The Best Vegan Chocolate Cupcake Recipe on the Planet

.Happy Birthday to my witty, smart, beautiful blogging partner Maria Rose!

When I first started baking dairy and egg free I wasn’t convinced that a baked good could be nearly as decadent or rich without the usual culprits. One bite of these epic cupcakes from a recipe by vegan baking goddesses Isa Chandra Moskowitz and Terry Hope Romero, and I was hooked.

These delightful, tender, chocolaty cupcakes are divine paired with some fluffy vegan “butter”cream. I added a little bit of espresso powder into the batter to make the flavor even more chocolaty. Look for the Medaglia D’oro brand.

I love the vegan buttercream, but if you want to opt for something a little different go for a Coconut Whipped Cream instead. Flavored with a little almond extract and cocoa powder, you will have your friends licking their fingers and singing and dancing your praises as a vegan baking goddess.

I guarantee that you will fall  in love with these cupcakes and never wax poetic about the butter version again.

Basic (Vegan) Chocolate Cupcake Recipe

from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

1 cup soy milk

1 tsp apple cider vinegar

1 Tbs espresso powder

3/4 cup granulated sugar

1/3 cup canola oil

1 tsp vanilla extract

1/2 tsp almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk, vinegar and espresso powder in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. 
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

* For more excellent vegan baking recipes check out my list of the best Vegan Baking Cookbooks.

{Kate}

Vegan Citrus Olive Oil Pound Cake

It might sound a little strange to make a cake with olive oil, but the Italians have been baking with it for centuries. The delicate olive oil flavor makes an excellent substitute for the heavy, dense texture of butter and adds a verdant kick to the ethereal cake. Just make sure you use a good quality extra virgin olive oil. Anything less and you will lose the characteristic flavor.

Blood oranges are in season right now, which means you should snap them up before they are gone. Their ruby red hue and berry tinged sweetness is something everyone should experience at least once in their life. Add a scoop of coconut vanilla ice cream...bliss.

For more baking tips check out our guide to Essential Vegan Baking Substitutions.

2 cups flour 
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup extra virgin olive oil
3/4 cup agave nectar
3/4 cup water
1/4 cup lemon juice
2 Tbs lemon zest
1 Tbs orange zest
2 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350 degrees F. Grease a Bundt pan. I like to use a grapeseed oil spray from Spectrum Organics, but any neutral canola oil will work well too.
2. Combine flour, baking soda, baking powder and salt in a large bowl.
3. In another bowl whisk together the olive oil, agave nectar, water, lemon juice, zest and extracts.
4. Add the wet ingredients to the dry ingredients and stir with a whisk until combined. Don't overmix or your cake will be tough.
5. Fill the pan evenly and pop into the oven for about 30 minutes rotating the pan half way through to promote even baking. Bake until a toothpick inserted into the cake comes out clean.
Note: It's important to cool the cake completely in the pan or it will stick to the sides and you will be left with a bit of a mess.
6. Slice and serve with a side of blood orange compote and a scoop of vanilla Coconut Bliss ice cream.

Blood Orange Compote
Recipe inspired by Smitten Kitchen 
Segment three blood oranges and place in small saucepan. Add 2 teaspoons agave nectar and 1 Tbs water. Turn to medium low heat and cook, stirring frequently for about 10 minutes or until the oranges are soft and the consistency of a loose jam.