This recipe is great for a pinch when you want something homemade but don’t need to pull out all the stops. People love them! They’ll never know you made the cake in one bowl (but I’ll know). I used a very slightly adapted recipe from The Joy of Vegan Baking, which is a totally amazing starting point for vegan bakers. As far as I know the simplicity of the recipes is owning to the fact that it is a war-time invention meant to give you cake through the rations.

I’m going to go ahead and say it: Be careful how your choose to pipe the chocolate frosting on or it will look like, well, something you don’t want it to look like. Alternatively, you might choose to do another flavour like vanilla or raspberry.

Chocolate Cake

Makes 12 cupcakes

1 1/2 cups all-purpose gluten-free flour (mine)
1 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking soda
Pinch of salt
2 teaspoons vanilla extract
1/3 cup canola oil (or any other neutral oil)
1 cup cold coffee (I used brewed and cooled espresso)
1 tablespoon apple cider vinegar

Preheat oven to 350 F. Place liners in muffin tin. In a large mixing bowl, combine all the dry ingredients and whisk. Add the liquid ingredients and whisk until smooth. If you’re using gluten free flour, there is no risk of over-mixing, so relax. Scoop into liners, filling them 2/3 full. Bake for 15 to 20 minutes or until the cake springs back at your light touch. Let cool.

Basic Chocolate Frosting

1 cup non-dairy margarine, softened
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/2 vanilla bean pod, scraped (optional)
4 cups icing sugar
2 – 3 tablespoons non-dairy milk

In a large bowl, using a hand or stand mixer, whip the margarine for 2-3 minutes, until it starts to lighten in colour.  Add the cocoa, vanilla extract, and vanilla bean (if using) and mix until combined. Slowly add the icing sugar, thinning out with non-dairy milk as needed. Pipe onto cupcakes.