vegan cupcakes
Chocolate Chip Cupcakes
Serves 6
Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
  1. ¼ cup and 2 tbsp non-dairy milk
  2. 1 ½ tsp egg replacer powder
  3. 1 tsp apple cider vinegar
  4. 1 ¼ cup and 1 tbsp all-purpose flour, sifted
  5. 1 tsp baking powder
  6. ½ tsp baking soda
  7. ¾ cup sugar
  8. ½ cup (108 grams) room temperature vegan spread
  9. 2 tsp vanilla extract
  10. ¼ tsp almond extract
  11. 1/8 tsp salt
  12. ½ cup non-dairy milk (to add near the end)
  13. Sprinkle of dairy free choc chips
  1. Preheat your oven to 375F (191C). In a small mixing bowl whisk together the non-dairy milk, egg replacer powder or flax meal and apple cider vinegar until smooth. Allow the mixture to sit for about 10 minutes so the mixture thickens slightly.
  2. In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder and baking soda. Set aside. Note: It's important to sift the flour so clumps are eliminated and some air is incorporated into it, enabling maximum rise.
  3. In another mixing bowl cream the sugar and Vegan Butter together by beating them until fluffy, about 2 minutes. Beat in the vanilla extract, almond extract and salt followed by the non-dairy milk and egg replacer mixture from Step 1 until well incorporated.
  4. Mix the batter together
  5. Now mix in about half of the flour followed by the ½ cup non-dairy milk, followed by the rest of the flour until just incorporated.
  6. Stir in the non-dairy chocolate chips.
  7. Pour the batter into a cupcake mould lined with cupcake liners so the mixture is half the way up to the top of the cupcake liner. Lift the cupcake mould a few inches off the counter and drop it to settle any air bubbles. Bake for around 20 minutes or until an inserted toothpick comes out clean.
Adapted from
Eat Plants Not Animals