Description
Delicious and moist vegan chocolate cupcakes that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the vegetable oil, vanilla extract, apple cider vinegar, and almond milk to the dry ingredients and mix until well combined.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting, if desired.
Notes
- These cupcakes can be stored in an airtight container for up to 3 days.
- For a richer chocolate flavor, use dark cocoa powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg