Vegan rich chocolate cupcakes

These are such an easy and quick vegan treat, we’ve been making them in my house whenever there is anything to celebrate… a birthday, starting nursery again, a Tuesday.. you know!

Ingredients

150ml Almond milk

125g gluten free flour of your choice

100g Coconut sugar

75g dairy free butter

4 tbsp cacao powder

2 tsp lemon juice

2 tsp baking powder

1 tsp vanilla extract or powder

Chocolate avocado icing

1 large ripe avocado

1-2 tbsp maple syrup or your liquid sweetener of choice

25g cacao powder

Method

Preheat your oven to 180 degrees. I used silicone cupcake moulds, or you can use paper cupcake cups in a cupcake tray.

Mix the lemon juice with the milk and leave for a few minutes to sour.

Then in a large mixing bowl fold your room temperature butter into your coconut sugar until well combined. Add the vanilla extract, and the milk mixture and stir well.

Add in your dry ingredients - the flour, cacao and baking powder. Mix together well.

Spoon your mixture into 12 cupcake moulds, and bake for 15 minutes. check they are cooked through by inserting a tooth pick or thin knife into the middle of the cakes - this should come out clean.

Cool on a wire rack. Decorate with chocolate avocado mousse icing.