This recipe makes about 12 cupcakes. It may also be doubled for a cake.Ingredients: 1 c. nondairy milk1 t. apple cider vinegar3/4 c. granulated sugar1/3 ; c. canola oil1 1/2 t. vanilla extract1 c. all-purpose flour1/3 c. cocoa powder (regular or Dutch processed)3/4 t. baking soda1/2 t. baking powder1/4 t. saltSteps Review recipe and gather ingredients. Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.Combine the nondairy milk and apple cider in a large bowl until foamy. Set aside.In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Set aside.Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).In several batches, add the dry mixture to the wet mixture and mix very well. Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.Bake for about 18 minutes, until cake springs back to touch. Cool completely on a cake rack before frosting.
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