Vegan Chocolate Cupcake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup almond milk (can use soy)
  • 1 tsp vinegar
  • ¾ cup turbinado sugar (can use regular sugar)
  • ⅓ cup canola or other flavorless vegetable oil
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • A pinch of salt
Instructions
  1. In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
  2. Add the sugar, oil, vanilla extract and beat togeter until it turns frothy.
  3. In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
  4. Add the cocoa-flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don't overbeat.
  5. Line a muffin pan with paper liners. Pour the batter into each liner, about ¾ full.
  6. Bake in a preheated 350-degree oven for 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Cool on a rack for about 10 minutes. Then unmold the muffins and place them on the rack until thoroughly cooled.
  8. If desired, take some powdered sugar in a sieve, and sprinkle over the top of the cupcakes.
  9. Enjoy!
Recipe by Holy Cow! at http://holycowvegan.net/2008/11/worlds-best-vegan-chocolate-cupcake-and.html