Super Moist Vegan Chocolate Cupcakes

2
Dee Stillwell

By
@LILLYDEE

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
18 cupcakes
Prep:
10 Min
Cook:
30 Min

Ingredients

  • 1 1/4 c
    oat flour ( grind oatmeal in fp until flour is made, then measure 1 1/4 cups)
  • 1 1/4 c
    white whole wheat flour
  • 1 1/2 c
    granulated fruictose
  • 2/3 c
    organic unsweetened cocoa powder
  • 1/2 tsp
    salt
  • 2 tsp
    baking soda
  • 1/2 c
    vanilla soy yogurt
  • 3/4 c
    canola oil
  • 1 1/2 c
    coconut or almond milk (i used coconut milk)
  • 1 1/2 tsp
    vanilla
  • 1 tsp
    almond emulsion (can use extract)
  • 2 tsp
    red wine vinegar
  • 1/2 c
    toasted almonds for garnish
  • CHOCOLATE GLAZE

  • 2 c
    organic powdered sugar
  • 1/4 - 1/3 c
    organic unsweetened cocoa powder (start with 1/4 cup and add more if you want a darker chocolate glaze)
  • 1/4 c
    canola oil
  • 1/2 c
    coconut or almond milk

How to Make Super Moist Vegan Chocolate Cupcakes

Step-by-Step

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

Printable Recipe Card

About Super Moist Vegan Chocolate Cupcakes

Course/Dish: Cakes, Chocolate, Other Desserts
Dietary Needs: Vegetarian
Hashtags: #Vegan, #Cupcakes




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