Cupcakes always make life a little bit sweeter and there are a variety of options for vegans who love these mini treats. One popular option for the dessert lover who can’t get enough chocolate is the vegan chocolate cupcake.
Total Time: 20-30 minutes
Ingredients: 1-1/2 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 cup organic cane sugar (I use vanilla sugar – it adds an extra yum factor), 1 teaspoon baking soda, 1/2 teaspoon sea salt, 1 cup of medium strength brewed coffee, 1 teaspoon white vinegar, 2 teaspoons vanilla extract, 6 tablespoons (1/4 cup plus 2 tablespoons) olive oil, Unbleached cupcake liners
Directions: Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners (you can also grease the tin instead but the liners are definitely easier and will prevent anything from sticking.) / Whisk the flour, cocoa powder, sugar, baking soda, and salt together in a large bowl until there are no visible clumps. If you've got particularly clumpy cocoa or sugar, you can always sift the dry ingredients into the bowl, too / In a small to medium-sized bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil / Add the wet ingredients to the dry ingredients and stir just to combine (mixture will be rather lumpy.) / Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Put in the oven and bake for 18-20 minutes, until a cake tester inserted in the center comes out clean. / Remove from oven and cool in the pan for 5 minutes, then remove from the pan and let cool completely on a rack. Once cool, frost with the frosting of your choice and serve.
Recipe courtesy of SimplyRecipes.com