Chocolate Cupcakes (Vegan)

“This recipe is my all-time favorite cucake recipe. It never fails to make a moist, fluffy cupcake with just the right amount of sweetness. It is from Vegan Cupcakes Take Over the World.”
READY IN:
40mins
SERVES:
12
YIELD:
12 fairy cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F and line muffin pan with paper or foil liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain ( few tiny lumps are okay, don't over-beat!).
  4. Pour into liners, filling three-quarters ofthe way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: