  7. Refrigerate the iced cupcakes and serve when ready. Or eat straight away–no shame in that!