This Chocolate cake recipe is a simple + basic chocolate cake. It is moist, delicate, and chocolatey. It pairs well with vanilla buttercream, chocolate buttercream, or salted maple peanut buttercream. Or a combination of the three!

One-Bowl Chocolate Cupcakes [Vegan]

Serves

14

Cooking Time

20

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 6 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/3 cup canola oil
  • 1 cup unsweetened dairy-free milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice or vinegar
  • 2 teaspoons instant espresso powder (or instant coffee)
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Preparation

  1. Preheat oven to 375°F. Line a muffin tin with liners, or just grease the tin- whichever you prefer.
  2. Combine sugar, plant milk, canola oil, vanilla, lemon juice, and espresso powder in a large bowl. Whisk well to combine.
  3. Place a sifter on top of the liquids bowl, being sure to not dip the sifter into the liquid, and sift in the cocoa powder. Whisk well to combine.
  4. Now add flour, salt, baking powder, and baking soda into the sifter and sift into the bowl. Whisk to combine.
  5. Portion batter into the lined or greased cupcake tin. Fill each liner about 2/3 of the way full.
  6. Bake in a 375°F oven for 18-22 minutes or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Mine were perfect in 20 minutes.
  7. Let cool completely before decorating!
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Notes

This pairs well with vanilla buttercream, chocolate buttercream, or salted maple peanut buttercream.

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