Plant-based Cupcake

It can seem very elusive when trying out vegan baking. But not today! We will learn a a few ingredient that makes things moist and OH SO GOOD, without using any dairy items in the mix.


1 C                          soy milk

1 tsp                       apple cider vinegar (substitute: Lemon juice)

3/4 C                       granulated sugar

1/3 C                       canola Oil

1/2 C                       unsweetened apple sauce

1 tsp                       vanilla extract

1 1/2C                     all-purpose flour

1/3 C                       cocoa powder or carob powder (OPT: if you want chocolate cupcakes)

3/4 tsp                    baking soda

1/2 tsp                    baking powder

1/4 tsp                    salt


Preheat oven to 350 deg F. Line muffin pan with paper liners.

Whisk together the soy milk, apple cider/lemon juice in a bowl and let sit for about 10 minutes. This creates a curd effect, something like butter milk. Mix in a separate bowl or cup your canola oil and apple sauce. Once you see that the milk mixture has curd, mix it with the apple sauce and canola oil, along with your vanilla extract.

In a separate bowl, mix together your dry ingredients; flour, sugar, baking soda, baking powder, salt and cocoa powder if you are choosing to make chocolate cupcakes. If not, you can just omit from the recipe.

Once dry ingredients are sifted together, begin to add the dry to the wet a couple of scoops at a time. You don't want to over beat the mixture, but you do want everything to be wet.

Using a ice-cream scooper, take your mixture and scoop into cupcake liners, and place in the oven to BAKE for 12-15 min. This may depend on the kind of oven you have so keep an eye on them. Use a toothpick to insert into the center and if it comes out clean, they can be removed from the oven.

Top with your favorite icing and you are all set!

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