These are some of the easiest vegan sweets to make, and they're always a crowd-pleaser. Feel free to frost these with the dairy-free frosting of your choice!
Makes 12 standard-sized cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup coconut milk
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 1/2 t. cider vinegar
- 1 t. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 t. baking soda
- 1/2 t. baking powder
- 1/4 t. salt
Preparation:
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a large mixing bowl, whisk together the coconut milk, sugar, canola oil, vinegar, and vanilla. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined. Add the dry ingredients to the wet, mixing until just combined. Pour the batter into the prepared cups, filling each about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Let cool completely on a wire cooling rack before frosting with dairy-free frosting of choice.
