Vegan Chocolate Cupcakes

I thought these might turn out to be ‘kakcakes’ but they turned out really well! Please understand that I am not a culinary genius, I am someone who likes to read other people’s recipes and then modify them to suit my taste. Ina Paarman would NOT love me if she knew how I made these badboys. Who has time to sift every ingredient? So I am warning you now: anyone from the Marie Claire housewives cooking mafia mustn’t attack me in the comments section. Here goes:


1 ½ cup flour – I used whatever I had in the cupboard which was gluten-free self-raising flour mixed with some coconut flour

1 cup sugar

¼ cup cocoa powder – I used what I had which was raw cocoa from Wellness Warehouse

1 tsp baking powder

½ tsp bicarbonate of soda (the Americans call it baking soda – thanks Google)

¼ tbsp salt

pinch ground cinnamon (or a shake)

1 cup plain (unsweetened) almond milk

6 tbsp vegetable oil – I used sunflower oil

1 tbsp balsamic vinegar

1 tsp vanilla extract – the Woolworths one is vegan


⅓ cup virgin coconut oil

¼ cup packed light brown sugar (I only had brown treacle sugar and that worked well)

1 tsp vanilla extract – the Woolworths one is vegan

½ cup cocoa powder, sifted (which I didn’t do – I’m so ghetto)

2 cup icing sugar, sifted (which I didn’t do – I’m still so ghetto)

6 tbsp almond milk



1. Preheat the oven to 180ºC and line muffin/cupcake pan with cupcake paper things – which I didn’t do. Simply because I want to eat them – not wrap them up to give away to other people #selfishvegan

2. Sift the flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon into a large whisking bowl. Or just throw it into a blender like I did – whatever works best for you. Add the almond milk, oil, balsamic vinegar and vanilla and whisk well, until the batter is smooth (or in my case, switch the blender on and play SimCity BuildIt while it mixes itself). Spoon the batter into the paper cups (or pour awkwardly from the blender jug) and bake the cupcakes for about 20-30 minutes, until a tester (in my case a chop stick) inserted in the centre of the cake comes out clean. Cool the cupcakes completely before frosting.


1. For the frosting, beat the coconut oil and brown sugar well until smooth (in the same blender) Add the vanilla and cocoa powder and beat well. Stir in 1 cup of the icing sugar, beating until smooth and then add the almond milk, followed by the remaining 1 cup of icing sugar, again beating well until smooth and fluffy.

2. Spread or pipe the frosting onto the cupcakes. Or if you can’t wait, then sit with a cupcake in one hand and the frosting bowl and a spoon in the other and eat it like that.

3. The cupcakes will keep for up to 3 days… apparently. I’ve eaten them all before three days were up so I can’t actually vouch for this. Sorry.

4. When they are all done, hit the treadmill at your local Virgin Active.



#veganftw #chocolate #dessert #bake #kakcakes #inapaarman #badboys #marieclaire #selfishvegan #hashtag

I love trying out new recipes and hunting for the best ones out there. If you are desperate for a recipe, let me know, and I’m happy to try one out for you. Sometimes it’s difficult to find “South African” versions of vegan recipes that contain weird ingredients that have yet to touch our shores. Whether its cupcakes or a spaghetti bolognese, just leave a comment below, or send me a message via the contact page. Peace xx