Makes 9-10 cupcakes
Ingredients:
Cake Mixture:
185ml water
60 ml nondairy plain yoghurt
60 ml oil
2tsp vanilla extract
250g gluten free flour
100g unsweetened cocoa powder
125g coconut sugar
1tsp baking soda
1 tsp cider vinegar
Method:
- Preheat oven to 180 C
- Line cupcake trays
- In a bowl whisk - vinegar, water, yoghurt, oil and vanilla extract
- Let sit for at least 10 mins
- Sift the flour, cocoa powder, baking soda and add sugar
- Pour the wet ingredients in with the dry, stir until well mixed and fill the cake liners no more than 2/3 full
- Bake 20 minutes in the middle of the oven
- Let cool, then top with smooth icing and decorate. We used Enjoy! 70% dark buttons for the spiders!
Icing:
120g icing sugar
2 tbsp plant milk of your choice
1/2 tsp vanilla extract
Whisk ingredients until smooth