Vegan Chocolate Cupcake Recipe: Delightfully Scrumptious

Yesterday I just needed to get away from “it all” (aka work) for a bit. Whenever I feel this way, one of my favorite things to do to get my mind adrift is to bake. It always does wonders for helping me to chill out, and the bonus is that it produces sweet smells and yummy treats for the household to boot.

I thought I would share the goodness with you in case you find yourself in a “bake escape” mode too. I have featured this white cupcake vegan recipe in the past, and today I bring you a chocolate version.

• 1 cup soy milk
• 1 teaspoon vinegar
• 3/4 cup sugar
• 1/3 cup canola oil
• 1 1/2 teaspoons vanilla
• 1 cup flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1) Preheat the oven to 350 degrees and get your cupcake liners all set up.

2) In a large mixing bowl, stir together the soy milk, vinegar, sugar, canola oil and vanilla.

3) In a separate bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, and stir until all the lumps are removed.

4) Pour the batter into the cupcake liners.

5) Bake until a toothpick inserted into the center comes out clean (about 18-20 minutes).

6) Allow to cool.

7) After they are cool, frost with your favorite icing.

*I picked up this yummy vegan Cherrybrook Kitchen brand (shown below) at Whole Foods last week. It is REALLY delicious and peanut free, dairy free, egg free, and nut free.

Makes 12 cupcakes.