These Vegan Chocolate and Ginger cupcakes are moist, fluffy and absolutely delicious! Your friends would NEVER guess they were vegan!
You wouldn’t know these ginger and chocolate cupcakes were vegan unless someone told you!
The cake itself is fluffy and moist, with a festive ginger and cinnamon flavour, and the frosting is the creamiest, most chocolatey frosting you’ve ever tasted. It’s the perfect compliment for this not too sweet cake.
I hope you love these cupcakes as much as I do. They would be great at ANY time of year, not just Christmas!
Vegan Chocolate and Ginger Cupcakes
These Vegan Chocolate and Ginger cupcakes are moist, fluffy and absolutely delicious! Your friends would NEVER guess they were vegan!
Servings: 12 cupcakes
Ingredients
Cupcake Batter
- 90ml (1/4 + 1/8 cup) olive oil
- 180g (3/4 + 1/8 cup) Caster Sugar
- 180ml (3/4 cup) Apple Sauce
- 240ml (1 cup) Almond milk
- 180g (1.5 cups) All Purpose Flour
- 120g (1 cup) Wholemeal Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
Frosting
- 160 g (3/4 cup) Vegan Butter
- 100 g (1 cup) Cocoa Powder
- 400 g (3 + 1/3 cup) Powdered Sugar
- 60 ml (1/4 cup) Almond milk
Toppings (optional)
- Dark Chocolate melted
- Hazelnuts roughly chopped
Instructions
- Preheat the oven to 175°C. Line a 12 hole cupcake tray with paper cupcake cases.
- In a stand mixer, cream together the olive oil and caster sugar until mixed. Add the almond milk and apple sauce and mix until everything is thoroughly combined.
- Mix all the dry ingredients together in a bowl and add to the wet ingredients in 3 batches, mixing between each addition. Stop mixing as soon as everything is combined to ensure you don’t overmix the mixture.
- Divide the batter equally between the 12 cupcake cases and bake for 20 minutes, or until a skewer inserted into the cupcakes comes out clean. Allow to cool in the tray for 10 minutes and then transfer to a cooling rack to cool completely.
- To make the frosting, beat the butter in a stand mixture on a high speed for 5 minutes until light and fluffy.
- Meanwhile, sift the powdered sugar and cocoa powder together. After 5 minutes, add the icing sugar and cocoa powder mixture gradually to the butter, mixing between each addition. When it’s all combined, add the almond milk and beat again for another 5 minutes until completely smooth. You may need to add a little more almond milk if your frosting is too thick.
- Pipe the frosting onto the cupcakes, or just spread it on, whatever you prefer. If you like, drizzle some dark chocolate over the top and sprinkle on some chopped hazelnuts.
Notes
Store the cupcakes in an airtight container for 3-4 days, but best eaten fresh.
Do you think this batter would also work as a layer cake recipe?
Wow Lauren, these look wonderful! So delicious, loving all the flavours! <3
Thanks Lili! They have always been a hit!
Thanks Missy! I’ll be sure to check out some of your delicious no-bake desserts too, those are always great to have on hand. Hope you enjoy them!
The frosting on these cupcakes looks INSANE, Lauren! So fluffy and chocolatey!
Hehe thanks Sarah! I took them to a Christmas party at my church and they were gone before I could get my hands on one haha!