Mix together the almond or soy milk and vinegar and set aside for five minutes to curdle.
In a bowl, sift together the flour, egg replacer powder, baking soda, baking powder, and salt.
In a separate bowl, mix the oil, sugar, almond/soy milk mixture and vanilla until the mixture is smooth.
Add the flour gradually, beating until it is thoroughly incorporated.
Line a muffin or cupcake pan with cupcake liners and fill each liner with the cupcake batter about ⅔rds full. I get about 10 cupcakes from this recipe.
Bake 20 minutes at 350 degrees or until a toothpick inserted in the center of a cupcake comes out clean.
Place on a rack to cool thoroughly before removing the cupcakes to frost.