Chocolate Cupcakes (Vegan)

Ingredients

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 3/4 cup evaporated cane juice
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup unbleached all-purpose flour
• 1/3 cup cocoa powder (Dutch-processed or regular or a mix of the two)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 350 F and line muffin pan with paper or foil liners.

2. 2

   Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.

3. 3

   In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain ( few tiny lumps are okay, don't over-beat!).

4. 4

   Pour into liners, filling three-quarters ofthe way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.