Audio By Carbonatix
This time of year, it’s all about the baked goods — so what’s a plant-based eater to do? Make your own, of course. These chocolate cupcakes are super-easy and suitable for any occasion.
See also: – Vegan zucchini bread for a sweet seasonal treat on Meatless Monday – Chocolate-chip vegan scones for a breakfast treat on Meatless Monday – Vegan carrot cake for a fancy dessert on Meatless Monday
This recipe was adapted for altitude from The Joy of Vegan Baking.
You will need:
Keep Westword Free
We’re $2,500 away from our spring campaign goal!
We’re aiming to raise $20,000. Your support ensures Westword can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.
1 3/4 cups flour 3/4 cups sugar 1/2 teaspoon salt 1 teaspoon baking soda 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1/3 cup oil 1 tablespoon distilled vinegar 1 cup cold water powdered sugar to top
Preheat your oven to 350 degrees F and lightly oil a muffin tin.
1. Place the flour, sugar, salt, baking soda and cocoa powder in a large bowl. Mix until thoroughly combined. 2. Make a well in the center of the dry ingredients. Put the vanilla, oil, vinegar and water in the well. Mix until just combined. 3. Pour into muffin tin — this should make eight to ten cupcakes. Bake for fifteen minutes. Dust with powdered sugar and serve.
