Vegan Chocolate Cupcakes

Who says vegan baking can't be awesome? This is a great chocolate cupcake recipe with no dairy products and a little fruit surprise in the middle. This recipe is converted from a US version so apologies for the strangely accurate measurements. You can also use the recipe for a normal vegan chocolate cake rather than cupcakes. Just use sandwich tins or a spring-form cake tin.

Cake Ingredients

384g Plain Flour

6 Tbsp Cocoa Powder (I recommend Green and Blacks)

2 tsp Baking Powder

400g Caster Sugar

1 tsp Salt

10 Tbsp Vegetable Oil

2 Tbsp White Vinegar

2 tsp Vanilla Extract

473ml Water

1 Fresh Raspberry for each cake you bake

Chocolate Frosting

6 Tbsp Pure Vegan Spread

2 Tbsp Cocoa Powder

100g Icing Sugar

Preheat your oven to 170C. 

Take a bix mixing bowl and add all of your dry ingredients. Mix them all together.

Make a well and add the liquid ingredients.

Whizz together with an electric whisk.

Pour the mixture into your cupcake cases and into the middle of each cake, place your fresh raspberry.

Bake for 25 minutes. 

To test if they are done, skewer the middle and it should come out clean.

Leave the cakes to cool on a wire rack.

Take another mixing bowl and add the vegan spread. Whisk until light and fluffy.

Add the cocoa and icing sugar (adding more if not thick enough) and whisk until combined.

Once the cakes have cooled, pipe or spread the buttercream on top and enjoy!