Vegan Chocolate Cake Home

Vegan Chocolate Cake

Vegan Chocolate Banana Cake

Vegan Chocolate Raspberry Cake with Chocolate Ganache

Vegan Low-Fat Citrus Chocolate Cupcakes

Vegan Chocolate Walnut Brownies

Vegan Chocolate Almond Torte

Vegan Chocolate Pie

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Walnut Cookies

Vegan Chocolate Truffles

Vegan Chocolate Frosting

Vegan Coconut Milk Chocolate Fudge Frosting

Vegan Resource and Links

Vegan Baking Tip:
You can experiment with all sorts of baking recipes. If a recipe calls for yoghurt or milk, substitute it with a soya or rice yoghurt - the texture of the cake will be slightly heavier and more fudgy.



Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

Vegan Low-Fat Citrus Chocolate Cupcakes

A very moist, decadent, low-fat cupcake. These cupcakes have a very mild citrus taste to them, so I would suggest adding some orange zest if you want to boost that tangy flavor.


1 cup whole-wheat flour
½ cup plain flour
½ cup sugar
1 teaspoon baking soda
¼ cup unsweetened cocoa
½ cup orange juice
⅓ cup water
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
¼ teaspoon orange extract (optional)
⅓ cup vegan chocolate chips*

*My preference is Sunspire Organic Semi-sweet Chocolate Chips available at most local grocery stores in the natural foods section. Or try the Enjoy Life brand, a mini semi-sweet chocolate chip available at most local organic markets.

12 servings.

Preheat oven at 375˚F (190˚C).

In a medium bowl sift together flours, sugar, cocoa and baking soda.

In a large bowl combine juice, water, oil, vinegar, vanilla, and orange extract (if desired).

Gradually add dry ingredients to the wet ingredients; stir until just moistened.

Fold in vegan chocolate chips.

Spray 12 medium muffin cups or use paper liners.

Fill the cups halfway with the mixture.

Bake for 13-16 minutes or until skewer comes out clean.

Cool for 5 minutes before removing from pan.