Dairy-Free Chocolate Cupcake with Vanilla Frosting
Indulge in the ultimate treat with these dairy-free chocolate cupcakes topped with creamy vanilla frosting—perfect for both vegans and anyone seeking a decadent dessert free from dairy. These cupcakes feature a moist and fluffy texture achieved using almond milk, applesauce, and melted coconut oil, with rich cocoa powder for a deep chocolate flavor. The frosting is a velvety blend of dairy-free butter, powdered sugar, and vanilla extract, creating a luscious topping that complements the rich cupcake base beautifully. Ready in just 40 minutes, these cupcakes are easy to whip up and ideal for birthdays, celebrations, or satisfying your sweet tooth on any day. Whether you're catering to dietary restrictions or simply love dessert, this recipe is a delightful addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup cane sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 1 tablespoon white vinegar
- 0.5 cup dairy-free butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons unsweetened almond milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, cane sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, mix the almond milk, applesauce, vanilla extract, melted coconut oil, and white vinegar.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the dairy-free butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and almond milk, and beat until the frosting is smooth and spreadable.
Once the cupcakes are completely cool, frost them with the vanilla frosting using a spatula or piping bag.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 706.8 g | 257% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 486.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 657 mg | 51% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
