Fancy Chocolate Gingerbread Whole Wheat Vegan Cupcakes

This is by far the best recipe I have ever tasted for a vegan cake of any kind. So decadent and healthy at the same time. These are also great for the holidays and gingerbread is all the rage this season. Don't forget the peppermint frosting!

1 cup soymilk
1 tsp vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla
1 cup whole wheat pastry flour
1/3 cup unsweetened cocoa
2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Mix together all dry ingredients, set aside. Combine soymilk and vinegar and allow to curdle for 2 minutes. Add oil and vanilla. Slowly combine dry ingredients into wet and mix until lumps disappear.

Pour into muffin tins and bake at 350 degrees for 20 minutes.

Peppermint Frosting

1 box silken extra firm tofu (any silken tofu will work)
1/2 cup sugar
1/4 tsp peppermint oil

Blend until shiny and smooth. Top off cupcakes!

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