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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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Tropical and perfect as a summer dessert Ingredients:
1 cup soymilk |
1 teaspoon apple cider vinegar |
3/4 cup granulated sugar |
1/3 cup canola oil |
1 teaspoon vanilla extract |
1/2 teaspoon coconut extract |
1 cup all-purpose flour |
1/3 cup cocoa powder |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it’s foamy.
2. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain.
3. Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.
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