These little beauties are so tasty you won’t be able to stop at one! It’s fun to play around with these vegan chocolate cupcakes – why not experiment with different flavours when you make your icing? Try adding raspberries or pineapple.
They will keep for up to a week in an airtight container un-iced. Only ice when you’re ready to use.
150 grams coconut oil
130 grams coconut sugar
1 & 1/2 teaspoon baking powder
100 grams buckwheat flour
2-3 bananas mashed
130 grams lactose free yoghurt
3 tbsp cacao powder
100 grams dark chocolate cut into chunks
For the Icing:
300 grams dairy free butter
400 grams icing sugar
Preheat the oven at 180 degrees and line a cupcake mould with cases.
In a blender or NutriBullet mix together the bananas and yoghurt. In a large mixing bowl cream together the coconut sugar and coconut oil using an electric whisk. Keep going until the mixture becomes visibly lighter and airier.
Now mix in your flour and baking powder, followed by the cacao powder. When evenly folded in add the banana mixture.
Chop your chocolate into chunks and fold into the mixture. Place the mixture into your cases and bake for 20-25 minutes until springy to touch and a skewer comes out clean.
Whilst the cakes cools whisk together your icing ingredients. Once the cakes are cool pipe your icing on in whatever pattern you wish! HINT: Icing can take a bit of practice, so if you are looking for perfection, practice the icing on a plate or something else first!
We hope you enjoy these vegan chocolate cupcakes. Don’t forget to take a look at some of our other delicious recipes here.
*This recipe has been assessed by Joanna Baker at Everyday Nutrition as being suitable for a Low FODMAP Diet at one serve.
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