Dairy-Free Chocolate Cupcakes
Douglas Kay
over 1 year ago
These dairy-free chocolate cupcakes are rich, moist, and full of chocolate flavor. They are perfect for those with dairy allergies or dietary restrictions. Enjoy them as a sweet treat or for a special occasion.
Cooking Time
30 minutes
Serving Size
12 cupcakes
Nutrition Per Serving
Cal
180
Protein
3g
Fat
8g
Sat Fat
1g
Carbs
26g
Chole
0mg
Fiber
2g
Sugar
14g
Sodium
200mg
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until well combined and smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, frost them with your favorite dairy-free frosting and decorate as desired.
- Serve and enjoy!
How does this recipe look?
Find your next favorite recipe with AI