Recipe: Vegan Chocolate Cupcakes

Are you looking for an easy yet tasty recipe that can be eaten by almost anyone? Then keep on reading. I know what you think when you read ‘vegan’. I was skeptical too, but a friend of mine makes these for every birthday she does and I love those. There is simply something about this recipe, that, when you don’t tell people it’s a vegan recipe, they won’t even notice. The cupcakes come out soft and tasty, without that heavy taste of the regular kind with eggs and butter. In fact, I like these better because they are so light and fluffy. Plus they are super easy to make and require minimal equipment, so even without a mixer you can make these.

Ingredients:

• 1 1/2 cup of flour
• 1/3 cup of cocoa powder
• 1 tea spoon of baking soda
• 1/2 tea spoon of salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup vanilla soy milk
• 2 teaspoons of apple cider vinegar

Preparation:

No tin, but silicon muffin shapes

• Preheat oven to 375 F or 190 C and line muffin tin with papers
• Mix the dry ingredients in a bowl

Dry ingredients

• Combine the wet ingredients in another bowl WITHOUT the vinegar
• Add the wet ingredients to the dry ingredients and stir until everything is mixed in. Your batter should be smooth but it may still have a few lumps in it.

Wet + dry ingredients (as you can see it will sort of start to fizz and bubble)

• Quickly add vinegar and stir
• Pour batter into the tin and put in oven
• Bake for 14 – 18 minutes
• Let cool in pan, then transfer and let cool completely

Batter in the tins

Cupcakes!

All done and ready to eat

Enjoy!

Have you ever tried any vegan recipes? What are your favorites? Share in the comments below!