Chocolate Vegan Cupcakes!

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This is my go to, simple vegan chocolate cake recipe, that I’ve been using for a few years now. Even non vegans seem to love it and rate it as the ‘best cake!’ This is the first time I’ve actually used the recipe for cupcakes but it seemed to be all ok!



  • 250g plain flour
  • 200-250g caster sugar
  • 50g cocoa or cacao powder
  • 125g dairy free spread
  • 300ml plant based milk (I like to use vanilla almond milk)
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate soda
  • Handful of dark/vegan chocolate chips (optional)


  • Preheat oven to 170°C/180°C
  • Sieve the flour & cocoa into a mixing bowl
  • Add the sugar into the bowl and mix dry ingredients together
  • Melt the dairy free spread and golden syrup into a saucepan
  • Add most of the milk (except 4 tbsp worth) into the spread/syrup mix
  • Mix the wet ingredients into the dry mix
  • Add the bicarbonate soda into the remaining milk and then add this to the other ingredients
  • Stir mixture
  • Add in chocolate chips
  • Pour into pre-greased cake tin or cupcake holders/tin
  • Put in oven for 30-45 minutes depending on oven

Topping ideas:

  • None! (keep it simple and eat by itself or with ice cream)
  • Crushed walnuts and blueberries
  • Coconut cream frosting (recipe to come)
  • Chocolate icing (Icing sugar, water & cocoa powder)
  •  Pre-made icing and other sweet treats (like these!)



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