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Saturday, 15 April 2017

Chocolate cupcakes

Vegan, gluten-free, wheat-free, dairy-free
You can never go wrong with a batch of fresh, homemade cupcakes....especially when they are chocolatey!

This recipe has been inspired by The Scran Line, this guy makes some insane cupcakes, some vegan. YUM!!!
These cupcakes are moist and ultra Moorish. They are even better with a swirl of vegan buttercream.

I served my cupcakes with a drizzle of my favourite chocolate, Vego which i picked up from The Vegan Kind online shop. The chocolate contains whole hazelnuts which give a yummy nutty crunch. I also cored the centre of the cupcakes and drizzled some of the melted chocolate inside. Utterly divine!!! 
If you like 'Nutella' or hazelnut..this is the chocolate bar for you!

These cakes are so easy to make and taste delicious, what's better?!

Preparation- 5 minutes
Baking time- 20-25 minutes
Level- Easy

-3 tablespoons of cacao powder
-240g of self-raising flour ( I use doves farm gluten free)
-1/2 teaspoon of baking powder
-3/4 teaspoons of bicarbonate of soda
-Pinch of salt
-1 can of coconut milk (400ml)
1 & 1/2 teaspoon of apple cider vinegar
-80ml of oil

Step 1- Preheat the oven to 180 degrees and line a cupcake tin with cupcake cases.

Step 2- Place the cacao powder, flour, baking powder, baking soda and salt into a large mixing bowl and combine.

Step 3- In a seperate bowl, place the coconut milk, vinegar and oil, whisk until fully combined.

Step 4- Pour the wet ingredients into the dry and mix well until combined and smooth.

Step 5- Fill each cupcake case 3/4 full with mixture.
Pop into the oven to bake for 20-25 minutes. 
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 6- Remove the cupcakes from the tray and place onto a cooling rack.
When the cakes have slightly cooled, core the centre and pour in some melted Vego (optional) and drizzle over the top.

Keep the cakes stored in a sealed container! 
You can also freeze them for enjoying at a later date!


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Holly Jade

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