Vegans are always the most difficult dietary constraint for us to accommodate. We don't want to give them oatmeal, nor do we want to give them a plate of fruit -- we want to "wow" all of our guests, especially the ones who typically have some issues eating out.
We've come up with a few treats that tend to go over well -- fruit and nut quinoa, anyone? But a new favorite is a simple vegan chocolate cupcake recipe that I've recently found on Chow.com (you can find the original posting here). Without frosting, they appear to be your standard chocolate muffin, minus the eggs and butter. Now, for those die-hard vegans out there, this recipe does contain granulated sugar, so all in all it's not a "true" vegan recipe, and I do share that with my guests before serving these muffins.
For everyone else -- vegans and non vegans alike -- this chocolate muffin/cupcake will soon become your new favorite. People like it so much that I think I just might make these to replace our "normal" chocolate muffin.
1c soy milk (I prefer coconut milk)
1t apple cider vinegar (use white distilled if you don't have apple cider)
3/4c granulated sugar
1/3c canola oil
1 1/2t vanilla extract
1c all purpose flour
1/3c cocoa powder (I prefer dark cocoa powder)
3/4t baking soda
1/2t baking powder
1. Preheat oven to 350 degrees and line a muffin pan with paper lines.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
3. Whisk together the "milk" and vinegar in a large bowl and set aside for a few minutes to allow it to curdle.
4. In a separate bowl add together the sugar, oil, and vanilla extract.
5. Combine the sugar mixture with the "milk" mixture and beat until foamy.
6. Add the wet ingredients to the dry ingredients and beat until no large lumps remains.
7. Pour into liners, filling 3/4 of the way.
8. Bake at 350 for 15-20 minutes or until a toothpick inserted in the center comes out clean.
9. Transfer to a cooling rack and allow to cool complete.