If I’m out of eggs and butter, or if I just feel like cutting out fat and cholesterol from my diet (which actually happens a lot), I bake using vegan recipes. Last night I was in the mood for some chocolate so I prepared these vegan chocolate cupcakes. They were delicious. I didn’t miss the eggs and butter at all. Here is the recipe.
1 c whole wheat flour
1/3 c cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 c sugar
1 c almond milk
1 tsp apple cider vinegar
1/3 c canola oil
1 tsp almond extract
Preheat oven to 350 degrees and line your muffin pan with liners.
In a large bowl combine flour, cocoa powder, baking soda, baking powder, and salt.
Add the vinegar to the almond milk and stir briskly. Put it aside for a few minutes until it curdles.
In the meantime whisk together sugar, oil and almond extract, and then mix them in with the milk and vinegar.
Add wet ingredients to the dry, and beat until the mixture is smooth.
Pour it into the liners until each is about ¾ full.
Bake for 20-24 minutes.