Saturday, November 21, 2009

Vegan chocolate cupcake

I made these vegan chocolate cupcakes sometime back. I saw it in Vaishali's blog and chocolate being my favourite flavour, I just had to try it. The cupcakes came out so well that people at home who are not big fans of chocolate cakes too loved them. The only addition I did was to add some walnuts to the cake.
Here is the recipe as adapted from Vaishali's.
Ingredients to make around 15 medium sized cupcakes

Almond milk: 1 cup (I used soy milk) Vinegar: 1 tsp(I used apple cider vinegar) Turbinado sugar: 3/4 cup(I used regular granulated sugar) Canola or other flavorless vegetable oil: 1/3 cup(I used sunflower oil) Vanilla extract: 2 tsp All-purpose flour/Maida: 1 cup Cocoa powder: 1/3 cup Baking soda: 3/4 tsp Baking powder: 1/2 tsp A pinch of salt

1. Preheat the oven to 170 degree C. 2. Sift together the flour, baking powder, baking soda, cocoa powder and salt and keep aside. 3. In a bowl, mix the soy milk and vinegar and set aside for a few minutes until it curdles. 4. Once the milk curdles, add the sugar, oil, vanilla extract and beat togeter until it turns frothy.(Around 2 to3 minutes. I used a hand mixer for this) 5. Add the flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don't overbeat. 6. Line a muffin pan with paper liners. Pour the batter into each liner, about 3/4 full. 7. Bake for around 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 8. Frost the cupcake(optional) and enjoy.


  1. Nice vegan recipe. Looks delicious.

  2. beautiful...i would surely love the almond flavour in it...

  3. looks yummilicious...nice colour :)

  4. Wow droolworthy cupcakes, looks yummy!!

  5. Thanks for stopping by to our blog, you asked about corn flour I used in making those wraps..its not what we use to thicken the gravy..Yellow Corn flour is Milled from dried corn kernels and is not corn meal. It is finer in texture, not gritty like cornmeal. It can be used in any recipe calling for cornmeal to produce of smoother feel to the food. Yellow Corn flour can also substitute up to one fourth the flour in bread and baked goods for some unique taste sensations.It is very useful for gluten-free quick breads because corn flour contains no gluten, it must be blended with wheat flour when preparing yeasted breads, tortillas, muffins,pancakes & corn bread.I hope it answers your querry..Thanks

  6. Priya,
    I was reading your comment on Vaishali's blog where you were saying you cannot get shortening. Shortening is same as Dalda. When I saw that you are from India, I thought of mentioning it to you. I am into cake decorating too. Nice cakes.

  7. Looks so yummy, lov anything wiht chocolate...and this is such a virtual treat, I am truly tempted:)

  8. Hi Priya, these look delicious. Glad you liked them. I especially love those colorful sprinkles.

  9. Wow tempting chocolate cake,want to try

  10. Priya, can I use the regular milk (Amul/Mother Dairy) instead of soy milk for this recipe?


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