Vegan Chocolate Crazycake Cupcakes You'll Go Crazy For

I've been making this extremely frugal depression-era recipe for years now, initially because the only major allergen in it is wheat. But crazily enough, it's become the favourite of chocoholics and family members. My husband's uncle will eat three helpings in one sitting. We're not allowed to buy chocolate sheet cakes anymore--they're too sweet. I'm serious. Everyone goes crazy for this decadent, rich chocolate crazycake, proving that there was actually more to the name than simply that someone was crazy for making an amazing cake that shockingly required no eggs or milk.

Allow me to share with you a TRUE STORY of exactly HOW CRAZY this chocolate cake makes people (e.g. my son), before I share the half-size cupcake-optimized version of the recipe:

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cups brown sugar (white granulated will also work just fine)*
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 cup dutch-process cocoa powder or cacao powder
• 1/4 cup + 2 tbsp light olive oil or canola oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1 cup cold water

Directions

1.  Start to preheat oven to 350F and drop 12 paper liners into the holes of a standard-sized cupcake tin.
2.  In a bowl, combine all dry ingredients until well mixed. Using the spoon, create three "wells" for the oil, the vinegar, and the vanilla extract.
3. ......................................

for full instruction please see : www.yummymummyclub.ca

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