Vegan Chocolate Cupcakes + Frosting

Recipes and photo by Cassie Kelly

For more soy-free, gluten free, or vegan recipes follow Cassie’s blog.


1 1/2 cups all-purpose flour

1 cup of white sugar

1/4 cup of cocoa powder

1 tsp. baking soda

1/2 tsp. of salt

1/3 cup oil (I use sunflower)

1 tsp. vanilla or imitation vanilla

1 tsp. of distilled white vinegar OR 1 1/4 tsp. of lemon juice

1 cup of water


1.  Mix together the dry ingredients (flour, sugar, cocoa, baking soda, salt) with a whisk or fork.

2. Mix in the wet ingredients (oil, vanilla, vinegar/lemon juice, water) until all of the clumps are out.

3. You can bake a 9 inch round cake or ~12 cupcakes. Make sure to grease the pan.

4. If baking a cake, bake at 350 for 45 minutes. If baking cupcakes, bake at 350 for 25-30 minutes. (test with toothpick.

5. Let cool for one hour before frosting.

Recipe inspired by All Recipes


For chocolate frosting you will need:

1 cup powdered sugar 

2 tbsp. of softened butter

2 tbsp. of almond/coconut milk

1/4 cup of cocoa powder

1/4 tsp. vanilla or imitation vanilla

Directions for frosting:

1. Simply mix together these ingredients to form a thick chocolate frosting.

2. Enjoy with a glass of (dairy-free) milk!


Cassie is quite the busy bee. She is a junior in the E.W. Scripps school of Journalism and has plans to get the environmental studies certificate, before she graduates. She is the Vice President of the Society of Professional Journalists, works two jobs on campus and is a full time student. Cassie recently found out that she has an intolerance to soy which greatly limits her ability to eat out and buy processed foods. Luckily for her, she loves to cook. In fact, she has created a food blog where she posts all of her soy-free recipes for others in her situation…

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