vegan CHOCOLATE CUPCAKES
– 1 cup all-purpose flour – 1/3 cup Dutch process cocoa powder – 3/4 teaspoon baking soda – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 1 cup unsweetened plain soy milk (or oat milk) – 1 1/2 teaspoons apple cider vinegar – 1 1/2 teaspoons vanilla extract – 3/4 cup organic sugar – 1/3 cup melted coconut or vegetable oil – 1 batch Vegan Chocolate Frosting
mix dry ingredients
First, whisk together the dry ingredients. Next, whisk the wet ingredients, and stir together to create a smooth batter.
Baking vegan cupcakes
The baking soda and vinegar will react to leaven the cupcakes without any eggs. Bake for about 20 minutes.
Cool completely, then frost with a rich vegan chocolate frosting.