Vegan Cupcakes Have Taken Over The World

Vegan Chocolate Cupcake Recipe

May 23, 2011   43 Comments

Shhhh....don't tell ANYONE (except all of your friends). Chocolate cupcakes can be delicious without any.....

butter or eggs!

Seriously, these are moist, chocolately, and VEGAN. I know it is hard to believe, but these are some WAY yummy cupcakes (and I KNOW cupcakes).

If found this recipe in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and a whole bunch of other recipes that don't use dairy or eggs to make cupcakes.

How does she replace them? In this recipe, she uses soy milk and canola oil and therefore there is almost zero saturated fat (not zero fat!) in the cupcakes. Now, this doesn't mean that you can eat them all day.

These cupcakes are still TREATS at 158 calories a cupcake, but people with dairy or egg allergies can eat them.

The recipe below was "idiot proof" and a bit easier than a regular cupcake recipe. When I tasted the batter, I couldn't taste the vegan difference. Honestly, these work (and without any egg substitute).

Now you may be wondering, "What about the frosting?" Well, I am super LAZY so I just put 1/2 fresh strawberry on the cupcake for decoration.

But, Isa has a bunch of different frosting recipes featuring margarine and powdered sugar (as well as other butter substitutes). I didn't try them because (as I said before) I am lazy.

The publisher is giving away a copy of the book to a lucky Snack Girl reader.

Please comment below on your ideas on how to make cupcakes healthier to enter.

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Your Basic Chocolate Cupcake Recipe

Excerpted from the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero, published by Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2006. www.dacapopresscookbooks.com

(makes 12 cupcakes)

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350F and line muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).

3. Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.

158 calories, 6.8 g fat, 23.2 g carbohydrates, 2.3 g protein, 1.2 g fiber, 141 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

$15.95   $11.05

Amazon.com   Barnes & Noble


Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats

$17.95   $12.98

Amazon.com   Barnes & Noble


What will I win?
A copy of Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz.

How do I enter?
Comment below on your ideas for healthier cupcakes.

Additional Ways To Enter:

  1. Follow Snack-Girl on FaceBook. Comment on the FB page on your healthier cupcakes.
  2. Follow Snack-Girl on Twitter and Tweet this post (use the Tweet Button in the Share Box at the top of this post).
Snack-Girl can follow and count all the additional entries using magical website tools.

Am I eligible to enter?
This giveaway is offered to US and Canadian residents only.

When do I find out if I am the winner?
The winner will be announced on May 30th, 2011. You will have 2 weeks to e-mail us back with your home address so we can mail the prize.

Want to read about snacks?
A Grab 'N Go Breakfast With ZERO Added Sugar (and you will love it)
You Won't Miss The Butter In This Holiday Banana Bread
Healthier Brownies With A Secret Ingredient

Make Eating Well Fun and Easy! Subscribe


43 Comments:

Applesauce is an old standby for replacing oil, but watch the additives there, too! Look for brands that really just use apples, and not lots of high fructose corn syrup and other grossness to make the sauce taste "better"

on May 23, 2011

I have really loved sneaking in veggie and fruit purees into my recipes since I have a picky eater. I haven't tried sneaking one into a cupcake, but have tried it with cookies and cut back on the butter. I'll have to give it a try!

on May 23, 2011

I like replacing the oil and eggs with canned pumpkin. The cupcakes turn out very moist!

on May 23, 2011

These look great! Swapping a little bit of the flour for whole wheat flour or oats would be a way to boost the "healthy" factor. The strawberries on top are a nice touch. Thanks for posting!

on May 23, 2011

I love both of those cookbooks! I make cupcakes healthier by using pumpkin instead of oil and eggs.

on May 23, 2011

THIS COULD BE SO MUCH HEALTHIER...

on May 23, 2011

I became Vegan about 9 mos ago and love when I can have little splurges like this :-) I am a HUGE Spelt Flour user and I use diced dates or prunes in my batter for extra flavor and moisture! Yummy

on May 23, 2011

When ever I make boxed cakes or cupcakes instead of adding any oil, eggs or butter I just add a can of diet soda. I really don't know how that cuts down on calories but I do know that as someone who can't eat sugar I can eat these. They are super moist and delicious!

That said.. I have had vegan cupcakes and LOVE them. I have always wanted a copy of the book to make my own from scratch that wont be so fatty and heavy.

on May 23, 2011

sounds like a great kid proof recipe! :) love the idea of replacing pumpkin for oil!! genius!

on May 23, 2011

You know I'm all about the vegan baking!
I have started adapting old stand-by recipes with egg replacer powder-it not only takes care of the egg allergy, it cuts down on the calories and cholesterol...without affecting the final product. It's been a life saver! Birthday cupcakes anyone? :)

on May 23, 2011

I adore this cookbook (and if I win, this copy will go to a very good home). I have made these several times - usually with the chocolate mousse-ish tofu-based frosting (which has freaked out many non-vegetarians who say "This is delicious? THIS IS TOFU?"). Isa improved cupcakes so I don't have to! ;)

on May 23, 2011

I love this book! It is perfect for baking with kids (no raw egg), excellent cupcakes and easy to make. I make them as mini cupcakes. A nice way to do it if you want a smaller snack.

on May 23, 2011

I've used both the fruit/veggie puree and whole wheat flour tricks - both work great.

on May 23, 2011

I add a can of pureed black beans instead of oil, butter or eggs to brownie mixes or chocolate muffins. For others I use applesauce with great results. Also started using white whole wheat flour and it tastes great!

on May 23, 2011

These sounds Fab! Can't wait to try them!

on May 23, 2011

Try 1 Tbsp. ground flax seed mixed in 3 Tbsp. water (hot works best) for 1 egg.

To the total recipe, this will add 2g fiber and 1597mg Omega-3 fatty acids and 414mg Omega-6 fatty acids. Omega-3 fatty acids have been shown to reduce inflammation and may help prevent chronic diseases such as heart disease and arthritis. Omega-6 fatty acids help stimulate skin and hair growth, maintain bone health, and regulate the metabolism and reproductive system.

Both may also be particularly important for brain and cognitive health.

on May 23, 2011

I avoid canola oil period! I also avoid soy products. I would use almond milk if I was trying to go vegan. I also use real organic applesauce as a replacement for oil and for part of the sugar. It's already sweet enough!

on May 23, 2011

Adding wheat germ is a good way to make baked goods healthier.

on May 23, 2011

The best recipe I ever found for cupcakes is just a cake mix and a cup of pumpkin, not pumpkin mix. Any flavor of cake mix add the pumpkin and cook in 350 degree oven. These are wonderful and cheap to make. I like mini cupcakes and no icing required.

on May 23, 2011

I have been experimenting with replacing the sugar in cupcakes with stevia. I also make a great cupcake icing using whipped cream cheese and french vanilla flavored stevia. It tastes fantastic!

on May 23, 2011

Other than the canola oil, which I avoid(!), these look great! Lots of great suggestions in these comments for other replacements, so I'll definitely try them. Yum!

on May 23, 2011

After making Vegan cupcakes for a good friend who is a Vegan, I will NEVER make them any other way! I think these (especially the chocolate ones) actually taste better. Instead of the oil, I use applesauce (exchanging the exact same amounts). The best frosting I have found to top the chocolate cupcakes with is a Peanut Butter frosting made with Earth Balance margarine... SOO delicious! Every birthday my friends and family ask me to bring the chocolate peanut butter cupcakes...they call them inside out Reese's cups :)

on May 23, 2011

I would replace the canola oil with sunflower oil. You can also use black beans (unsalted, canned) in most chocolate cupcake/brownie/cake recipes to up the protein and nutrition factor.

on May 23, 2011

I useapple sauce in the cupcakesto keep them moist instead of oil.

on May 23, 2011

I make vegan cupcakes all the time and I sub applesauce, almond milk, and a flax egg.

on May 23, 2011

I use the light smart balance-original with flax-for everything.

on May 23, 2011

I use grapeseed oil for butter, Apple sauce for oil, add flax or chia meal, and like adding sweet potato or squash puree

on May 23, 2011

I am also a big believer in using applesauce or pumpkin as oil replacements!

on May 23, 2011

I started using applesauce to replace oil in my fave chocolate cake recipe, not to make them healthier, but to make them a little denser to hold up in cupcake form. It's just a bonus that it's a fat replacement :)

on May 23, 2011

I'm a vegan, and I made these chocolate cupcakes with peanut butter frosting! Yum! I made them to share with a class, and they ALL loved them. :)

on May 23, 2011

I have had success using pumpkin as a fat replacement for more savory cupcakes (like carrot). I also often leave off frosting and put fruit on top like you did with your recipe. Where possible, I throw in a little ground flax to add the omegas

on May 23, 2011

Vegan cupcakes are delicious! And you can lick the batter without fear of salmonella :D When I try to make cupcakes healthier I make diet coke cake-where you replace the eggs and oil with a can of diet coke. Turns out pretty tasty.

on May 23, 2011

I find that baby food (fruit and/or veggies) to replace oil makes cupcakes super moist and a taste in the background that is yummy - try plums, carrots, pears and a dessert called Hawaiian Delight.

on May 23, 2011

To replace oil, I use applesauce! But sometimes, it creates a product that I don't quite favir, like when I was making granola...but it produces yummy bars ;) haha I'm also pretty sure that banana and pumpkin works too, but is for substituting something else (butter, maybe?) . I've also started using flax eggs :)

on May 23, 2011

I love canned pumpkin, especially in chocolate cake/cupcakes. Gives it a "devil's food" type flavor.

on May 24, 2011

Sounds like a popular choice, but I replace oil with applesauce. I also use whole wheat pastry flour in place of white all-purpose flour. Finally, adding a little fruit never hurts!

on May 24, 2011

I avoid cupcakes because I didn't know how to make them healthier. I will have to try this!

on May 24, 2011

I think the granulated sugar could be reduced to 1/2 cup. Additionally the all-purpose flour could be replaced with a low gluten alternative.. like fava garbanzo bean flour!- less starchy and a great protein source!

on May 24, 2011

I use flax eggs in much of my baking, as well as whole wheat flour! It adds in a little extra fiber :)

on May 25, 2011

I am a big fan of using apple sauce for butter and liquid egg white substitute for eggs. I also have celiac so I love finding alternatives to flour. using more items (carrots, bananas, beets, pumpkin...) takes away from the flour substitute taste

on May 25, 2011

I like to use liquid egg whites instead of whole eggs and maybe cut some of the sugar. Honestly I don't bake a lot these days, so when I do I tend to go all out!

on May 25, 2011

since my son is allergic to eggs, I make a very similar version of cupcakes/layer cakes for birthdays, school parties, etc. Vinegar works well, as well as "flax egg" (milled flax seed and water). I also like to sneak in pureed veggies whenever I can get away with it!

on May 27, 2011

This contest ended May 30th, 2011

on June 1, 2011


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