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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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This recipe makes about 12 cupcakes. It may also be doubled for a cake. Ingredients:
1 cup almond milk |
1 teaspoon apple cider vinegar |
3/4 cup granulated sugar |
1/3 cup canola oil |
1 1/2 teaspoons vanilla extract |
1 cup all-purpose flour |
1/3 cup cocoa powder (regular or dutch processed) |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Review recipe and gather ingredients. Preheat oven to 350 degrees and line muffin pan with paper liners or use silicon liners with a sheet pan.
2. Combine the nondairy milk and apple cider in a large bowl until foamy. Set aside.
3. In a medium bowl, sift together dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Set aside.
4. Add the rest of the wet ingredients to the milk/cider mixture (sugar, canola oil and extract).
5. In several batches, add the dry mixture to the wet mixture and mix very well. Using an ice cream scoop or a small ladle, scoop batter into prepared pan or silicon cups.
6. Bake for about 18 minutes, until cake springs back to touch. Cool completely on a cake rack before frosting.
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