Chocolate Vegan Cupcake

Cocoa's from the earth, right? Ok, great... then these surprisingly moist and delightfully chocolatey and delicious cupcakes are "Daniel Fast Friendly!"

Ingredients:
1 cup soy, almond or coconut milk
3/4 cup sugar
1/3 cup oil
1 tsp cider vinegar
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions:
Preheat the oven to 350º F. Line a 12-cup muffin tin with cupcake liners and set aside.

In a small bowl, mix the milk (soy, almond or coconut) and the vinegar and set aside for a few minutes to curdle.

In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined.

In a small mixing bowl, whisk together the  sugar, oil, and vanilla. Add the milk and vinegar.
Add the wet ingredients to the dry, mixing until just combined.

Pour the batter into the prepared cups, filling each about 2/3 full.

Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool completely on a wire cooling rack before frosting with dairy-free frosting of choice.

Vegan Cupcakes

Like I mentioned in my previous post, my daughter (and some friends, I'm finding as well) are "Daniel fasting." This recipe is a great solution to the snack or sweet cravings during a fast. NO animal or dairy product whatsoever!

The original recipe is just a basic vanilla cupcake recipe, but it's easily adaptable to create a Carrot Cupcake or even CHOCOLATE. YUM!




Ingredients:
1 cup soy or almond milk
1 tsp apple cider vinegar
1¼ cups whole wheat flour
2 Tbs corn starch
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup oil (such as grape seed or olive oil)
¾ cup sugar
1 Tbs vanilla extract


Directions:
Preheat oven to 350º. Line muffin pan with cupcake liners.

Place the tsp of vinegar into 1-cup measuring cup. Pour soy or almond milk over the vinegar and set aside for a few minutes to allow to curdle.

In a large mixing bowl, mix the flour, corn starch, baking powder, baking soda, and salt. In a small bowl, mix the milk, vinegar, oil and vanilla extract. Add to dry ingredients and mix until no lumps remain.

Fill cupcake liners two-thirds full and bake for 20-22 minutes.




Variation:

Vegan Carrot Cupcakes

Increase the flour to 1½ cups
Increase baking powder to 1 tsp
Add 1 tsp nutmeg and 2 tsp cinnamon to the dry ingredients.
Add ½ cup shredded carrot and ½ cup nuts (such as pecan or walnut) to the prepared batter.


Frosting option:
What's a cupcake without frosting? You can easily make a vegan frosting option by using 1 Tbs of coconut oil, 1 cup of confectioners flour (or more to desired consistency) and 1 tsp of soy or almond milk. Add 1 tsp of vanilla extract if desired. Blend together in a small mixing bowl until smooth.