Chocolate Cupcakes (Vegan)

10-12 Cupcakes Sweets Chocolate Cupcakes (Vegan)
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Ingredients

1 Teaspoon apple cider vinegar

1 Cup almond milk

1 Cup of Gluten free flour (all purpose)

1/4 Teaspoon salt

1/2 Teaspoon baking powder

3/4 Teaspoon baking soda

3/4 Cup sugar

1/2 Cup unsweetened coco (powder)

1 Teaspoon of vanilla extract

1/2 Cup coconut oil

Preparation

- Preheat oven to 350 F.

- Line a cupcake pan with the liners.

- Combine the almond milk and apple cider vinegar in a large bowl to create the mock buttermilk.

- Let this mixture sit for 3-5 minutes.

- Sift together all of the dry ingredients into another large bowl.

- Add the vanilla and coconut oil to the mock buttermilk bowl and whisk to combine.

- Finally add the dry ingredients into the wet ingredients and mix until it all combines.

- Spoon the mixture into the cupcake liners and bake for 20 minutes.

- Once baked let them cool at room temperature for 6-8 minutes.

- Decorate and enjoy!

 

Tip - You can also make the batter using a stand up mixer, pour the almond milk & vinegar into the stand up mixer bowl and let it sit for 5 minutes, then pour your coconut oil and vanilla extract. Place the whisk paddle onto the mixer and power it on to a medium speed (5-6) until the wet ingredients combine. Lastly add in your sifted dry ingredients to the wet ingredients and mix with the same speed (5-6) until all is combined. Once the batter is done follow the next steps above.

Tools

Cupcake liners

Cupcake pan

Sifter 

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Chocolate Cupcakes (Vegan)

10-12 Cupcakes Sweets
Ingredients

1 Teaspoon apple cider vinegar

1 Cup almond milk

1 Cup of Gluten free flour (all purpose)

1/4 Teaspoon salt

1/2 Teaspoon baking powder

3/4 Teaspoon baking soda

3/4 Cup sugar

1/2 Cup unsweetened coco (powder)

1 Teaspoon of vanilla extract

1/2 Cup coconut oil

Preparation

- Preheat oven to 350 F.

- Line a cupcake pan with the liners.

- Combine the almond milk and apple cider vinegar in a large bowl to create the mock buttermilk.

- Let this mixture sit for 3-5 minutes.

- Sift together all of the dry ingredients into another large bowl.

- Add the vanilla and coconut oil to the mock buttermilk bowl and whisk to combine.

- Finally add the dry ingredients into the wet ingredients and mix until it all combines.

- Spoon the mixture into the cupcake liners and bake for 20 minutes.

- Once baked let them cool at room temperature for 6-8 minutes.

- Decorate and enjoy!

 

Tip - You can also make the batter using a stand up mixer, pour the almond milk & vinegar into the stand up mixer bowl and let it sit for 5 minutes, then pour your coconut oil and vanilla extract. Place the whisk paddle onto the mixer and power it on to a medium speed (5-6) until the wet ingredients combine. Lastly add in your sifted dry ingredients to the wet ingredients and mix with the same speed (5-6) until all is combined. Once the batter is done follow the next steps above.

Tools

Cupcake liners

Cupcake pan

Sifter