extract
1/2 teaspoon almond extract, chocolate infusion, or more vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder, Dutch-processed or routine
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
vegan downy butter cream frosting.
Process:
Preheat oven to 350degF and line a muffin pan with foil or paper liners.
Whisk together the soy milk and vinegar in a big bowl, and set aside for several minutes to curdle.
Add the sugar, oil, vanilla extract, and other infusion, if using, to the soy milk mixture and whip until foamy.
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add in two batches to wet ingredients and whip until no large lumps remain (a few tiny balls are OK).
Pour into linings, filling 3/4 of the manner. Bake, until a toothpick inserted into the centre comes out clean.
Transport to a cooling rack and let cool totally.
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This is a vegetarian, Tina Fung and love baking. In the event you’d prefer to read more vegan birthday cake tips, please visit at http://www.veganbirthdaycake.org, Vegan Birthday Cake, where including other vegan birthday cake recipes, such as Vegan Carrot Cake, Vegan Banana Cake, and more. Love!