The Best Vegan Chocolate Cupcakes
Servings: 12 cupcakes
Calories: 267kcal
Delicious chocolate-y cupcakes, vegan and gluten-free
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Ingredients
- 100 g dark chocolate pieces
- 80 ml coconut oil
- 256 g gluten-free all-purpose flour we used Blends by Orly Sydney Blend
- 30 g cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 200 g caster sugar
- 240 ml non-dairy milk room temperature (such as coconut or almond)
- 120 ml warm water
- 1 tbsp lemon juice
Instructions
- Pre-heat the oven to 355 ºF and line a muffin tin with cupcake liners
- In a heat-proof bowl above a pot of simmering water, melt together the chocolate and coconut oil. Set aside to cool slightly
- Sift together the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the sugar and whisk well until everything is evenly distributed
- Mix together the non-dairy milk, warm water and lemon juice, and add them to the dry ingredients. Pour in the melted chocolate + coconut oil mixture, and whisk well until you get a smooth batter with no flour clumps
- Transfer the batter into the cupcake liners and fill about 3/4 full
- Bake at 355 ºF for about 25 minutes or until the cupcakes have risen, are spongy/bouncy to the touch and an inserted toothpick/skewer comes out clean
- Allow to cool completely on a wire cooling rack.
Nutrition
Serving: 1cupcake | Calories: 267kcal