1/4 cup vegetable oil
3/4 cup organic unbleached sugar
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon — optional
1 teaspoon baking soda
2/3 cup soy milk (or other non-dairy milk)
2 tablespoons lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
Mix wet ingredients in a bowl and set aside.
Sift together dry ingredients and add wet ingredients; mix well.
Divide batter equally between 12 paper-lined cupcake wells.
Bake at 350~ for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutes.
Remove to platter to continue cooling.
Frost as desired.
Perfect with Vegan Buttercream Frosting