Vegan Chocolate Cuppy Cakes

Forget milk, oil, and eggs - everyone who has tried these cupcakes demands the recipe! And with a recipe this easy and delicious, there is no reason to buy a box of premade mix ever again!

Ingredients:
The Wet:
1 cu almond milk (or another milk substitute)
1 t apple cider vinegar
1/2 cu apple sauce
3/4 cu sugar
1 T vanilla

The Dry:
1 cu whole wheat flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/3 cu cocoa

Chocolate Glaze:
1 T cocoa
3 T powdered sugar
2 T almond milk

Before

After

Super Easy Instructions:
1. Preheat oven to 350° F.
2. In a medium bowl, whisk together the wet ingredients and let sit for 10 minutes. (Quick science lesson: The apple cider vinegar curdles the almond milk and gives it an acidic property which allows it to react with the baking soda resulting in a light and fluffy cuppy cake!)
3. In a large bowl, combine the dry ingredients. Whisk together lightly to integrate baking soda and powder well.
4. When your 10 minutes are up, pour the wet into the dry. Mix with spatula until just combined.
5. Pour mixture 3/4 full into lined muffin tin.
6. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean. Rotate once front to back during cooking. Allow to cool as long as you can stand it until you just have to eat one!

These are delicious as is, but to make 'em fancy, you can add a glaze by whisking together 1 T cocoa, 2 T powdered sugar, and 2 T almond milk until smooth.

This exact recipe makes a great chocolate birthday cake as well. Just allow a few more minutes for baking in a larger vessel.

Enjoy!