Vegan Chocolate Cupcake Recipe

I (Fi) recently went vegan, much to Georgia and Zoeys disgust. They often offer me packing chips to snack on (according to these two, vegan food is bland and vile) 

I am determined to work on recipes that will get their seal of approval, and I am glad this one got a thumbs up; so expect to see a significant number of egg and dairy free cakes, cookies and cupcakes on our blog

Here is the recipe for my not so nasteh (nasty) rich chocolate vegan chocolate cupcakes

Vegan Cupcake ingredients

 

 

 

 

 

 

 

 

 

 

 

This recipe makes 12 muffin size cupcakes. I used our white baking cases

 

 

 

 

 

 

 

 

 

 

You will need:

265ml Soya Milk

1 teaspoon vanilla extract

90ml vegetable oil

2 teaspoons apple cider vinegar

165g golden caster sugar

150g Self Raising flour

35g cocoa powder

egg free chocolate cupcakes

 

 

 

 

 

 

 

 

 

 

Method:

  • Mix the soya milk and vinegar and leave to sit for a couple of minutes. It will curdle and thicken
  • Sift together the flour, cocoa powder and salt into a large bowl
  • To the thickened soya milk add the rest of of the ingredients. Whisk auntil well mixed
  • Pour into the flour and salt mixture. Stir well
  • Scoop equal amounts into lined muffin pan and bake for approximately 20 minutes o(r until skewer inserted into centre comes out clean) at 160C (fan oven) or 180C (conventional)

 

 

 

 

 

 

 

 

 

 

 

 

Previous article Quick & Easy Egg Substitutions!
Next article Chocolate Chip Cookies

Comments

Audrey Meek - June 4, 2017

These look like chocolate, what did you add?

eileen Ibizacakes - June 4, 2017

You forgot to add the amount of chocolate needed!!

Leave a comment

Comments must be approved before appearing

* Required fields