The Best Vegan Chocolate Cupcakes | Shellethics

There’s certainly a ton of vegan chocolate cupcakes on the Internet, so why is this one any different to make such a claim? Honestly, this recipe offers a perfect balance between a dense chocolate cake and an airy sponge cake while the combination of a good quality cocoa powder and the dissolved instant coffee produces an absolutely deliciously rich chocolate flavour and aroma while leaving a light aftertaste.

The chocolate and coffee are then offset with a smooth and creamy icing which you can control the sweetness of yourself. The slightly sweet and mostly creamy option is recommended.

If you weren’t up for making cupcakes, simply create the same mixture and pour into a small to medium size cake tin and top with icing once cool.


Servings: 12 cupcakes Prep Time: 15 Minutes Cook Time: 30 Minutes

Ingredients for the Best Vegan Chocolate Cupcakes


  • 1 and 1/4 cup self raising flour
  • 1 cup white sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 tsp white or apple cider vinegar
  • 2 tsp vanilla extract
  • 1 tbsp instant coffee grounds dissolved in 1 cup hot water
  • 1/3 cup vegetable oil

Chocolate Cream Cheese Icing

  • 1/2 tub of Tofutti Better Than Cream Cheese
  • Equal amount of Nuttelex butter (roughly 1/2 cup)
  • 2 tbsp icing sugar
  • 1 tbsp cocoa powder

Steps for Making the Best Vegan Chocolate Cupcakes


  1. Preheat your oven to 170C conventional.
  2. In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt together.
  3. Create a small well in the middle and add the apple cider vinegar, vanilla extract, instant coffee and water and use a spatula to thoroughly mix.
  4. Add the vegetable oil and again mix thoroughly.
  5. Coat your cupcake tray with spray canola oil, otherwise use your silicone cupcake molds. Poor equal amounts into 12 cupcakes molds and then place in the oven for 30 minutes.
  6. At the 25 minute mark, check the cupcakes with a skewer. If it’s clean remove from the oven, otherwise cook for another 5 minutes.
  7. Cool on a baking tray until room temperature.

Chocolate Cream Cheese Icing

  1. Using a small spatula, thoroughly mix the Tofutti, Nuttelex, icing sugar and cocoa powder together. You’ll really have to put some effort into it to get the mixture smooth.
  2. Taste test and add additional icing sugar if you’d prefer the icing to be sweeter, and/or additional cocoa powder if you’re prefer the icing to be more chocolatey.
  3. Using a small spatula, spread a small amount on the top of each cupcake and dust with icing sugar through a strainer.
The Best Vegan Chocolate Cupcakes | Shellethics
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