How to make Vegan Non-Dairy Chocolate Cupcakes recipe

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These vegan non-dairy chocolate cupcakes are a delicious and healthy alternative to traditional cupcakes. They are made with almond milk, coconut oil, and cocoa powder, and are sweetened with agave nectar. The cupcakes are moist and fluffy, and the chocolate flavor is rich and decadent. They are perfect for any occasion, and are sure to please even the pickiest of eaters. Enjoy these vegan non-dairy cupcakes guilt-free!


Preheat oven to 350°F.
In a large bowl, whisk together almond milk, coconut oil, cocoa powder, and agave nectar until combined.
In a separate bowl, whisk together baking powder, baking soda, salt, and flour.
Add the dry ingredients to the wet ingredients and mix until just combined.
Line a cupcake tin with cupcake liners and fill each one about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.

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