The Best Vegan Vanilla Cupcakes 🥇

When I was a little kid I used to huff vanilla extract from the cupboard. And to this day I’m very vanilla with my taste in cake. Nothing beats it. In my vegan life, I’ve tried many vegan vanilla cake recipes and now I am finally in love with a recipe. I fell for its ease, convenience and simple ingredients, yes. But, moreover, I fell for its absolute deliciousness. Thank you, Wife Mamma Foodie.

The Best Vegan Vanilla cupcakes
Makes 24 cupcakes

• 2 cups almond milk
• 1 tablespoon white vinegar

• 384 grams all-purpose flour
• 268 grams granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

• ¾ cup melted coconut oil
• 1 Tablespoon vanilla extract

1.) Preheat to 350. Combine 2 cups almond milk with vinegar and set aside to curdle. Prepare cupcake pans with liners and set aside.

2.) In a large bowl, mix all of the dry ingredients until combined.

3) Mix in oil, vanilla, and curdled milk with a whisk and beat just until blended and smooth. Careful not to over-beat.

4.) Distribute the cake batter into the pans and bake for approximately 20 minutes. Cake is a pale gold and the center should spring back.

5.) Let cupcakes cool for 10 minutes in the pan before inverting onto a cooling rack to cool thoroughly.