Vegan chocolate cupcakes for an easy dessert on Meatless Monday
This time of year, it's all about the baked goods -- so what's a plant-based eater to do? Make your own, of course. These chocolate cupcakes are super-easy and suitable for any occasion.
This recipe was adapted for altitude from The Joy of Vegan Baking.
You will need:
1 3/4 cups flour
3/4 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup oil
1 tablespoon distilled vinegar
1 cup cold water
powdered sugar to top
Preheat your oven to 350 degrees F and lightly oil a muffin tin.
1. Place the flour, sugar, salt, baking soda and cocoa powder in a large bowl.
Mix until thoroughly combined.
2. Make a well in the center of the dry ingredients.
Put the vanilla, oil, vinegar and water in the well.
Mix until just combined.
3. Pour into muffin tin -- this should make eight to ten cupcakes.
Bake for fifteen minutes.
Dust with powdered sugar and serve.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.