Vegan red velvet

1 1/3 cup Canola Oil
1 cup Almond Milk
0.5 tsp Baking Soda
0.5 tsp Baking Powder
1.25 cup Flour, white
2 tsp Vanilla Extract
2 tbsp Cocoa powder, unsweetened
1 tsp Apple Cider Vinegar
0.5 tsp Salt

Preheat oven to 350ºF and line muffin pans with cupcake liners. Whisk together milk and apple cider vinegar and set aside to curdle, about 5 - 10 minutes. If it doesn't curdle, that's OK! Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl and mix. Add the oil, food coloring, vanilla extract, and almond extract to the curdled milk-vinegar mixture. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear. Fill cupcake liners about two-thirds full (these cupcakes will rise fairly high). Place in preheated oven and bake 18 to 20 minutes, but be sure not to over-bake. Use a toothpick inserted in the center to tell-the toothpick will be red, but there should not be any batter or crumbs sticking. When done, let cool for a few minutes then transfer cupcakes to cooling rack to cool completely. Serving Size: Makes 18 cupcakes

Number of Servings: 18

Recipe submitted by SparkPeople user TASHASPEIGHT.