This Creamy Mushroom Soup is made from scratch and only requires 8 simple, easy-to-find ingredients! It’s vegan, gluten-free, and loaded with divine mushroom flavour. This simple yet rich soup only takes 15 minutes to prep and is perfect for chilly days as an easy lunch or dinner.
Anyone else love soup? I love its versatility and how satisfied I feel after enjoying a mug or bowl—and this creamy mushroom soup recipe is SUPER satisfying. On chilly days, when I’m sick, or when I just need something that makes me feel warm and cozy, soup is always my go-to. This vegan mushroom soup is perfectly warming, yet it’s quick and easy to whip up!
Why You’ll Love This Creamy Mushroom Soup Recipe
- Affordable to make . This creamy mushroom soup is loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients.
- Versatile . It’s so easy to customize by using different mushrooms for different flavours and textures.
- Absolutely delicious . The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. (You’ll love this recipe for garlic mushrooms too!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil or vegan butter – You can use either olive oil (my fave) or vegan butter to add a nice richness to the soup. If you don’t have either, any neutral oil works too.
- Mushrooms – You can use just one type or a combination of mushrooms like button, baby bella, or cremini. You could even throw in something more exotic and visually interesting, like maitake (also called hen-of-the-wood).
- Garlic – I use eight cloves of minced garlic. I love the extra flavour the garlic gives without overpowering the richness of the mushrooms, so don’t be afraid of using this much!
- Vegetable broth – Since the broth gives so much flavour to your soup, use a high-quality store-bought brand or homemade vegetable broth .
- Coconut milk – Coconut milk helps make this mushroom soup extra creamy. If you aren’t a fan, you can also use almond or cashew milk.
- Thyme – Use fresh sprigs to give your soup an earthy, peppery flavour.
- Sea salt and ground black pepper – Finely ground sea salt and fresh black pepper top off the flavours for this soup.
How to Make Creamy Mushroom Soup
- Warm the butter and oil . In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Cook the veggies . Add the mushrooms, garlic, onion and salt and pepper. Stir and sauté until mushrooms begin to release their juices and become fragrant, about 8 minutes.
- Simmer . Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then simmer for 15 minutes.
- Transfer soup to blender . Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Blend . Press the soup setting or blend until completely smooth. Pour back into the pot and blend one more time.
- Finish . Serve the soup and add your favourite toppings.
Tips for Success
- Don’t under-cook the mushrooms . Making sure that you sauté the mushrooms for the full amount of time ensures that you get the maximum caramelisation and flavour, which will add more body, flavour and richness to your soup.
- Use another milk if you’d like . If you don’t want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk.
- Adjust the consistency as needed . While this isn’t a super thick soup, it’s not a thin broth, either. For a thicker soup, I would recommend adding ¾ cup less broth, then pureeing everything in the blender. You can add a little broth at a time if it’s too thick.
What to Serve With This Vegan Mushroom Soup
The garlic mushrooms add a divine texture to this soup that makes it filling, cozy, and definitely a full meal. Top a bowl with a drizzle of coconut milk and serve with lots of crusty bread . This gluten-free focaccia would also be excellent!
How to Store
- Refrigerator : Store this creamy mushroom soup in an airtight container in the refrigerator for 4 to 5 days. Reheat it on the stovetop over medium heat or in the microwave.
- Freezer : To freeze, allow the soup to cool completely before adding to a tupperware container, or flatten individual portions in freezer-safe plastic bags. This soup will keep about 2 months in the freezer. Thaw in the fridge before reheating.
More Vegan Soup Recipes
- Tuscan White Bean Soup
- Creamy Tomato Soup with Cheesy Croutons (Vegan)
- Vegetable Soup (One Pot & Comforting)
- French Onion Soup
- Vegan Chicken Noodle Soup
Ingredients
Creamy Mushroom Soup (Vegan & Mouthwatering)
- ½ tablespoons olive oil or vegan butter
- 16 ounces mushrooms , sliced (including mushroom stems) (454g) or 5½ cups
- 8 cloves garlic , minced
- ½ large onion , about ¾ cup, finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 can coconut milk , 13.5 ounces, about 1 ½ cups (383g)
- 4 sprigs thyme , stems removed
Instructions
Creamy Mushroom Soup (Vegan & Mouthwatering)
- In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
- Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
This Creamy Mushroom Soup is made from scratch and only requires 8 simple, easy-to-find ingredients! It’s vegan, gluten-free, and loaded with divine mushroom flavour. This simple yet rich soup only takes 15 minutes to prep and is perfect for chilly days as an easy lunch or dinner.
Anyone else love soup? I love its versatility and how satisfied I feel after enjoying a mug or bowl—and this creamy mushroom soup recipe is SUPER satisfying. On chilly days, when I’m sick, or when I just need something that makes me feel warm and cozy, soup is always my go-to. This vegan mushroom soup is perfectly warming, yet it’s quick and easy to whip up!
Why You’ll Love This Creamy Mushroom Soup Recipe
- Affordable to make . This creamy mushroom soup is loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients.
- Versatile . It’s so easy to customize by using different mushrooms for different flavours and textures.
- Absolutely delicious . The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. (You’ll love this recipe for garlic mushrooms too!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil or vegan butter – You can use either olive oil (my fave) or vegan butter to add a nice richness to the soup. If you don’t have either, any neutral oil works too.
- Mushrooms – You can use just one type or a combination of mushrooms like button, baby bella, or cremini. You could even throw in something more exotic and visually interesting, like maitake (also called hen-of-the-wood).
- Garlic – I use eight cloves of minced garlic. I love the extra flavour the garlic gives without overpowering the richness of the mushrooms, so don’t be afraid of using this much!
- Vegetable broth – Since the broth gives so much flavour to your soup, use a high-quality store-bought brand or homemade vegetable broth .
- Coconut milk – Coconut milk helps make this mushroom soup extra creamy. If you aren’t a fan, you can also use almond or cashew milk.
- Thyme – Use fresh sprigs to give your soup an earthy, peppery flavour.
- Sea salt and ground black pepper – Finely ground sea salt and fresh black pepper top off the flavours for this soup.
How to Make Creamy Mushroom Soup
- Warm the butter and oil . In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Cook the veggies . Add the mushrooms, garlic, onion and salt and pepper. Stir and sauté until mushrooms begin to release their juices and become fragrant, about 8 minutes.
- Simmer . Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then simmer for 15 minutes.
- Transfer soup to blender . Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Blend . Press the soup setting or blend until completely smooth. Pour back into the pot and blend one more time.
- Finish . Serve the soup and add your favourite toppings.
Tips for Success
- Don’t under-cook the mushrooms . Making sure that you sauté the mushrooms for the full amount of time ensures that you get the maximum caramelisation and flavour, which will add more body, flavour and richness to your soup.
- Use another milk if you’d like . If you don’t want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk.
- Adjust the consistency as needed . While this isn’t a super thick soup, it’s not a thin broth, either. For a thicker soup, I would recommend adding ¾ cup less broth, then pureeing everything in the blender. You can add a little broth at a time if it’s too thick.
What to Serve With This Vegan Mushroom Soup
The garlic mushrooms add a divine texture to this soup that makes it filling, cozy, and definitely a full meal. Top a bowl with a drizzle of coconut milk and serve with lots of crusty bread . This gluten-free focaccia would also be excellent!
How to Store
- Refrigerator : Store this creamy mushroom soup in an airtight container in the refrigerator for 4 to 5 days. Reheat it on the stovetop over medium heat or in the microwave.
- Freezer : To freeze, allow the soup to cool completely before adding to a tupperware container, or flatten individual portions in freezer-safe plastic bags. This soup will keep about 2 months in the freezer. Thaw in the fridge before reheating.
More Vegan Soup Recipes
- Tuscan White Bean Soup
- Creamy Tomato Soup with Cheesy Croutons (Vegan)
- Vegetable Soup (One Pot & Comforting)
- French Onion Soup
- Vegan Chicken Noodle Soup
Ingredients
Creamy Mushroom Soup (Vegan & Mouthwatering)
- ½ tablespoons olive oil or vegan butter
- 16 ounces mushrooms , sliced (including mushroom stems) (454g) or 5½ cups
- 8 cloves garlic , minced
- ½ large onion , about ¾ cup, finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 can coconut milk , 13.5 ounces, about 1 ½ cups (383g)
- 4 sprigs thyme , stems removed
Instructions
Creamy Mushroom Soup (Vegan & Mouthwatering)
- In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
- Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
This Creamy Mushroom Soup is made from scratch and only requires 8 simple, easy-to-find ingredients! It’s vegan, gluten-free, and loaded with divine mushroom flavour. This simple yet rich soup only takes 15 minutes to prep and is perfect for chilly days as an easy lunch or dinner.
Anyone else love soup? I love its versatility and how satisfied I feel after enjoying a mug or bowl—and this creamy mushroom soup recipe is SUPER satisfying. On chilly days, when I’m sick, or when I just need something that makes me feel warm and cozy, soup is always my go-to. This vegan mushroom soup is perfectly warming, yet it’s quick and easy to whip up!
Why You’ll Love This Creamy Mushroom Soup Recipe
- Affordable to make . This creamy mushroom soup is loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients.
- Versatile . It’s so easy to customize by using different mushrooms for different flavours and textures.
- Absolutely delicious . The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. (You’ll love this recipe for garlic mushrooms too!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil or vegan butter – You can use either olive oil (my fave) or vegan butter to add a nice richness to the soup. If you don’t have either, any neutral oil works too.
- Mushrooms – You can use just one type or a combination of mushrooms like button, baby bella, or cremini. You could even throw in something more exotic and visually interesting, like maitake (also called hen-of-the-wood).
- Garlic – I use eight cloves of minced garlic. I love the extra flavour the garlic gives without overpowering the richness of the mushrooms, so don’t be afraid of using this much!
- Vegetable broth – Since the broth gives so much flavour to your soup, use a high-quality store-bought brand or homemade vegetable broth .
- Coconut milk – Coconut milk helps make this mushroom soup extra creamy. If you aren’t a fan, you can also use almond or cashew milk.
- Thyme – Use fresh sprigs to give your soup an earthy, peppery flavour.
- Sea salt and ground black pepper – Finely ground sea salt and fresh black pepper top off the flavours for this soup.
How to Make Creamy Mushroom Soup
- Warm the butter and oil . In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Cook the veggies . Add the mushrooms, garlic, onion and salt and pepper. Stir and sauté until mushrooms begin to release their juices and become fragrant, about 8 minutes.
- Simmer . Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then simmer for 15 minutes.
- Transfer soup to blender . Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Blend . Press the soup setting or blend until completely smooth. Pour back into the pot and blend one more time.
- Finish . Serve the soup and add your favourite toppings.
Tips for Success
- Don’t under-cook the mushrooms . Making sure that you sauté the mushrooms for the full amount of time ensures that you get the maximum caramelisation and flavour, which will add more body, flavour and richness to your soup.
- Use another milk if you’d like . If you don’t want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk.
- Adjust the consistency as needed . While this isn’t a super thick soup, it’s not a thin broth, either. For a thicker soup, I would recommend adding ¾ cup less broth, then pureeing everything in the blender. You can add a little broth at a time if it’s too thick.
What to Serve With This Vegan Mushroom Soup
The garlic mushrooms add a divine texture to this soup that makes it filling, cozy, and definitely a full meal. Top a bowl with a drizzle of coconut milk and serve with lots of crusty bread . This gluten-free focaccia would also be excellent!
How to Store
- Refrigerator : Store this creamy mushroom soup in an airtight container in the refrigerator for 4 to 5 days. Reheat it on the stovetop over medium heat or in the microwave.
- Freezer : To freeze, allow the soup to cool completely before adding to a tupperware container, or flatten individual portions in freezer-safe plastic bags. This soup will keep about 2 months in the freezer. Thaw in the fridge before reheating.
More Vegan Soup Recipes
- Tuscan White Bean Soup
- Creamy Tomato Soup with Cheesy Croutons (Vegan)
- Vegetable Soup (One Pot & Comforting)
- French Onion Soup
- Vegan Chicken Noodle Soup
Ingredients
Creamy Mushroom Soup (Vegan & Mouthwatering)
- ½ tablespoons olive oil or vegan butter
- 16 ounces mushrooms , sliced (including mushroom stems) (454g) or 5½ cups
- 8 cloves garlic , minced
- ½ large onion , about ¾ cup, finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 can coconut milk , 13.5 ounces, about 1 ½ cups (383g)
- 4 sprigs thyme , stems removed
Instructions
Creamy Mushroom Soup (Vegan & Mouthwatering)
- In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
- Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
This Creamy Mushroom Soup is made from scratch and only requires 8 simple, easy-to-find ingredients! It’s vegan, gluten-free, and loaded with divine mushroom flavour. This simple yet rich soup only takes 15 minutes to prep and is perfect for chilly days as an easy lunch or dinner.
Anyone else love soup? I love its versatility and how satisfied I feel after enjoying a mug or bowl—and this creamy mushroom soup recipe is SUPER satisfying. On chilly days, when I’m sick, or when I just need something that makes me feel warm and cozy, soup is always my go-to. This vegan mushroom soup is perfectly warming, yet it’s quick and easy to whip up!
Why You’ll Love This Creamy Mushroom Soup Recipe
- Affordable to make . This creamy mushroom soup is loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients.
- Versatile . It’s so easy to customize by using different mushrooms for different flavours and textures.
- Absolutely delicious . The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. (You’ll love this recipe for garlic mushrooms too!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil or vegan butter – You can use either olive oil (my fave) or vegan butter to add a nice richness to the soup. If you don’t have either, any neutral oil works too.
- Mushrooms – You can use just one type or a combination of mushrooms like button, baby bella, or cremini. You could even throw in something more exotic and visually interesting, like maitake (also called hen-of-the-wood).
- Garlic – I use eight cloves of minced garlic. I love the extra flavour the garlic gives without overpowering the richness of the mushrooms, so don’t be afraid of using this much!
- Vegetable broth – Since the broth gives so much flavour to your soup, use a high-quality store-bought brand or homemade vegetable broth .
- Coconut milk – Coconut milk helps make this mushroom soup extra creamy. If you aren’t a fan, you can also use almond or cashew milk.
- Thyme – Use fresh sprigs to give your soup an earthy, peppery flavour.
- Sea salt and ground black pepper – Finely ground sea salt and fresh black pepper top off the flavours for this soup.
How to Make Creamy Mushroom Soup
- Warm the butter and oil . In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Cook the veggies . Add the mushrooms, garlic, onion and salt and pepper. Stir and sauté until mushrooms begin to release their juices and become fragrant, about 8 minutes.
- Simmer . Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then simmer for 15 minutes.
- Transfer soup to blender . Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Blend . Press the soup setting or blend until completely smooth. Pour back into the pot and blend one more time.
- Finish . Serve the soup and add your favourite toppings.
Tips for Success
- Don’t under-cook the mushrooms . Making sure that you sauté the mushrooms for the full amount of time ensures that you get the maximum caramelisation and flavour, which will add more body, flavour and richness to your soup.
- Use another milk if you’d like . If you don’t want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk.
- Adjust the consistency as needed . While this isn’t a super thick soup, it’s not a thin broth, either. For a thicker soup, I would recommend adding ¾ cup less broth, then pureeing everything in the blender. You can add a little broth at a time if it’s too thick.
What to Serve With This Vegan Mushroom Soup
The garlic mushrooms add a divine texture to this soup that makes it filling, cozy, and definitely a full meal. Top a bowl with a drizzle of coconut milk and serve with lots of crusty bread . This gluten-free focaccia would also be excellent!
How to Store
- Refrigerator : Store this creamy mushroom soup in an airtight container in the refrigerator for 4 to 5 days. Reheat it on the stovetop over medium heat or in the microwave.
- Freezer : To freeze, allow the soup to cool completely before adding to a tupperware container, or flatten individual portions in freezer-safe plastic bags. This soup will keep about 2 months in the freezer. Thaw in the fridge before reheating.
More Vegan Soup Recipes
- Tuscan White Bean Soup
- Creamy Tomato Soup with Cheesy Croutons (Vegan)
- Vegetable Soup (One Pot & Comforting)
- French Onion Soup
- Vegan Chicken Noodle Soup
Ingredients
Creamy Mushroom Soup (Vegan & Mouthwatering)
- ½ tablespoons olive oil or vegan butter
- 16 ounces mushrooms , sliced (including mushroom stems) (454g) or 5½ cups
- 8 cloves garlic , minced
- ½ large onion , about ¾ cup, finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 can coconut milk , 13.5 ounces, about 1 ½ cups (383g)
- 4 sprigs thyme , stems removed
Instructions
Creamy Mushroom Soup (Vegan & Mouthwatering)
- In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
- Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
Creamy Mushroom Soup
Ingredients
Creamy Mushroom Soup (Vegan & Mouthwatering)
- ½ tablespoons olive oil or vegan butter
- 16 ounces mushrooms sliced (including mushroom stems) (454g) or 5½ cups
- 8 cloves garlic minced
- ½ large onion about ¾ cup, finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 can coconut milk 13.5 ounces, about 1 ½ cups (383g)
- 4 sprigs thyme stems removed
Instructions
Creamy Mushroom Soup (Vegan & Mouthwatering)
- In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
- Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
Nutrition
Creamy Mushroom Soup https://jessicainthekitchen.com/creamy-mushroom-soup-vegan-gluten-free/ February 8, 2021
These Vegan Chocolate Cupcakes are soft, fluffy & so chocolate-y! They take only 10 minutes of prep, use simple pantry ingredients and are so easy to make! One bite and they will become your go-to cupcake recipe for any occasion.
I’ve made more chocolate cupcakes than I can count thanks to my baking company days, so when I tell you that these are my favourite vegan chocolate cupcakes, you can believe it! I refined them quite a few times to ensure they were foolproof and only a few steps, so I can’t wait for you to try them. (Pro-tip: Try not to eat all the delicious frosting before it makes its way to the cupcakes!)
Why You’ll Love These Easy Vegan Chocolate Cupcakes
- Based on a reader favourite . This vegan chocolate cupcake recipe is based on my Chocolate Sheet Cake Recipe and my Chocolate Cake recipe which have a total of 124 5-star reviews, so I KNOW you’re going to love these cupcakes too.
- Easy to make . Cupcakes are a lot less intimidating than a cake to make than layer cakes and great if you’re making them alone, with kids, or with friends and family.
- Everyone will love them . This isn’t a recipe that’s only for vegans. These vegan chocolate cupcakes are delicious enough that they’ll be a hit with everyone!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cupcakes:
- Apple cider vinegar – Adding this to vegan milk will curdle it to create vegan buttermilk. This aids in flavour, texture and helps the chocolate cupcakes to rise. You can also use regular white vinegar.
- Vegan milk – You can use soy milk or any vegan milk here. I recommend a thicker milk for richer results such as soy, oat or cashew milk.
- Brown sugar – You can also use cane sugar, white sugar or coconut sugar (although this may alter the texture slightly).
- All-purpose flour – This will give the cupcakes the right consistency. You can also use gluten-free flour, but it might change the texture.
- Unsweetened cocoa powder – I recommend using a high-quality one unsweetened cocoa powder. Don’t use Dutch processed since it will not react the same way to the baking soda and will affect the rise of the cupcakes.
- Baking powder and baking soda – This and baking soda help the cupcakes rise! Make sure to test that your baking powder is good. Learn how to test these ingredients here !
- Sea salt
- Oil – You can use any oil here.
- Vanilla extract
- Warm milk + instant coffee – This combo really boosts the chocolate flavour in these vegan chocolate cupcakes. The warm milk dissolves the coffee and helps the ingredients blend together at the end. You can also use espresso powder if you’d like, or decaf coffee if you don’t want the caffeine.
- Powdered sugar
- Vegan butter
How to Make Vegan Chocolate Cupcakes
- Preheat oven and line muffin tins . Preheat oven to 350°F/230°C. Line muffin tins with cupcake liners or foil bake cups.
- Prep buttermilk . In a jar, add the vinegar and vegan milk together to curdle and form a buttermilk. Set aside.
- Combine dry ingredients . In a large bowl, add the sugar, flour, cocoa powder, baking powder, baking soda and sea salt. Whisk all the ingredients together.
- Mix in oil and buttermilk . Add in the oil, the buttermilk, and the vanilla extract.
- Add instant coffee and warm milk . Heat up the additional milk and coffee mixture in the microwave for 30 seconds (or on stove top until warm not boiling). You want it warm enough to dissolve but not boiling. Stir the instant coffee into it with a whisk or fork to dissolve for about 30 seconds.
- Mix it all together . Add the coffee mixture to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 3 minutes, scraping down the sides of the bowl once in between to ensure that everything is incorporated.
- Add batter to muffin tin . Divide the batter evenly between 12 cupcake liners (about ¾ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times to remove any excess air bubbles before baking.
- Bake the cupcakes . Place the pan in the middle rack of your oven and in the center of that rack. Bake for 18 minutes. Remove from oven and allow your vegan chocolate cupcakes to cool completely.
How to Make Vegan Chocolate Frosting
- Make the frosting. Add the unsweetened cocoa powder, 2 1/2 cups of the powdered sugar, vegan butter, vanilla extract, sea salt and half of the vegan milk to your electric stand mixer or a hand mixer . Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
- Frost and add sprinkles . After cooled, frost with chocolate frosting and add sprinkles (optional!) Enjoy!
Tips for Success
- Don’t skip the vinegar . This is our key ingredient to helping these cupcakes rise alongside the baking soda! It reacts to it and also helps with the fluffiness. Don’t worry—you don’t taste it at all.
- Ensure ingredients are room temperature . This ensures that everything blends together properly. It also makes emulsion (such as for the buttermilk) easier, making the cupcakes fluffy, tender and soft.
- Weigh cocoa powder . I highly suggest using a kitchen scale for this! It gives you the most accurate results. Even if you don’t weigh the other ingredients, I recommend weighing your cocoa powder. It can get packed very easily and you can end up adding too much or too little, which will throw off the rest of the vegan chocolate cupcake recipe.
- Don’t over-mix the batter . Over-mixing the batter can make the cupcakes too dense because of the gluten that activates in the flour. Just mix enough to combine all of the ingredients together.
- Let the cupcakes cool before frosting . Always let your chocolate cupcakes cool completely before adding frosting. This way the frosting won’t slide off or melt.
- Sift your powdered sugar . Be sure to sift your powdered sugar before making your frosting! This makes such a tremendous difference to the consistency of the frosting.
- Adjust the thickness of the frostin g. You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting turns out to be too thick, try adding a splash of milk to it. Add your milk a little bit at a time.
How to Store Cupcakes
- Room temperature/refrigerator : You can leave these vegan chocolate cupcakes on the counter for about 1-2 days. After that, I would store in the fridge in an airtight container. If storing with frosting already on and you live in a hot area, you can refrigerate the cupcakes right away.
- Freezing Your Cupcakes: You can freeze your cupcakes frosted or unfrosted. Allow them to cool completely and then put them in a freezer-safe airtight container. This is great if you’re making them in advance. If you know you plan to freeze these, I would freeze them unfrosted, and freeze the frosting separately. To thaw, allow to come to room temperature on the counter for 30 minutes to an hour, or overnight in your fridge.
More Vegan Dessert Recipes
- Vanilla Cake (Vegan)
- Vegan Brownies
- Chocolate Sheet Cake
- Vegan Chocolate Cake
- Apple Crisp
Ingredients
- 1 ½ tablespoons apple cider vinegar , or regular vinegar
- ½ cup soy milk , or other vegan milk ( 120 mL) (room temperature)
- 1 cup brown sugar , or cane sugar ( 200 g)
- 1 ½ cups all-purpose flour , ( 180 g)
- ½ cup unsweetened cocoa powder , ( 40 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup oil , ( 66 g)
- 1 teaspoon vanilla extract
- ½ cup warm milk , + 1 teaspoon instant coffee mixed in until dissolved. Stir these together right before you need it so it’s still warm
For the Frosting:
- 1 cup unsweetened cocoa powder
- ½ cup unsalted vegan butter , (softened) or salted, but don’t use the sea salt below
- 1 teaspoon vanilla extract
- pinch of sea salt
- 2½-3 cups powdered sugar
- ⅓ cup vegan milk , (+ 1 tablespoon extra if needed)
Equipment
- Oven
Instructions
- Preheat oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a jar, add the vinegar and vegan milk together to curdle to form a buttermilk. Set aside.
- In a large bowl, add the sugar, flour, cocoa powder, baking powder, baking soda and sea salt. Using a whisk, whisk all the ingredients together, removing and clumps that may form.
- Add in the oil, the buttermilk mix from earlier and the vanilla extract.
- Heat up that additional milk and coffee mixture in the microwave for 30 seconds (or on stove top until warm not boiling). You want it warm enough to dissolve but not boiling. Stir the instant coffee into it with a whisk or fork to dissolve for about 30 seconds.
- Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 3 minutes, scraping down the sides of the bowl once in between to ensure that everything is incorporated.
- Divide the battery evenly between 12 cupcake liners (about ¾ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 18 minutes until fully cooked. Remove from oven and allow to cool completely.
- After cooled, frost with chocolate frosting and with sprinkles (optional!) Enjoy!
For the Frosting:
- Add the cocoa powder, vegan butter, 2 ½ cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer.
- Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth.
- Add the ½ cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency.
- If needed, add in the other half of the milk about 1 tablespoon at a time.
Notes
- Don’t Skip the Vinegar: This is our key ingredient to helping these cupcakes rise alongside the baking soda! It reacts to it and also helps with the fluffiness. Don’t worry – you don’t taste it at all.
- Ensure Ingredients are Room Temperature: This ensures that everything blends together properly. It also makes emulsion (such as for the buttermilk) easier, so aids in the end cupcakes being fluffy, tender and soft.
- The secondary ½ cup warm milk is crucial. It helps to dissolve the coffee which enhances the chocolate flavour. It also aids in helping the cupcakes to be soft. You want this to be warm, but not piping hot!
- Check Your Ingredients for Freshness: Always ensure your baking powder and baking soda are fresh! This will make or break your recipe, and its very easy to check with this tip .
- Weigh Cocoa Powder: I highly suggest using a kitchen scale for this! It gives you the most accurate results. Even if you don’t weigh the other ingredients, I highly recommend always weighing your cocoa powder. It can get packed very easily and you can end up adding too much or too little, which will throw off the rest of the recipe.
- Don’t Over-Mix the Batter : Over-mixing the batter can make the cupcakes too dense because of the gluten that activates in the flour – just mix enough to combine all of the ingredients together.
- Always let your chocolate cupcakes cool completely before adding frosting. This way the frosting won’t slide off or melt.
- Sift Your Powdered Sugar : Be sure to sift your powdered sugar before making your frosting! This makes such a tremendous difference to the consistency of the frosting.
- To Avoid Thick Frosting : You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting turns out to be too thick, try adding a splash of milk to it. Add your milk a little bit at a time.
