Vegan Chocolate Cupcake Batter
- 1 1/2 cups of blanched almond flour (168 g)
- I suggest not using ground almonds with the skin as it won’t be as light.
- 1/2 cup of potato starch
- not potato flour or tapioca flour
- 3/4 cup of unsweetened carob or cocoa powder
- 1/2 cup of unsweetened chocolate or carob chips melted
- 1 teaspoon of aluminum-free baking powder
- ¾ teaspoon of baking soda
- 1 teaspoon of finely ground espresso (optional)
- makes the chocolate so much richer!
- 3/4 cup of pure maple syrup
- 1/4 cup of pumpkin puree or apple sauce
- 1/2 cup of aquafaba (the liquid from a can of chickpeas) or plant-based milk
- 1 ½ teaspoons vanilla extract
- Line 12 muffin cups with paper cupcake liners.
- Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage.
- Add the almond flour, potato starch, cocoa powder, baking powder, salt, and espresso (if using) to a large bowl and whisk everything together really well until there are no lumps remaining.
- In a separate bowl, combine the syrup, pumpkin or apple sauce, melted chocolate or carob, aquafaba and vanilla extract.
- Lightly beat the liquids with a handheld mixer just until smooth and slightly frothy. Pour over the dry ingredients and beat again until completely smooth, about 30 seconds. The batter should drop from the spoon.
- Preheat the oven to 180 C (350 F).
- Spoon or scoop the batter into your prepared cupcake liners and bake on the middle rack for 25 minutes, or until a toothpick comes out clean from the centre.
- Cool in the cupcake tin 15 minutes before removing them from the cupcake tin.
- Remove the cupcake lining from each cupcake.
- Cool completely before glazing.
* NOTE: Different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc.
Vegan Chocolate Cupcake Icing
- 1/2 cup + 2 tablespoons coconut sugar
- 3 tablespoons unsweetened cacao powder
- 2 tablespoons tapioca starch (tapioca really works best as it completely dissolves in the glaze)
- 1 teaspoon miso
- 2-3 tablespoons unsweetened almond milk as needed
- 5-6 tablespoons roasted almond or cashew butter
- 1/4 teaspoon vanilla extract
- coconut chips as needed
- pomegranate seeds or Goji berry as needed
- Walnuts, black sesame seeds other dried fruit
- Add the first 4 ingredients to a large bowl and stir.
- Add the last 3 ingredients to a small bowl or cup and stir.
- Add the wet to the dry and beat with a hand mixer or whisk until it’s very smooth and there are no lumps. Should be thick. Scrape the sides as needed.
- You can use it right away if needed, but I recommend making it the day before you need it. It will become slightly sweeter, thicker and the sugar dissolves perfectly overnight.
- Store it at room temperature. If you store it in the fridge, it will become a lot thicker.
- This makes plenty to put around the sides and top of the cupcakes; a 22 cm round single layer cake, square brownies, bars, or whatever you like.
- Smooth the icing out around the sides of the cupcake with the back of the spoon or spatula.
Note: It is not recommended to heat this glaze. The texture will dramatically change, as tapioca becomes eggy when heated. Store it at room temperature.
Chocolate Peppermint Glaze (optional)
- 1/4 cup pure maple syrup
- 3 tablespoons unsweetened cocoa powder
- 1/16th teaspoon peppermint extract
- 1/8 teaspoon fine sea salt
- coconut strands
- Pomegranate seeds
For the chocolate peppermint glaze, simply whisk the ingredients until smooth and drizzle over the top. It will take a few minutes because of all the cocoa powder.
- Garnish with coconut strands and pomegranates. Keep cupcakes in a sealed container to retain it’s moisture, at room temperature.