Rich Chocolate Vegan Cupcake Recipe

Rich Chocolate Cupcake


3 tablespoons vegan margarine, softened
1 1/2 cups unbleached organic sugar
1/4 cup non-dairy yogurt
1/4 cup sweet potato baby food
2/3 cup vegetable oil
1 tablespoon vanilla
1 cup chocolate soy milk (or other non-dairy milk)
1 1/3 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt


Pre-heat oven to 350F.
Cream together margarine and sugar. Add wet ingredients.
In a separate bowl, combine dry ingredients. Add dry mixture to wet mixture and mix well.
Fill muffin tins with batter.
Bake 15-17 min. or until a wooden pick inserted in the batter comes out clean.
Remove from pan and cool completely.
Perfect with Vegan Chocolate Frosting

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