| ¼ cup | Wheat flour, white, all-purpose, enriched | |
| ¾ cup | Sugar, white, granulated | |
| 1 tsp | Baking Powder, leavening agent, low-sodium | |
| ¼ tsp | Baking Soda, leavening agent | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¾ cup | Coconut Milk, canned | |
| ¼ tsp | Apple Cider Vinegar | |
| ¼ cup | Oil, Grapeseed | |
| ¾ tsp | Vanilla Extract, imitation, no alcohol | |
| 1 (ea. 1.98 oz) | Egg, extra large | |
| 16.72 oz | altogether (view nutrition facts) |
by freetasty
1/1
Preparation
- Serving size:0.93 oz (calculated)
- Temperature: 347 °F
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine plant-based milk and vinegar; set aside for 5 minutes to "curdle" and form vegan buttermilk.
- Add oil, vanilla extract, and egg to the milk mixture; whisk to combine.
- Pour the wet mixture into the dry ingredients and mix until just combined (don’t over-mix).
- Divide batter evenly among 12 liners, filling each about two-thirds full.
- Bake 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting with your favorite dairy-free buttercream.
- Calorie count88 kcal
- % of calories by macros
Fat 52.3 % 46 kcal 5.3 g Net Carbs 44.3 % 39 kcal 10 g Protein 3.4 % 3 kcal 0.8 g - Approx. WW SmartPoints™4.1
- Cholesterol 11.7 mg
- Sodium 88.7 mg
- Fat 5.3 g
- Saturated Fat 2.2 g
- Trans Fat 0 g
- Carbohydrates 10.1 g
- Dietary Fiber 0.1 g
- Total Sugars 8.4 g
- Added Sugar 8.3 g
- Sugar alcohols 0 g
- Protein 0.8 g
- Calcium 15.7 mg
- Iron 0.5 mg
- Magnesium 5.2 mg
- Potassium 54.8 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 5 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.1 mg
- Folate 7.8 mcg
- Folic Acid 2.7 mcg