Vegan Chocolate Cupcakes

Put a modern twist on this iconic classic while learning the basics of vegan pastry. In this course, you will learn how to create a vegan sponge, vegan chocolate ganache, and elegant and colorful decorations.

Recipe

Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Vegan Chocolate Cake

Ingredients Preparation
  • 190g
    All purpose flour
  • 3g
    baking soda
  • 3g
    salt
  • 210g
    sugar
  • 50g
    vegetable oil
  • 210g
    water
  • 15g
    white wine vinegar
  1. Sift the flour, baking soda, cocoa powder, and salt together.
  2. Add the sugar and mix well.
  3. Add the oil to the melted chocolate and emulsify well.
  4. Whisk the water and vinegar into the chocolate mixture and blend well.
  5. Add half of the wet ingredients to the dry ingredients and mix well. Add the remaining half of the liquid and mix again until homogeneous.
  6. Pour the batter into a piping bag.
  7. Pipe the batter into the molds 3/4 full and bake immediately* for 15 to 20 minutes in a 180oC (356oF) preheated oven, rotating as needed to ensure the cakes bake evenly.
  8. Once the cupcakes are cooked, let them cool completely then trim the tops with a serrated knife so that they are leveled.
  9. Place the mold into the freezer* until the cakes are completely frozen, for at least 1 hour.
  10. Remove from the freezer and gently unmold the frozen cakes.
  11. After unmolding, place them into the refrigerator and reserve.
  12. * This mixture must be baked straight away as the vinegar and baking soda react immediately and create the air bubbles which give this cake its light texture.
  13. ** The finished cakes are very fragile so you will need to freeze them before carefully removing them from the silicone mold or they will break.

Chocolate Ganache

Ingredients Preparation
  • 150g
    Soya cream
  • 6g
    orange zest
  • 20g
    glucose syrup DE 38
  1. Mix the soya cream, orange zest, and glucose in the saucepan and bring to a boil.
  2. Strain the mixture over the chocolate. Let it sit for two minutes and then blend with an immersion blender until well emulsified.
  3. Cover with plastic film and allow the ganache to cool to 35oC (95oF).
  4. Reserve until needed for assembly.

Chocolate Decorations

Ingredients Preparation
  • As needed
    IBC yellow cocoa butter
  • g
    IBC Orange cocoa butter
  1. Crystallize the IBC cocoa butter by pouring it in a piping bag and rolling the bag back and forth on the counter until the cocoa butter thickens. Then, pour it back into the bottle.
  2. Repeat with the other cocoa butter color.
  3. With a damp cloth, slightly wet the plastic board with water.
  4. Stick a guitar sheet on top of it and remove all the air bubbles with a cloth.
  5. Pour some cocoa butter on a small piece of parchment paper. Dip a toothbrush in and flick some color on the guitar sheet. Repeat with the other color.
  6. Allow the cocoa butter colors to fully crystallize on the guitar sheet.
  7. Pour some pre-crystallized chocolate in a piping bag and pipe some thick lines on the guitar sheet. Spread thinly with an offset spatula and tap to remove any air bubbles.
  8. As soon as the chocolate is dry to the touch, cut small and large oval shapes with the oval cutter.
  9. Place a guitar sheet on top of the chocolate followed by a plastic board and place in a 12°C (54°F) refrigerator to crystallize for at least 30 minutes.
  10. Once the chocolate is set, remove the top guitar sheet.
  11. Carefully remove the ovals, place on a tray covered with parchment paper and reserve.

Assembly

Ingredients Preparation
  • As needed
    Cupcakes
  • As needed
    Cooled ganache
  • As needed
    Chocolate decorations
  1. Whisk the cooled ganache to aerate it into a smooth pipeable texture.
  2. Place the whipped ganache into a piping bag fitted with a ribbon tip.
  3. Place one cupcake on each large oval chocolate decoration.
  4. Pipe the ganache on top of the cake and place one of the smaller oval chocolate decorations on top.

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