There's no reason to hold back from enjoying a cupcake when there's a vegan alternative that is free of both white sugar and white flour. You get the best of all words with this vegan chocolate cupcake with chocolate cream frosting recipe. The cupcake itself is sweetened with coconut palm sugar and is so moist that you'll wonder why milk and eggs were ever deemed necessary in the first place. The frosting is chocolate coconut cream that is sweetened with agave and whipped to a fluffy and light perfection. Enjoy!
To sweeten the cupcakes, the recipe uses coconut palm sugar. Coconut palm sugar has a lower glycemic index than regular sugar and is touted as one of the best sugar substitutes out there because it is low in carbohydrates and doesn't drastically spike blood sugar levels, which can lead to weight gain. It also has a caramel-like taste and grainy texture that brings a deep, comforting flavor to the cupcakes.
The frosting is made of three ingredients, the base being coconut milk. For this recipe, it is important that the coconut milk is hardened by chilling. Runny coconut milk will not provide the consistency you need to hold the frosting together. If your coconut milk is too liquidy, simmer it in a saucepan over medium-low heat for 20 minutes until the water has evaporated and the remaining milk is thick. Cool it and then use it as the recipe indicates.
Next time you have an itch to bake, consider making these vegan chocolate cupcakes with vegan chocolate coconut cream frosting, not because they are vegan and figure-friendly, but instead because they are delicious, rich, and sweet!
Vegan Chocolate Cupcakes with Vegan Chocolate Coconut Cream Frosting
Total time: about 1 hour
Makes 12 cupcakes
For the Cupcake
- 1 cup almond or rice milk
- 1 teaspoon apple cider vinegar or white wine vinegar
- 1/3 cup safflower oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut palm sugar
- 1 cup whole-wheat flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Dash of salt
For the Frosting
- 1 cup coconut milk, chilled and hardened
- 1 tablespoon cocoa powder
- 1 tablespoon agave nectar (or coconut nectar)
In a medium-sized bowl, whisk together the milk and vinegar. Set aside for a minute before whisking in the oil, vanilla extract and coconut sugar. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until evenly combined.
Place cupcake liners in muffin tins and pour the cupcake mixture just over 3/4 the way up the height of each cup.
Bake for 20-25 minutes, or until the tops have hardened and each cupcake's center batter does not wobble when the pan is shaken.
Set the baked cupcakes aside to cool and assemble the ingredients for the frosting. Whisk together all the ingredients until smooth. Place into the fridge to chill until the cupcakes have cooled and are ready to be frosted.
Divide the frosting among all the cupcakes, sprinkle cocoa powder on top for decoration and serve aside fresh mint or basil as garnish.
Image Credits: Glowkitchen