CupcakeCamp Vancouver!

Recipe for Vegan Rosemary Chocolate cupcakes

Posted on: June 25, 2009


For the first in a series of cupcake recipes, CupcakeCamp YVR wanted to give you something a little bit different- so we opted to post a vegan recipe! In the future, we also plan to post a recipe for gluten-free cupcakes, and of course, a number of tried-and-true traditional recipes that always delight. Be adventurous! 🙂

This recipe was posted on the Liberation BC blog, who suggest that you use fresh rosemary for the recipe as opposed to dry. Some of the wording has been changed slightly for clarity. 

Recipe follows after the jump!


For Cupcakes:
1 Cup soy (or other non-dairy) milk.
1 Tsp apple cider vinegar
3/4 Cup granulated sugar
1/3 Cup canola oil
1 1/2 Tsp vanilla extract
1 Cup all-purpose flour
1/3 Cup cocoa powder
3/4 Tsp baking soda
1/2 Tsp baking powder
1/4 Tsp salt
3 Tsp finely-chopped rosemary (fresh)

For Icing:
2 Tbs margarine (to make vegan, use a vegan margarine such as Earth Balance)
1 Cup confectioners’ sugar
1-2 Tbs rice milk (or other non-dairy equivalent) 
1/4 Tsp almond extract
1 Drop vanilla extract
1 Drop green food colouring 


 – Preheat oven to 350*F and line muffin pan with paper or foil liners.

– Whisk together soy milk and vinegar in a large bowl and set aside to curdle for a few minutes (about 5 minutes is usually enough). Add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy. 

– In a separate bowl, sift together the flour, cocoa powder, and salt. Add in two batches to the wet ingredients and beat until no large lumps remain.

– Add in the rosemary and beat until mixed.

– Pour mixture into the liners, filling up 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the centre comes out clean.

– Transfer to a cooling rack and let cool completely before icing. 

To make the icing:

– With a fork, beat margarine to a fluff and mix in confectioners’ sugar to form a crumbly mixture. 

– Slowly beat in 1 Tbs of the non-dairy milk, and then beat in the extracts. 

– If icing is too thick to spread, add in more non-dairy milk until you reach the desired consistency. Add in 1 drop of green food colouring and beat until almost foamy.

– With a spoon, put a dollop of icing onto each cupcake and spread around with the back of the spoon, leaving the edge of the cupcake exposed. 

– Garnish with a sprig of rosemary.

Photo credit: Liberation BC


1 Response to "Recipe for Vegan Rosemary Chocolate cupcakes"

Ooo, fancy!! I will have to try these!

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WHAT: CupcakeCamp Vancouver #1

WHEN: Friday, July 10th from 6:30-9:30 PM

WHERE: Workspace! #400-21 Water St. Vancouver

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