Vegan Brownies and Cupcakes
Recipes for Delicious Egg-Free, Dairy-Free Chocolate Desserts
These vegan brownies and cupcakes are free of eggs and dairy, but they're full of chocolate flavor.
Vegan Brownie Recipe
These incredibly rich brownies are so decadent, the people you bake them for will never know this recipe is free of eggs, dairy, and trans fats.
Ingredients:
- 1 1/2 cups flour
- 10 Tbsps cocoa powder
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 1/4 tsps baking powder
- 1/4 tsp baking soda
- 1/4 cup vanilla soymilk
- 1/4 cup water
- 1/2 cup canola oil
- 2 Tbsps apple butter
- 1 tsp vanilla
Optional Variations:
Add chopped nuts to the batter, or sprinkle the tops of the baked brownies with powdered sugar.
Prepare to Bake:
Lightly spray a 9” square pan with cooking spray. Preheat the oven to 350 degrees.
How to Make the Brownies:
- Mix the flour, cocoa powder, sugar, baking powder, and baking soda together in a large bowl.
- Mix the soymilk, water, canola oil, apple butter, and vanilla together in a small bowl or large measuring cup.
- Add the wet ingredients to the dry ingredients and stir.
- Pour the batter into the oiled 9” pan.
- Bake at 350 degrees for 15 minutes, or until the top looks dry.
Let the brownies cool, then slice them into squares for serving.
Vegan Chocolate Cupcake Recipe
These egg-free, dairy-free vegan chocolate cupcakes are so delightful, they’re perfectly delicious just as they are. Or add your favorite vegan chocolate frosting for an extra special treat.
Ingredients:
- 1 1/2 cups flour
- 1 cup brown sugar
- 4 Tbsps cocoa powder
- 2 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 cup vanilla soymilk
- 1/4 cup water
- 1/4 cup canola oil
- 1 tsp vanilla
- Optional: 1 zucchini, peeled and grated
Optional Variations:
- Carob cupcakes - You can substitute carob powder for the cocoa. Carob tastes a bit different from chocolate, but it’s an excellent choice for those who must avoid chocolate, but still want decadent desserts.
- Chocolate cherry cupcakes - When spooning the batter into the muffin pan, fill each cup halfway, then add a small spoonful of cherry jam. Cover the jam with the rest of the batter. This gives each chocolate cupcake a gooey cherry center.
- Bite-sized cupcakes - This recipe also makes 24 wonderful bite-sized chocolate cupcakes using two mini muffin pans. (The chocolate cherry version is especially irresistible this way!)
- Zucchini - Adding a peeled and grated zucchini to the batter actually makes the cupcakes extra moist, and it’s a great way to sneak in a vegetable without ruining the dessert.
Prepare to Bake:
Lightly spray a standard muffin pan (or two mini muffin pans) with cooking spray, or use cupcake liners. Preheat the oven to 350 degrees.
How to Make the Chocolate Cupcakes:
- Mix the flour, sugar, cocoa powder, baking powder, and baking soda together in a large bowl.
- Mix the soymilk, water, canola oil, and vanilla (and optional grated zucchini) together in a small bowl or large measuring cup.
- Add the wet ingredients to the dry ingredients and stir.
- Spoon the batter into the muffin pan.
- Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in a cupcake comes out clean.
Let the cupcakes cool for 5-10 minutes before removing them from the muffin pan.
For more vegan chocolate desserts, check out these vegan chocolate chip cookies.
