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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.
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.
