Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (2024)

Healthy Pies and Cakes

by Chocolate Covered Katie

4.97 from 160 votes

Deep, dark, rich, fudgy vegan chocolate cupcakes – with no dairy and no eggs required!

Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (2)

Chocolate Cupcakes Without Eggs

What’s the secret to making cupcakes rise without eggs?

It’s something you probably already have in your kitchen!

This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, causing bubbles to form and thus the cupcakes to rise as they bake.

(Remember that famous volcano experiment from elementary school???)

The simple vegan chocolate cupcakes can be made with just a few basic ingredients you might already have at home – NO tofu, NO black beans, NO avocado, and NO flax eggs!

Also try this Vegan Brownies Recipe

Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (4)

These classic chocolate cupcakes will take you right back to childhood.

Irresistibly light and fluffy, they hold their own against any box of Duncan Hines or Betty Crocker cake mix, with none of the unhealthy corn syrup or artificial ingredients.

And even if you aren’t vegan, it’s a good idea for everyone to have a go-to vegan cupcake recipe, because you never know when you’ll need it!

For example, have you ever been asked to make a last-minute dessert when you didn’t have any eggs on hand?

Or needed a recipe suitable for a child with dairy allergies or a guest who’s a vegan?

Or maybe you just want a foolproof basic cupcake recipe that’s super quick, easy to make, and turns out perfectly every single time.

Trending now: Vegan Chocolate Chip Cookies

Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (5)

This has been my go-to cupcake recipe for over three years now, and it’s incredibly versatile.

Every time I serve the cupcakes, they are always completely devoured, by vegans and meat eaters alike!

You can easily turn the basic chocolate cupcake into new flavors by using different extracts, fillings, or frostings.

Top them with your favorite vegan frosting, nut butter, or Coconut Whipped Cream.

If you want to be fancy, you can even pipe the frosting through a pastry bag fitted with a 1M star tip, as seen in the photos, effortlessly turning the cupcakes into a culinary work of art.

And if you can find Dutch cocoa, I like to include a few tablespoons in the recipe, because it really heightens the chocolate flavor and gives these cupcakes a classic straight-from-the-bakery taste.

*For the cupcakes in the photos, I used my favorite Basic Chocolate Cream Cheese Frosting.

Above – Watch the video how to make vegan cupcakes

Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (6)

The recipe was adapted from this classicVegan Chocolate Cake Recipe.

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Vegan Chocolate Cupcakes

The best easy vegan chocolate cupcake recipe, with no eggs or dairy!

Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (7)

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Print Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Yield 9 – 10 cupcakes

5 from 160 votes


  • 3/4 cup water
  • 1/4 cup applesauce or nondairy yogurt
  • 1/4 cup oil
  • 2 tsp pure vanilla extract
  • 1 tsp white or cider vinegar
  • 1 cup spelt, white, or bob’s gf flour (Low carb option: Keto Cupcakes)
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch cocoa powder or additional unsweetened
  • 3/4 cup sugar, unrefined if desired
  • 1/2 cup mini chocolate chips, optional
  • 1/2 tsp + 1/8 tsp salt
  • 1/2 tsp baking soda


  • *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word “alkali” in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.

    To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day.

    View Nutrition Facts


For a vanilla version, try these Vegan Vanilla Cupcakes.

Have you made this recipe?

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Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (8)

More Vegan Chocolate Recipes

Vegan Chocolate Mousse

Deep Dish Cookie Pie

Black Bean Brownies

Peanut Butter Brownies

Chocolate Truffles

Vegan Chocolate Mug Cake

Vegan Chocolate Cupcakes - the SECRET recipe with NO eggs or dairy! (2024)


What are the ingredients in just desserts vegan chocolate cupcakes? ›

Ingredients: vegan granulated sugar, vegan powdered sugar, unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, floic acid), water, canola oil, soy milk (filtered water, soybeans, salt, natural flavor, gellan gum, sunflower lecithin, gellan gum, natural flavor), unsweetened ...

What was the missing ingredient in Izzy's cupcakes? ›

Izzie had trouble remembering the secret ingredient to her mother's cupcake recipe -- in fact, she needed a psychic to help her remember, if you recall. But now that she remembers what it is (coconut extract!), you should have trouble making the cupcakes yourself."

What is the difference between a vegan cupcake and a regular cupcake? ›

Vegan cupcakes are animal product and dairy free. This means they contain no egg, butter, or dairy products. However, they do contain ingredients that are familiar to the baker such as flour, sugar, baking powder, salt, oil, and vanilla.

Why are vegan cupcakes so dense? ›


This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.

What chocolate cake mix is vegan? ›

Simple Mills sells plant-based Vanilla and Chocolate cake mixes that can both be made vegan using a vegan egg substitute in the recipe. The mixes themselves are already gluten-free, dairy-free, non-GMO, and made with no harmful chemicals or preservatives.

Why are my vegan cupcakes not rising? ›


You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free. b.

Do vegan cupcakes go bad? ›

Vegan cakes tend to have a shorter shelf life than non-vegan ones. This isn't usually a problem as they are so scrummy they are eaten straight away! However, if you want to keep your cakes for a few days, unless the recipe says otherwise, store everything at room temperature.

How long do vegan cupcakes last? ›

Storing and Freezing

These cupcakes keep very well in a covered container at room temperature for 2-3 days or in the fridge for up to a week. They can also be frozen (frosted or unfrosted, but don't add any fresh strawberry decoration if you're freezing them) for up to 3 months.

What is the GREY stuff cupcake? ›

It is the delicious icing on top of the chocolate cupcake you can get for dessert at Be Our Guest restaurant in Fantasyland in the Magic Kingdom. It's grey because it's a perfectly smooth blend of cookies and cream (but there appears to be quite a bit of food coloring in there too). Disney World's "Grey Stuff" recipe!!

What is the rarest cupcake? ›

The Golden Phoenix cupcake debuted in Dubai and clocks in at 645 British pounds – over $1,000 U.S. dollars. It is wrapped in 23 carat gold and is made with flour that is imported from Italy. The entire thing is also completely edible.

Do vegan cupcakes need refrigeration? ›

Most vegan cupcakes have the exact same shelf life as traditional cupcakes. So if you leave them at room temperature in an air tight container or wrapped in plastic wrap (not refrigerated), they should last a couple days at most until they start to become noticeably stale. Good luck!

Do you refrigerate vegan cupcakes? ›

A: Vegan cupcakes are best enjoyed within 3 days, stored in a container in the fridge. Just let them come to room temperature before serving for maximum deliciousness.

Should vegan cupcakes be refrigerated? ›

Yes! I do recommend that you store any uneaten cupcakes or cake in an air tight container, and in the refrigerator. You can take them out for up to 30 minutes prior to consumption, if you don't want to eat them cold.

What are vegan desserts made of? ›

In recipes, milk is replaced by plant milk (almond milk, oat milk, rice milk, soy milk and other plant milks) which can be also found with chocolate, vanilla and other flavors, butter is replaced by vegetable margarine (preferably non-hydrogenated) or oil, cow yogurt and cream are replaced by their plant-based ...

Are just desserts cupcakes dairy free? ›

Just Desserts is meeting the challenge of producing premium quality, delicious Vegan baked goods by using a combination of premium, nut-free, plant-based ingredients, featuring a rich, sweet oat milk base that contains fiber, protein, and iron.

Are vegan cupcakes good for you? ›

Are vegan cakes healthier than non-vegan cakes, you may ask? For the most part, not really; while the removal of butter can mean less saturated fat, the vegan friendly replacement, often cocoa butter, can be similar in saturated fat levels.

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