Ingredients

The following ingredients have 4 Servings
  • 1/3 cup oil (I used olive, any oil works!)
  • 1 cup light brown sugar (can sub coconut)
  • 2 tsp vanilla extract
  • 1 cup non-dairy milk (warm or room temperature )
  • 2 tbsp apple sauce
  • 1 tbsp apple cider or white vinegar
  • 1 1/4 cup all purpose flour (I used gluten free)
  • 3/4 cup blanched almond flour
  • 1/2 cup cocoa powder
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp espresso powder (optional for a richer flavor)

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a muffin tray with liners and set aside.
  • Whisk together all wet ingredients in a bowl. If your milk was in the fridge, just warm it in the microwave for about 30 seconds.
  • Add in the dry ingredients, making sure to spoon and level to flours.
  • Whisk together until a batter forms.
  • Scoop into the lined tray, filling about 3/4 of the way up.
  • Bake for 18-22 minutes or until a toothpick comes out clean. My oven is always 20 minutes, but all ovens are different.
  • Remove from the oven and let cool for 20 minutes, then remove from the tray and let cool on a cooling rack until completely cool.
  • Frost with vegan chocolate buttercream or vegan vanilla buttercream.