Make and Share Craft Tutorials
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over 2 years ago
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This is the perfect recipe for someone who has converted to vegan and has been having desperate cravings for chocolate. Don't worry! You can have your cruelty-free cake and eat it, too!
Tags
Crafts
Recipe
Ingredients
- 1 cup All Purpose Flour
- 1 cup Granulated Sugar
- 3 tbsp (baking cocoa) Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 6 tbsp Vegetable Oil
- 1 tbsp White Vinegar
- 1 tsp Vanilla Extract
- 1 cup Cold Water
- Confectioners Sugar
- Project Cost
- Cheap
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1
Preheat your oven to 350 or 325 depending on your pan. 350 for shiny metal pans and 325 for darker non-stick pans. In a mixing bowl stir together the flour, sugar, baking soda, salt and cocoa until evenly blended. Make three wells in the flour mixture.
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2
Pour the oil into one well, vinegar into the second and vanilla into the third.
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3
Slowly pour the water over everything and mix on a low speed until everything is thoroughly combined. To ensure that your cupcakes are moist, mix in 2 extra tablespoons of vegetable oil!
***This is a thin batter, so don't be worried if it doesn't look like the right consistency! -
4
Line your cupcake tin with 12 paper or foil liners and fill them 2/3rds full. Bake for 15-18 mins.
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5
Cool your cupcakes IN their pans for about 30 mins. After the 30 mins, you can take them out of the pans to cool completely.
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6
After cooling, you can simply dust them with confectioner's sugar or top them with your favorite frosting for those non-vegan folks out there!
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7
Enjoy!!
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