Vegan and Gluten-Free Vanilla and Chocolate Cupcakes With Vanilla Chai Frosting
Simply Sweet
Simply Sweet
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Vegan Chocolate Cupcakes
  • 1 cup almond/rice/soy milk
  • 1 tsp apple cider vinegar
  • 1/3 cup vegetable oil
  • ¾ cup sugar
  • 2 tsp vanilla
  • 1 cup sifted all purpose flour (regular or gluten free)
  • 1/3 cup cocoa powder
  • ½ tsp. baking powder
  • ¾ tsp. baking soda
  • pinch of salt
  • Preheat oven to 350 F Mix vinegar with
  • milk of choice and let stand for 10 minutes Whisk vinegar/milk mixture with
  • oil, sugar, and vanilla. In another bowl combine dry ingredients (excluding
  • sugar which you’ve already used!) Add
  •  
  • wet to dry and mix until combined. Bake for 25 minutes Vegan Vanilla Cupcakes
  • 1 cup almond/rice/soy milk
  • 1 tsp apple cider vinegar
  • 1 ¾ cups all purpose flour (regular or gluten free)
  • 2 Tbsp. cornstarch
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1/3 cup vegetable oil
  • ¾ cup sugar
  • 2 ¼ tsp. vanilla
  • Preheat oven to 350 F Mix vinegar and milk of choice and let stand for 10
  • minutes Whisk vinegar/milk mixture with oil, sugar and vanilla. In another
  • bowl combine dry ingredients. Add wet to dry and mix until combined. Bake for
  • 22 minutes Vegan Vanilla Chai Frosting:
  • ½ cup vegan margarine
  • 4 cups powdered sugar
  • 2 chai tea bags
  • cinnamon (sprinkle as much as desired)
  • 3 Tbsp. boiling water
  • 2 Tbsp. vanilla almond/rice/soy milk
  • ¼ tsp. salt
  • Let chai tea bags sit in 3 tablespoons of boiling water for 10 minutes Add
  • vanilla almond/rice/soy milk. Put aside. Beat margarine until soft, and add
  • powdered sugar, salt, and tea mixture, alternating a little at a time. Add in
  • Cinnamon to taste.

Instructions

Comments

Log in or Register to write a comment.