My mother has recently developed a major (and recurrent) craving for cupcakes…. Off I went in search of a good vegan cupcake recipe. This one hit the spot! Unfortunately it is not sugar-free though – I still need to perfect those!
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour ( I used gluten free)
1 cup white sugar
2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
- 1 1/4 teaspoons vanilla extract
Preheat oven to 175 ºC. Grease two 12 cup muffin pans or line with 18 paper baking cups. Mix apple cider vinegar and almond milk and let stand for 5-10 minutes until curdled. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add coconut oil and vanilla to almond milk mixture and whisk together. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed or a cake-tester/toothpick comes out clean when inserted into the centre of a cupcake. This will be more or less 15 to 20 minutes. Cool in the pan set over a wire rack. Frost with your preferred frosting when cool.
Have a bite!