Ingredients
The following ingredients have 24 Servings
- 3 cups all purpose flour
- 1 1/2 cups organic granulated white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 3/4 cup pure maple syrup
- 3/4 cup grapeseed oil (for a less fat version, you can use half applesauce and half oil)
- 1 1/2 cups regular unsweetened "lite" coconut milk
- 1 tablespoon lemon juice or apple cider vinegar
- 2 tablespoons Madagascar vanilla extract (makes an exceptional vanilla flavor)
- I have since changed the recipe to be much less sweetener and a better version. See here for the updated version.
Instruction
- This makes a large batch of 2 dozen tall cupcakes or a Two Layer 9 inch cake.
- Preheat oven to 350 degrees. Line two muffin pans with decorative paper liners or grease and line with parchment paper rounds in two 9 inch round cake pans. For a taller cake, use 8 inch pans.
- Sift all the dry ingredients in a large bowl through a mesh strainer and whisk well.
- In a small bowl, add the syrup, oil/applesauce, milk, lemon juice and vanilla. Now add the wet ingredients to the dry ingredients, slowly a little bit at a time and beat on low, just until combined. Do not overmix the batter or it can make the cake tough. Pour the batter into the lined muffin pans or cake pans.
- Bake for 15-20 minutes for cupcakes and 20-25 minutes for cakes, or until a toothpick inserted comes out clean. Let them cool in the pans for 15 minutes, then transfer the cupcakes onto cooling racks to completely cool before icing.
- For the icing, I just added two 4 oz vegan buttery sticks (1 cup total) (room temperature) into a large metal bowl. I then added 2-3 cups of vegan powdered sugar and beat until fluffy and added more sugar until it reached a light, fluffy consistency. I then added some vanilla extract and a couple tablespoons of almond milk. Beat until light and fluffy.
