Ingredients
Scale
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Preheat oven to 350°F and line a 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.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. If you don't have a sifter, a colander with a fine mesh will do just fine. Tap the side until all the dry ingredients have passed through.
- Add the sugar, oil and vanilla extract to the soy milk mixture and whisk for a few minutes until foamy.
- Add the dry ingredients in two batches to wet ingredients and beat until no large lumps remain. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5-10 minutes before transferring them to cooling rack.