Saturday 23 February 2013


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, 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.

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