Low Sodium Vegan Chocolate Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low Sodium Vegan Chocolate Vanilla Cupcakes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cupcakes

1 cup plant-based milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz
See all
1 tbsp apple cider vinegar
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ cup organic cane sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup neutral oil (such as canola or sunflower)
1 tsp vanilla extract

For the frosting

½ cup vegan butter, softened
2 cups powdered sugar, sifted
2 tbsp plant-based milk
1 tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
Stir together the 1 cup plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes, until slightly curdled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!