I used to love getting a chocolate malted milkshake at a local ice cream parlor before I went 100% vegan. They have a great vegan chocolate ice cream there but sadly they use malted milk in their shakes. Taking matters into my own hands, I ordered some barley malt powder to satisfy this craving. Since I will always pick cake over ice cream I decided to translate the chocolate malt experience into cake form.

Makes 18 cupcakes

9.2 oz unbleached all-purpose flour (roughly 2 1/4 cup)

10 oz sugar (roughly 1 1/3 cup plus 1 Tbsp)

2 oz cocoa powder (I use Hershey's Special Dark)

2 tsp baking soda

1/2 tsp salt

1 3/4 cup almond or soy milk

1/4 cup barley malt powder

1/3 cup canola oil

1 tsp vanilla

1 Tbsp vinegar (white or apple cider)

9.6 oz powdered sugar (roughly 2 cups)

1 1/2 cup shortening (I use Earth Balance)

4 1/2 Tbsp barley malt powder

1 - 2 tsp almond or soy milk

1 tsp vanilla

Preheat your oven to 350 degrees. Line your muffin pan with cupcake papers.

In a large bowl combine the flour, sugar, cocoa powder, baking soda and salt and use a whisk to thoroughly blend.

In a small bowl combine the milk and malt powder and whisk to blend well. Add the oil and vanilla to the malt mixture and whisk together.

Add the wet ingredients to the dry and stir to combine but do not over-mix. Using a spatula gently fold the vinegar in until you see light streaks throughout the batter. (again don't over-mix!)

Add 1/4 cup of batter into each cupcake paper filling them about 3/4 of the way up. Bake for 18 mins. Check one of the cupcakes with a toothpick. If it comes out clean, they're done. If it doesn't, bake for a few mins more and check again.

Cool the cupcakes completely before frosting.

To make the frosting, combine the powdered sugar, shortening, barley malt, vanilla and 1 tsp of milk in the bowl of your stand mixer. With the whisk attachment, blend until combined on low speed and then increase to medium-high to whip the frosting so that it's light and fluffy. (Add more milk if frosting seems a bit thick.)

Frost the cupcakes however you see fit. Feeling lazy? Just slather some on top. Wanna act like you're a big shot? Break out the old cake decorating bag and make 'em look real pretty!

Nutritional information: Per cupcake 311 cal., 17.42 g fat, 1.8 g protein