I have found most of my vegan cakes and cupcakes to be a bit more dense than regular recipes.
I have a recipe that makes pretty light cupcakes though. I don't use any applesauce so maybe that is what is weighing yours down.
My recipe is:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup organic sugar (which I put through a cycle on the food processor to make a little more fine)
1/3 cup canola oil
1 .5 tsp vanilla extract
1 cup of flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Whisk the soy milk and vinegar together and let curdle . Then add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy.
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add in two batches to wet ingredients and beat until no large lumps remain.
Fill cupcake liners and bake for 18 minutes at 350F
