Julie had been wanting to try making vegan cupcakes but hadn’t gotten around to it, mainly because she was waiting on me to buy the ingredients. I took a stab at the cake while they were in their homeschooling enrichment classes today and this is quite good. I doubled the recipe and bought frosting off the shelf. I made this into cupcakes, paper lined and baked each pan of 12 at 350 degrees for 23 minutes. Since we are a mile above sea level you may need to adjust the time.
1 1/2 cups all-purpose flour (I added a few extra TBS to thicken the mixture up)
1 cup sugar (I used evaporated cane sugar)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Hope the kids like them. I’m going to bring each child 2 cupcakes at pick-up. Letting them eat in the jeep is such a bad idea.
Rachel would have loved these so much.