by ChefShanaRachel
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my 18 recipes »
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ChefShanaRachel's Notes:
Expand1 cup non dairy milk (soy, almond, cashew, walnut, etc) Ask a question about this ingredient
1 teaspoon apple cider vinegar Ask a question about this ingredient
3/4 cups vegan cane sugar or florida crystals Ask a question about this ingredient
1/3 cup canola oil Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/2 teaspoon almond extract Ask a question about this ingredient
1 cup All purpose flour Ask a question about this ingredient
1/2 cup dark cocoa powder Ask a question about this ingredient
2 teaspoons ground cinnamon Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
1/4 teaspoon ground cayenne pepper Ask a question about this ingredient
3/4 teaspoons baking soda Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Heat oven to 350 degrees F and line muffin pan with paper or foil liners
Ask a question about this stepWhisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract to the curdled mixture and beat until foamy.
Ask a question about this stepIn a separate bowl, sift together, flour, cocoa powder, spices, baking soda and powder, and salt. Add in two batches to the wet ingredients and beat until no lumps remain.
Ask a question about this stepPour into liners, using 1/4 cup batter. Bake 18-20 minutes until a toothpick comes out clean.
Ask a question about this stepTransfer to a cooling rack.
Ask a question about this step1 Can full fat coconut milk refrigerated at least 4 hours (overnight preferred) Ask a question about this ingredient
3 tablespoons agave nectar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3 tablespoons corn starch Ask a question about this ingredient
Spoon the solid coconut cream into a bowl. Reserve milk for another use or toss
Ask a question about this stepWith an electric mixer, whip cream together with ingredients until soft peaks begin to form.
Ask a question about this stepAdd agave, vanilla and corn starch and whip. You may need to add just a bit more corn starch to thicken it up.
Ask a question about this stepUse immediately or store
Ask a question about this stepI made this for our holiday lunch with vegan company yesterday. They were easy to make and came out delicious! I used rice milk, though, and it wouldn't curdle with the vinegar. It also didn't get very frothy. All in all, the cupcakes were delicious!
do you have the chai latte recipe listed on here? i would love to try that one! i'll begin searching. thank you!
Hi Vegan Nikki,
I don't - but it is posted on my blog - http://knifestylesofthefitandfabulous.blogspot.com/2011/03/chai-latte-cupcakes-with-sophisticated.html
Thanks and Happy Baking!
I tried another recipe that used the vinegar/baking soda combination as the leavening agent and was very surprised as to how it works so well. Does it work as well in non-chocolate cakes? And I will be trying this frosting, too!
yes, the vinegar/baking soda combo works well in cakes of all kinds. I have makde vanilla, chai latte, chocolate vanilla swirl, peanut butter. It's amazing.
The frosting is addicting!!
This sounds great. I started making vegan desserts because my son is allergic to dairy and eggs, but have been surprised at how great vegan baking can be. This recipe sounds great. I have no idea that I could make whip cream from coconut milk. Thanks. I saved this recipe.
That's great! Let me know how it goes:) I really love these cupcakes and the frosting is to die for.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
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Can these be made without the oil? Would applesauce work 1:1? My dad is on the rave diet and they don't allow any oil. Trying to find something to make for him. Please let me know