Vegan Chocolate and Chilli Cupcakes

I often make cupcakes, they are quick and simple.

When I was a Rainbow leader I used to make them with a team of 5 year olds, if you were wondering how easy they are are to make.

But now my teen is a vegan...yeah I know....so what to do?

Help is at hand! In the form of egg replacement. I was sceptical so I tested the Orgran brand (other brands are available), and the recipe, so that you can make them with confidence.

For a deadly twist I went for chilli chocolate flavour, but dried fruit, just chocolate, or other flavours are simple to substitute into the basic recipe.

I tend to make double this recipe and make 12 cupcakes, it's a bit odd as I realise the maths doesn't add up, but they seem to not rise as much as cakes with real eggs, feel free to experiment based on your pan/cake case size.

One of the things you will notice is that the consistency of the baked cakes is changed due to the lack of egg, the cakes don't seem to hold together as well, so always let them cool a bit before removing them from the pan, even if they are in paper cases they will still crumble if you move them when they are hot.

Using chilli oil rather than fresh chillis or crushed chillis means that the heat spreads evenly through the cakes. I decorated the cakes with vegan butter cream icing (using the non dairy margarine) and vegan chocolate drops.

Warning: depending on your chilli oil - this recipe may be extremely hot.


• 3oz Vegan (dairy free) margarine
• 2oz Sugar
• 1 egg replacement portion
• 3oz self raising flour
• 1 tablespoon cocoa powder
• 2 teaspoons chilli oil


Cream the margarine and sugar together.
Mix the egg replacement powder with water and add to the mix.
Add the flour and 1 tablespoon of cocoa powder.
Add 2 teaspoons chilli oil.
Divide into 8 paper cake cases.
Bake for 15 minutes at 180c/250f/gas 4.

This post is not sponsored, but contains affiliate links.