Advertisement
Mocha Vegan Cupcakes
Serves 6.
While a cake is still a cake, simple substitutes such as whole grain flour, maple syrup, and olive oil help turn this traditional Wacky Cake recipe into a more heart-healthy treat.
[callout]
To make these extra special, chill a can of full-fat coconut milk overnight. The next day, open the can and scoop out all of the hard, solidified coconut cream (save the coconut water for a smoothie). Beat coconut cream with a little vanilla and maple syrup, as you would whipping cream. Top each cupcake with a dollop of coconut cream and sprinkles.
[/callout]
Advertisement
Ingredients
- 3/4 cup (180 mL) whole grain spelt flour or gluten-free flour
- 2 Tbsp (30 mL) vegan cocoa powder
- 1/4 tsp (1 mL) sea salt
- 1 tsp (5 mL) baking powder
- 1/4 cup (60 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) apple cider vinegar
- 3 Tbsp (45 mL) extra-virgin olive oil
- 3 Tbsp (45 mL) almond milk
- 3 Tbsp (45 mL) strong coffee
Nutrition
Per serving:
- calories 161
- protein 3g
-
fat
8g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
21g
- sugars 8g
- fibre 2g
- sodium 83g
Directions
01
Preheat oven to 350 F (180 C) and line 6 muffin cups with papers.
02
In medium bowl, combine all dry ingredients, stirring to combine. In another bowl, combine all wet ingredients, then pour into dry ingredients and mix well. Evenly distribute batter among 6 lined muffin cups. Bake for 15 to 20 minutes, or until they spring back when lightly pressed.
