In vegan recipes, ground flaxseed soaked in water is often used as an egg replacement to simulate its gelatinous consistency. My experience has been that often this substitution results in a "gummy" baked product. Alternatively, vinegar and baking soda are a reliable stand-in. Whether you choose to consume vegan fare entirely, predominantly, or interspersed now and again, this recipe, which I have made many times and is consistently tender and rises nicely, will unite the masses. Enjoy a cupcake or slice of cake unadorned, with a sifting of powdered sugar to simulate a gentle snowfall, or spread with a light swirl of frosting.
Vegan Chocolate Cupcakes
Yield: 11-12 cupcakes
- 1 cup non-dairy milk (i.e., almond milk) or water (Milk or water works equally well.)
- ½ 1 cup coconut natural cane sugar)
- ¼ 1/3 cup extra virgin olive oil (or other coconut oil)
- 1 ½ tsp 1 tbsp Bragg raw unfiltered apple cider vinegar
- 1 tsp 1 tbsp pure vanilla extract
- 1/2 tsp pure almond extract (optional, but awesome)
- 1.5 cups whole grain unbleached all-purpose flour
- ¼ 1/3 cup Dutch process cocoa cacao powder, sifted
- 1 tsp baking soda
- ½ 3/4 tsp sea kosher salt, to taste
- Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.
- Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone.
- Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool.
Recipe Source: www.ohsheglows.com My adaptations are in red.