May 18, 2016

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For the past week, I’ve been learning more and more about vegan-friendly food — including how to make vegan-friendly food! For me, being vegan is all about eating whole foods, being mindful of my overall health and wellness, and of course, having a “kind” diet. At the end of the day, though, it’s always a good idea to have a vegan cupcake recipe in your back pocket! ;-)

My sister and I whipped up these vegan cupcakes for our sister’s college graduation party, and they were so well-loved, they didn’t last very long!

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Vegan Cupcake Recipe

  • 1 Cup of Unsweetened Almond Milk
  • 1 Cup of Natural Cane Sugar or Stevia
  • ⅓ Cup of Melted Coconut Oil
  • 1 Tablespoon of Apple Cider Vinegar
  • 1 Tablespoon of Pure Vanilla Extract
  • 1½ Cups of Unbleached All-Purpose Flour
  • ⅓ Cup of Unsweetened Cocoa Powder
  • 1 Teaspoon of Baking Soda
  • ¾ Teaspoon of Fine Sea Salt
  1. Preheat the oven to 350º F, and line a cupcake tin with 12 cupcake liners.
  2. Whisk together dry ingredients. In a medium mixing bowl, whisk together 1½ cups of flour, ⅓ cup of cocoa powder, 1 teaspoon of baking soda, and¾ teaspoon of sea salt, until mixed thoroughly. Set aside.
  3. Whisk together the wet ingredients. In a separate medium mixing bowl, add 1 cup of unsweetened almond milk, 1 cup of natural cane sugar or stevia, ⅓ cup of melted coconut oil, 1 tablespoon of apple cider vinegar, and 1 tablespoon of pure vanilla extract. Mix or whisk thoroughly.
  4. Gradually add the dry ingredients to the wet ingredients, and whisk until completely blended and clump-free.
  5. Spoon the batter into the cupcake liners, and bake for 20-24 minutes.

We experimented with toppings and found the following were delicious:

  • Frosting (Be sure to check the label for vegan friendly options!)
  • Sprinkles (Be sure to check the label for vegan friendly options!) and Sea Salt
  • Strawberries
  • Thin Mints (Which are — surprisingly — vegan!)

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Vegan Cupcake Recipe



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