Here is the recipe as adapted from Vaishali's.
Ingredients to make around 15 medium sized cupcakes
Almond milk: 1 cup (I used soy milk) Vinegar: 1 tsp(I used apple cider vinegar) Turbinado sugar: 3/4 cup(I used regular granulated sugar) Canola or other flavorless vegetable oil: 1/3 cup(I used sunflower oil) Vanilla extract: 2 tsp All-purpose flour/Maida: 1 cup Cocoa powder: 1/3 cup Baking soda: 3/4 tsp Baking powder: 1/2 tsp A pinch of salt
1. Preheat the oven to 170 degree C. 2. Sift together the flour, baking powder, baking soda, cocoa powder and salt and keep aside. 3. In a bowl, mix the soy milk and vinegar and set aside for a few minutes until it curdles. 4. Once the milk curdles, add the sugar, oil, vanilla extract and beat togeter until it turns frothy.(Around 2 to3 minutes. I used a hand mixer for this) 5. Add the flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don't overbeat. 6. Line a muffin pan with paper liners. Pour the batter into each liner, about 3/4 full. 7. Bake for around 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 8. Frost the cupcake(optional) and enjoy.