Ingredients

 

1 1/4 cups plain flour

1/3 cup cocoa powder

1 tablespoon baking soda

1 cup castor sugar

1/2 teaspoon salt

1 cup warm water

1 teaspoon vanilla extract

1/3 cup coconut oil (melted)

1 teaspoon white vinegar

 

1 1/2 cups icing sugar

2 tablespoons cocoa powder

1 tablespoon coconut oil (melted)

almond milk

 

Method

 

• Preheat the oven to 170°C (fan-forced).

• Sift the flour, cocoa, sugar, baking soda and salt into the bowl of your mixer.

• Add the water, vanilla, oil, and vinegar and mix until combined.

• Fill cupcake liners 2/3 full and put in the oven.

• Cook for 20-25 minutes. A skewer inserted into the centre of a cupcake should come out clean when they are done.

• Cool to room temperature.

• To make the icing, sift icing sugar and cocoa into the bowl of your mixer.

• Turn on the mixer and add the coconut oil.

• Gradually add almond milk (one teaspoon at a time) until you reach desired consistency.
  
  (Makes 10 cupcakes)