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Home » Recipes » Sweet treats

Vegan chocolate cupcakes with raspberry frosting

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vegan chocolate cupcakes with pink frosting and raspberries on glass cake stand
chocolate and raspberry cupcakes vegan by Cook Veggielicoius

Delicious and decadent, these vegan chocolate cupcakes are topped with a luscious raspberry frosting. Top with fresh raspberries for an extra-special touch.

chocolate raspberry cupcakes recipe by Cook Veggielicious

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Chocolate and raspberry is a match made in heaven.

Whether it's (vegan) white chocolate and raspberry cookies or a chocolate cake topped with raspberry icing, I can't think of a better combination.

These chocolate raspberry cupcakes are no exception to this.

Delicious chocolate cakes are topped with a naturally-sweetened frosting made with fresh raspberries. This makes a softer icing that's lighter in colour but it tastes absolutely delicious.

Making vegan cupcakes

It's easier than you might think to make vegan cupcakes.

Despite popular belief there really is no need for complicated egg replacers.

I've made the recipe below time and time again and it always turns out perfectly.

NB: If you tuck into a cake before it's cooled properly you might find it a bit crumbly but once cooled they hold together beautifully.

Piping icing onto cupcakes

I have decorated the cupcakes in the photos with a piping bag fitted with a closed star nozzle*.

If you're new to piping and looking for help with which piping nozzle to use I've found this video by Bigger Bolder Baking to be helpful.

However, you can also spread the frosting onto these chocolate raspberry cupcakes with a spoon if you prefer.

vegan chocolate cupcakes with pink frosting and raspberries on glass cake stand

Ingredients

You will need the following instructions to make these cupcakes.

For the vegan chocolate cupcakes:

  • 300ml dairy free milk
    I have tested these cupcakes with both almond milk and oat milk and both turned out well.
  • 1  tablespoon lemon juice
    You could substitute white wine vinegar or apple cider vinegar.
  • 150g dairy free spread
    For best results use vegan block butter. Here in the UK I like to use Naturli. Flora is also good.
  • 60g  maple syrup
    Agave syrup also works well.
  • 1  teaspoon instant coffee granules
    You need instant coffee granules for this recipe - not ground coffee or espresso powder.
  • 275g  self raising flour
    This is regular white flour that has the raising agent added. If you don't have any you can use plain flour and add 2 teaspoons of baking powder.
  • 1  teaspoon bicarbonate of soda
    This reacts with the lemon juice and helps your cakes to rise.
  • 175g  caster sugar
    A fine white sugar, I like to use fairtrade golden caster sugar where possible.
  • 4  tablespoons cocoa powder
    Check the ingredients to be sure that your cocoa powder is vegan. Unsweetened cocoa powder is best.

For the frosting:

  • 150g dairy free spread
    For best results use vegan block butter rather than the kind of spread that comes in a tub.
  • 400g icing sugar
    Also known as confectioners sugar. Be sure to sift your icing sugar to remove any lumps.
  • 1 tablespoon vegan milk
    To help blend the icing sugar and spread together to form a frosting.
  • Raspberries
    Use six raspberries to make your pink frosting and more to decorate each individual cake.
vegan chocolate cupcakes with raspberry frosting by Cook Veggielicious

Storing

Once iced these cupcakes can be stored for up to three days in an airtight container.

If you have leftover icing this can be kept in the fridge for 3-5 days in an airtight container until you're ready to use it.

If it's gone a little hard you can loosen it with a teaspoon of dairy free milk at a time.

Freezing

These cupcakes can be frozen un-iced for up to three months.

When ready to eat them remove from the fridge and defrost completely at room temperature before decorating.

More vegan bakes

  • Vegan Oreo cake
  • Gooey vegan flapjacks
  • Spiced vegan apple cake
  • Vegan shortbread biscuits
  • Spiced banana bread
  • Vegan vanilla fairy cakes
  • Sticky vegan ginger cake
  • Leftover mashed potato muffins
  • Choc chip chickpea cookies
  • Vegan Eton mess

If you like this you might like these two ingredient chocolate raspberry hearts or these white chocolate hearts.

Pin vegan chocolate cupcakes with raspberry frosting for later

chocolate cupcakes in pink cupcake cases with pink icing and raspberries on top

How to make vegan chocolate cupcakes with raspberry frosting

If you have made this recipe and loved it please consider leaving a comment and rating below.

It's important that you let the cakes cool completely before applying the frosting.

chocolate raspberry cupcakes recipe by Cook Veggielicious

Vegan chocolate cupcakes with raspberry frosting

Cook Veggielicious
Delicious and decadent, these vegan chocolate cupcakes are topped with a luscious raspberry frosting. Top with fresh raspberries for an extra-special touch.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Cooling time 30 minutes mins
Total Time 45 minutes mins
Course Cake
Cuisine American, British
Servings 15
Calories 349 kcal

Ingredients
 
 

  • 300  ml  almond milk  or other plant milk
  • 1  tablespoon lemon juice or white wine vinegar
  • 150  g  dairy free spread for best results use vegan block butter
  • 60 g  maple syrup
  • 1  teaspoon instant coffee granules
  • 275  g  self raising flour
  • 1  teaspoon bicarbonate of soda
  • 175  g  caster sugar
  • 4  tablespoon cocoa powder

For the frosting

  • 150 g dairy free spread for best results use vegan block butter
  • 400 g icing sugar sifted
  • 1 tablespoon almond milk if needed
  • 6 raspberries crushed plus more for decoration

Instructions
 

To make the cakes

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line a muffin tin with 15 cupcake cases.
  • Put the milk in a jug or bowl and add the lemon juice or white wine vinegar. Set aside.
  • Put the dairy free spread, maple syrup and coffee granules into a small saucepan and melt over a low heat. Stir occasionally.
  • Sift the flour, bicarbonate of soda, caster sugar and cocoa powder together and mix well.
  • Pour in the milk and the melted spread and stir well.
  • Spoon into the cake cases until they’re ¾ full.
  • Bake in the pre-heated oven for 25 minutes or until they’re firm to the touch
  • Allow to cool in the tin for five minutes then cool completely on a wire rack.

For the frosting

  • Beat the dairy free spread until soft and creamy. An electric mixer will do the best job if you have one.
  • Add half the icing sugar and the crushed raspberries and beat well.
  • Gradually add the rest of the icing sugar. If it seems too firm add the almond milk gradually until you have the right consistency.
  • Once the cakes are cool either spread or pipe the frosting onto the cakes.
  • Decorate with fresh raspberries.
  • Store in an airtight container.

Notes

  1. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 349kcalCarbohydrates: 55gProtein: 3gFat: 14gSaturated Fat: 3gTrans Fat: 1gSodium: 231mgPotassium: 59mgFiber: 1gSugar: 40gVitamin A: 764IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword vegan chocolate cupcakes
Tried this recipe?Let us know how it was!

*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for recipes! The price to you remains the same. Thanks for supporting Cook Veggielicious. Read my full disclosure.

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Comments

  1. trackyd

    February 15, 2020 at 5:24 pm

    5 stars
    made these today with soya milk and butter and left out the coffee. Very yummy and easy to make. frosting went down really well, i used frozen raspberries.

    Reply
    • Cook Veggielicious

      February 16, 2020 at 8:24 pm

      Thanks so much for taking the time to comment Tracy - so glad you enjoyed them

      Reply

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