21 Apr Vegan Chocolate Cupcake With Vanilla Frosting
Who doesn’t love a good cupcake? These cupcakes are an easy alternative to dairy options and are soft and delicious. Try the recipe below, you won’t regret it!
Vegan Chocolate Cupcake With Vanilla Frosting
Soft and moist cupcakes, you can't just have one.
- 2 1/4 cups of all purpose flour
- 1 1/2 cups brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups unsweetened almond milk
- 2 tbsp vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup dutch process cocoa powder
- 1/2 cup vegan butter
- 3 cups confectioners sugar
- 2 tbsp unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
Pre heat oven to 350F. Line 12 cup cake holder pan.
Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt in a medium bowl.
In another bowl whisk together the almond milk, oil and vanilla.
Add the milk mixture to the flour mixture and gently fold in until combined.
Divide the mixture evenly in the lined cup cake holders and bake for 20-22 mins.
Let cool on rack and then make the frosting.
Beat the butter on medium high in a mixer until smooth.
Add the sugar, almond milk and vanilla slowly on low until the frosting comes together.
Frost and decorate cupcakes as desired.