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  • 2 cups natural sugar
  • 2 cups unbleached all-purpose flour (I like white whole wheat)
  • 1/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1/2 cup dairy-free margarine (such as Earth Balance)
  • 1/2 cup vegetable oil or grapeseed oil
  • 1 cup Coca-Cola (not diet) or a natural cola brand
  • 3/4 cup dairy-free buttermilk (11 tablespoons soymilk or rice milk + 1 tablespoon apple cider vinegar whisked together to curdle)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract


For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don't use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling


Yield: 8 servings (Serving size: 2 tacos)


For the marinade:

  • 1/4 cup carrots, diced into large pieces (mirepoix)
  • 1/4 cup onion, diced into large pieces (mirepoix)
  • 1/8 cup celery, diced into large pieces (mirepoix)
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 1 1/4 cups Coca-Cola

For the cilantro vinaigrette:



  1. Place soda in a saucepan over medium-high heat and reduce to a little more than 1/2 cup, about 25-30 minutes. While simmering add a pinch of salt and whisk in 1/2-tablespoon butter. Simmer for 2-3 additional minutes, whisking occasionally until syrup is reduced to 1/2 cup. Remove from heat and hold syrup at room temperature. The syrup should be made just before serving, without extended holding.
  2. Place a small non-stick skillet over medium heat.
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