super moist vegan chocolate cupcakes

Name: Super Moist Vegan Chocolate Cupcakes
Prep time: 10 min
Cook time: 30 min
Yield: 18
Ingredients: 1 1/4 cup(s) oat flour ( grind oatmeal in fp until flour is made, then measure 1 1/4 cups); 1 1/4 cup(s) white whole wheat flour; 1 1/2 cup(s) granulated fruictose; 2/3 cup(s) organic unsweetened cocoa powder; 1/2 teaspoon(s) salt; 2 teaspoon(s) baking soda; 1/2 cup(s) vanilla soy yogurt; 3/4 cup(s) canola oil; 1 1/2 cup(s) coconut or almond milk (i used coconut milk); 1 1/2 teaspoon(s) vanilla; 1 teaspoon(s) almond emulsion (can use extract); 2 teaspoon(s) red wine vinegar; 1/2 cup(s) toasted almonds for garnish; ## CHOCOLATE GLAZE; 2 cup(s) organic powdered sugar; 1/4 - 1/3 cup(s) organic unsweetened cocoa powder (start with 1/4 cup and add more if you want a darker chocolate glaze); 1/4 cup(s) canola oil; 1/2 cup(s) coconut or almond milk

(1 RATING)

94 Pinches 2 Photos

Dee Stillwell

Citrus Heights, CA

Updated on Sep 25, 2011

I was searching on google for a chocolate cake for my vegan aquatic instructor's birthday. I asked my roommate to get what I needed at the store, and naturally, he got all the wrong stuff. I asked for vanilla soy yogurt, he got peach, I asked for almond milk, he got none (I used coconut milk from my pantry) and organic flour, he got white whole wheat flour (which I needed anyway bcuz thats what I bake with) I asked for turbinado sugar and he said they didn't have it so I used granulated fruictose, which I always have and bake with all the time. I made due with what he brought me and reva

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prep time 10 Min

cook time 30 Min

method ---

yield 18 cupcakes

Ingredients

1 1/4 cups oat flour ( grind oatmeal in fp until flour is made, then measure 1 1/4 cups)
1 1/4 cups white whole wheat flour
1 1/2 cups granulated fruictose
2/3 cup organic unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1/2 cup vanilla soy yogurt
3/4 cup canola oil
1 1/2 cups coconut or almond milk (i used coconut milk)
1 1/2 teaspoons vanilla
1 teaspoon almond emulsion (can use extract)
2 teaspoons red wine vinegar
1/2 cup toasted almonds for garnish
CHOCOLATE GLAZE
2 cups organic powdered sugar
1/4 - 1/3 cup organic unsweetened cocoa powder (start with 1/4 cup and add more if you want a darker chocolate glaze)
1/4 cup canola oil
1/2 cup coconut or almond milk

How To Make super moist vegan chocolate cupcakes

Step 1

Preheat oven to 350 degrees and line cupcake pans. Set aside. Toast almonds and set aside to cool.

Step 2

In a food processor bowl, grind oats into flour. Measure out 1 1/4 cups into a mixing bowl. Add remaining dry ingredients. Measure wet ingredients in a small bowl and add the vinegar to thicken mixture..let set for a couple minutes. Stir into dry ingredients with a whisk until well incorporated. Scoop into cupcake liners.
Step 3

Bake for 25-30 minutes until they test done. cool for 5 minues in pan, then remove to a cookie sheet to cool completely.
Step 4

While cupcakes are baking, make the glaze by whisking all ingredients together. When cupcakes are cool, spread with or dip the tops in the glaze and top them with toasted almonds. Enjoy!
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