Chocolate Cupcakes- vegan

By Lynxa

Ingredients

• 1 cup non-dairy milk (I used Vanilla Almond milk)
• 1 cup sugar (I used natural cane sugar)
• 1/3 cup extra virgin olive oil (or grapeseed)
• 1 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 1/2 tsp pure almond extract (optional, but awesome)
• 1.5 cups unbleached all-purpose flour
• 1/3 cup cocoa powder, sifted
• 1 tsp baking soda
• 3/4 tsp kosher salt, to taste

Details

Servings 12
Adapted from ohsheglows.com

Preparation

Step 1

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 before frosting.
Note-can make as a cake in 8X8 square and bake for about 30 minutes.
Note-awesome topped with my Raspberry Sauce mixed with a little plain goat cheese just to make spreadable. (I made Strawberry Sauce)