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Cocoa Cupcakes with Cream Cheese Frosting

  By VegFest Colorado  

October 26, 2015

These may be the best cupcakes you will ever eat. The frosting is light and fluffy and contains no dairy!

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1 cup organic white flour, unbleached and un-enriched

2/3 cup organic whole wheat flour

3/4 cup raw sugar

1/4 cup cocoa powder, non-alkali

1 cup baking soda (NOT BAKING POWDER)

1/2 tsp sea salt

1 cup water

1/3 cup canola oil, expeller pressed

1 tsp vanilla extract

1 tsp apple cider vinegar


1/2 cup Earth Balance Buttery Sticks, room temperature

1/2 cup Tofutti Better Than Cream Cheese, room temperature (the non-hydrogenated version)

2 tsp teaspoons vanilla extract

4 cups confectioners sugar



Heat oven to 350 degrees. Mix all of the dry ingredients together in a large bowl. Whisk in the remaining ingredients and stir until well blended. Pour the batter into an sprayed 8 x 8 or 9 x 9 inch baking pan. Bake for 30 to 40 minutes. When the cake is done, the top will spring back when lightly tapped with fingertips. Cool and frost. Double the recipe to a make a 9 x13 cake. If making cupcakes, bake about 20 to 25 minutes, checking after 20 minutes. The recipe will make about 1 dozen cupcakes.


Cream together the Earth Balance, Tofutti and vanilla extract. Slowly mix in the confectioner's sugar and beat until smooth and fluffy. Frost cooled cupcakes or cake.

This recipe is from Ann at Veg Fest Colorado



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