Vegan Chocolate Cupcakes with Chocolate Glaze

Vegan Chocolate Cupcakes

Yesterday, my 4 year old kept asking me to make a chocolate cake. He loves getting in the kitchen with me and whipping up baked goods. I am still on a low iodine diet (LID) for an upcoming medical treatment and cannot have dairy products or whole eggs. Fortunately, I have a little knowledge about vegan baking. We made these cupcakes that not only were vegan, but also acceptable for LID. Win!

Vegan Chocolate Cupcakes with Chocolate Glaze

Makes 12 cupcakes

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 cup water

Chocolate Glaze:
3/4 cup powdered sugar
1/4 cup cocoa powder
warm water

Preheat the oven to 350 degrees F. Line 12 tins with baking cups.

Mix the flour, sugar, cocoa, baking soda, and salt together in a large bowl. Add the oil, vanilla, vinegar, and water. Mix with a wooden spoon until smooth.

Divide the batter between the 12 baking cup-lined tins. Bake at 350 degrees for about 25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Let the cupcakes cool.

Meanwhile, make the chocolate glaze. Combine the powdered sugar and cocoa powder in a bowl. Add one tablespoon of warm water at a time until the desired consistency is achieved. I used about 4 tablespoons of water.

When the cupcakes are cooled, top them with the chocolate glaze. I used about a tablespoon of glaze on each cupcake.

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6 Comments on “Vegan Chocolate Cupcakes with Chocolate Glaze”

  1. sophiebowns says:

    They look wonderful- so shiny!

  2. Lo says:

    Thank you for sharing! will be starting on a LID next week for an upcoming RAI treatment too


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