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.
See also: - Vegan zucchini bread for a sweet seasonal treat on Meatless Monday - Chocolate-chip vegan scones for a breakfast treat on Meatless Monday - Vegan carrot cake for a fancy dessert on Meatless Monday
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.
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.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!