Vegan Chocolate Cupcakes with Buttercream Frosting
Prep time
Total time
Recipe type: Dessert
Serves: 12 cupcakes
Chocolate Cupcakes
  • 1¼ cups kamut or all-purpose flour
  • 1 cup coconut sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup warm water
  • 1 tsp vanilla extract
  • ⅓ cup olive oil
  • 1 tsp apple cider vinegar
Vanilla Buttercream
  • ½ cup vegan butter (I used Earth Balance)
  • 1½ cup vegan powdered sugar
  • 1 tsp vanilla
  • Non-dairy milk, as needed (I used about 3 tbsp)
  • Vegan sprinkles (optional)
  • Vegan chocolate candies (optional)
Chocolate Cupcakes
  1. Preheat oven to 350F. Spray an 8x8 baking pan with a oil mister and set aside.
  2. Whisk together flour, coconut sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
  3. Add in the water, vanilla, olive oil, and apple cider vinegar, whisk again until well combined. Do not over-mix. A few little clumps are fine!
  4. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cook completely.
Vanilla Buttercream
  1. Beat the vegan butter in a large bowl until light and fluffy, about 2 minutes.
  2. Add in the vanilla and ½ cup powdered sugar. Once the powdered sugar is mixed in, add another ½ cup, and repeat again. Add in some non-dairy milk, 1 tablespoon at a time, if needed.
  3. Beat everything together until the desired consistency is reached. Top with vegan chocolate candies and/or sprinkles, if you want!
Recipe by Vegan Recipes from Cassie Howard at