Being female and a love of chocolate seem to go hand in hand for most of us. This can be particularly tricky when you’re cutting back on dairy and refined sugar.
Thankfully, I’ve come up with a vegan chocolate cupcake recipe that is practically healthy. Seriously. I’ve removed the white flour, egg and sugar that’s used in a typical cake recipe and replaced it with quinoa and almond flour, coconut oil and agave nectar to turn this chocolatey treat into a protein-packed delight!
There’s absolutely no dairy involved so it’s suitable for vegans and those who are lactose intolerant. Woohoo.
(Makes 5 cupcakes)
- Half a cup of quinoa flour
- Half a cup of almond flour (or coconut flour)
- 1 tablespoon of coconut oil
- Half a cup of almond milk (or a milk substitute of your choice)
- 2 tablespoons of agave nectar
- 5 tablespoons of raw cacao powder
- 1/4 teaspoon baking powder
- 1 scoop protein powder (optional)
- Melt the coconut oil so that it is a liquid consistency. Putting it in the microwave for about 10 seconds should do the trick.
- Add the liquid coconut to a mixing bowl and add all other ingredients. It doesn’t matter which order you add them to the bowl but DO NOT MIX until all the ingredients are in. This is super important. If you overmix, you will end up with rock-hard cakes rather than light and fluffy muffins.
- Being uber careful not to overmix, gently stir all ingredients together. Stop as soon as it looks consistent. Again, do not overmix!
- Pop the mixture into cupcake cases on a baking tray
- Set the over to 160 degrees and bake for approximately 20 minutes. Test that they’re ready by sticking a sharp knife through the middle of a cake. If it comes out clean, they’re done.
These delicious chocolately cakes are best served warm with a dollop of Alpro vanilla soya custard. Enjoy!