Halwai December 12, 2019


• 1 cup Almond Milk (can use soy)
• 1 tsp Vinegar
• 3/4 cup turbinado Sugar (can use regular Sugar)
• 1/3 cup canola or other flavorless vegetable oil
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• A pinch of salt
• For icing:
• 4 tbsp – vegan Butter (like earth balance, softened to room temperature)


  1. In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
  2. Add the sugar, oil, vanilla extract and beat together until it turns frothy.
  3. In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
  4. Add the cocoa-flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don’t overbeat.
  5. Line a muffin pan with paper liners. Pour the batter into each liner, about 3/4 full.
  6. Bake in a preheated 350-degree oven for 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Cool on a rack for about 10 minutes. Then unmold and place them on the rack until thoroughly cooled.
  8. Using a handheld or stand mixer, beat together the cream cheese and butter in a bowl.
  9. Add the sugar and beat until mixed together. If you use less sugar, your icing will be a bit runny.
  10. Place a tiny dollop of icing in the center of each cupcake.
  11. Recipe courtesy: Holy Cow Vegan