-Dairy-free Vegan -
Chocolate Cupcakes
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While I love making healthier treats, I also love traditional baking.
No one would ever guess these incredibly delicious cupcakes are actually vegan.
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They would be so perfect for any birthday party, and safe for anyone with dairy or egg allergies.
However, they are simple enough to whip up after dinner on a weeknight.
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Ingredients:
All-purpose Flour
Cocoa Powder
Baking Soda
Plant-based Milk
Vinegar
Coconut oil
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Instructions:
In a medium sized bowl, whisk together the dry ingredients.
Preheat oven to 350° F. Line a muffin tin with cupcake liners.
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In another large mixing bowl, whisk or beat together wet ingredients.
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Pour the batter into the prepared muffin tin, filling about 3/4 full.
Add the dry ingredients into the wet and mix on low until combined
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Bake for 20 minutes, or until a toothpick comes out clean, and the tops spring back slightly when gently pressed.
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To get the full recipe, click here!
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