Chocolate vegan

Chocolate Vegan cupcake

 Prep time 30 min. 

Ingredients:

1 1/2 cups all purpose flour

1 cup sugar

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp vanilla

1 cup warm water. 

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and vanilla. Set aside. Pre-heat oven to 350 deg F. Stir (not beat) oil mixture into flour mixture. Stir in water. Beat with an electric mixer on medium speed until no large lumps remain in batter. Spoon batter into muffin cups filling each about 3/4s full. Use back of the spoon to smooth out batter in cups. Consistency will be a little thicker but not dry. Bake 18 minutes will yield 2 dozens. I like to frost these with vegan chocolate frosting.

Vegan chocolate frosting:

In a small bowl combine 2 cups powdered sugar and 1/2 cup unsweetened cocoa powder. In a mixing bowl beat 1/4 cup vegetable or canola oil and 1/4 cup organic shortening (the have this in walmart or smith or fresh market) until smooth. Gradually add the powdered sugar mixture beating well. Slowly beat in 3 tbsps soymilk and 1 1/2 tsp vanilla. If necessary keep adding powdered sugar or soymilk to get the spreadable consistency. Good luck and enjoy! 

This cupcake recipe is unbelievably delicious. You won't believe there's no poultry ingredients in it.