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.
Ingredients: 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
Directions: 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.