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Vegan Chocolate Cupcake Recipe

Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Servings: 24 cupcakes
Author: Angela Marinelli - Nourishment Connection


  • 1/4 cup Earth Balance
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cups palm sugar
  • 2 TBS unsweetened unsweetened non dairy milk
  • 2 tsp apple cider vinegar
  • 2 1/2 tsp cinnamon
  • 1 tsp fresh ground nutmeg
  • 2 1/2 cups spelt flour
  • 3/4 cup non-alkalized unsweetened cocoa powder or raw cacoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup hot water


  • Preheat oven to 325 degrees.
  • Line muffin tins with cupcake liners.
  • Add apple cider vinegar to non dairy milk. Set aside and let curdle. (I like coconut or cashew milk best, but if you are avoiding nuts, you can use any non-dairy milk.)
  • Sift together all dry ingredients and set aside.
  • In a food processor with the metal blade combine the butter substitute, applesauce, and palm sugar until well blended. Stop and scrape down the sides.
  • Add half of the dry ingredients and gently pulse until blended.
  • Add the milk mixture and gently pulse until blended.
  • Scrape down the sides, add the rest of the dry ingredients and gently pulse until blended.
  • Add the hot water and gently pulse until blended.
  • Scoop batter with ice cream scoop into muffin pan liners. Fill about 2/3 full.
  • Bake at 325 degrees for 20-22 minutes or until cake tester comes out clean and cake springs back when touched.


Copywright: Angela Marinelli, M.S., M.Ed. Nourishment Connection