Vegan Chocolate Cupcakes
Peace out with these mind-blowing chocolate vegan cupcakes! Luscious, mouthwatering and full of healthy and wholesome ingredients, this is one of my fave vegan treats! Oh, and don't forget the creamy coconut chocolate icing, it is heaven. BB xxx
1 cup soya milk
1 teaspoon vinegar
2/3 organic sugar or for a sugarfree version see note below*
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups plain organic flour (or gluten free flour mix)
1/3 cup cacao or carob powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 cup coconut cream
1 tablespoon dark cacao
1 teaspoon cacao
1 teaspoon maple syrup
1/2 teaspoon pure vanilla extract
The Bondi Baker Method
Step 1- Preheat oven to 150 degrees and grease muffin pan with coconut oil.
Step 2- Whisk together soya milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add sugar (or replacement), oil and vanilla extract and beat until foamy.
Step 3- In a separate bowl sift together flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
Step 4- Pour into the muffin tins and bake 18 to 20 minutes until a toothpick inserted into the centre comes out clean.
Step 5- Transfer to a cooling rack and ice with chocolate topping once cool. To make this just take the coconut milk out of the fridge and drain out the clear liquid. Then place 1/4 cup hard coconut cream in a bowl and stir with the remaining ingredients until it becomes a thick frosting. Yum!!!
Sugarfree note: You can replace the sugar with a 1/4 cup honey. To balance out the liquid you will need to add another 1/4 teaspoon baking powder and reduce the soya milk and vinegar.