These ice cream cones are filled with rich, chocolate cake and topped with a swirly cream cheese frosting.

Cupcake Cones [Vegan]





12 cupcakes



  • 1.5 cups all-purpose flour
  • 1 cup vegan refined sugar
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon distilled white vinegar
  • 1/2 cup coffee, brewed and cooled
  • 1/2 cup water
  • 1 cup vegan cream cheese, softened (I used Tofutti Better Than Cream Cheese)
  • 1 cup Earth Balance Organic Buttery Spread, softened
  • 1 teaspoon vanilla extract
  • 6 cups vegan confectioners' sugar
  • 12 vegan ice cream cones


  1. Preheat your oven to 350 degrees fahrenheit.
  2. In a large bowl, whisk together the all-purpose flour, refined sugar, cocoa powder, baking soda and salt.
  3. In a separate bowl, stir together the vegetable oil, almond extract, distilled white vinegar, coffee and water.
  4. Add the wet ingredients to the dry ingredients and mix on low-medium speed for 1 minute.
  5. Spoon the batter into the ice cream cones, filling each cone 3/4 of the way full.
  6. Stand each cone upright in a cupcake tin and carefully place in the oven, making sure not to knock over any of the cones.
  7. Bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly. Allow the cake cones to cool completely before adding on the frosting.
  8. To make the frosting, combine the vegan cream cheese, Earth Balance, vanilla extract and confectioners' sugar in a large bowl and mix on low-medium speed until well combined.
  9. Use a spatula or piping bag to frost the cakes.


This recipe makes a large amount of frosting so you can pile it high on the cakes, giving it the appearance of soft serve ice cream.


    Nutritional Information

    Per Serving: Calories: 621 | Carbs: 99 g | Fat: 25 g | Protein: 3 g | Sodium: 226 mg | Sugar: 81 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.