Eggless Chocolate Cupcakes
This recipe is for cupcakes. However, it can be used for one big cake. It makes one half of an 8” round.
1 cup milk
1 teaspoon apple cider vinegar (or white vinegar or lemon juice)
3/4 cup sugar
1/3 cup vegetable
1 1/2 teaspoons vanilla extract
1 cup plain flour
1/3 cup cocoa powder
3/4 teaspoon bicarb soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 – Preheat the oven to 180°c
2 – Line muffin pan with baking cups.
3 – Whisk together soy milk and vinegar in a large bowl, and set aside to curdle.
4 – Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
5 – In a separate bowl, mix together the remaining dry ingredients.
6 – Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
7 – Pour the batter into prepared baking cups, filling them to three quarters full.
8 – Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
9 – Transfer cupcakes to cooling rack and allow to cool completely.