How to make Vegan Milk-Free Chocolate Cupcakes recipe

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These vegan milk-free chocolate cupcakes are the perfect treat for those with dietary restrictions. They are made with cocoa powder, vegan butter, and almond milk, and are topped with a delicious vegan chocolate frosting. The cupcakes are moist, rich, and full of chocolatey goodness. They are sure to satisfy any sweet tooth without the use of dairy products. Enjoy these vegan milk-free chocolate cupcakes as a special treat or for any occasion.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together the melted vegan butter, almond milk, granulated sugar, light brown sugar, and vanilla extract.
Add the dry ingredients to the wet ingredients and whisk until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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