chocolate vegan cupcakes
(1 RATING)
I just made these using soy milk instead of coconut milk, melted coconut oil instead of canola oil, and Dutch-processed cocoa. They turned out just as great as they do using the original recipe. They are not completely cooled yet, but my sweet honey has eaten three already. I must admit that they are a little more challenging to frost while warm, but oh-so-good!
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prep time
15 Min
cook time
20 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 cup cocout milk
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon vanila extract
- 1 cup all-purposflour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How To Make chocolate vegan cupcakes
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Step 1Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
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Step 2In large mixing bowl, whisk together the sugar, coconut milk, canola oil, vanilla, and vinegar.
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Step 3Into another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine well.
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Step 4Add the dry ingredients to tyhe wet ingredients and mix just until combined. Do not over-mix! Fill the prepared muffin tin cups to about 2/3 full. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
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Step 5When cool, frost with Dairy-free frosting made by whipping together 2 Cups powdered sugar, 1/2 Cup Earth Balance, 1 teaspoon vanilla extract, pinch of salt, and a Tablespoon or so of coconut milk for desired consistancy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Chocolate
Tag:
#Quick & Easy
Diet:
Vegan
Diet:
Low Fat
Diet:
Dairy Free
Method:
Bake
Culture:
American
Ingredient:
Flour
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