Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1 Recipe Vegan Chocolate Frosting

Instruction

  • Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Spray the liners with a little oil to prevent sticking.
  • In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined.
  • To the bowl with the mixed dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter should be fairly thin and smooth, not too thick. (see photos in post above for reference)
  • Fill the liners only half full. Do not overfill or the cupcakes will rise out of the liners and spill over. Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean.
  • Cool completely, then pipe or spread on frosting as desired with Vegan Chocolate Frosting.