Vegan Chocolate Cupcakes
Prep time 15 minutes | Total Time 45 minutes
These vegan cupcakes are so amazing no one will believe that they are vegan. The recipe is incredibly simple and can be made in one bowl. They turn out fluffy and moist! This recipe can also be adjusted to make a vegan chocolate cake instead.
Ingredients
1 &1/2 Cup white flour (you can make these gluten free by replacing all purpose gluten free flour for the white flour)
1/3 Cup unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 teaspoons vanilla
2 Tablespoons Cider Vinegar
Instructions
Preheat oven to 375 degrees and line cupcake tin with cupcake liners - Makes 12 cupcakes
Mix or sift together flour, cocoa, salt, sugar, and baking soda
In another bowl- mix together oil, water and vanilla *If you want to make this super easy you just put the wet ingredients in with the dry but add oil and water first.
Add wet ingredients to dry and mix or beat until combined (1 min w. electric mixer, 2 mins by hand)
Add vinegar, mix until distributed
(you will see the vinegar start to react w. the other ingredients just mix until the mixture is all one color- the vinegar helps it to rise- but you won't taste it - I promise)Fill cupcake liners about 2/3 full- will make 12 cupcakes
Bake for 18-22 minutes. They are done when a toothpick inserted in the center comes out clean
Cool for at least 45 minutes and frost with your favorite frosting
*Many commercial brands are technically vegan - but you can also make your own vegan buttercream - check out my recipe for vegan buttercream.
Notes and Adjustments!
Make it a cake! This will make one 8-9 inch round cake- if you want a layer cake double the recipe!
If you convert to a cake pan be sure to grease and flour the pan- and bake for 25-30 minutes until toothpick inserted in the center comes out clean.
You can also double the recipe and bake in a 9x13 pan - again be sure to grease and flour the cake pan.
