Very Vanilla Vegan Cupcakes

Everyone needs a cupcake! Especially if you have allergies! This was requested by  a lovely lady, Lauren, who knows someone with dairy allergies. Here’s a dairy free version for ya!

Cupcake batter

 1 T lemon juice

1 1/2 C almond milk (or milk of choice. hemp, sunflower and oat milks are good)

2 C all purpose flour

1 C sugar

1/2 t baking soda

2 t baking powder

1/2 t salt

1/4 C almond oil (or veggie/canola)

2 T vanilla

Mix lemon juice and milk together and allow to curdle for about 5 minutes.

Mix dry ingredients together. Add oil and vanilla to lemon and milk and mix together.

Combine wet with dry ingredients. Mix together well. You’ll end up with a nice, velvety texture.

Bake on 350′ for about 15 to 20 minutes. 18 minutes worked well for me.

Cinnamon vanilla frosting 

5 T room temp Earth Bound

2 C powdered sugar

1 t cinnamon

2 t vanilla

Mix together with a hand blender until you have a thick consistency. You can add more sugar or butter as needed. This is very much a taste as you go frosting.