Vegan Chocolate Cupcake | Coconut Cream Frosting

Vegan Recipe 3/52: Vegan Chocolate Cupcake (that actually tastes amazing)

Vegan, No Refined Sugar, Dairy-Free Cupcake

Recipe from Oh She Glows.

Ingredients for Cupcakes

1 cup of almond milk

1 cup of organic cane sugar

1/3 cup of extra virgin olive oil

1 tbsp of apple cider vinegar

1 tbsp of pure vanilla extract

1.5 cups of unbleached all-purpose/whole wheat/spelt/or gluten free flour (your choice)

1/3 cup of sifted cocoa powder

1 tsp baking soda

3/4 tsp of kosher salt

Ingredients for Coconut Cream Frosting

1 can of Trader Joe’s coconut cream {put in the fridge over night}

Agave to taste

1 tsp Vanilla (I never really measure, I just pour)

link to chocolate frosting option

Baking Instructions

Step 1: Pre-heat oven to 350F and line cupcake pan

Step 2:  Mix wet ingredients {milk, sugar, oil, cider vinegar, & vanilla}

Step 3: Sift dry ingredients {flour, cocoa powder, baking soda, & salt} into wet mix. Mix until there are no clumps.

Step 4: Pour batter into cupcake liners

Step 5: Bake for 22ish minutes

Step 6: Let cupcakes cool before frosting

Step 7: Frost and eat!


It’s kid approved!!!

**to make it gluten free simply use a gluten flour substitute**


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