Well frankly speaking the inspiration of this vegan recipe is Anupa!
I have baked cakes etc with eggs and diary and never got around to baking vegan desserts….. and thanks to her I found a light and healthy option. My daughter loves chocolate cupcakes and can have a dozen a day, so this is recipe is perfect for kids who just love chocolate and cannot get enough of their chocolate cravings!
Ingredients
1 1/2 cups all-purpose flour
1 cups brown sugar (white granulated will also work just fine)
1/2 tsp salt 1 tsp baking soda
1/4 cup dutch-process cocoa powder or cocoa powder
1/4 cup + 2 tbsp light olive oil or canola oil
1 tbsp white vinegar
1 tsp vanilla extract
1 cup cold water
Start by preheating the oven to 350 F or 180 degrees Centigrade and drop 12 paper liners into the holes of a standard-sized cupcake tin.
In a bowl, combine all dry ingredients until well mixed. Using the spoon, create three “wells” for the oil, the vinegar, and the vanilla extract. Add the wet ingredients to their respective wells, then pour the water over the top of everything. Stir the mixture BY HAND with a spoon (or a spatula) until everything is well incorporated and you have a slightly bubbly, pudding-like batter. Immediately portion out into the 12 cupcake liners and set to bake for 20-25 minutes, or until the cakes pass the clean toothpick test.
Dust with Icing Sugar and Enjoy!
Sunaina is a foodie to the core! She loves to write, cook, garden, play the drums, learn new languages, travel (especially for food!), grows her own food and loves to spend time with her children! She passionately writes about wine, food and life and is loving every moment of her writing and travelling journey so far. She feels there’s still lots more to learn, bake, grow and write about.
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