Vegan Single-Serving Chocolate Cupcakes

Okay, I’m going to come clean– TECHNICALLY, this is a two-serving recipe for cupcakes, but I don’t know anyone who eats just one cupcake and is like “Okay, I’m good for a week.” Nah. You have to have one for breakfast the next day, right? Especially when they’re as chocolatey and soft and delicious as these vegan single-serving chocolate cupcakes are!

When you’re a mama of a dairy-free or egg-free kiddo, you tend to find yourself having to make a LOT of cupcakes for class events, birthday parties, etc. so your little man or girl doesn’t feel left out. I never need a full batch, but having one for me to eat while he does isn’t the worst thing in the world. I can make this recipe in a cereal bowl, pour it into two cupcake liners, bake, and be good to go for whatever event we’re off to.

You’d never know it’s a quick, single-serving recipe, though, much less that it’s dairy-free. They might be better than traditional allergen-filled recipes (shh… don’t tell anyone!). No one has ever been able to tell I substituted for the dairy AND it’s egg-free, which means it’s safe for those with egg allergies, too (or just someone who wants to lick the bowl).

Not a chocolate fan? Check out my vanilla version of the single (but really double) serving cupcake! I’d say it’s just as good, but is there such a thing as vanilla being as good as chocolate? Let me know your favorite on Facebook and make sure you’re following my Pinterest for a ton more awesome recipes like this vegan single-serving chocolate cupcakes!

Vegan Single-Serving Chocolate Cupcakes

Ingredients

3 T flour

2 T sugar

1 T (dark, if you can find it) cocoa powder

1/4 t baking soda

1/4 t salt

3 T cashew milk

1 T vegetable oil

1/2 t vanilla extract

Instructions

1. Pre-heat the oven to 350* and put two cupcake liners in a cupcake pan.
2. In a cereal-size bowl, use a fork to whisk together the dry ingredients (CAREFULLY!).
3. Then, add the wet ingredients and whisk until just combined.
4. Fill the cupcake liners, pouring evenly between the two.
5. Bake for 20 minutes, until a toothpick comes out clean when inserted.
6. Allow to cool on a rack before frosting.