baking · cooking · Dessert

Vegan Chocolate Orange Cupcakes with Peanut Butter Frosting

While easy to make you definitely need to watch the baking time. They go from under-baked to over done quickly. Pull them when there is moist crumbs on a toothpick but not runny dough. If you wait till the toothpick is clean they will be too dry.

Vegan Chocolate Orange Cupcakes


  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp dried orange peel
  • 1/2 cup light soy milk
  • 1 tsp apple cider vinegar
  • 1/2 cup margarine (Earth Balance) or for non-vegan go for 1 stick of unsalted butter, room temperature
  • 1 cup granulated sugar (evaporated cane sugar for true vegans)
  • 1 tsp pure vanilla extract
  • 1/2 cup orange juice


Preheat your oven to 350° and line a 12 muffin pan with liners.

Combine the soy milk and vinegar, let sit to curdle a bit.

Sift the flour, cocoa powder, baking soda, baking powder, salt and orange peel together into a medium bowl.

Using a stand mixer beat the margarine and sugar until fluffy, add in the vanilla and beat till combined. Add in the soy milk and orange juice, beating in. Add in the flour mixture on low, till mixed in.

The batter is thick, I used a disher to scoop it into the prepared pan. Bake for 15 to 25 minutes, around 21 minutes was the take out time. See notes above about baking.

Let cool a bit, then transfer to a wire rack till cooled off.

Peanut Butter Frosting


  • 2 cups powdered sugar
  • 1/4 cup chunky peanut butter (natural style)
  • 1 tsp pure vanilla extract
  • 1/4 cup light vanilla soymilk


In a large bowl use a hand mixer to combine the sugar and peanut butter (it will be powdery). Slowly add in the soymilk while beating, then beat on high for 2 minutes.

Spread on the cooled  cupcakes. The frosting will spread but harden upon sitting.

Makes 12 cupcakes.


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