Vegan Chocolate Cupcakes
Prep time: 
Cook time: 
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Serves: 12 cupcakes
  • All Purpose Flour ¾ cups + 2 Tablespoons (105g)
  • Granulated Sugar ⅓ cup (75g)
  • Salt pinch
  • Baking Powder 1 teaspoon
  • Baking Soda ½ teaspoon
  • Coconut Oil 3½ Tablespoons (50g)
  • Boiling Water ¾ cup (180ml)
  • Dutch Process or Natural Cocoa Powder ⅓ cup (35g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 5 Tablespoons (75ml)
  • Vanilla Extract 1 teaspoon (5ml)
  1. Combine ground flax seed with the 5Tbs of hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  4. Combine the coconut oil, ¾ cup boiling water and cocoa powder together and whisk smooth
  5. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  6. Scoop batter into cupcake liners filling slightly more than half full and bake in a preheated 350°F oven for approximately 22 - 30 minutes or until the cupcakes are springy to the touch when you gently press the centers
Recipe by Gretchen's Vegan Bakery at