How long does cupcake cones [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make cupcake cones [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I substitute the protein in cupcake cones [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is cupcake cones [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cupcake cones [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

9K Views 15 years ago

Cupcake Cones
[Vegan]

Name: Cupcake Cones [Vegan]
Yield: 12 cupcakes servings
Cuisine: NO info

NH By: Nikki Haney

Author Bio

Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Cupcake Cones

621

12 cupcakes

Dairy Free

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

Ingredients You Need for Cupcake Cones [Vegan]

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

Order with Instacart Download Our App

How to Prepare Cupcake Cones [Vegan]

Preheat your oven to 350 degrees fahrenheit.
In a large bowl, whisk together the all-purpose flour, refined sugar, cocoa powder, baking soda and salt.
In a separate bowl, stir together the vegetable oil, almond extract, distilled white vinegar, coffee and water.
Add the wet ingredients to the dry ingredients and mix on low-medium speed for 1 minute.
Spoon the batter into the ice cream cones, filling each cone 3/4 of the way full.
Stand each cone upright in a cupcake tin and carefully place in the oven, making sure not to knock over any of the cones.
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.
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.
Use a spatula or piping bag to frost the cakes.

Notes

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.