| 1 cup (240 g) vanilla soy or other nondairy yogurt |
1 cup |
$0.05 per fluid ounce
|
$0.40 |
| 1/2 cup (120 ml) olive oil |
120 ml |
$5.99 per 16 fluid ounces
|
$1.52 |
| 2 teaspoons pure vanilla extract |
2 tsp |
$8.00 per 8 fluid ounces
|
$0.33 |
| juice of 1/2 lemon |
1/2 lemon juice |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1 1/4 cups (155 g) all-purpose flour |
1 1/4 cup |
$2.99 per 5 pounds
|
$0.21 |
| 1 cup (120 g) powdered sugar |
1 cup |
$2.59 per 2 pounds
|
$0.34 |
| 2 teaspoons baking powder |
2 tsp |
$2.59 per 10 ounces
|
$0.08 |
| 1/4 teaspoon fine sea salt |
1/4 tsp |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 cup (20 g) unsweetened cocoa powder (optional) |
1/4 cup |
$7.29 per 10 ounces
|
$0.51 |
| 1/2 cup (120 ml) plain soy or other nondairy milk (**I used a little bit less because I wanted mine to have a hard layer of chocolate) |
120 ml |
$1.49 per 6 ounces
|
$1.05 |
| 1 cup (176 g) nondairy semisweet chocolate chips |
1 cup |
n/a
|
|
| 2 tablespoons (30 ml) pure maple syrup or (42 g) agave nectar |
30 ml |
$10.99 per 12 1/2 fluid ounces
|
$0.89 |
| Total Recipe |
$5.37 |
Suggestions?