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Vegan Chocolate Cupcakes with Cherry Frosting

Marie Myman, foodlover and blogger, has once again prepared a delicious recepie exclusively for

Eating vegan doesn’t mean having to compromise! Food can still be delicious, even baked goods. Though I am not vegan, it’s fun to take on the challenge of baking without the use of milk or butter. Here is one of my most recent attempts!

Vegan Chocolate Cupcakes with Cherry Frosting


Serves 12


Chocolate Cupcake:


187 grams cake flour (or make your own: for ever 125 grams of flour take out about 8 grams and replace with 8 grams of cornstarch)

150 grams sugar

22 grams cocoa powder

2.5 grams of baking soda

3 grams of salt

74 ml vegetable oil

14.5 ml white vinegar

5 ml vanilla extract

296 ml water


Preheat oven to 175°C

Mix the dry ingredients (flour, sugar, cocoa, baking soda, and salt) together in a bowl. In a different bowl, mix vegetable oil, vinegar, vanilla and water together. Whisk the wet ingredients in to the dry ingredients until completely incorporated. Pour the runny batter into paper liners in the muffin tin. Bake in preheated oven for 20-25 minutes.


Cherry Frosting:


205 grams Earth Balance Butter (or any butter substitute)

260 grams powdered sugar

130 grams cherry preserves/jam

5 ml vanilla extract

2.5 ml almond extract

29-44 ml almond milk (or any milk substitute: soy, non-diary, etc.)


Cream together the Earth Balance Butter and powdered sugar. Add the cherry preserves, vanilla, and almond extract. Beat until consistency is fluffy and creamy. Slowly add almond milk to gain the right texture.


Dress the chocolate cupcakes with the creamy frosting, top with a fresh bright cherry and enjoy!

Be sure to check out her blog over at I dreamt I was a poet !

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