Vegan Cupcakes
This is an easy to make cake recipe that vegetarians will surely love! Enjoy the sweetness of assorted and healthy ingredients in one mouth-watering cake recipe! This recipe yields 18 cupcakes.
Vegan Cupcake
Ingredients
- 1 tablespoon apple cider vinegar
- 1 1/4 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups almond milk
- 1/2 cup coconut oil, warmed until liquid
- 1 cup white sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Directions
- First, preheat oven to 350 degrees F (175 degrees C), and then grease two 12 cup muffin pans or line with 18 paper baking cups.
- Meanwhile, measure the apple cider vinegar into a 2 cup measuring cup. After that, fill with almond milk to make 1 1/2 cups and let it stand until curdled, about 5 minutes.
- Next, in a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. And then, in a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- After that, bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
- Lastly, cool in the pan set over a wire rack. When cooled, arrange the cupcakes on a serving platter. Frost with desired frosting.
- Vegan Cupcakes are now ready to serve!
ENJOY!
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