Vegan Recipes: Chocolate Cupcakes!

These chocolate cupcakes are so delicious with their rich texture and lovely chocolate taste! Who can deny these little, vegan cakes of perfection? Since they’re just small cupcakes, their “egg-lessness” won’t cause them to fall apart! I’m sure that you have experienced eggless cakes that crumble away if you’ve ever tried baking vegan before.

Ingredients:

1 cup coconut milk

2/4 cup sugar

⅓ cup canola oil

1 ½ t. cider vinegar

1 t. vanilla extract

1 cup all-purpose flour

⅓ cocoa powder

¾ t. baking soda

½ t. baking powder

¼ 5. salt

a liberal amount of dried coconut flakes

Directions:

Preheat the oven to 350 f. Line a 12-cup muffin tin with cupcake liners and set aside. In a large mixing bowl, whisk together the coconut milk, sugar, canola oil, and vinegar, and vanilla. In another bowl, sift together the, cocoa powder, baking soda, and baking powder and salt until combined. Add all these ingredients together (the dry and the wet. But not the dried coconut flakes) mixing until completely combined. Pour the batter into the prepared cups, filling about ⅔ full. Bake for 17-20 minutes. You can choose a vegan frosting to frost your cupcake After you are done frosting your cupcakes, completely cover the frosting with the dried coconut flakes. The final product will be beautiful. EAT!!