Vegan chocolate cupcakes
Servings: 24 cupcakes
Serving size (cooked): approx. 50gr
Suitable for vegetarians & vegans
Nutrition information per serving:
Total fat: 7gr
Saturated fat: 0.2gr
Dietary fiber: 1.1gr
¾ cup coconut oil (88gr)
1 ½ cup ground stevia (54gr)
2 cups fresh orange juice (540gr)
1tbsp vinegar (15gr)
3tbsp raw cocoa powder (27gr)
3tsps fair-trade organic vanilla bean extract (6gr)
3 cups all-purpose flour (480gr)
1 ½ teaspoon baking soda (6gr)
dairy-free dark chocolate for the topping (210gr)
In a mixing bowl, beat the coconut oil with stevia
Add in the vanilla bean extract and stir.
Add in the orange juice and stir.
In a second mixing bowl, sift the flour with cocoa and baking soda.
Add the flour, cocoa and baking soda to the liquid mixture while stirring.
Pour the mixture in a greased cupcake form.
Top each cupcake with a small piece (approx 10gr) of dairy-free dark chocolate.
Bake in a preheated oven at 180 degrees Celsius.
Pro tip: For more deliciousness serve once it is freshly out of the oven, otherwise warm in the microwave to achieve that delish chocolate-melting feeling.