Chocolate Cupcake

Vegan Chocolate Cupcake with Cream Cheese Frosting

My lovely friend Jessica passed along her mom’s vegan chocolate cake recipe. Last night, I used it to make 12 cupcakes that are absolutely scrumptious. They’re moist and light, and unlike some other vegan cake recipes I’ve tried, these rose nicely and they don’t crumble or fall apart in your hands. What’s more, this recipe doesn’t call for any of the less common vegan ingredients, so you probably already have all of the items  in your cupboard. I didn’t have a flour sifter handy, so I just used a whisk to combine the dry ingredients. The only other changes I made were topping with Pillsbury Cream Cheese Frosting (yep, it’s vegan!) and sprinkling some Sugar In The Raw on top. Thanks, Julie!

Sift together:
1 1/2 cups flour
1 cups plus 2 tbsp. sugar
6 tbsp. unsweetened, non-alkaline (natural) cocoa powder
1 tsp. baking soda
1/8 tsp. salt

Combine and add:
1 cup water
1/4 cup vegetable or canola oil
1 tbsp. white or cider vinegar
2 tsp. vanilla extract

Directions:
Stir until smooth.  Spread into a greased and floured 8 inch pan.  Bake at 350 degrees for 25-30 minutes, until toothpick inserted into the center comes out clean.  Remove from pan.  Serve dusted with powdered sugar.
If making cupcakes, pour into 12 cupcake liners and bake about 20 minutes.

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