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Just awesome. Easy and tasty. Frost with vegan cream cheese frosting.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

  • Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.

  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.

  • Fill each cupcake liner 3/4 full with batter.

  • Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

Nutrition Facts

137.7 calories; 2.2 g protein; 26.3 g carbohydrates; 0 mg cholesterol; 185.4 mg sodium. Full Nutrition