I got into vegan baking around a year ago,as I was having trouble finding cakes and biscuits in the shops that were egg- and dairy-free, and affordable. Often the ones that you order online through special vegan food websites are expensive, especially when you have to take into account packaging and postage. It was mainly this recipe that started me on a baking bonanza! It makes delicious, moist cupcakes with a strong chocolatey flavour and you would never guess they are vegan. They always come out really well and they are also popular with omnivores. I often use a mixture of wheat and rice flour, which makes them extra-light and moist
Ingredients (Makes around 12)
8 fl oz (230 ml) soya milk
1 tsp vinegar
5 oz (140g) caster sugar
3 fl oz (90 ml) vegetable oil
1½ tsp vanilla extract
1½ oz (45g) cocoa powder
¾ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
1) Preheat oven to 350º F/175ºC/gas mark 4 and line muffin pan with paper or foil cupcake cases.
2) Whisk together soya milk and vinegar in a large bowl and set aside for a few minutes to curdle.
3) Add sugar, oil and vanilla extract and beat until foamy. 4) In a separate bowl sift together flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
5) Pour mixture into the cake cases, filling them up about three quarters of the way.
6) Bake in oven for 18-20 minutes until a toothpick inserted into the centre comes out clean. Transfer to a cooling rack.
7) Eat while still warm or allow to cool completely and ice with chocolate “buttercream” (recommended!)
Chocolate “Buttercream” Icing
3 oz (115g) vegan margarine/spread
½ tsp vanilla extract
6 oz (170g) sieved icing sugar
2 oz (55g) sieved cocoa powder
Place all ingredients in a bowl and mash with a fork until smooth and creamy. Use to ice cakes either by spreading on with a knife, or using a forcing bag. Decorate with chocolate/rainbow sprinkles, etc.
*Image courtesy Flickr creative commons.