For the frosting: Vegan Butter (½ cup), Vegan Powdered Sugar (2 cups), Unsweetened Baking Cocoa (2 tbsp), and Vanilla Extract (1 tsp).
Instructions
Preheat your oven to 350F. Prep your cupcake pan for nonstick. Liners work well in this recipe.
To make the vegan egg, in a small bowl, mix together the flax seeds with the hot water. Then set the bowl aside for 5 minutes, or until it forms a gel.
Meanwhile, in a medium bowl, use a whisk to mix together the flour, unsweetened cocoa, and the baking powder.
Now, in a mixing bowl, beat together the sugar and the oil until smooth. Then add the vegan (flax) egg, almond milk, vegetable oil, and vanilla and mix until combined. Lastly, add the dry ingredients from the medium bowl and mix until just combined.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to fully cool before frosting them.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
originally posted:
November 28, 2022
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!