Vegan Whole Wheat Chocolate Cupcakes with Spiced ‘Buttercream’

by Angela (Oh She Glows) on June 9, 2011


I was pleasantly surprised when I woke up this morning! The predicted morning thunderstorms were nowhere in sight which meant that I could get outside for exercise. I had a very windy 5 mile run and thought it was going to pour on me at one point, but then the sun peeked out and the wind was gone with the wind! The only water I encountered was the sweat pouring out of my skin on this humid morning.

After the run, I did 4 sets (10-15 reps each) of both push-ups and lunges. I’ve been trying to sneak in mini strength sessions lately in addition to Whittle My Middle because I find it much easier to sneak in strength work as opposed to longer sessions. Mini sessions are a good trick if you tend to get bored with strength work. The same goes for cardio too.

Today feels like The Friday Dance because we have a VIP coming tomorrow…OSGMOM is coming to visit us for several days!


Yay for moms :)

Tomorrow, I’m driving up North to meet mom at Grandpa and Diane’s and then we’re going to meet my Grammy and Harry for lunch before heading back home. On Saturday, we’re having a family get together at our place with my Aunt Jenn and family. Good times. I still need to figure out what I’m making for dinner Saturday though!

Oh, and there will be lots of this going down…


and this…muhauha.


Last night, Eric was gathering old furniture for furniture pick-up day when I spotted this green antique chair that he planned on throwing out…


That’s when the crazy old lady in me surfaced and my heart skipped a beat.

IMG_7213 IMG_7217

I don’t know where the chair came from, but I knew that it had many more years of life in it!

Eric saw my eyes light up like a Christmas tree and he said, ‘I KNEW you would want to keep that chair!!!!’


Like I said, many productive years of life left…


Repurposed for a pretty green background for cupcake photos:


In other good mood news, I finally had a successful recipe after a week of disasters. And I mean a week of disasters. I didn’t show half of the flops I had this week because it was just too painful to watch.

I finally I struck sweet  [whole-wheat] cupcake gold…



Vegan Whole Wheat Chocolate Cupcakes with Cinnamon Infused Frosting

Adapted from my Favourite Vegan Chocoate Cupcakes, which was adapted from the famous eggless chocolate cake recipe.

Yield: 12 cupcakes.


  • 1 cup non-dairy milk (I used Vanilla Almond milk)
  • 1 tbsp apple cider vinegar (or distilled white)
  • 1 cup sugar (I used natural cane sugar)
  • 1/3 cup extra virgin olive oil 
  • 1 tbsp pure vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder, sifted (I used Dutch-process)
  • 1 tsp baking soda
  • 1/4-1/2 tsp cinnamon (optional)
  • 3/4 tsp kosher salt
  • Cinnamon Spiced ‘Buttercream’ Frosting (see below)


1. Preheat oven to 350F and line a cupcake pan with cupcake liners.

2. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, apple cider vinegar, sugar, oil, vanilla) for a minute or two.

3. Now sift the dry ingredients (flours, cocoa powder, baking soda, and salt) into the wet. Mix well, until all clumps are gone.

4. Spoon the batter into prepared cupcake pan, about two thirds full for each cupcake. Bake for about 24-26 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Transfer to a cooling rack and allow to cool completely before frosting.



I love this vegan cupcake recipe with all my heart and I think that it rivals any non-vegan chocolate cupcake! My Aunt Jenn first introduced me to the famous eggless chocolate cake recipe and I’ve been hooked on them even before I became a vegan.

Today’s Modification:

For this adaptation, I wanted to use whole wheat pastry flour instead of all-purpose to make it a bit healthier. Instead of 1.5 cups of all-purpose, I used 1 cup of whole wheat pastry flour and 1/2 cup of all-purpose. I was worried if I used 100% WWPF it wouldn’t work. Maybe next time I will try the full 1.5 cups!

The cupcakes turned out FABULOUS!


They are a bit nuttier tasting than the all-purpose ones, but not in a bad way at all. I will DEFINITELY be making them with WWPF from now on!


I decided to make a cinnamon-spiced ‘buttercream’ to go along with the cupcakes. I love the combo of chocolate with just a hint of cinnamon.



Cinnamon Spiced Buttercream

Adapted from my Gingerbread recipe.

Yield: About 1 & 1/4 cup frosting.


  • 3 cups organic icing sugar (confectioners)
  • 1/4 cup Earth Balance (I use soy free)
  • 1 tsp ground cinnamon (or more to taste)
  • 1 tsp pure vanilla extract
  • 2-4 tbsp non-dairy milk, as needed to achieve desired consistency
  • Pinch of kosher salt, optional



1. With an electric mixer, whisk the Earth Balance and vanilla until smooth and soft. Add in 2 tbsp of non-dairy milk and mix again.

2. Gradually, add in the icing sugar slowly, adding more milk if necessary. Mix for several minutes until it is light and fluffy. Add in your desired amount of cinnamon and salt to taste. I use a stand mixer and let it mix for about 5 minutes or so. Makes about 1 & 1/4 cup of frosting.



I opted not to make frosting turds this time. ;)

Here’s a shot without my diffusion disc:


With diffusion disc (notice the shadows are gone)


Dolled up with a couple antique china plates that I picked up at the antique market:


The cupcakes tend to freeze well, so I popped them into containers and froze until the frosting got firm (about an hour or so). Then I added some plastic wrap over top of the cupcakes, sealed the container, and placed them back in the freezer. They will stay nice and fresh until the dinner party on Saturday!


By the way, a HUGE thank-you for your comments and emails yesterday regarding my gluten-free baking challenge. You sure know how to help a girl out! I’m sure that many other readers will benefit from all the information too. I’ll be sure to keep you posted with my GF + vegan trials and tribulations over the next few weeks.

Whew, I feel extra chatty today.

This Chatty Cathy needs to get back to work!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 22 comments… read them below or add one }

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Roz June 10, 2011 at 3:59 pm

Have a wonderful time with your family!!!


Sarah June 10, 2011 at 4:07 pm

This is totally unrelated to your post, but Toronto has a deal on for Moksha Yoga in Milton- $39 for 10 classes. I don’t know if that studio is the one you were going to, but I saw it and thought of you! Love your blog.


Angela (Oh She Glows) June 11, 2011 at 6:33 am

thanks I saw that!


Sarah June 10, 2011 at 4:27 pm

We missed the thunderstorms here today too!! They brought some clouds and cooled down the whole area. LOVE it! Those cupcakes look amazing :) Love vegan treats.


Maria @ Beautiful Busy Bee June 10, 2011 at 4:51 pm

Those cupcakes look fantastic! If I saw that someone was throwing away that chair I would have done the same thing. Vintage wooden furniture + bright paint = something that deserves to be loved, NOT thrown away!


Hilary June 10, 2011 at 9:41 pm

Love the cupcakes (frosting looks especially good) and the plates…happy weekend!


mariah (pictures pups and pies) June 10, 2011 at 10:11 pm

These look amazing! I’m so glad he recipe was a success!


Stephanie @Lungesandlunch June 11, 2011 at 1:23 am

Oh my goodness! I found this :

Have you heard of it? Apparently every month you can adopt a gluten-free blogger! Maybe this can help with your kitchen experiments? :)


Madeline June 12, 2011 at 10:56 am

I made these in a mini-cupcake version and they were a huge hit! I ended up using all whole wheat flour too and although they were a tad grainy I couldn’t really taste the difference. Great recipe once again! Thanks!


Madeline June 12, 2011 at 10:56 am

I made these in a mini-cupcake version and they were a huge hit! I ended up using all whole wheat flour too and although they were a tad grainy I couldn’t really taste the difference. Great recipe once again! Thanks!


Beth June 12, 2011 at 1:42 pm

I made these last night for an impromptu birthday dessert and mine came out in a dome shape, not flat like yours. I didn’t change anything. Any ideas? Anyway, they were very tasty and the buttercream was divine. I put a fresh blueberry on the top and they looked darling!


Yvonne June 12, 2011 at 3:33 pm

You did it again! Awesome! : )


Jolene ( June 13, 2011 at 6:02 pm

Those cupcakes look perfect!!!! I will definitely be making them!


Zestful Lou June 13, 2011 at 6:15 pm

I’ll have to try these with whole-wheat flour! I made regular vegan chocolate cupcakes for my birthday, and I have had non-vegan friends asking for them for their birthdays every since!!

I love when people request recipes from me. I think it’s such a huge compliment!


Luana June 14, 2011 at 12:48 pm

I love you blog!
I made this cupcakes 2 times in the last 3 days, they are very good.
I used grape seed oil and they turned out very shiny.
Even my mom liked them and made them today for her birthday tomorrow, and she is not into vegan baking.
Happy birthday mom!


Athena June 15, 2011 at 4:37 pm

Wow! These look awesome, I Love chocolate and cinnamon. I am always looking for ‘healthier’ dessert options. I have to make these.. I wish I had a wicked cool chair to take pictures of them on!!!


Sam @ What will I cook today? June 17, 2011 at 7:24 am

These look amazing! Love whole wheat, love chocolate, love cinnamon. Will be making these asap.


Charissa June 21, 2011 at 6:45 pm

Chocolate and cinnamin…I haven’t really tried it…I guess I’m more of a purist with chocolate! :) Looks really good though!!!


Lara April 28, 2012 at 8:24 am

Love these! Made them for a dinner party tonight. Used all ww pastry flour! Promptly gobbled one up and froze the rest. I froze them in a baking pan covered in foil and placed inside a plastic bag. Is that ok? I don’t have suitably sized tupperwares.
Thanks Angela! I’m a long time reader and love this blog but only recently started trying recipes. So far I’ve really enjoyed the almond date balls and parsnip fries. Yum, yum!


Vegan Radhika Sarohia February 23, 2013 at 11:28 pm

These cupcakes look sensational:)
And healthy, with the whole wheat flower and everything…I could actually have these once in a while (not supposed to but whatever:p)
Cute pic of your mom too!
I chase my mom around with vegan stuff all the time, I’m like “Try this!” and “You have to try this other thing!” and “Try these now!”
She’s all “Enough already with the vegan food!”


Mollie August 2, 2014 at 8:17 am

Does anyone know if this recipe can be made to make a cake rather than cupcakes? Most recipes work for both but I just wanted to check and see.


ashley March 25, 2015 at 2:46 pm

These are amazing I kept them in the fridge and omg yum!


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