⅓ c. vegan sour cream (or non-dairy yogurt, that has been strained)
⅓ c. molasses
½ tsp. vanilla
½ c. oil (extra light olive oil, grape seed, canola, etc.)
½ c. + 2 tbsp. sugar (turbinado/raw)
2 c. unbleached all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt (kosher)
1 tsp. cinnamon
1 ½ tsp. ground ginger
Preheat oven to 350 degrees. Prepare muffin pans with oil or liners.
In a small bowl, combine apple cider vinegar and non-dairy milk and let set for 5 minutes.
In a large mixing bowl, whisk together sugar, flour, baking powder, baking soda, salt, cinnamon and ginger.
Add sour cream, molasses, vanilla and oil to vinegar mixture (from step 1) and stir.
Pour wet mixture into dry and beat until combine.
Pour batter into prepared pans, filling each about 3/4 full and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for at least 30 minutes before frosting.
Cream Cheese Frosting yields 2-2 ½ c.
8 oz. vegan cream cheese (such as Toffuti)
½ lb. powdered sugar
½ tsp. vanilla
4 tbsp. coconut oil, vegetable shortening or vegan margarine
1 tsp. orange zest (optional)
In a medium mixing bowl, beat cream cheese and coconut oil on medium for 2 minutes, then beat in vanilla. Beat in powdered sugar ½ c. at a time, use more or less depending on your preference. Stir in orange zest, if using. If not using frosting right away, refrigerate until ready to use. Allow cold frosting to set at room temp for 15-20 minutes before using.
Recipe by: Sara Uhler WEEAC Ambassador Georgia, USA