This was a GREAT recipe. I had never made a vegan dessert before and I really liked this one. I made my own version of it that I think is pretty good too, using similar ingredients and procedure, but with some spice!
1 TBS apple cider vinegar (You may also mix regular vinegar with apple juice, I've done that when I don't have A.C.V. and it's been fine)
1 cup chai tea concentrate (I have been using Dragonfly brand Sweet Tea Chai)
1/2 cups almond or soy milk (what you have handy/prefer. If you're not vegan then regular milk works fine, or you can go half way in between and use lactose free milk!)
2 cups all purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, warmed until melted (This is part of the original vegan cupcake recipe. I don't have coconut oil so I use 1/2 canola oil with a tsp coconut extract or simply 1/2 cup oil)
1 1/2 tsp vanilla extract
In a small bowl, combine apple cider vinegar, chai tea, and milk. Stir and set aside to allow milk to curdle slightly. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the melted coconut oil and vanilla to the chai liquid mix and stir. Add the wet ingredients to the dry ingredients and whisk until smooth. Bake at 350 degrees for 20-22 minutes. These will be a bit more doughy than regular, fluffy cupcakes.
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3 users found this review helpful
This was a GREAT recipe. I had never made a vegan dessert before and I really liked this one....