Chocolate Cupcakes (vegan)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 3/4 cup evaporated cane juice
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup unbleached all-purpose flour
• 1/3 cup cocoa powder (dutch-processed or regular or a mix of the two)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350 f and line muffin pan with paper or foil liners.
• 2 whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. add the evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.
• 3 in a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. add in two batches to wet ingredients and beat till no large lumps remain ( few tiny lumps are okay, don't over-beat!).
• 4 pour into liners, filling three-quarters ofthe way. bake 18-20 minutes, until a toothpick inserted into the center comes out clean. transfer to cooling rack and let cool completely.