Preheat the oven to 350°F and line your cupcake tin with papers

Combine the flax meal with the warm water and set aside to thicken about 5 minutes.

Add the vinegar to the soy milk and then add the vanilla extract

Now place all the cake ingredients into the workbowl of a food process and whiz smooth, scrape the bottom & sides of the bowl and whiz again for 30 seconds

Or this entire recipe can be mixed by hand in a large bowl with a whisk

Portion into cupcake liners filling the batter slightly more than half full

Bake at 350°F for 19-22 minutes or until they are springy to the touch when you gently press the centers.

Cool completely while you make the peanut butter buttercream according to the recipe on that post

You will add the lactic acid to give it a cheesecake tang at the last stage of mixing

The ganache swirl is optional