Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups unsweetened and unflavored non-dairy milk
  • 1/3 cup canola oil ((or baking oil of choice))
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups + 1 tablespoon all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup organic granulated sugar
  • 1/2 cup organic brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon ((optional but recommended))
  • 1/2 teaspoon salt
  • Vegan frosting of choice, (for topping)

Instruction

  • Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
  • In a small bowl or large liquid measuring cup, stir together the milk, oil, vinegar, and vanilla.
  • In a large mixing bowl, whisk together the flour, cocoa, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
  • Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
  • Use an electric mixer at high-speed to beat the ingredients for 1 minute, until fully combined.
  • Divide the batter evenly among the muffin cups.
  • Place the tin into the oven and bake the cupcakes for about 25 to 27 minutes. Test for doneness by gently pressing on the top of one with a finger — it will spring back when done.
  • Transfer the tin to a cooling rack and let the cupcakes cool completely before frosting them.