Egg Free Chocolate Cake or Cupcakes

Ingredients

3 oz vegan butter substitute (or salted butter)
2 oz cocoa powder
8 oz (1cup) sugar
7 oz all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup organic apple sauce
2/3 cup water
½ tsp vanilla
½ cup mini dark chocolate chips (if making soy free, leave these out)


Instructions

Melt butter gently and allow to cool for a minute or two. Add everything else except chocolate chips and mix well using a fork or whisk until smooth. Add chocolate chips (can either mix in, or leave sprinkled on top).

Line a cupcake pan with cupcake papers and fill them about 2/3 full, then bake in a preheated oven at 350F for about 20 minutes, until a toothpick stuck into the cupcake comes out clean.

Wait until cool (refrigerate or even freeze so they don't crumble when being iced), then cover with frosting.  (You can also use this recipe to make one big cake, just pour into a lined or greased cake pan and cook a little longer.)

Frosting

 I recommend coffee frosting or peanut butter frosting!