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Vegan Cupcakes

A decadent treat that no one would ever know is vegan!
2 Servings -
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Servings:2  | Calories:2505 | Total Fat:82g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 82g
126 %
Sat Fat 8g
40 %
Total Carb 447g
149 %
Fiber 28g
112 %
Sugars 264g
Cholesterol 0mg
0 %
Sodium 2589mg
108 %
Protein 32g
65 %
27% Flour
25% Vegetable oil
24% Others combined
23% Cane sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 cups flour (a gluten-free multi-flour blend will also work in place of wheat flour)
6 Tablespoon's cocoa powder
2 teaspoon's baking soda
1 1/2 cups raw cane sugar
1/2 cup brown sugar
1 teaspoon salt
10 tablespoons vegetable oil (I recommend you substitute this with applesauce for a healthier version. If you care only about the taste, however, then use the oil for a darker chocolate flavor, and use the applesauce for added sweetness.)
2 tablespoons lemon juice
2 teaspoons vanilla
2 cups cold water
2 cups of fresh diced strawberries
1/2 cup white sugar
2 tablespoons of corn starch (and maybe 1 extra teaspoon depending on total thickness)
3. Cut the "iceberg" portion off the cone you pulled from the cupcake so you have just the thin disk for the top and replace the "lid" over the strawberry filling. (Pop the remaining portion of the cone in your mouth because it's so perfectly bite-sized!)

Directions : View recipe directions on
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