Chocolate Cupcakes Are Awesome

Something I have been working really hard on lately, is loving myself while also loving cake…the latter being a little easier than the former. EXCUSE ME WHILE I RAMBLE A LITTLE. IF YOU DON’T LIKE THIS, FAST FORWARD TO CAKE DOWN BELOW.

I love whole foods. I love cooking tofu a thousand ways, throwing chickpeas and nutritional yeast on everything I see, and I am totally okay with eating JUST A SALAD, especially on hot days like we’ve had this summer between bouts of rain. I eat my own weight in kale some days, and kind of love smoothies (EVEN WHEN THEY’RE GREEN). I have a lot of love for this kind of eating, and see a lot of love for it on most other blogs and other forms of media too. Adapting a plant-based lifestyle continues to gain popularity.However, I have also noticed that alongside all of these positive lifestyle choices, unfortunately also comes food shaming. Sometimes it’s subtle. Vegans shaming other vegans for enjoying processed products, for example (screw you guys, I love my Field Roast Sausages and won’t stop loving them anytime soon, by the way). “Fat shaming” those who choose to enjoy certain foods, or certain portion amounts, or even feeling guilt ourselves when we eat something we “shouldn’t.”

So anyways, I love to bake. It hasn’t necessarily been on my mind lately, hoping to avoid the heat in my kitchen the past few weeks and being a busy bee, but a few special occasions (and people) have been a great excuse to MAKE SOME CAKE and I look forward to making MORE CAKE this week. And I fucking enjoy it and feel no shame about it any won’t ever. And will never write a blog about cake for you guys and then talk about how I had to go run five kilometres afterwards out of guilt. Because part of being “the cozy vegan” is about being able to sleep at night with my choices, and being an ethical vegan, the only thing related to diet I think people should ever feel guilt or shame about, is endorsing cruelty towards animals and using them and their byproducts for food when it’s completely unnecessary.

SO HERE ARE SOME CHOCOLATE CUPCAKES AND HERE IS THE RECIPE I USE. Really, there are only so many ways you can do vegan chocolate cake right, and this is just what I have written down after years of trying other people’s recipes and finding what I like.

Chocolate Cupcakes

These are some chocolate cupcakes I baked this week :)
These are some chocolate cupcakes I baked this week 🙂

1/2 cup coconut milk (I used FULL FAT)
1/2 cup almond milk
1 tsp vanilla extract
1/2 tsp almond or coconut extract
1 tsp vinegar (white or apple cider)
3/4 cup cane sugar
1/3 cup sunflower oil
1 cup unbleached all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup cocoa powder
pinch of salt

-Preheat oven to 350 degrees farenheit and prep a muffin pan.
– In a large bowl, whisk together coconut milk, almond milk, and vinegar and allow to curdle. Add sugar, oil, and extracts.
-Meanwhile in another bowl, sift together dry ingredients. Add to wet ingredients and mix until there are noooo lumps.
-Fill liners about 3/4 full. Bake 18 minutes, or until toothpick comes clean.
-Allow to cool before frosting AND DEVOURING.

While the cake cools, this might be an opportune time to make some buttercream frosting!

1/2 cup vegan margarine (such as Earth Balance)
1/2 cup coconut oil (hopefully softened and not in its scary solid form)
3.5 cups icing sugar
1/3 cup cocoa powder
1 tsp extract of choice
1 tbsp coconut milk

-Beat together margarine and coconut oil, and add extract. Slowly add icing sugar until icing begins to thicken and resemble a buttercream. If the icing tastes too buttery or isn’t solid enough, do add more icing sugar or adjust accordingly. If I do not want to sweeten my icing too much I use maybe a tbsp of corn starch or arrow root powder.
-Add cocoa powder and mix until icing is chocolatey and beautiful. If icing is too dry, add 1 tbsp coconut milk, and go up in increments of a tablespoon if you need more!
-Pipe onto cooled cupcakes and enjoy!


This used pretty much the same recipe but I made a double batch and made two nine inch rounds instead <3
This used pretty much the same recipe but I made a double batch and made two nine inch rounds instead ❤
For a variation on these, make peanut butter chocolate! Sub coconut oil in buttercream for peanut butter and omit cocoa!
For a variation on these, make peanut butter chocolate! Sub coconut oil in buttercream for peanut butter and omit cocoa!

So, there you have it. My go-to chocolate cupcakes recipe as well as some rambles about how loving cake is awesome. I hope everyone is having a fabulous week so far. I definitely have been, and look forward to sharing more recipes with you as things slow down a little bit! 🙂


2 Comments Add yours

  1. vegancalgary says:

    Love this post! Bake on!

  2. Looks delish! I would love some salty caramel on them!

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