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Meatless Monday Recipe: Vegan Chocolate Cupcakes

 

Photo: Brad Klopman

There's just no good reason to bake cupcakes with eggs and dairy. Did you know that one egg has MORE cholesterol than an 8 oz steak? Clearly this is not a post on nutrition, but that's crazy!

There are so many great substitutes for eggs and dairy these days. Of course, more than cholesterol, the reason I don't bake with eggs or dairy is that the egg industry is abominably cruel. 200 million baby male chicks are ground up alive every year in the US for egg production. Buying eggs in the supermarket kills male chicks.

Here is a great replacement chocolate cupcake recipe from Post Punk Kitchen, one of my favorite vegan recipe sites.

Vegan Chocolate Cupcakes

Ingredients:

1 cup soy milk

1 t. apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 t. vanilla extract

1/2 t. almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 t. baking soda

1/2 t. baking powder

1/4 t. salt

Preparation:

Preheat oven to 350*F and line a muffin pan with paper liners.

Whist together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, 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 (a few tiny lumps are OK).

Lightly spray the liners with cooking spray and pour batter into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Vegan Chocolate Frosting

(A lot of ready-made store frostings are vegan, but they're pretty nasty for you.)

Ingredients:

2 cups organic powdered sugar

1/4 cup (1/2) stick dairy-free soy margarine, softened

1/4 cup plain unsweetened almond milk or soy milk

3/4 cup unsweetened pure cocoa powder

1/2 t. vanilla

Preparation:

In a medium-large mixing bowl, using an electric hand mixer, cream the powedered sugar with the soy margarine until mixture is thick but well combined. Add the almond milk, cocoa powder and the vanilla, and continue to mix until smooth.