When your housemates “can’t believe it’s vegan,” you know you are onto a killer chocolate cupcake that pretty much everyone will eat (sorry gluten free folk…). It’s not too gooey, but the pairing of chocolate with a hint of that orange zest is a divine way to kickstart the dreaded revision period before finals with a high and satisfy sweet cravings everywhere.

I mean, I’m all for healthy vegan baking, but when I want cake it’s not to be healthy and this easy bake ticks all of the required boxes- regardless of whether you add the icing (aka eat it from the bowl) or not.

Vegan Chocolate Orange and Ginger Cupcakes

  • Prep Time:20 minutes
  • Cook Time:30 minutes
  • Total Time:20 minutes
  • Servings:12
  • Medium

    Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 cup caster sugar
  • 2/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold freshly breed coffee (or water)
  • 1/2 cup oil (I use canola)
  • 1 tablespoon vanilla extract
  • 2 oranges
  • 1 tablespoon grated ginger (2 1/2 inches of fresh ginger)
  • 2 tablespoon cider vinegar
  • 1/2 cup vegan margarine (or vegan butter)
  • 2 cup icing sugar
  • 1/8 cup soy milk (or alternative dairy free milk)
Photo by Emily Stamp
Photo by Emily Stamp

Step 1

Preheat the oven to 375°F and line cupcake tins with cases.

Step 2

Grate the ginger.

Photo by Emily Stamp
Photo by Emily Stamp

Step 3

Zest the oranges (enough for 2 tablespoons) and then squeeze the juice into a bowl.

#SpoonTip- Don’t own a zester? Use a grater.

Photo by Emily Stamp
Photo by Emily Stamp

Step 4

Whisk together the flour, sugar, 1/3 cup of cocoa powder, baking soda, and salt.

Photo by Emily Stamp
Photo by Emily Stamp

Step 5

Add the coffee, oil, 1 teaspoon of the vanilla, 1/2 tablespoon of orange juice, the ginger, and the zested orange. Stir.

Photo by Emily Stamp
Photo by Emily Stamp

Step 6

Add the cider vinegar and quickly stir in.

#SpoonTip- the mixture will turn lighter, mix until it darkens again.

Photo by Emily Stamp
Photo by Emily Stamp

Step 7

Fill cupcake cases to 2/3 fill and bake for 25 minutes.

Photo by Emily Stamp
Photo by Emily Stamp

Step 8

Cool in the pan for 5 minutes, then remove cupcakes to cool on a wire rack.

Photo by Emily Stamp
Photo by Emily Stamp

Step 9

Icing if desired:

Whip the margarine (by mixer or hand) until creamy. Add powdered sugar and the remaining cocoa powder. Whip in the soy milk, then the rest of the vanilla, 1/2 tablespoon of the orange juice. Mix until creamy and decorate.

#SpoonTip- try grating more orange peel or chocolate on top of the icing

Photo by Emily Stamp
Photo by Emily Stamp

Step 10

Alternatively double up the mixture  and place into 2 round cake tins, sandwiched with the frosting for a large cake.

(recipie adapted from thekitchn.com)

Photo by Emily Stamp
Photo by Emily Stamp