Vegan Chocolate Cupcake Recipe

Photo Credit Sisulagomfika

Hi Everyone,

This weekend I’ve been getting my bake on. I was at the end of my shop so had ran out of eggs but was in need of cake, you know those kinds of days! I remembered a recipe that I’ve got tucked away in my recipe journal. It was one that I adapted a few years back for my best friend who is vegan, so a perfect choice. The recipe is for Chocolate Vegan cupcakes and I remember the first time I baked it I was super excited to be using some new ingredients and mesmerised by the flax eggs which are so easy to make. They are really chocolatey and delicious and I urge you to give them a try to…

Makes 12

Ingredients

  • 2 tbsp milled flax seed
  • 4 tbsp water
  • 250g plain flour
  • 100g Sugar
  • 60g cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 250ml Almond, Soya or Rice milk
  • 250ml Vegetable oil

Method
Preheat the oven to
Preheat oven to 180°c / 165°c Fan / 350° F / Gas mark 4
1- Mix the milled flax seeds with the water and leave to soak together in the fridge for 5 minutes.
2- Meanwhile in a food processor blend together all of the dry ingredients (flour, sugar, cocoa powder. salt and baking powder) to combine.
3- Add the wet ingredients to the food processor (vanilla extract, milk, oil and flax/water mixture from the fridge)
4- Line a cupcake tin with cupcake cases. Using an ice cream scoop (or spoon) scoop the mixture into the cupcake cases. Fill them around 2/3 full of mixture.
5- Bake for 35 minutes and test whether they are baked by inserting a skewer into the cupcake. If it comes out clean with no mix on it then its ready!
6- Place onto a wire rack to cool

Indulge!

Adaptation – to take these cupcakes to the next level after step 4 Break up 100g of Vegan dark chocolate into chunks and place into the top of the cupcakes and then continue to step 5.

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