Vegan Chocolate Cupcakes

I’ve been meaning to bake some chocolate cupcakes since Valentine’s day.  I finally got my act together and made these, a month later. They are so easy to make and SO good.


yields 12 cupcakes


1 cup organic soymilk

1 tsp. organic apple cider vinegar

½ cup organic agave nectar

1/3 cup organic shortening

1 ½ tsp organic vanilla extract

1 cup organic all purpose flour

½ cup Equal Exchange Organic Baking Cocoa 

¾ tsp. baking soda

½ tsp. baking powder

¼ tsp. sea salt

1 cup Equal Exchange semi-sweet organic chocolate chips –  great for snacking as well

 Equal Exchange


…. and Fair Trade!



  1. Preheat the oven to 350°F.
  2. Whisk together the soy milk and vinegar in a large bowl; set aside for a few minutes for the milk to curdle.
  3. Add the agave nectar, shortening,  and vanilla extract and beat together.
  4. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Add to the wet ingredients and beat until no large lumps remain.
  6. Fold in chocolate chips.
  7. Pour into cupcake liners or molds, filling 3/4 of the way.
  8. Bake for 20 minutes.
  9. Transfer to a cooling rack and let cool completely.


* Optional, but yummier- top with chocolate peanut butter frosting and/or a scoop of vegan ice cream.

*I used my 12-cup non-stick silicone cupcake mold.


Ingredient list:

365 Organic Soymilk Unsweetened

Bragg Organic Raw Apple Cider Vinegar

Wholesome! Fair Trade Organic Blue Agave

Nutiva Organic Vegan Superfood Shortening

Sprouts Organic Vanilla Extract

King Arthur 100% Organic All Purpose Flour

Equal Exchange Cocoa Powder

Equal Exchange Organic Semi-Sweet Chocolate Chips (55% Cacao)

Bob’s Red Mill Pure Baking Soda

Bob’s Red Mill Baking Powder

Himala Salt Himalayan Pink Salt



* Optional- Chocolate Hazelnut Fudge Organic Coconut Bliss Ice Cream