Naturally Delicious Vegan Chocolate Cupcakes

Ingredients

• 1.5 teaspoons apple cider vinegar 
• 0.5 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.3 cup cocoa powder 
• 0.8 cup coconut sugar 
• 1 cup milk alternative plain unsweetened (she used So Delicious Coconut Milk Beverage)
• 0.3 teaspoon salt 
• 0.3 cup apple sauce unsweetened
• 1 teaspoon vanilla extract 
• 1 cup pastry flour whole wheat

Equipment

• oven
• whisk
• mixing bowl
• wire rack
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat the oven to 350ºF and line a 12-cup muffin tin with cupcake liners, or spray mini pan with grapeseed or coconut oil and set aside.In a large mixing bowl, whisk together the milk alternative, sugar, applesauce, vinegar, and vanilla. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined.
2. Add the dry ingredients to the wet, mixing until just combined. Gently stir in some chocolate chips, if using.
3. Pour the batter into the prepared cups, filling each about 2/3 full.
4. Bake for 10-15 minutes, or until a toothpick inserted into the center of a cupcake emerges clean.
5. Let cool completely on a wire cooling rack before frosting with dairy-free frosting (another yummy recipe).
6. Serve with coconut milk ice cream, if desired.