Emily-May's Vegan Chocolate Cupcakes

Makes 12 cupcakes.



2 teaspoons lemon juice

150 millilitres soy milk

75 grams Nuttelex (or any vegetable oil spread)

1½ tablespoons molasses

1½ teaspoon instant coffee

125 grams self raising flour

2 tablespoons cocoa powder

½ teaspoon bicarb soda

85 grams caster sugar

½ teaspoon vanilla extract


55 grams Nuttelex

140 grams icing sugar

2 tablespoons soy milk

3 tablespoons cocoa powder

Desiccated coconut to decorate


  1. Preheat the oven to 180ºC/160ºC fan-forced. Line a 12-cup muffin tray with patty pans.
  2. In a small bowl, stir the lemon juice into the soy milk and set aside.
  3. Heat a small saucepan over a medium heat, add the Nuttelex, molasses and coffee and stir until the Nuttelex has completely melted. Remove the pan from heat.
  4. In a large bowl, combine the sifted self raising flour, cocoa powder, caster sugar and bicarb soda.
  5. Add the Nuttelex mixture and soy milk mixture, and beat until combined.
  6. Spoon 1/3 cup of the cupcake batter into each patty pan.
  7. Place the muffin tray in the oven and cook for 15-20 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside for 10 minutes.
  8. Turn the cupcakes out onto a wire rack and allow to completely cool before icing.
  1. In a large bowl, beat the Nuttelex, icing sugar, soy milk and cocoa powder until light and fluffy.
  2. Spread the icing on each cupcake.
  3. Sprinkle with some desiccated coconut.