Okay, don’t be weirded out because this is a vegan recipe because it is delicious!
YOU WILL NEED:
1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk (regular milk works, too)
1/2 cup canola oil
2 tablespoons vanilla extract
1 tablespoon white or apple cider vinegar (I use white vinegar)
WHAT TO DO:
Preheat the oven to 350 degrees F. Line your cupcake pan or grease your baking pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together coconut milk, oil, vanilla and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
For Cupcakes – Fill the cupcake liners about 2/3 full with the batter. Bake for 15 to 18 minutes. Cool the cupcakes completely before frosting.
For Cake – Fill your baking pan about 1/2 to 2/3 full with the batter. Bake for 30 to 45 minutes (checking every so often after 30 minutes because it never takes the same amount of time for me). Cool the cake completely before frosting.
*Recipe originally from Chef Chloe.