vegan chocolate cupcake recipe

The recipe I use is closely based on that of Jinxi Boo, though I have changed it up a little bit. Hope you enjoy!


1 cup soy milk
1 teaspoon lemon juice
3/4 cup sugar
1/3 cup canola oil
1 1/2 teaspoons pure vanilla extract (you can use artificial, too)
1 cup pastry flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt


1) Preheat oven to 350 degrees. Place your cupcake liners into muffin tin.

2) In a large mixing bowl, stir together the soy milk, lemon juice, sugar, canola oil and vanilla. (What I usually do is quickly mix everything together with a whisk and then I use an electric mixer on the slowest setting for about 25-30 seconds)

3) In a separate bowl, stir together the flour, cocoa, baking soda & powder, and salt. Sift the dry ingredients into the wet ingredients, and stir until all the lumps are removed. (Again, first I used to whisk to incorporate all ingredients, and then I use the electric mixer on slowest setting for approximately one minute.)

4) Pour the batter into the cupcake liners.

5) Bake until a toothpick inserted into the center comes out clean (about 18-20 minutes).

6) Allow to cool

Mad props to Jinxi Boo for the basis of this recipe. Check out her blog here.