Whiteley Creek Homestead

In vegan recipes, ground flaxseed soaked in water is often used as an egg replacement to simulate its gelatinous consistency. My experience has been that often this substitution results in a "gummy" baked product. Alternatively, vinegar and baking soda are a reliable stand-in. Whether you choose to consume vegan fare entirely, predominantly, or interspersed now and again, this recipe, which I have made many times and is consistently tender and rises nicely, will unite the masses. Enjoy a cupcake or slice of cake unadorned, with a sifting of powdered sugar to simulate a gentle snowfall or spread with a light swirl of frosting.

Vegan Chocolate Cupcakes

Yield: 11-12 cupcakes

Ingredients:

• 1 cup non-dairy milk (i.e., almond milk) or water (Milk or water works equally well.)
• ½ 1 cup coconut natural cane sugar)
• ¼ 1/3 cup extra virgin olive oil (or other coconut oil)
• 1 ½ tsp 1 tbsp Bragg raw unfiltered apple cider vinegar
• 1 tsp 1 tbsp pure vanilla extract
• 1/2 tsp pure almond extract (optional, but awesome)
• 1.5 cups whole grain unbleached all-purpose flour
• ¼ 1/3 cup Dutch process cocoa cacao powder, sifted
• 1 tsp baking soda
• ½ 3/4 tsp sea kosher salt, to taste

Directions:

1. Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.
2. Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone.
3. Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool.

Recipe Source: www.ohsheglows.com My adaptations are in red.