Makes 12


250ml soy, oat or rice milk

1 tsp white vinegar

180ml sugar

80ml vegetable oil

1 tsp vanilla extract

120g (250ml) cake flour

80ml cocoa powder

¾ tsp bicarbonate of soda

½ tsp baking powder

½ tsp salt


  • Preheat the oven to 180 degrees celsius for conventional ovens, or 160 degrees celsius for fan-forced.
  • Line a 12-hole muffin pan with cupcake liners.
  • In a large bowl, whisk together the milk, vinegar, sugar, oil and vanilla.
  • In a separate bowl, stir together the flour, cocoa, bicarbonate of soda, baking powder and salt. Add the wet ingredients to the dry ingredients and stir until smooth.
  • Fill the cupcake liners two-thirds full with batter and bake in the preheated oven until a skewer inserted into the middle comes out clean. Allow to cool.


For the frosting:

250g vegan butter or margarine

320g icing sugar, sifted

2 tbsp oat, rice or soy milk

1 tsp vanilla essence


  • Place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar, milk and vanilla and beat for a further 6 minutes or until light and creamy. Place in a piping bag and pipe onto cooled cupcakes.


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