Vegan chocolate cupcakes and challenges

swirlI really enjoyed making my white vegan vanilla cake that I’m continuing to try some vegan recipes. I love that they offer me a bit of a challenge, but it turns out that trying to make something taste delicious without the traditional delicious things that belong in cakes (eggs, milk, butter) isn’t as hard as you think!

It’s all about clever substitution; almond milk in place of milk, nut-based milk in place of cow milk, vegan spread in place of butter. Vegan baking has given me a new appreciation of Nuttelex – I love how smooth a batter it creates, it’s so silken! And it has an advantage over butter in that it’s paler, and therefore lends itself to white baked goods more easily. (If you’d like to see an example, I was super proud of the colour of my white vegan vanilla cake.)

The main challenge for me was that I wanted something that tasted just as good as a regular chocolate cake. I didn’t want these little cakes to be “good for vegan cupcakes,” I wanted them to be good, full stop. And I don’t think that these babies disappoint. They’re rich and chocolatey (the kind of cupcake I would usually say is best paired with a glass of milk!) and work fabulously with my vegan icing.  (Side note: the sprinkles aren’t vegan, but they were begging to be used, sorry to disappoint.)

Chocolate cupcakes:

  • 80g Nuttelexbite
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 cup plain flour
  • ¾ cup almond milk
  • 1/3 cup cocoa
  • 1 ½ tbsp cornflour
  • 1 tsp apple cider vinegar
  • 1 tsp bicarb


  • 170g Nuttelex
  • 2 cups cups icing sugar
  • 1/2 tablespoon vanilla
  • 1/4 tsp rosewater
  • 1 – 1 1/2 tbsp almond milk

spoonPreheat your oven to 180°C and grease a 12 capacity cupcake tin.

Cream together the Nuttelex, sugar and vanilla. Add in the flour and milk, followed by the cocoa and cornflour. Pour the apple cider vinegar and bicarb and mix them in. Scoop about two tablespoons of batter into each cup and pop in the oven for 18-20 minutes. You’ll know they’re ready when they spring back slightly when pressed gently in the centre of the cupcake. Set to one side to cool.

While your cupcakes are cooling, make your icing. To make the icing, pop all of your ingredients (except for the almond milk) into your mixture and beat until smooth. Add in one tablespoon of your milk and mix until incorporated. Add in the remaining milk a little bit at a time until you have a silky, spreadable icing.

abovePipe onto your cooled cupcakes as desired, then eat!

Ps my tea give away ends tonight – get your entry in if you haven’t sent it already! Check out the competition here.

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