Name: Easy Vegan Chocolate Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 1/2 cups all-purpose flour; 2/3 cup cocoa powder; 2 teaspoons baking soda; 2 cups unsweetened dairy-free milk ((canned coconut, almond, soy, etc.)); 1 1/2 cups sugar; 1/3 cup canola oil; 2 tablespoons apple cider vinegar; 1 teaspoon vanilla extract; 1 cup dairy-free butter (softened); 3 cups powdered sugar; 2 teaspoons vanilla extract

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Looking for a simple dairy free and egg free cupcake recipe? These easy vegan chocolate cupcakes with creamy vanilla frosting are for you!

Classic Dairy Free & Egg Free Cupcakes

One of my most asked questions is "do you have a recipe for dairy free cupcakes or egg free cupcakes?"

Well friends, here's a classic vegan cupcake recipe that's rich, moist, light, and fluffy. The vegan frosting topping comes together with just 3 ingredients and is silky smooth.

These easy vegan chocolate cupcakes are perfect for birthdays, special treats, or celebrations of any kind.

How to Make The Best Vegan Cupcakes

By learning how to make these vegan cupcakes you're also learning how to make a dairy free cupcake and egg free cake! You can find FAQ's and simple substitutions below.

Here's what you'll need:

All-purpose flour
Baking cocoa
Baking soda
Dairy free milk
Vegan-friendly sugar
Canola oil
Apple cider vinegar
Vanilla extract

This quick and easy allergy-friendly cupcake recipe bakes in about 20 minutes and is true chocolatey perfection!

Dairy Free Frosting for Decorating

This rich buttery frosting is perfect for cupcakes and cakes! It comes together with 3 simple ingredients.

The best butter for non dairy buttercream frosting, is Earth Balance Butter. I use and recommend Wholesome Organic powdered confectioners sugar and a high quality vanilla extract.

Easy Vegan Chocolate Cupcakes Dairy Free and Egg Free

FAQ and Simple Substitutions

What kind of dairy free milk should I use? I suggest canned coconut milk, almond milk, or soy milk.

Can I use a different type of oil? Absolutely! Try canola oil, olive oil, coconut oil, or a different veggie oil.

Do I have to use apple cider vinegar? If you don't have ACV, you can use white vinegar instead!

How do I decorate these cupcakes? However you'd like! I used my reusable pastry bag and played around with different tips. If you don't have pastry bags, fill frosting in a ziptop bag and snip the tip.

Can this recipe be adapted for gluten-free diets? Yes, use your favorite gluten-free all-purpose flour.

How do I store vegan cupcakes? Store at room temp covered for a few days or covered in the fridge for up to a week.

Want cake instead? Use this same recipe to yield two round cake layers! Simply bake for an extra 10-15 minutes.

How to Make Easy Vegan Chocolate Cupcakes

Want more sweets and treats? Try these next:

If you try this recipe, please share a photo with me over on Instagram♡