Vegan Chocolate Cupcakes with Coconut Milk Frosting

Ingredients for Vegan Chocolate Cupcakes

  • 1 cup (120 g) all-purpose flour

  • 1/2 cup (60 g) whole wheat flour

  • 4 Tbsp 100% cocoa powder

  • 1 cup granulated sugar

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp vinegar

  • 1 tsp pure vanilla extract

  • 2 Tbsp canola or vegetable oil

  • 3 Tbsp organic, unsweetened apple sauce

  • 3/4 cup water

Directions for Vegan Chocolate Cupcakes

  1. Preheat oven to 350 degrees F.

  2. In a large bowl, add all the dry ingredients. Whisk together.

  3. Into the same bowl add the wet ingredients. Using an electric mixer, blend together until dry ingredients become moist and no lumps are visible.

  4. Using a 1/4 measure, pour batter into lined cupcake tins. Bake at 350 degrees F for 15 to 17 minutes. Toothpick inserted should come out clean when done. Allow to cool 30 to 60 minutes prior to icing.

Ingredients for Coconut Milk Frosting (vegan)

  • 1 can of coconut milk (14 oz- I used Thai kitchen organic brand) ; refrigerate overnight to separate the solid and liquid

  • 1 Tbsp of powdered sugar

  • 1/2 tsp cornstarch

Directions for Coconut Milk Frosting

  1. Open the chilled can of coconut milk. Spoon out the coconut cream into a medium bowl. Save the coconut water to make a smoothie the next day :)

  2. Add powdered sugar and cornstarch to the cream. Using an electric mixer, beat on high for 5 minutes, or until stiff peaks form.

  3. Transfer into a piping bag with a large star tip and frost the cooled cupcakes. Refrigerate until ready to serve.

Recipe courtesy of