Friday, October 5, 2012

Almost a Vegan Chocolate Cupcake and Pink October

A little while ago I went to a friend's birthday party and tried her daughter's vegan cupcakes and vegan birthday cakes.  It looks not much difference to the other non-vegan cakes and it tastes moist and nice.  I like the glossy shine of her icing using extra virgin coconut oil which you won't get from any other kinds of oil.  I always think that vegetarian are good cook as normal restaurant may not meet their needs, and they have made their life healthy and be kind to the animals.

I search the recipes for the vegan cupcake and frosting from the internet.  I decide to use butter and milk for my frosting as I know the name of vegan cupcake may scare my family away.  The rich ganache goes well with the light moist cake, so next time when you want to make a cake but there are no eggs in the fridge, try this vegan chocolate cake.  It won't make you disappointed!

October is dedicated to bring the awareness for breast cancer, I would like to take this opportunity to ask you to do a simple thing.  Do a self breast examination and keep it as a monthly routine.  If you're over 40, take a mammogram and ultra-sound for your breasts.  If there is any suspicious lump or discharge from your nipples, seek for medical advice without hesitation.  Don't ask your husband as they just don't know!  I have been through that and it's only early detection can saved your life.  Breast cancer don't only happen to old people or a particular race!  Let us all beat the cancer and support those that are having treatment be well and healthy soon!

Please share this message with your girlfriends to bring out more awareness of breast cancer!

Vegan Chocolate Cupcake

1 1/4 cups plain flour
3/4 cup castor sugar
1/4 cup brown sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon vanilla
1/3 cup vegetable oil
1 teaspoon apple cider

For the ganache:
1 cup dark choc chips
1/4 cup evaporated milk or more if needed
2 teaspoon butter or margarine
1/2 cup icing sugar


  1. Mix dry ingredients in a bowl.  Then mix the wet ingredients in another bowl.  Pour the wet ingredients into the dry ingredients and mix well.  Spoon the batter into cupcake cases and baked about 30 minutes in a preheat oven at 180c.
  2. For the ganache: Microwave the choc chips and butter in a bowl, add the evaporated milk and icing sugar.  Stir until the frosting is well mixed, add a little bit more milk if needed to get the right consistency.  Garnish the cake with some coloured choc chips.


  1. Very inspiring post to bring awareness together with a recipe :)

  2. I like the texture of your cupcakes..moist. I've never tried a vegan cupcake. I should give this a try. Good of you to remind us to do breast examination yearly and I support this all the way. :)

  3. what an amazing cupcake and what a wonderful dedication to breast cancer. I am young and had 2 scares in the past 3 years so I am so passionate about this and love you using your voice to bring awareness

  4. Thanks Shirley, Jen and Jessica. Hopefully we can bring our voice together to let people know about breast cancer and support those that are being affected by it. :)