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Vegan Chocolate Cupcakes with Pumpkin Spice Frosting
Recipe by Kat Condon
Pump It Up
Treat yourself to these gluten-free and vegan Chocolate Cupcakes with Pumpkin Spice Frosting!

  1. Preheat oven to 350 degrees. Line a muffin tin with liners.
  2. Mix together the almond milk and apple cider vinegar in a large bowl. Set aside for 5 minutes.
  3. Once milk has "curdled", beat in the white sugar, coconut oil and vanilla extract. Add the remaining ingredients and mix until no lumps remain.
  4. Fill each cupcake liner 1/2 way full. You should have enough batter for 12 cupcakes.
  5. Bake cupcakes for 18 minutes or until toothpick comes out clean.
  6. While cupcakes are cooling, beat together the vegan butter, cream cheese, powdered sugar, canned pumpkin, pumpkin pie spice and vanila extract. Frost cupcakes once cool.
  • Almond milk x 1 cup
  • Apple cider vinegar x 1 teaspoon
  • White Sugar x 3/4 cup
  • coconut oil x 1/3 cup
  • Vanilla extract x 2 teaspoon
  • gluten-free all purpose flour x 1 cup
  • cocoa powder (unsweetened) x 1/3 cup
  • Baking soda x 1/4 teaspoon
  • Baking powder x 1/2 teaspoon
  • Salt x 1/4 teaspoon
  • vegan butter x 1/2 cup
  • dairy-free cream cheese x 1/2 cup
  • powdered sugar, sifted x 2 cup
  • canned pumpkin puree x 1 tablespoon
  • pumpkin pie spice x 1 teaspoon
  • Vanilla extract x 1 teaspoon

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