- 2 cups almond milk (or soya milk)
- 2 tspn apple cider vinegar
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 4 tspn vanilla
- 2 cups flour
- 2/3 cup cocoa powder
- 1 1/2 tspn baking soda
- 1 tspn baking powder
- 1/4 tspn salt
- Preheat oven to 180 degrees C.
- In a mixer bowl, combine the almond milk and vinegar with a few strokes. Allow them to sit for a few minutes until curdled. Then add the sugar, oil, and vanilla. Beat until frothy.
- In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet in two stages, beating thoroughly in between. After last addition, beat until smooth but do not overmix.
- Fill cupcake molds (greased or with cupcake paper) until about 3/4 full. Bake for 18-20 minutes and then remove from oven and cool for 10.
Vegan Pumpkin ‘Buttercream’
- 1/2 cup non-hydrogenated shortening
- 1/2 cup non-hydrogenated margarine (i.e. Earth Balance)
- 8oz. canned pumpkin
- nutmeg, to taste
- cinnamon, to taste
- clove, to taste
- powdered ginger, to taste
- 1 tspn vanilla
- 3-4 cups of powdered sugar, sifted
- Sift the powdered sugar. The easiest way I’ve found to do this is in a food processor, since I go through vast amounts of the stuff.
- Combine shortening and margarine in a mixer bowl. Beat until creamy.
- Add the pumpkin to the shortening and margarine and beat until combined.
- Add spices to taste and add the vanilla. Mix.
- Slowly begin to mix in the powdered sugar, beating all the while, until the desired consistency is achieved. If the buttercream gets too stiff, you can stir in a bit of almond milk.
After frosting the cupcakes, decorate as desired or with sifted cocoa powder.