Ingredients
- Peanut Butter Frosting:
- 1 cup soy OR almond milk
- 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola OR sunflower OR grape seed oil
- 1 tsp vanilla extract
- 1/2 tsp chocolate extract OR almond extract OR extra vanilla extract
- 1 cup all purpose flour
- 1/3 cup cocoa powder, regular OR dutch processed
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup creamy peanut butter, salted, room temp
- 1/3 cup vegan butter (Earth Balance), room temp
- 1 cup powder sugar
- drops vanilla extract
- 3 Tbsp non-dairy milk, almond, rice or soy
Preparation
Step 1
1. Preheat oven to 350 degrees and line a muffin pan with foil liners (or paper liners)
2. Whisk together the soy/almond milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract and other extract to the milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK)
3. Pour into liners, fill in 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooking rack and let cool completely.
4. Make the frosting. In a small bowl, whip the peanut butter, vegan butter, vanilla extract and non-dairy milk, until smooth. Add the powder sugar and whip until combined well. You can add a little more powder sugar to thicken the frosting a little.