Vegan Chocolate Cupcakes

clock 15 minutes + 25 minutes bowl Serves 12


  • 115g dairy free spread, plus extra for greasing
  • 1 cup rice or almond milk, plus a drizzle for the icing
  • 3/4 cup sugar
  • 2 Tbsp golden syrup
  • 4 Tbsp dark cocoa
  • 1 1/2 cups gluten free flour
  • 1 tsp baking soda
  • Dark chocolate (65% cocoa), grated, to decorate
  • Icing:
  • 2 cups icing sugar
  • 3 Tbsp cocoa powder
  • 1/4 cup dairy free spread
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  • 1. Preheat oven to 180°C (160°C fan-forced). Line 12 muffin tray holes with paper cases.

  • 2. Gently melt the dairy free spread, 1/2 cup milk alternative, sugar and golden syrup in a saucepan. Cool slightly, then sift in the cocoa and flour, mixing to combine.

  • 3. Dissolve the baking soda in the remaining milk and stir into the batter, mixing well. It should be a thick, pourable batter.

  • 4. Pour into the paper cases and bake for 25 minutes or until a skewer comes out clean. Cool for 10 minutes before removing from the tin.

  • 5. Meanwhile, to make the icing, combine the ingredients in a mediumsized bowl. Mix well to form a smooth, thick paste. Pour into a piping bag or snaplock bag with the corner cut off.

  • 6. When the cupcakes are completely cooled, pipe icing onto cupcakes and decorate with grated dark chocolate.


  • • Energy 1499Kj • Protein 2g • Total Fat 12g • Saturated Fat 3g • Carbohydrates 60g • Sugars 44g • Sodium 182mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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