These vegan cupcakes taste amazing and are quick to make! You can play around and substitute different kinds of milk, oils, and extracts; I've used my favorites in the recipe, but just about any will work. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar, and orange juice.
Ingredients
- apple cider vinegar: 1 Tbsp
- ½ cups almond milk: 1 piece
- all-purpose flour: 2 cups
- white sugar: 1 cup
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- coconut oil, warmed until liquid: 0.5 cup
- ¼ teaspoons vanilla extract: 1 piece
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
-
Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
-
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.
-
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
-
Arrange cooled cupcakes on a serving platter. Frost with desired frosting. jcalliagas
