Dairy-Free Chocolate Cupcake with Vanilla Frosting

Indulge in the rich, moist decadence of these Dairy-Free Chocolate Cupcakes with Vanilla Frosting—a perfect treat for those seeking a delicious dessert free of dairy. These cupcakes are crafted with unsweetened cocoa powder and sweetened naturally with cane sugar, creating a deep chocolate flavor without the need for milk or butter. The secret to their tender texture lies in unsweetened applesauce and melted coconut oil, balanced perfectly with a hint of vanilla extract. Topped with a luscious, dairy-free vanilla frosting made from plant-based butter and almond milk, these cupcakes are as creamy and satisfying as their traditional counterparts. Perfect for vegans, those with dietary restrictions, or anyone craving a guilt-free indulgence, this recipe is easy to make and perfect for any occasion.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large bowl, whisk together the all-purpose flour, cane sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3

In another bowl, mix the almond milk, applesauce, vanilla extract, melted coconut oil, and white vinegar.

Step 4

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.

Step 5

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Step 6

Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

To make the frosting, beat the dairy-free butter until smooth and creamy.

Step 9

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Step 10

Add the vanilla extract and almond milk, and beat until the frosting is smooth and spreadable.

Step 11

Once the cupcakes are completely cool, frost them with the vanilla frosting using a spatula or piping bag.

Step 12

Serve immediately or store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1385.7g)

Amount per serving	% Daily Value*
Calories	4276.8

Total Fat 174.6g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3425.1mg	0%
Total Carbohydrate 706.8g	0%
Dietary Fiber 49.3g	0%
Total Sugars 486.7g
Protein 44.2g	0%

Vitamin D 100.3IU	0%
Calcium 657.0mg	0%
Iron 29.0mg	0%
Potassium 2233.9mg	0%

*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.

Source of Calories

Fat: 34.3%

Protein: 3.9%

Carbs: 61.8%