2½ Cups Non-Dairy Milk of Choice (I used Almond)
⅔ Cups Light Oil (I used canola)
2 Tablespoons Cider Vinegar
1 Tablespoon Vanilla Extract
Preheat your oven to 350F (180C).
In a large bowl whisk together all of the dry ingredients, then set aside.
In a medium bowl whisk together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix.
Line 24 regular size cupcake wells with paper casings.
Divide the batter evenly and then pop them in the oven.
Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
You should get 24 regular size cupcakes from one mixture as above.
I decorated this with vegan chocolate icing (Betty Crocker) and only added sliced organic fruit as decoration – see picture.
Tried and tested by Es Slabs
I do not use any other recipe when I need a VEGAN CHOCOLATE CAKE. This one is moist and incredibly easy and above all mega yummy!
Yesterday I made the above recipe x3 and had 6 dozen cupcakes, which I made for our granddaughter’s 1st birthday party. 👶