Dairy-Free Chocolate Cupcakes
Rich and moist dairy-free chocolate cupcakes perfect for birthdays and special occasions.
Equipment
- 1 cupcake tray lined with cupcake liners
- 1 Whisk
- 1 Mixing bowls two, medium-sized
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup almond milk
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
Preparation
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
- Gently pour the wet ingredients into the dry ingredients, stirring until just combined and no lumps remain.
- Fill each liner about two-thirds full with the batter.
- Bake in a preheated oven at 350°F for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Once cooled, frost with your favorite dairy-free frosting and add sprinkles if desired.
Storage
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and consistent baking.
Ingredient Substitutions: You can substitute almond milk with oat milk for a slightly different flavor profile.
How to Serve: Serve these cupcakes at room temperature for the best texture and flavor.
Storage & Freshness: Keep in an airtight container to maintain freshness for up to 3 days.
Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator until ready to bake.
Ingredient Substitutions: You can substitute almond milk with oat milk for a slightly different flavor profile.
How to Serve: Serve these cupcakes at room temperature for the best texture and flavor.
Storage & Freshness: Keep in an airtight container to maintain freshness for up to 3 days.
Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator until ready to bake.