3 cups sifted flour
1 1/2 cups organic unbleached sugar
1/3 cup cocoa
2 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 cups vegan mayonnaise
1 1/2 cups water
1 1/2 teaspoons vanilla
Vegan Chocolate Frosting Ingredients
1 tablespoons vegan margarine (80% fat is best)
2 ounces non-dairy chocolate
2 cups organic unbleached sugar
1/8 teaspoon salt
2-4 tablespoons soy milk (or other non-dairy milk), hot
1/2 teaspoons vanilla
Chopped nuts or nut halves (optional)
Sift flour with organic unbleached sugar, cocoa, baking powder, and soda into bowl.
Gradually stir in vegan mayonnaise.
Stir in water and vanilla.
Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter.
Bake at 350F 25 to 30 minutes.
Cool in pans 5 minutes.
Remove from pans and cool on rack.
Melt margarine and chocolate in top of double boiler over hot water.
Sift organic unbleached sugar with salt.
Add chocolate mixture and blend.
Beat in enough soy milk to make spreadable.
Beat in vanilla.
Use to frost cupcakes.
Garnish tops with nuts, if desired.
Instead of chocolate frosting, try pairing them with Vegan Coffee Frosting