vegan chocolate cupcakes

1 cup unsweetened almond milk
1 tsp apple cider vinegar
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup granulated sugar
1/3 cup light olive or cannola oil
1 1/2 tsp vanilla
2 tbsp cold coffee

make sure to mix the dry ingredients into the milk mixture slowly - it might lump if added too fast or all at once, which would require a longer mixing time. also, try them with either almond or peppermint extract - yummy!

whisk milk & vinegar together - set aside to curdle. sift flour, cocoa, baking powder, soda, and salt together in a bowl. beat milk mixture oil, sugar, vanilla, and coffee together in a large bowl. slowly add dry and mix well. put approx 1/4 cup into a cupcake liner in a muffin tin and bake in a preheated 350 degree oven for 18-20 minutes. when done, let cool in the tin. enjoy! frosting is not necessary. dust with powdered sugar if desired.

Serving Size: makes 12 regular cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user FISHA30002.