Vegan Whole Wheat Chocolate Cupcakes
Ingredients
The cupcakes
-
1
cup
non-dairy milk
-
1
tbsp
apple cider vinegar
-
1
cup
sugar
-
⅓
cup
extra virgin olive oil
-
1
tbsp
pure vanilla extract
-
1
cup
whole wheat pastry flour
-
½
cup
all-purpose flour
-
⅓
cup
cocoa powder
-
1
tsp
baking soda
-
¼-½
tsp
cinnamon
-
¾
tsp
kosher salt
The frosting
-
3
cups
organic icing sugar
-
¼
cup
Earth Balance
-
1
tsp
ground cinnamon
-
1
tsp
pure vanilla extract
-
2-4
tbsp
non-dairy milk
-
a pinch
kosher salt
Instructions
- Preheat the oven to 350°F and line a cupcake pan with liners.
- In a large bowl, beat together the non-dairy milk, apple cider vinegar, sugar, olive oil, and vanilla for a couple of minutes.
- Sift the dry ingredients into the wet mixture and mix until smooth.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 24-26 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
2g
Sodium
150mg
Cholesterol
0mg
You might also like