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    Home > Vegan Dessert Recipes > Vegan Cake Recipes

    Vegan vanilla cupcakes with chocolate ganache

    Posted: Jan 27, 2009 ยท Updated: Aug 17, 2021

    Jump to Recipe Pin Recipe

    These golden, delicious vegan vanilla cupcakes are soft and fluffy. You can top them with a vegan buttercream or with a gooey, yummy chocolate ganache frosting.

    Photo of vegan vanilla cupcakes with chocolate ganache frosting.


    My husband, Desi, loves cupcakes. So last week, for his birthday, I surprised him with these Golden Vanilla Cupcakes with a Chocolate Ganache Frosting.

    Given how delicious these are, it is almost surprising how easy they are to make. And they are, of course, completely vegan.

    I usually use a small amount of cornstarch in my cupcakes to help bind them, but the egg replacer, which is basically a mixture of various kinds of starches, worked very well as a substitute. ( I just realized as I wrote this that the egg replacer here is a substitute for a substitute. Hilarious!)

    Ok, time to stop the prattle and get on with the recipe. I hope you try these vegan vanilla cupcakes -- they're really delicious, and super easy to make. A win-win!

    More cake recipes

    • Vegan Lemon Cupcakes with Cream Cheese Frosting
    • Vegan Carrot Cupcakes
    • Vegan Irish Cream Cupcakes
    • Vegan Banana Cupcakes with Peanut Butter Frosting

    Vegan Vanilla Cupcakes with Chocolate Ganache

    These golden, delicious vegan vanilla cupcakes are soft and fluffy. You can top them with a vegan buttercream or with a gooey, yummy chocolate ganache frosting.
    5 from 2 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Cake, Dessert
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Vegan Vanilla Cupcakes
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 10 cupcakes
    Calories: 259kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    For the cupcakes:

    • 1 ยผ cups all purpose flour
    • 1 tablespoon egg replacer powder
    • 1 cup nondairy milk
    • 1 teaspoon balsamic vinegar
    • ยผ teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยผ teaspoon salt
    • โ…“ cup vegetable oil
    • ยพ cup turbinado sugar
    • 1 tablespoon vanilla extract

    For the chocolate ganache frosting:

    • ยผ cup nondairy milk
    • ยฝ cup chocolate chips
    • 2 tablespoon powdered sugar
    • 2 tablespoon maple syrup
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    Instructions

    Make the cupcakes:

    • Mix together the almond or soy milk and vinegar and set aside for five minutes to curdle.
    • In a bowl, sift together the flour, egg replacer powder, baking soda, baking powder, and salt.
    • In a separate bowl, mix the oil, sugar, almond/soy milk mixture and vanilla until the mixture is smooth.
    • Add the flour gradually, beating until it is thoroughly incorporated.
    • Line a muffin or cupcake pan with cupcake liners and fill each liner with the cupcake batter about โ…”rds full. I get about 10 cupcakes from this recipe.
    • Bake 20 minutes at 350 degrees or until a toothpick inserted in the center of a cupcake comes out clean.
    • Place on a rack to cool thoroughly before removing the cupcakes to frost.

    Make the frosting:

    • Heat the almond milk to a simmer, then take off the heat.
    • Add the chocolate chips and stir until you have a smooth ganache. Add the sugar and maple syrup and stir in thoroughly.
    • Allow the ganache to cool thoroughly before frosting the cupcakes. The ganache will be gooey at the beginning, but it will firm up after a few minutes.

    Nutrition

    Serving: 1cupcake with frosting | Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 1mg | Potassium: 84mg | Fiber: 1g | Sugar: 26g | Vitamin A: 135IU | Vitamin C: 2.1mg | Calcium: 66mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Comments

    1. Vaishali

      September 14, 2011 at 3:46 pm

      Prajna, use 2 tbsp of cornstarch and reduce 1 tbsp of flour from the recipe. That should help. Let me know how it goes.

      Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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