Vegan Chocolate Pumpkin Cupcakes



  • 2 cups almond milk (or soya milk)
  • 2 tspn apple cider vinegar
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 4 tspn vanilla
  • 2 cups flour
  • 2/3 cup cocoa powder
  • 1 1/2 tspn baking soda
  • 1 tspn baking powder
  • 1/4 tspn salt


  1. Preheat oven to 180 degrees C.
  2. In a mixer bowl, combine the almond milk and vinegar with a few strokes.  Allow them to sit for a few minutes until curdled.  Then add the sugar, oil, and vanilla.  Beat until frothy.
  3. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add the dry ingredients to the wet in two stages, beating thoroughly in between.  After last addition, beat until smooth but do not overmix.
  5. Fill cupcake molds (greased or with cupcake paper) until about 3/4 full.  Bake for 18-20 minutes and then remove from oven and cool for 10.

Vegan Pumpkin ‘Buttercream’


  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup non-hydrogenated margarine (i.e. Earth Balance)
  • 8oz. canned pumpkin
  • nutmeg, to taste
  • cinnamon, to taste
  • clove, to taste
  • powdered ginger, to taste
  • 1 tspn vanilla
  • 3-4 cups of powdered sugar, sifted


  1. Sift the powdered sugar. The easiest way I’ve found to do this is in a food processor, since I go through vast amounts of the stuff.
  2. Combine shortening and margarine in a mixer bowl.  Beat until creamy.
  3. Add the pumpkin to the shortening and margarine and beat until combined.
  4. Add spices to taste and add the vanilla.  Mix.
  5. Slowly begin to mix in the powdered sugar, beating all the while, until the desired consistency is achieved.  If the buttercream gets too stiff, you can stir in a bit of almond milk.

After frosting the cupcakes, decorate as desired or with sifted cocoa powder.



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