Vegan Chocolate Cupcakes
"This recipe makes about 12 cupcakes. It may also be doubled for a cake."
- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
12 Cupcakes
- Serves:
- 12
ingredients
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 3⁄4 cup granulated sugar
- 1⁄3 cup canola oil
- 1 1⁄2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1⁄3 cup cocoa powder (regular or Dutch processed)
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
directions
- Review recipe and gather ingredients. Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.
- Combine the nondairy milk and apple cider in a large bowl until foamy. Set aside.
- In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Set aside.
- Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).
- In several batches, add the dry mixture to the wet mixture and mix very well. Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.
- Bake for about 18 minutes, until cake springs back to touch. Cool completely on a cake rack before frosting.
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