Vegan: Best One Bowl Chocolate Cupcakes!

Want fluffy & flavour? Want fast? Want ‘oh, that’s vegan?’ Well, then those one bowl vegan chocolate cupcakes are for you.Another hit in my little country cafe I ran for two years, where I usually doubled the amount and froze some for later.

(spoiler alert: no vegan frosting recipe included)


1 1/2 c all-purpose flour

1 c sugar (I usually reduce it to a 3/4 c)

1/4 c dutch processed cocoa powder (should not be replaced by cocoa)

1 tsp baking powder

1/2 tsp baking soda

pinch sal

t1/2 tsp cinnamon

1 c vegan milk, like soy or almond milk (unsweetened

)6 tbsp vegetable oil/coconut oil

1 tbsp balsamic vinegar (do NOT omit- this is your egg replacement)

1 tsp vanilla essence/extract


1. Preheat your oven to 350F or 180C (160C fan forced)

2. Sift all dry ingredients: the flour, sugar cocoa, baking powder and soda, salt and cinnamon into a large bowl.

3. Add all liquid ingredients: the milk, oil, vinegar and vanilla and whisk / stir until you’ll have a smooth batter. Doesn’t take long.

4. Spoon mix into muffin paper cups (takes longer than mixing it I find) – you can use batter dispenser as the batter is more liquid than usual muffin recipes. Fill only 3/4 full. They will rise. I promise.

5. Bake for 15-20 min, or until an inserted wooden skewer comes out clean (they usually bounce back when pressed with a finger)

6. Eat warm or cold joined with a glass of your favorite cold vegan milk. (warm they are a bit hard to peel out of the paper, but so worth it)

NOTE: I am not a fan of many frosting so I leave it up to you to adorn these.

  • They are simply good – with a strawberry, – cut pear or – a few cherries baked in them, – with more cinnamon and ground cloves, – or sprinkled with sliced almonds.

They’re yours, man. Rule ’em!



Hey, thanks for contacting me. I will get back to you as soon as I can. Have a lovely day, Jolene

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