Vegan Chocolate Cupcake Recipe

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1 vote | 2367 views

A delicious cake without animal ingredients

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Cook time:
Servings: 12
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Ingredients

Cost per serving $0.15 view details

Directions

  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
  3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 53g
Recipe makes 12 servings
Calories 159  
Calories from Fat 59 37%
Total Fat 6.68g 8%
Saturated Fat 0.51g 2%
Trans Fat 0.02g  
Cholesterol 0mg 0%
Sodium 189mg 8%
Potassium 37mg 1%
Total Carbs 22.87g 6%
Dietary Fiber 0.8g 3%
Sugars 13.33g 9%
Protein 2.06g 3%
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