It didn’t occur to me that one of my standby chocolate cake recipes was actually vegan until I stumbled upon a very similar recipe online. The moist, dark chocolate cake my mother in law always made didn’t contain milk or eggs, and yet it’s one of the darkest, chocolatiest cakes I know. The batter makes perfect cupcakes – perfect for vegans and those with dairy or egg allergies.
Vegan Chocolate Cupcakes
adapted from AllRecipes, and my mother-in-law
1 1/2 cups all-purpose flour
1 cup white sugar
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup mild vegetable oil
1 cup very hot water
1 tsp vanilla extract
1 tsp white vinegar
Preheat oven to 350F and line 12 muffin tins with paper liners.
In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt, getting rid of any lumps. Add the oil, water, vanilla, and vinegar. Mix until smooth.
Pour into the prepared cups and bake for 25 minutes, until springy to the touch. Cool completely before frosting. Makes 12 cupcakes.
To make vegan frosting: beat 1/2 cup vegan margarine or all-vegetable shortening with 2 cups powdered sugar and 1/4 cup soy or almond milk; add a teaspoon of vanilla or a few drops of food colouring if you like, or make it chocolate with 1/4-1/2 cup of cocoa. Beat until smooth, then gradually add another cup of powdered sugar, until you have a spreadable frosting.