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Preparation Time : 10
Cook Time : 25
Total Time : 35
1 & 1/2 cups wheat flour
1 cup Grated Jagerry or brown sugar
1/4 cup Cocoa powder
1 teaspoon Baking soda
1 tablespoon Apple-sider Vinegar
1 teaspoon vanilla or chocolate essence
6 tablespoons Oil / coconut oil
1 cup coconut / nut/ soy milk or water
1/8 teaspoon Salt
Preheat oven to 180 Degree C. Grease 6 inch round cake pan and dust it with flour and coat on all sides, tap off the excess flour. or use a cup cake pan and line with cup cake liner
In a bowl, mix water, oil, vanilla, sugar, vinegar and mix well, Set aside till the grated jaggery is melted.
Now in another bowl, mix flour, baking soda, cocoa and salt. Sieve this mix 4-5 times
Now add this mix to the bowl of wet ingredients and mix well.
Transfer the batter onto the cupcake tin, with the help of a tablespoon
Fill the cups only 3/4 capacity, leaving room for the batter to rise. Tap the pan lightly on the counter
Bake for 20 minutes. Or till toothpick inserted in the middle comes out clean.
Once done remove pan from oven and place on a cooling rack for 7 minutes
Remove the cup cakes and cool on wire rack
Or serve warm with milk or any beverage of your choice.
Can also decorate with vegan ganache or frosting
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