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Jessica Youmans: "Fantastic! It’s so great to be able to bring a de…" Read More
16Ingredients
40Minutes
320Calories
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Ingredients
US|METRIC
14 SERVINGS
- 1 cup non dairy milk (soy, almond, etc.)
- 1 cup sugar
- 1 1/2 cups all purpose flour
- 1/3 cup cocoa powder (sifted)
- 1/2 cup oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. pure vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 cups powdered sugar
- 1/4 cup non dairy milk (unsweetened)
- 1/2 stick margarine (dairy-free soy, softened)
- 3/4 cup cocoa powder (unsweetened pure)
- 1/2 tsp. vanilla
- raspberries (optional:, garnish)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2g10% |
Trans Fat0.5g |
Cholesterol |
Sodium260mg11% |
Potassium170mg5% |
Protein4g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber3g12% |
Sugars34g |
Vitamin A2% |
Vitamin C8% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Jessica Youmans 2 years ago
Fantastic! It’s so great to be able to bring a dessert that my vegan friend can enjoy as well as everyone else. Several people have asked me to share the recipe.
Shell 4 years ago
These turned out great! The frosting was very shiny and glossy. I added about 1/4 extra coco to the cupcakes because I like them very dark chocolaty!
Meehan 4 years ago
Super delicious! For the icing, i cut the icing sugar and cocoa power in half and it was perfect
Rythee J. 5 years ago
Yummy! I used homemade almond milk and safflower oil. they were light and flavorful. I also liked that they weren’t too sweet.
Candies Thompson 6 years ago
I used coconut milk for the non dairy milk and grape seed oil. These cupcakes came out very moist and not overly sweet. The frosting evens it all out. This is my first time making Vegan cupcakes and this will be my go to.