Your Basic Vegan Chocolate Cupcake
Author: Isa Chandra Moskowitz and Terry Hope Romero
Serves: 12 cupcakes
- 1 cup soy milk or your favorite dairy-free milk beverage
- 1 teaspoon apple cider vinegar
- ¾ cup sugar
- ⅓ cup canola oil or your favorite baking oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract or more vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Preheat your oven to 350°F and line a muffin pan with cupcake liners.
- Whisk together the soy milk and vinegar in a large bowl. Add the sugar, oil, vanilla extract and almond extract. Beat till foamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
- Add in 2 batches to the wet ingredients. Beat until no large lumps remain (a few tiny lumps are okay).
- Pour the batter into your liners, filling three-quarters of the way.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to cooling rack and cool completely before frosting.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/basic-vegan-chocolate-cupcakes
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