Zutaten für Chocolate Cupcakes Vegan
- Soymilk
- Apple Cider Vinegar
- ½ cup evaporated cane juice
- Canola Oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cupcakes Vegan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Cupcakes Vegan
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper or foil liners.
- In a large bowl, whisk together 1 cup soy milk and 1 tablespoon apple cider vinegar. Let stand for 5 minutes to curdle.
- Add ½ cup evaporated cane juice, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, and ½ teaspoon almond extract to the soy milk mixture. Beat with an electric mixer until light and fluffy.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Be careful not to overmix.
- Fill cupcake liners ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
3g
Carbs
3g
