Anna Banana

Chocolate Cupcakes

The thing about these delicious cakes is that they are surprisingly healthier than your average chocolate cupcake. They have no eggs and no dairy whatsoever but still taste great. Obviously they aren’t going to taste the same as a full- fat, eggy cupcakes, but they will definitely satisfy your chocolate and sugar cravings. Although they are vegan, I was reluctant to title this recipe “Vegan Chocolate Cupcakes” because many people will recoil at that word and would never dream of eating a vegan treat. Which is such a shame because by not eating eggs and dairy you’re not only helping the planet and the animals, but you’re helping your body too. If you’re sceptical, just give it a go. Besides, you’ll end up with twelve chocolate cupcakes! And who doesn’t want that?

Ingredients (Chocolate Cupcakes):

185 grams of self raising flour

150 grams of caster sugar

20 grams of cocoa powder

1 teaspoon of baking powder

60 ml of coconut oil (melted down)

1 tablespoon of vinegar

1 teaspoon of vanilla extract

250 ml of almond milk

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Line a cupcake tin with paper cases

3. Sift flour, cocoa powder, baking soda, and sugar into a large bowl and mix to combine with a wooden spoon.

4. Mix together the coconut oil, vinegar, vanilla extract, and almond milk and whisk until combined.

5. Add the dry ingredients mixture into the wet ingredients and whisk until fully incorporated.

6. Divide the cake mixture among the paper cases and place in the oven for 20 minutes, or until a skewer comes out clean when inserted into the middle of each cupcake.

7. Allow the cupcakes to cool completely.