Vegan Chocolate Cupcakes

Marcea Klein

IMG_2191

Vegan Chocolate Cupcakes

1 1/2 cups blanched almond flour (168 g,) I suggest not using ground almonds with the skin as it won’t be as light.

  • 1/2 cup  potato starch not potato flour or tapioca flour
  • 3/4 cup unsweetened carob or cocoa powder
  • 1/2 cup unsweetened chocolate or carob or chocolate or carob chips melted
  • 1 teaspoon aluminum-free baking powder
  • ¾ t. baking soda
  • 1 teaspoon finely ground espresso (makes the chocolate richer) optional
  • 3/4 cup pure maple syrup
  • 1/4 cup pumpkin puree or apple sauce
  • 1/2 cup aquafaba (the liquid from a can of chickpeas) or plant-based milk
  • 1 ½ teaspoons vanilla extract

Method

Line 12 muffin cups with paper cupcake liners.

  1. Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage.
  2. Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large…

View original post 473 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s