How do you make vegan chocolate cupcakes?

For the cupcakes

  1. 1 cup soy or rice milk.
  2. 1 teaspoon vinegar.
  3. ¾ cup sugar.
  4. ⅓ cup vegetable oil.
  5. 1 ½ teaspoons vanilla extract.
  6. 1 cup flour.
  7. ⅓ cup cocoa powder.
  8. ¾ teaspoon baking soda.

What’s the difference between vegan cupcakes and regular cupcakes?

Vegan cupcakes are made without using any dairy ingredients. To convert traditional recipes to vegan recipes, substitutions to eliminate animal products must often be made. In the case of making vegan cupcakes, this is generally as simple as replacing the eggs and butter with non-animal products.

What is a vegan cupcake made of?

Baking powder & baking soda (since we aren’t using eggs, these chemical leaveners are a KEY part of making vegan cupcakes fluffy) Salt (yes it 100% necessary and actually makes desserts sweeter!) Plant-based milk (any works as a 1:1 substitute) Oil or Vegan Butter (serves as the fat needed to keep this cupcakes moist)

Is cocoa powder vegan?

Cocoa powder is the cocoa solids in its raw form, and this will be vegan, however hot chocolate powder may contain dried milk which would make it unsuitable for those on a plant-based diet.

Why did my vegan cupcakes not rise?

CAKE NOT RISING This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.

Do vegan cupcakes taste different?

non-Dutched cocoa (which is more red in color). I am very surprised that the taste of the soy milk did not come through in the flavour of the vegan cupcakes. The texture was more dense (which I suspected would happen). However, the major difference was in the icing.

Why are vegan cakes so dense?

Vegan cakes sometimes turn out to be denser than traditional cakes because of the lack of eggs. Eggs are typically an ingredient that is used to make cakes turn out light and fluffy.