Vegan Chocolate Cupcakes with Avocado Frosting
Healthy and delicious chocolate cupcakes made without butter, eggs or any other animal product.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 8 servings
- 1 cup almond milk unsweetened
- 1 teaspoon apple cider vinegar
- 3/4 cup sugar organic
- 1/3 cup grapeseed oil
- 1 1/2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 avocados ripe
- 1/4 cup cocoa powder unsweetened
- 4 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Preheat oven to 350°F. Line a muffin tin with 8-12 paper or silicone cups.
Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles.
Beat in the sugar, oil, and vanilla until foamy.
In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
Slowly beat the dry ingredients into the wet until smooth.
Divide the batter evenly between the 12 cupcakes.
Bake for 16 minutes.
Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
While the cupcakes bake, make the frosting.
Scoop out the avocado flesh, and place in a food processor.
Add the cocoa powder, maple syrup, and vanilla, and puree until smooth.
Frost the cooled cupcakes, and enjoy!
NOTE: If the mix was not enough to make 12 regular size cupcakes, add 1/2 of the recipe more to this mix.