Vegan Chocolate Cupcakes

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  • Total Time

    Prep: 20 min. Bake: 15 min. + cooling


  • Makes

    2 dozen

  • Ingredients

  • 2-1/2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 2 cups refrigerated unsweetened coconut milk
  • 1-1/2 cups sugar
  • 1/3 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup dairy-free margarine, softened
  • 3 cups confectioners’ sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons vanilla extract
  • Directions

  • Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
  • Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat margarine until light and fluffy. Beat inconfectioners’ sugar, cocoa, milk and vanilla. Frost cupcakes.
  • Nutrition Facts

    1 cupcake: 265 calories, 12g fat (2g saturated fat), 0 cholesterol, 194mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.
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