Ingredients:
2/3 C. Almond Milk
1/2 C. Soy Vanilla Yogurt
1/3 C. Canola Oil
4 Tbsp. Ground Flax Seed
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1 1/4 C. Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
3/4 C. Sugar
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Preparation:
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Preheat oven to 350 degrees.
Line cupcake pan with cupcake liners.
Combine all wet cupcake ingredients in a bowl, mix thoroughly.
Slowly add all of the dry ingredients while mixing until all lumps are gone.
Fill cupcake liners 2/3 of the way full.
Place in oven for 20 minutes.
Let cool for at least 30 minutes before frosting.
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