Skip to content
Vegan chocolate marble cupcakes recipe

Vegan chocolate marble cupcakes recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
21 ratings

These light 'n' fluffy vegan cupcakes marble vanilla and chocolate sponges together to make a simple yet impressive swirl effect. Topped with a dairy-free cream cheese icing, they're great for a birthday or with a cup of tea. See method

  • Makes 12
  • Takes 25 mins plus cooling
  • 235 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 150ml unsweetened almond milk-alternative
  • 2 tsp lemon juice
  • 80g dairy-free spread or butter-alternative, melted and cooled to room temperature
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 130g plain flour
  • 2 tsp baking powder
  • 2 tbsp cocoa powder

For the icing

  • 80g dairy-free spread
  • 80g dairy-free cream cheese-alternative
  • 1 tsp vanilla extract​

For the icing

  • 120g icing sugar​

Each serving contains

  • Energy

    980kj
    235kcal     12%

  • Fat

    13g 18%

  • Saturates

    8g 42%

  • Sugars

    18g 20%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 27.1g Protein 1.9g Fibre 1.4g

Method

  1. Heat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole fairy cake tin with cupcake cases. Stir the almond milk-alternative and lemon juice together in a small bowl, then set aside for 5 minutes.
  2. Whisk the spread or butter-alternative and sugar together in a mixing bowl until well combined, then stir in the vanilla extract. Mix the flour and baking powder together in a separate bowl, then stir into the wet mixture until just combined.
  3. Split the mixture between two bowls, then fold the cocoa powder into one bowl with a spatula until completely combined. Spoon ½ tbsp of the mixtures into the cupcake cases, alternating between the bowls until all is used up, then drag a cocktail stick or the tip of a knife through to swirl the two colours together. Bake for 15-17 minutes, until they spring back to the touch and a knife inserted into the centre comes out clean. Leave to cool completely in the tin.
  4. To make the icing, whisk the ingredients together with an electric handheld whisk until well combined and just holding its shape, then pipe swirls onto the cooled cupcakes using a piping bag fitted with a star nozzle.

See more Vegan baking recipes

Tip: The cupcakes will keep, covered, for up to 3 days in the fridge

You may also like

Be the first to comment

Before you comment please read our community guidelines.