A vegan version of the classic 2 egg yellow cake.
|Servings 6||Serving Size 1 Cupcake|
Prepare your cupcake pan with paper cups and preheat the oven to 350 degrees.
In a mixing bowl add dry ingredients: flour, sugar, salts, baking soda and powder and nutritional yeast. Stir together.
Next, in a separate small mixing bowl combine the wet ingredients: rice milk, just mayo, butter, vanilla, lemon juice. Whisk the wet ingredients together.
Now pour the wet ingredients into the mixing bowl with the dry, stiring slowly as you pour. Take special care not to over mix the ingredients. DO NOT use an electric mixer. Stir it with a big spoon and stir slowly until ingredients are well combined with a few lumps.
Pour the cake batter into the cupcake wells, filling them almost all the way. Place into oven and cook 20 to 25 minutes or until a tooth pick can be inserted in the middle and it comes out clean. After they are out of the oven let cool for 30 minutes before icing them with your favorite vegan icing recipe or eat them plain.