Vegan Spelt Chocolate Cupcakes

vegan chocolate cupcakes

These cupcakes are vegan and made with spelt flour. They are easy-to-make and would be great topped with a vegan buttercream.

vegan chocolate cupcakes2

Vegan Spelt Chocolate Cupcakes

Ingredients

  • 1/2 cup soy milk
  • 1/2 cup sugar
  • 2 and 1/2 tbsp vegetable oil
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp vanilla
  • 3/4 cups spelt flour
  • 2 and 1/2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

1. Turn oven to 350 F.

2. Mix milk, sugar, oil, vinegar and vanilla until well-combined.

3. Add flour, cocoa powder, baking soda, and salt and stir until smooth.

4. Pour into greased (or paper-lined) cupcake tins. Cook for 20-22 minutes. Let cool for 3 minutes in tin, then remove to wire rack.

Notes

Makes 6 cupcakes.

Adapted from this recipe at Oh She Glows.

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One comment

  1. I made these today , and they turned out great! I doubled up the quantities and found that I needed to use 2 cups of spelt flour. Other changes I made ( Gosh, I actually reinvented the recipe by the looks of things) I used Coconut milk- not the type from a can, but the drinkable variety from a carton. For the oil, I used half sunflower and half coconut. The mistake I made here was not melting the coconut oil first. Having said that , I don’t think it made a difference to the final product, it just meant it was lumpy when I was mixing it. And continuing the Coco theme, I used coconut vinegar, a product I found in the world food aisle of a major supermarket which is probably available in Asian supermarkets too. I will return to this recipe many time, using different toppings to ring the changes.

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