Sweet sweet Friday: Vegan Cupcakes

I’ve been making lots of cupcakes this week – the Boy Wonder took some to work and I froze the rest for Erin the Amazing Babysitter. Erin came into our lives when I started making cupcakes for a local craft market and she became my unofficial tester. I try to have some on hand whenever she comes over, which seems especially important now that we’re leaving town. I asked her mother if we could take Erin with us and she said “No! You’re not taking your daughter and mine away from me!” Oh well. Maybe I can send them some cupcakes from our new kitchen.

Best Ever Vegan-Friendly Chocolate Cupcakes

Once upon a time I had a brief flirtation with veganism. It didn’t last (I didn’t miss meat or eggs, but a life without butter, yoghurt or ice cream? No thanks!) but I discovered lots of my favourite cake recipes were vegan-friendly anyway.
This is my go-to chocolate cupcake recipe. It’s dark, moist, quick to make and freezes brilliantly. The flavour improves the day after baking (if you can resist them for 24 hours).

2 1/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 cups caster sugar
3/4 cup coconut
3/4 cup vegetable oil
1 1/2 cups cold coffee (or water)
3 Tbsp vinegar

Preheat the oven to 180C. Put cupcake liners in two 12-hole muffin tins.
Sift the flour, cocoa, baking soda and sugar into a large bowl, then stir in the coconut.
Mix the wet ingredients in a jug, then pour them into the dry. Mix well. Pour the mixture in the cake tin, or divide equally between the cupcake liners (I usually get around 22 cupcakes out of it).
Bake for about 20 minutes. Leave in the tin for five minutes, then turn out onto a rack to cool.
This can also be baked in a 23cm cake tin, for about 45 minutes.

Unfortunately, I haven’t been able to crack a decent vegan icing – butter is just TOO important! These are fine dusted with icing sugar, but most of the time I use the Chocolate Cream Cheese Frosting recipe from The Hummingbird Bakery Cookbook. It’s almost worth the price of the book by itself – a silky, voluptuous frosting that adds a very decadent touch. Just beat 75g very soft butter, 30g sifted cocoa and 200g icing sugar until very light and fluffy (easiest in a mixer or with an electric beater). Add 150g fridge-cold cream cheese and beat until even lighter and fluffier. Try not to eat it all before you get some on the cupcakes.
Have a sweet weekend, everyone!



  1. September 24, 2010 / 8:10 am

    I thought I'd left comments for the two last posts ..they didn't seem to stick. Funny. Thank for a lovely morning! This cupcake looks yummy. It would look even better if I hadn't had a sugar burst today!

  2. September 24, 2010 / 12:03 pm

    Fantastic cupcake recipe – I'm vegan and always on the lookout for a winning chocolate cupcake! A quick question, what do you mean by 3/4 coconut – milk, I presume? I love the look of the frosting:)

  3. September 24, 2010 / 8:04 pm

    There is always room for another chocolate cupcake recipe. This one looks interesting, but what exactly is a cup of coconut?

  4. September 24, 2010 / 8:23 pm

    Hello – before I cause a culinary disaster, let me clarify that the coconut referred to in the recipe is desiccated coconut!

  5. September 26, 2010 / 7:20 pm

    Thre may be plnty of cupcake recipes, but this is a great recipe for my dairy intolerant brother in law… It has been bookmarked. Thankyou!!

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