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.
Founded in 2011, From A to Vegan strives to share perspectives about veganism in the 21st century. From food to fashion, leisure to sustainability, our goal is to provide noteworthy and useful information to anyone thinking about or currently leading a life free of animal products. We think it's important to present different points of view and challenge common misperceptions about people and practices that are considered vegan. We hope to open minds to the possibility of a sustainable way of life through alternative choice. In the process, we hope to learn things about ourselves as well.
