This World Environment Day, let’s be kinder to the planet and ditch the gluten and animal products and use plant-based everything for the most delicious batch of Vegan Silk cupcakes for celebrations. If you are new to baking, we highly recommend buying the basic pieces of equipment and not disposable ones to be kinder to the environment. We are talking about the piping bags, silicone mats, and basic utensils that can be washed and used again.;
Vegan Silk Chocolate Gluten-Free Chocolate Cupcakes
Servings: 11 cupcakes
Ingredients
For the Cupcakes:
- 1/2 cup unsweetened almond milk
- 3/4 tsp apple cider vinegar
- 2 tbsp flaxseed meal (to make flax eggs)
- 5 tbsp water (to make flax eggs)
- 1 1/2 tsp baking soda
- 1/3 cup granulated sugar
- 1/3 scant cup maple syrup or agave nectar (sub honey if not vegan)
- 1 cup beet puree (or butternut squash, applesauce)
- 1/4 cup melted coconut oil
- 1/4 tsp sea salt
- 2 tsp vanilla extract, optional
- 1/2 cup Cadbury cocoa powder
- 1/2 cup almond meal, finely ground
- 1/4 cup gluten-free oat flour
- 3/4 cup gluten-free flour blend
For the Frosting:
- 1/2 cup unsweetened almond milk
- 1 1/4 cup dairy-free dark or semi-sweet chocolate, chopped
- 1/2 cup vegan butter, room temperature (sliced)
- 1 ¼-2 cups powdered sugar
Instructions
Step 1: Preparing the beets
- Let’s start with the beets; for that, preheat the oven to 400°C. Drizzle neutral vegetable oil over 2 large beets, and wrap them in foil.
- Bake the beets, sans a tray, for 50-60 minutes. Test to check if a knife slides through easily. Rub the foil on the beets to peel away their skins. Keep the oven on.
- Add the baked beets to a blender along with water, and add 1/4 cup of water. You can add a little orange juice with the water, too. Run the blender until all smooth and pourable.
Step 2: Making the Flax Eggs
- Reduce the oven temperature to 190°C, then line 11 muffin cups with paper liners or lightly grease the cups.
- Measure almond milk in a cup and add vinegar to it. Stir and set aside for it to curdle.
- Take a big mixing bowl, add the flaxseed meal and water. Mix and let it rest for 5 minutes.
Step 3: Mixing the wet ingredients
- Pour the curdled almond milk into it, then add the baking soda into it and stir.
- Add the sugar, maple syrup, and almond milk mixture to the flax egg bowl. Use an electric mixer to beat until combined.
- Add the beet puree, melted coconut oil, salt, and vanilla, and run the mixer again until smooth.
Step 4: Adding the dry ingredients
To the same bowl, add cocoa powder, almond meal, oat flour, and the gluten-free flour blend and beat with the mixer to combine. You should have a thin, pourable batter. Adjust with some almond milk or flour until it reaches the desired consistency.;
Step 5: Baking the cupcakes
- Pour the batter evenly between the muffin cups, filling each until they are 3/4 full.
- Bake for 30-35 minutes, until the tops puff up, and a toothpick inserted into the center comes out clean.
- Let them rest in the tin for 10-15 minutes, then remove from the oven and let them cool off on a wire rack.
Step 6: Making the Frosting
- Warm the almond milk until it simmers. Rinse out your mixing bowl from earlier, and add the almond milk to it.
- Quickly add the vegan chocolate to the warm milk, and set aside for 2 minutes so it can melt.
- Stir until smooth, then add the sliced, softened butter and cover. Let it sit untouched for another 10 minutes.
- Use the mixer to beat, then add 1 cup powdered sugar, mix again until smooth. Then place in the fridge to set for 20-30 minutes. It should be thick and slow to pour when tipped.
- Take it out of the fridge and beat the frosting again. Check the consistency. If it’s still too thin, add more powdered sugar and beat until light and fluffy.
Step 7: Frosting the Cupcakes
- Transfer to a piping bag with a decorative tip if you want a professional look. Or spoon the frosting on the cupcakes. Use a generous amount for each cupcake.
- Fitting the theme of World Environment Day, decorate with little berries: blueberries, raspberries, strawberries and blackberries.