Step 1

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. I usually spray the liners with a little oil as well to prevent sticking.

Step 2

Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.

Step 3

In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.

Step 4

Now pour in the milk/vinegar mixture, canola oil and vanilla. Stir with the whisk, large spoon or a hand mixer until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.

Step 5

Fill the liners 3/4 of the way full and bake for 20-25 minutes, or until a toothpick comes out clean.

Step 6

Cool completely, then pipe on Vegan Vanilla Frosting or Vegan Chocolate Frosting.