Vegan Chocolate Cupcake – Take 2

This is attempt 2 at the Vegan Chocolate Cupcake.

I made minor tweaks, but the cupcake could still use some work. This version still didn’t come out of its wrapper in tact because it was so moist. All I did was reduce and substitute healthier oils in this version.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup sugar (Take 1 had an additional 1 tbsp of sugar)

⅓ cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

pinch salt

1 cup warm water

1 teaspoon vanilla extract

40 ml vegetable oil (Take 1 had 1/3 cup or 79 ml of vegetable oil)

20 ml coconut butter/oil

2 Tbsp cashew butter

1 teaspoon white vinegar

Method:

1. Preheat oven to 350F (177C).

2. Line muffin pan with 12 muffin cups.

3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.

4. Add the water, vanilla extract, vegetable oil, coconut oil, cashew butter and vinegar directly to the dry ingredients. Mix until combined.

5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.

*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 18 minutes.

Conclusion:

1. This cup cake was still moist and fluffy, but dense at the same time.  The texture reminded me of something between a cross of those Duncan Heinz box cake mixes and a Chinese sponge cake. I REALLY liked the texture, but I’m going to try to reduce the oil even more. I don’t like using vegetable oil in my baked goods.

2. I’m not a chemist so I don’t know the ins and outs of the reactions and what substances do in baking, but, for some reason, reducing the vegetable oil and substituting other oils in its place made the baking soda flavour intensify. There was a baking soda after taste that I didn’t like. It made me feel like I had just eaten a soft pretzel!

So so yum.

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Vegan Chocolate Cupcakes – Take 1

This is the easiest cupcake recipe I’ve ever made. It’s not the best tasting, but it’s the easiest! It’s also the first Vegan cupcake I’ve ever made 🙂

I’ve been looking for recipes a lot at www.veganbaking.net. It’s a wonderful website. I found this chocolate cupcake (it originally posted as a cake) there too. Actually, I’ve been stealing a lot of “my” recipes from that website. I modified the original recipe, but not by much. The cupcake was moist and flavourful, but I thought it was too oily. I’ll try to tweak this recipe a few more times to get it the way I like.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup + 1 Tbsp  sugar (the original had whopping 1 cup of sugar!! I used vanilla sugar)

⅓ cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

pinch salt

1 cup warm water

1 teaspoon vanilla extract (or half a vanilla bean, but I think a vanilla bean would be a waste of money for this recipe)

⅓ cup vegetable oil

1 teaspoon white vinegar (or apple cider vinegar)

Method:

1. Preheat oven to 350F (177C).

2. Line muffin pan with 12 muffin cups.

3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.

4. Add the water, vanilla extract, vegetable oil and vinegar directly to the dry ingredients. Mix until combined.

5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.

*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 20  minutes. The cupcakes were darker on top than I would have preferred.  18 minutes would have been enough.

The cupcakes were so moist that they fell apart when we pull the wrappers off.

Look at what lighting can do! No flash on top, and flash on the bottom. Same cupcake!!

Honestly, could they get any more moist? How many times can a blogger write moist in a post?

Yum 🙂

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