Dairy-Free Chocolate Cupcakes

About this recipe

These dairy-free chocolate cupcakes are irresistibly moist and rich, perfect for those with dairy allergies or dietary restrictions. With a simple ingredient list and quick preparation, they make a delightful treat for any occasion. Enjoy the rich chocolate flavor and soft texture without any dairy.

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

Directions

1. 1

   Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. 2

   In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.

3. 3

   Add almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients and stir until smooth.

4. 4

   Divide the batter evenly among cupcake liners, filling each 2/3 full.

5. 5

   Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.

6. 6

   Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

7. 7

   Once cooled, frost with dairy-free frosting and decorate as desired.

8. 8

   Serve and enjoy your homemade dairy-free cupcakes!