Vegan Chocolate Cupcakes

The Dry (mixed together)

150g (1 cup) plain flour

2 tbsp corn starch

200g (1 cup) sugar

2 tsp baking powder

1/4 tsp Xanthan Gum

The chocolate

50g (1/2 cup) cocoa powder

120ml hot water/coffee

The ‘egg’

3tbsp Just Egg or 2tbsp Vegan Egg mixed into 60ml water

The Liquid

120ml Oat Milk (or vegan milk) with 1 tsp vinegar/lemon juice

40ml vegetable oil

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Method

Pre-Heat the oven to 300F/150c/Gas 2

Mix your dry ingredients together in a big bowl.

Boil your water/make your coffee add your cocoa powder and mix until thick. Leave this to cool down to a nice warm temperature before adding to your mix.

Make your Vegan Egg ‘paste’ if using this, or get your Just Egg ready.

Curdle your Oat milk by adding the vinegar to it and whisking lightly with a fork until it begins to clump.

Add all the ‘wet’ ingredients to your dry ingredients, mixing gently between each addition, starting with the Cocoa Powder mixture.

Line your cupcake tin with cupcake cases. Make sure they are at least 2” high up the sides.

Once the mix is all together, use a spoon/jug/icecream scoop and pour the mix 2/3 of the way up your cupcake cases.

If you have extra mix, you can always make more cupcakes, sometimes I can make 2 more, sometimes I have just enough, it all depends how the mixture feels that day.

Bake for 15-20 minutes until a knife/cake tester comes out with some crumbs on. Take it out and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Now you can decorate however you wish! I chose vegan buttercream with a dark chocolate heart for this picture, but have made loads of cupcakes with various designs.