I was going to post this recipe tomorrow, but in honor of National Chocolate Cake Day (Jan. 27), I’ve decided to go ahead and post it a day early. This is a vegan chocolate cake recipe. . .
to die for.
Seriously, whoever came up with this recipe is a genius, because it is perfect. With their rich, moist, and light texture, you would never guess these vegan chocolate cupcakes don’t have butter or eggs in them! The recipe makes a perfect chocolate cake as well. The original recipe calls for white flour, but I find that it works just as well with whole wheat flour. Additional B vitamins with my chocolate cupcakes? Heck yeah!
I find myself making cupcakes more often than cake, since it’s easier for the kids to eat and the leftovers are easy to freeze. I usually keep a stash of these in the freezer for my daughter to take to birthday parties, since she can’t eat the birthday cake due to her food allergies.
Unfortunately, I can’t take credit for this awesome recipe. My sister found it online for me several years ago, and neither of us knows the original source. If you do, feel free to mention it in the comments below!
This recipe makes 2 dozen cupcakes.
3 cups organic white or whole wheat flour
2 cups organic sugar
1/2 cup cocoa
1 t. salt
2 t. baking soda
2 c. cold water
2 T. vinegar
2/3 cup oil
2 t. vanilla extract
Combine dry ingredients in a large bowl.
Combine liquid ingredients, whisk, and add to the dry ingredients.
Stir well, and pour into cupcake paper lined muffin pans or a greased 9 x 12 in. baking pan.
Bake at 350 degrees for 30-35 minutes.
Frost with Rich Vegan Buttercream Frosting when completely cooled.