Ingredients Serves 12
- 1 cup soy, almond or rice milk
- 1 tbsp apple cider vinegar
- 3/4 cup sugar
- 3 tbsp olive/canola oil
- 1.5 tbsp cacao-powder
- 1 tsp baking soda
- 1/3 tsp salt
Combine 1 cup of any non-dairy milk (soy, almond or rice) with 1 tablespoon of apple cider vinegar and set aside for 5-10 minutes to curdle. Next, add 3/4 cups of sugar, 3 tablespoons of olive or canola oil and optionally 1 teaspoon of pure vanilla extract. Mix everything up.
In a separate bowl mix together 1.5 cups of all-purpose flour, 3 tablespoons of cacao-powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt.
Pour the wet mixture into the bowl with dry ingredients. Whisk to combine, but don't overmix.
Line a standard muffin tin with paper cases. Distribute the batter evenly into muffin cups, about 3/4 cup of batter for each muffin. Bake for 20-25 minutes at 350F/180C degrees.
When done, take out from the oven and let them cool completely.
The recipe makes 12 cupcakes.