Yep, this is my second attempt at vegan baking and boy did this one turn out well! My last creation, the avocado chocolate cake actually wasn't bad, it was just...strange! So, to rectify that I went out and bought myself a copy of Vegan Cupcakes Take Over the World, stocked up on Pure soy butter, soy milk and got right to it.
I have to admit, I think I prefer these cakes to normal cupcakes. they were so light and moist. They near enough melted on the tongue. Although, not even these cakes were good enough to ever make me give up cheese ;)
Vegan Chocolate Cupcakes (from Vegan Cupcakes Take Over the World)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup caster sugar
1/3 cup veg oil
1tsp vanilla extract
1 cup plain flour
1/3 cup cocoa powder
3/4tsp baking soda
1/2tsp baking powder
Preheat oven to 175C and line a muffin pan with liners.
Whisk together the soy milk and vinegar in a large bowl and set aside to curdle. Add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy. In a separate bowl sift together the flour, cocoa, baking powder and soda. Add in two batches to wet ingredients and beat till no large lumps remain.
Pour into liners, filling three quarters of the way. Bake for 18 to 20 minutes, until a toothpick comes out clean. Transfer to a cooling rack and let cool completely.
1/2 cup of non hydrogenated veg shortening
1/2 cup of non hydrogenated vegan marg (I used Pure)
3 1/2 cups of icing sugar
1/2 tsp vanilla extract
1/4 cup soy milk
Beat the shortening and marg together until well combined and fluffy. Add the sugar and beat for a few more minutes. Add the vanilla and soy and beat for 5-7 minutes until fluffy.