Ok, so I know what you’re thinking – how the heck are cupcakes “granola”?! In my book, if I make it from scratch, it counts. So go with it. PLUS, I think you’ll REALLY like that I’m giving you an easy way to make a super good dessert. I call this “mostly” vegan because not all white sugar is technically vegan, and I certainly don’t want die-hards getting upset with me for mislabeling.
I’ve adapted this recipe from all recipes.com: http://allrecipes.com/recipe/vegan-chocolate-cake/
(Mostly) Vegan Chocolate Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup water
- Splash of almond milk
NOTE: for cocoa, it’s your preference. The original recipe calls for 1/4 cup, but I like more chocolate than that! Also, try experimenting with dark chocolate cocoa powder!
Directions:
- Preheat oven to 350 degrees F. Lightly grease a muffin tin.
- Stir together flour, sugar, cocoa, baking soda and salt.
- Add oil, vanilla, lemon juice, water, and milk.
- Pour into tin and bake for 20 minutes.
- Remove from oven and allow to cool before removing from tin.
See! Told you it was easy. Oh and another note – wait to eat these until the next day. They will taste better that way, I PROMISE.
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