Vegan Chocolate Cupcakes

Photo: flickr user rusvaplauke

Ingredients

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

cup canola oil

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees and line muffin pan with paper or foil liners

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. 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 until no large lumps remain.

Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to cooling rack and let cool completely.