VEGAN CHOCOLATE CUPCAKES

EASY

INGREDIENTS

▢ 1 cup Soy Milk ▢ 1 tsp Apple Cider Vinegar ▢ 1 cup All-purpose Flour ▢ ¾ cup Sugar ▢ ⅓ cup Cocoa Powder ▢ ¼ cup Apple Sauce ▢ ¼ cup Canola Oil ▢ 1 tsp Vanilla Extract ▢ ¾ tsp Baking Soda ▢ ½ tsp Baking Powder ▢½ tsp Salt

Prepare Buttermilk

In a large mixing bowl, whisk milk and apple cider vinegar. Set aside for 5 minutes until it curdles - this is what we call the vegan 'buttermilk'.

1

Combine Dry Ingredients

In another bowl, stir all the dry ingredients together: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

2

Combine Wet Ingredients

In the bowl with the milk, stir in applesauce, oil, and vanilla extract.

3

Mix Ingredients

Stir in the dry ingredients into the wet ingredients in three addition to avoid lumps. Stir well between each addition.

4

Fill Muffin Cups

Fill each cupcake liner up to 3/4 level with the Vegan Chocolate Cupcake Batter.

5

Bake the Cupcakes

Bake on the center rack of your oven for 20 minutes in an oven preheated to to 350°F (180°C).

6

Prep Time: 15 minutes Cook Time: 20 minutes Makes: 12 Cupcakes Calories: 142 kcal per Cupcake

VEGAN CHOCOLATE CUPCAKES

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES