The Raw Cooked Vegan

Monday, September 13, 2010

Vegan Cake Cupcakes

These are perfect when you're craving that chocolate cake sensation! I made these with vanilla coconut frosting topped with flaked coconut (see vanilla coconut frosting recipe).

My daughter found this cake recipe on one day when she was craving cake and she knew it had to be vegan to get me motivated to make it. I've made it several times in a loaf pan and it comes out fantastic. It's dense, like pound cake, and very moist.

When I first made cupcakes out of this recipe, they didn't rise much and came out looking a little flat and not very cup cakey.  So, I upped the vinegar just a tad and added it last to the batter. I also filled the liners fuller, almost to the top. The vinegar and baking soda combo is what makes the batter rise.

So if you make them as I do, and fill up the liners, you only get 11 cupcakes. Thats the deal. But, feel free to even them out a little more if you want 12 and don't mind them being a little smaller. Besides, there are lots of other variables that go into cake making...such as type of flour, oven temperature variations, pan thickness, etc.  So experiment and have fun doing it!

Vegan Cake Cupcakes

1 and 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil (I used safflower)
1 tsp vanilla extract
1 and 1/2 tsp distilled white vinegar

Preheat oven to 350 degrees Fahrenheit (175 degrees C). Line cupcake pan with paper liners.
In mixing bowl. Sift together flour, sugar, cocoa, baking soda and salt. Add oil, water and vanilla. Stir with a whisk until creamy and combined (about 5 min). Add vinegar and stir again (batter will be thin). Scoop batter with a 1/4 cup measuring cup and fill cupcake liners almost full.

Bake 15 to 18 minutes. Cool completely before frosting.

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