Chocolate-Orange Vegan Halloween Cupcakes
Prep time
Cook time
Total time
Recipe and photo by Sakura, and originally shared with us from her vegan baking blog.
Serves: 12 cupcakes
  • ¾ Cup Non-Dairy Milk (rice, soy, coconut, almond, etc. - your choice)
  • ¼ Cup Orange Juice
  • 1 Teaspoon Apple Cider Vinegar
  • ¾ Cup Granulated White Sugar
  • ⅓ Cup Canola Oil
  • 1 Cup All-Purpose Flour
  • ⅓ Cup Cocoa Powder
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Teaspoon Orange Zest
  • ⅛ Cup + ¼ Cup Dairy-Free Margarine, divided (try select Earth Balance varieties for soy-free)
  • ½ Cup + 1 Cup Powdered Sugar, divided
  • ½ Tablespoon Orange Juice
  • Orange Zest, optional
  • ¼ Cup Cocoa Powder
  • Non-Dairy Milk, as needed (rice, soy, coconut, almond, etc. - your choice)
  1. Preheat oven to 180°C/350ºF and line cupcake pan.
  2. Whisk the non-dairy milk, orange juice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
  3. Beat together the non-dairy milk mixture, oil, sugar, and orange zest. Sift in the flour, cocoa, salt, baking powder and soda and mix until no large lumps remain.
  4. Fill cupcake liners two-thirds of the way and bake for 22-26 minutes.
  5. Transfer to a cooling rack.
  6. While the cupcakes are cooling, make the two frostings.
  7. For the light / orange frosting, beat ⅛ cup margarine until fluffy. Add ½ cup sifted powdered sugar and beat again. Add ½ T orange juice and a little bit orange zest continue beating until fluffy.
  8. For the dark/chocolate frosting, beat ¼ cup margarine until fluffy. Add ¼ cup sifted (unsweetened) cocoa powder and beat again. Add about 1 cup sifted powdered sugar (1/4 cup at a time) and beat again. Add non-dairy milk if necessary.
  9. Once the cupcakes are completely cooled, put both frositngs in a piping bag, and frost nice swirls of frosting on the cupcakes.
Recipe by Go Dairy Free at