DAIRY-FREE CHOCOLATE CUPCAKES

Desserts are everyone’s favourite, whether you’re plant-based or not. From cakes to pastries, there’s so much you can do with some simple ingredients. There can be a few shortcomings when it comes to vegan desserts, however. Traditional desserts are usually made with flour, sugar, leavening agents, eggs, and milk. Most of these ingredients are perfectly fine for plant-based baking… except for eggs and milk, of course.

When these two ingredients are replaced, it can change the composition of the baked good substantially. And this depends on what is used to replace them.

Today we’re going to be looking at how to use flaxseed gel to replace eggs for our Dairy-Free Chocolate Cupcakes!

Dairy-Free Chocolate Cupcake Recipe

Ingredients

3 cups flour

3 1/4 cups sugar

1 1/2 cups cocoa powder

1 tbsp baking soda

1 1/2 tsp baking soda

1 tsp espresso powder

1 tsp lemon juice

2 tsp vanilla extract

1 1/2 cups warm water

1 1/2 cups dairy-free milk

3/4 cup oil

3.5 ounces flaxseed gel

Instructions

Before you begin, you’ll need to prepare the flaxseed gel. You can find the recipe for that here.

This is an easy one-bowl recipe, so start by preheating your oven to 350 degrees Fahrenheit (or 180 degrees Celsius).

The next step is to mix all the ingredients together! Start with the dry ingredients.

Add the lemon juice to the milk and let it sit for 10 minutes. Then add the water, milk, and oil to the rest of the batter. Finish off the batter with the flaxseed egg, and it’s time to fill the pan.

Let the cupcakes bake for 20 minutes, or until a toothpick comes out clean. This batter makes about 3 dozen cupcakes, so feel free to save some, double, or even triple the recipe!