Recipe inspo: LovingitVegan
2 cups all purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
1 TBSP cocoa powder unsweetened
1 cup vegan buttermilk* (combine 1 TBSP lemon juice with 1 cup coconut milk or soy milk)
2 tsp vanilla extract
½ cup canola oil
1 TBSP distilled white vinegar
1 tsp red gel food coloring
4 cups powdered sugar
½ cup vegan butter
2 tsp lemon extract
2-3 TBSP lemon juice
-Preheat over to 350 degrees F. Line cupcake pans with liners or spray will with cooking spray.
-In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
-Make your vegan buttermilk – combine the lemon juice with your nut milk and let sit for a minute until it begins to curdle.
-Add the buttermilk, vanilla, oil, vinegar, and red food coloring gel to the mixing bowl with the flour mixture, and stir to combine. You may want to gently whisk to get rid of any lumps.
-Divide the batter evenly into your cupcake pan, filling each well about ¾ of the way full. Bake for 13-16 minutes or until a toothpick inserted in the center comes out clean.
-Remove from oven and allow to cool completely before frosting.
**Make your frosting: Combine all frosting ingredients in a mixing bowl (start with just 2 TBS of the lemon juice), and mix on low with an electric mixer. Gradually increase the speed until the frosting is thick and smooth. Add a little more lemon juice as needed to achieve the consistency you’re looking for.