1 cup soy or rice milk
4 t instant espresso
1/4 cup canola oil
1/2 cup plain or vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tsp cocoa powder
Preheat oven to 375. In a small saucepan heat soymilk till almost boiling, instant coffee, cover and remove from heat. Let sit for 10 minutes.
In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cocoa, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay.
I doubled the recipe to make 2 8” cakes and 4 mini cupcakes.
(The original recipe should make 12 large cupcakes (fill almost full) or 24 mini-cupcakes. The thing I don’t like about this recipe is that the cupcakes stick to the liners. But if you put them in a sprayed metal nonstick pan, they do a great job of separating from the pan.)
Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
I used the vegan buttercream frosting recipe from the PPK, and divided it in half. With half, I added instant espresso granules and cocoa powder until it had the right color and taste. I have no idea how much I added, I just kept putting in teaspoons of cocoa and espresso until it was good. Then I decorated with the vanilla frosting and the choco-cocoa-goodness frosting.