Dairy-free Chocolate Cupcakes


I’m usually rather heavy-handed with the butter and milk in my baking, so when I was asked by a client to bake some dairy-free cupcakes for an upcoming hens party, I must admit I was a little nervous. After a lot of research on dairy alternatives and testing some recipes in the kitchen, I was pleasantly surprised to discover that not only are these cupcakes as good as any buttery dessert, they are possibly the best chocolate cupcakes I’ve ever …

What you will need

1⅔ cups plain flour

2 cups white sugar

1 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

Pinch of salt

2 eggs

1 cup soy/almond/rice or oat milk

1 tbsp white vinegar

1 cup brewed coffee

½ cup flavourless vegetable oil

1 tbsp vanilla extract/essence

200g Nuttelex or another non-dairy butter substitute, softened

6 cups icing sugar

1 cup cocoa powder

1 tsp salt

1 tbs vanilla extract/essence

½ cup soy/almond/rice or oat milk


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