Dairy free and Eggless chocolate cupcakes (Vegan cupcakes)

One of my friends wanted me to bake cupcakes for her daughter’s frozen theme party. Wow I liked the idea but it was with a twist. Her daughter is allergic to milk products, I always bake eggless cake because I have an allergy with egg but never a dairy free cake. 

The research then began to find a suitable recipe and finally made a recipe work according to my needs. The cake is made of vinegar but it has to be right quantity of vinegar otherwise the cake has a very sharp taste of vinegar and baking soda. Also it had to be soya free, so used coconut cream instead.

Ingredients:

  • 1 and 1/4 cup flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • 1/3 cup oil
  • 2 tsp coconut cream 
  • 1 cup water (approx)

Procedure:

  • Sift together all the dry ingredients. 
  • Take vinegar, coconut cream and half cup water mixture in a cup and let it rest for a while to get it curdled like yoghurt. I used coconut cream, instead soya milk can also be used, then water is not required to be added.
  • Take oil in a mixing bowl, add vanilla essence, sugar and vinegar mixture. 
  • Now add the dry mixture and mix well. 
  • With this you can make almost 10 cupcakes. 
  • Preheat oven to 180 degrees Celsius and bake for 20-25 min.
  • For making vanilla flavour, add more flour instead of cocoa powder i.e 1and 1/2 cup flour.

Icing can also be done using vegetable shortening, icing sugar, vanilla essence or cocoa powder and a little water. 

  

    
 

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