This recipe is from the blog have cake, will travel.
She has great vegan recipes. I am not a vegan...or even a vegetarian, but I really enjoy using her recipes because they are much healthier even if you do add eggs and milk!
This is a versatile recipe that you could really play with. Another thing I love about Celine's recipes is that they usually about 1/2 of what most recipes make- so this recipe only makes 6 cupcakes. Which is great for those of us who don't know when to stop! I've tried making these cupcakes 2 different ways which I will note below along with the original recipe.
for 6 standard cupcakes
1/3 cup jam of choice (I've used raspberry jam or even left over homemade chocolate sauce)
juice from 1/2 medium lemon
1 t pure vanilla extract
2 T agave nectar (I used pure maple syrup)
1 T safflower oil [any mild-flavored oil will do]
3 T unsweetened almond milk [or whatever milk alternative you have]
pinch fine sea salt
1/4 cup raisins (I omitted, but these would be great)
1/2 cup whole wheat pastry flour [spoon and level]
2 heaping T cocoa powder
1 T instant coconut powder [optional]
1 T egg replacer powder or arrowroot (I used 1 egg)
1/4 t baking soda
1/8 t baking powder
preheat oven to 350F, prepare a standard muffin tin with cupcake liners.
in a large bowl, stir together jam, extracts, agave, oil, milk alternative, salt, raisins.
in a small bowl, sift together flour, cocoa, coconut powder, egg replacer powder, baking soda, and baking powder.
combine the two preps, stirring until you don’t see flour bits anymore, but being careful not to overmix.
scoop out batter into prepared liners.
bake for 18 minutes or until toothpick comes out clean.
place on cooling rack. let cool completely before storing.