These little chocolate vegan cupcakes are very quick and easy to make. You will not believe that these are free of dairy and eggs. The cake is fluffy and very chocolatey, and the frosting gives them a delicious sweetness. A sweet chocolate hit without cruelty! Eat plants, not friends. 

I used small cupcake patty pans - if you use the standard size just increase the cooking time by 5 minutes or so.

INGREDIENTS

• 1 & 3/4 cups plain flour
• 3/4 cup caster sugar
• 1/2 cup cocoa powder or 1/2 cup raw cacao powder (for a more bitter taste)
• 1 teaspoon baking powder
• pinch of salt
• 1 cup soy or almond milk
• 1/3 cup of canola or vegetable oil
• 1 teaspoon apple cider vinegar or you could use apple sauce instead (take one green apple, peel and core, dice into small pieces, boil in a little water and lemon juice until soft, mash and cool before using)
• 1 teaspoon vanilla essence

Vanilla Frosting 

• 1/2 cup vegan butter
• 1 cup icing sugar (powdered sugar)
• 1 teaspoon vanilla essence
• 1 tablespoon soy or almond milk (if you need it)

WHAT DO I DO NOW?

Makes about 16 individual little cakes.

1. Preheat the oven to 180 degrees celsius. 
2. Mix all the dry ingredients together in a big bowl.
3. In a separate bowl whisk together the rest of the ingredients. Make a well in the centre of the dry ingredients and pour the wet ingredients into the dry. Mix until just combined. Don’t over mix or the cupcakes will be tough and not fluffy!
4. Let the cakes cool and then frost.
5. For the frosting – just mix everything together with a hand mixer. Simply add more or less dry ingredients until you get the consistency you like.
6. Top with fresh raspberries, sprinkles, or grated vegan chocolate. Whatever you like! Or like me - just leave as is - the frosting works perfectly!

ANYTHING ELSE I SHOULD KNOW?

This is a great vegan chocolate cake – everyone who tried this one loved it! Me too.

You can put this into a round or square cake tin and bake for about 35 minutes instead.