We all need a treat from time to time and these cupcakes hit all the right buttons. I have always enjoyed baking - cakes, brownies, pies, breads..you name it, I've baked it. One of the really fun aspects of starting to eat plant-based has been coming up with vegan versions of some of my favourites. The other day, I baked a vegan apple pie cheesecake for my family and they loved it. These cupcakes also proved to be very popular.
1 + 1/2 cups wholewheat flour
1 cup cocoa powder
1/2 cup unrefined brown sugar
1 tsp cider vinegar
2 organic ripe bananas (mashed)
1/2 cup almond milk
1 tsp vanilla extract
1 cup sunflower oil
Dairy-free 85g chocolate bar (to melt with 2 tbsp almond milk)
Preheat the oven to gas mark 4.
Mix all the dry ingredients - flour, cocoa powder, sugar - in a bowl and set aside.
In a separate bowl, mix the mashed bananas, vinegar, almond milk, vanilla extract and sunflower oil. Start to add the dry ingredients, folding carefully as you go along until well incorporated.
Line a cupcake tray and spoon the mixture in. Bake for 20-25 minutes. To check that they are done, stick a toothpick in and see if it comes out clean.
When the cupcakes have cooled down, melt the dairy-free chocolate bar with 2 tbsp almond milk and spread lightly over each cupcake.