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Vegan Chocolate Soya Cupcakes

Vegan Chocolate Soya Cupcakes

Looking for new vegan dessert ideas? Try this easy vegan chocolate cupcake recipe, prepared with soya milk and topped with a yummy peanut buttercream.

03 June, 2016
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Dietary Consideration

serves for


total time

1 HR 0 MIN


Soy milk
115 ml
1/2 tsp
70 g, caster (superfine)
Vegetable oil
45 ml
Vanilla extract
1/2 tsp
All purpose flour
60 g
Cocoa Powder
25 g
Bicarbonate of soda
1/4 tsp
Baking Powder
1/4 tsp
1 pinch
Peanut butter
75 g, smooth
50 g, vegan
Icing sugar
50 g
Vanilla extract
1/4 tsp
Vegan, shavings
chopped, roasted


For the vegan chocolate cupcakes

To prepare the vegan chocolate cupcakes start heating the oven to 180°C (160° fan)  gas 4.

Place paper cases in 6 muffin tins.

Whisk together the soya milk and vinegar in a mixing bowl and set aside for a few minutes to curdle.

Add the sugar, oil and vanilla and beat until foamy.

Sift in the flour, cocoa powder, bicarbonate of soda, baking powder and salt.

Stir until blended.

Spoon into the paper cases and bake for 15-20 minutes, until a skewer inserted into one of the cakes comes out clean.

Place on a wire rack to cool completely.

For the peanut buttercream

Whisk the peanut butter and margarine with an electric whisk until smooth.

Add the icing sugar and vanilla and whisk until fluffy.

Spoon into a piping bag with a shell nozzle and pipe a swirl on top of each cake.

Decorate the vegan chocolate cupcakes with chocolate shavings and chopped peanuts.

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