I love to experiment with baking.  I have this great chocolate cake recipe (that I will likely NEVER publish the recipe for because it’s my signature cake), but I also acknowledge that people have dietary requirements – I am a primary example of that.

So, I like to play around with recipes to make alternatives for others.  This is my vegan chocolate cupcake recipe.

Ingredients

  • 1 cup vanilla almond milk*
  • 1 tsp apple cider vinegar
  • 3/4 cup caster sugar
  • 1/3 cup canola oil
  • 1.5 tsp vanilla extract
  • 1 cup plain flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Method

  1. Preheat oven to 180°C (160°C fan forced).  Line 18 cupcake tray holes (I have 12 cup trays – depending on how small your cupcakes are this could make 12-18 cupcakes).
  2. Add almond milk, vinegar, sugar, oil and vanilla to medium to large mixing bowl and beat until foamy.
  3. Add flour, cocoa, baking soda, baking powder and salt, and beat well until smooth, even consistency.
  4. Transfer spoonfuls to cupcake liners until all mixture is gone.  You will only want to fill the cupcake liners to 3/4 full as vinegar and baking soda will create a rise in the mixture when cooked.
  5. Bake for 20 minutes.
  6. Ice with Vegan Buttercream Frosting.

* You can use soy, but I find that vanilla almond is nicer for sweet baking.

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