Vegan Chocolate Cupcake Recipe
Angela Marinelli - Nourishment Connection
unsweetened unsweetened non dairy milk
apple cider vinegar
fresh ground nutmeg
non-alkalized unsweetened cocoa powder
or raw cacoa powder
Preheat oven to 325 degrees.
Line muffin tins with cupcake liners.
Add apple cider vinegar to non dairy milk. Set aside and let curdle. (I like coconut or cashew milk best, but if you are avoiding nuts, you can use any non-dairy milk.)
Sift together all dry ingredients and set aside.
In a food processor with the metal blade combine the butter substitute, applesauce, and palm sugar until well blended. Stop and scrape down the sides.
Add half of the dry ingredients and gently pulse until blended.
Add the milk mixture and gently pulse until blended.
Scrape down the sides, add the rest of the dry ingredients and gently pulse until blended.
Add the hot water and gently pulse until blended.
Scoop batter with ice cream scoop into muffin pan liners. Fill about 2/3 full.
Bake at 325 degrees for 20-22 minutes or until cake tester comes out clean and cake springs back when touched.
Copywright: Angela Marinelli, M.S., M.Ed. Nourishment Connection