Vegan Carob Cupcakes with Vanilla Frosting

Chatfield's Vegan Carob Cupcakes with Vanilla Frosting
Makes 12 cupcakes
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup Chatfield's Carob Powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup water

Preheat oven to 350 degrees. Sift together the flour, sugar, Chatfield's Carob Powder, baking soda and salt. Add the oil, vanilla and water. Mix together, beating well. Place cup liners in a muffin pan and fill 3/4 full. Bake for 20-22 minutes. Cool before frosting.


  • 1-3/4 cups confectioners' sugar
  • 6 tablespoons vegan non-dairy buttery spread
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract

In a large mixing bowl, cream together the confectioners' sugar and the vegan non-dairy buttery spread until smooth. Add the apple cider vinegar and the vanilla extract and beat until frosting holds stiff peaks. Store in a covered container in the refrigerator until ready to use.