lookbook cookbook vegan double chocolate cupcake recipe

A decadent and moist cupcake smeared with chocolate ganache. So delicious, we promise you won't even be able to tell they are vegan!

Serves 12

Sweetness - 3/3
Difficulty - 2/3

1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour
1/3 cup unsweetened cacao powder
1 tablespoon arrowroot powder
1 cup organic fair trade cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup coconut milk
1/2 cup grapeseed oil
2 tablespoons apple cider vinegar
2 teaspoon pure vanilla extract

1/4 cup vegan milk of choice
1/2 cup organic dark chocolate chips
2 tablespoons pure maple syrup

Preheat oven to 350 degrees.

In a large mixing bowl, mix the dry ingredients and sift. In a smaller mixing bowl, use a fork to whisk the milk, grapeseed oil, apple cider vinegar, and vanilla. Gently add the wet ingredients to the dry and mix together.

Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 23-25 minutes, or until you can put a fork in the center and it comes out clean. Remove from the oven and allow to cool before frosting.

For the frosting, heat the milk in a saucepan over medium low heat until it begins to boil. Turn down the heat and allow to gently simmer for one minute. Remove from heat and add maple syrup and chocolate chips. Mix until the chips are melted. Store at room temperature. 

lookbook cookbook vegan double chocolate cupcake recipe