Vegan Chocolate Cup Cakes

22 September 2016
Vegan chocolate cake for weddings

With all my bakes, I like to have a good go-to recipe up my sleeve. And as I frequently get requests for cakes to fit different dietary requirements, I’ve developed a few trusted cake recipes that are dairy-free, gluten-free and vegan. I much prefer to use natural ingredients and always avoid recipes that contain ‘replacer’ ingredients such as egg replacer. 

I’ve been honing this particularly yummy chocolate cup cake recipe that incorporates lovely, flavoursome ingredients and it’s completely vegan. It’s so yummy I had to share it with you! I would love to hear from you if give it a go.


210g organic plain flour

40g pure cocoa powder (high quality)

150g unrefined caster sugar

75g organic mild coconut oil

225ml organic coconut milk

1½ tsp vanilla extract

A few drops of coffee extract

1 tbsp apple cider vinegar

¾ tsp bicarbonate of soda

Makes 12 cup cakes


Preheat the oven to 180degC.

Combine the coconut oil, coconut milk, vanilla extract, coffee extract and apple cider vinegar. Depending on the room temperature, the coconut oil may be solid so ensure the coconut oil is in a liquid form.

Combine the flour, sugar, cocoa powder and bicarbonate of soda in another bowl and make a well in the centre. Pour in the wet ingredients and gently stir. Don’t over-mix as this will result in a heavier cake texture, you want the ingredients to be only just-combined.

Fill cup cake cases in a muffin tray and transfer the tray to the centre of the preheated oven. Bake for about 20 minutes until cooked through. Test with a cake skewer.

When fully baked, remove from the oven and allow to cool in the tray.

Chocolate topping/frosting

45g dark chocolate (min. 70% cocoa solids)

350g unrefined icing sugar

A few drops of coffee extract

1½ tsp vanilla extract

110ml organic coconut cream

To make the chocolate frosting, break the chocolate into smaller pieces and place in a glass bowl with the coconut cream and coffee extract. You will need to melt the ingredients. This can be done in a microwave although I prefer to melt the ingredients over a pan of boiling water. 

Once the ingredients have been melted into a smooth mixture, gradually beat in the icing sugar. Make note, you may not need to add all of the sugar. What you are looking for is a smooth and creamy consistency, so if you get there before adding all of the sugar – stop! If you find that you miss that point and it gets too thick – don’t worry, just add a little more coconut cream.

Now this delicious mixture needs to be piped immediately and eaten straight up. If stored in an airtight container at room temperature the cup cakes should last for 2 days.

Vegan chocolate cake recipe for weddings