Vegan Chocolate Cupcakes

Prep Time15 minutes
 Cook Time18 minutes
 Total Time33 minutes


For the Cupcakes

  • 1 ½ cups whole wheat pastry flour
  • 3/4 cup organic cane sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1 cup water
  • 1 tablespoon ground flaxseed
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoon vanilla

For the Frosting

  • 3 cups organic powdered sugar
  • 2/3 cup cocoa powder
  • ½ cup raw cashew butter
  • 6 to 8 tablespoons non-dairy milk
  • 1 teaspoon vanilla


Make the Cupcakes

  • Preheat your oven to 350° F. Line a 12 cup cupcake pan with parchment cupcake liners. Alternately, you can use a silicone cupcake pan.
  • Sift together into a medium bowl the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Whisk together the pumpkin puree, water, flaxseed, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and whisk together just until combined. Don’t over mix the batter.
  • Transfer the batter into a 12 cup cupcake pan. I’ve found that the easiest way to transfer the batter to the cupcake pan is with a cookie scoop.
  • Bake the cupcakes for 15 to 20 minutes, until a toothpick inserted into the middle of one comes out clean.

Make the Frosting

  • Mix together all frosting ingredients with an electric mixer. Start with 6 tablespoons of nondairy milk and add more a tablespoon at a time until the frosting is the desired consistency.


This makes a large amount of frosting to pipe onto the cupcakes. If you want a thinner layer of frosting, make half the frosting recipe.


Serving: 1cupcake | Calories: 249.7kcal | Carbohydrates: 50.7g | Protein: 5.3g | Fat: 4.5g | Sodium: 228.9mg | Fiber: 5.8g | Sugar: 28.3g | Vitamin A: 1052.08IU | Vitamin C: 0.22mg | Calcium: 34.99mg | Iron: 1.93mg