Vegan Chocolate Lavender Cupcakes Gluten Free
Wednesday, 8 January 2020
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Vegan Chocolate Lavender Cupcakes Gluten Free |
This cupcake was inspired by my old (non-vegan) recipe for a chocolate lavender cupcake. I admire these cupcakes and want to make a vegan version for a while now. So here they are!
The recipe is based on Dark Chocolate Cake Nigella "accidentally" - DELICIOUS.
I have made it many times now and have adapted so much in the process (not because it is needed but only because I can't leave the recipe alone) that I made my own version using flour and coconut spelled Sugar.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Ingredient
For Chocolate Cake
- 60 ml of sunflower oil, or vegetable oil that tastes mild
- 225 g coconut sugar
- 1 1/2 teaspoon apple cider vinegar
- 175 g spelled flour or multipurpose gluten-free flour
- 1 teaspoon bicarbonate of soda
- A little salt
- 50 g of cocoa powder
- 275 ml of hot water
For Sugar-Free Lavender Buttercream
- 125 g of butter-free milk that tastes good
- A small amount of natural purple food coloring, optional
- 1 tbsp dried lavender buds + extra for decoration
- 200 g xylitol, mixed in a high-power blender for several minutes until it turns into powder
Instructions
To Make Buttercream Freeze
- Heat 2 tablespoons butter-free milk in a small saucepan with lavender buds. Strain and allow the butter to harden again in the refrigerator or freezer.
- After the butter has expanded again, mix it with the remaining butter in the mixer and stand with powdered xylitol and a little purple food coloring until you have thick, smooth buttercream. Store in the refrigerator until used.
To Make Chocolate Cake
- Preheat the oven to 180c. / 350f. and coat the muffin tray with 12 casings.
- Mix the first five ingredients together until combined well.
- Stir in the remaining wet ingredients until the mixture is smooth and free of lumps.
- Divide the mixture evenly between 12 muffin packages and bake for 15 minutes. Use a cake tester or skewer to test the center of the cupcakes that come out clean. If not, bake for 5 more minutes.
- Allow to cool before freezing.
- Transfer the frosting to the icing bag and pipe over the cupcakes. Garnish with dried lavender buds and serve!
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