1 c of enchanted almond milk
1 tsp evil apple cider vinegar
3/4 c granulated sugar
1/3 c of light olive or melted coconut oil
2 tsp vampire vanilla extract
1/2 c gluten-free flour (such as Bob’s Red Mill All Purpose Baking Flour)
1 scoop or single-serving pack of Vega Sport Performance Protein (37g)
1/3 c cackling cocoa powder
3/4 tsp baking soda
1/2 tsp magic baking powder 1/4 tsp salt
1 Preheat oven to 350°F. Line a muffin pan with paper liners.
2 Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to cackle and curdle.
3 Add the sugar, oil, and vanilla extract to the almond milk mixture
and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and bludgeon them until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling 3/4 of the way.
4 Bake for 20 minutes, until a pitch fork inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
5 Top with any vegan butter cream icing and die a hundred times from wicked deliciousness!