Description
Vegan vanilla cupcakes drizzled with chocolate. These vegan vanilla chocolate cupcakes are vegan, gluten-free, oil-free, refined sugar-free, nut-free, and so delicious.
Ingredients
Vanilla Cupcakes
- 1 cup pitted Medjool dates (about 12 dates)
- 1 cup water
- 1 cup oat flour (add more flour if too dry) – or use any other flour you wish
- 3 tbsp vanilla essence
- 1 tbsp baking powder
- 1/4 cup plant-based milk
- 1/2 tsp salt
Chocolate Drizzle
- 6 tbsp water or plant-based milk
- 2 tbsp cacao powder (or cocoa powder)
Instructions
Chocolate Drizzle:
Mix the cacao powder and water in a small bowl and set aside.
Cupcakes:
Preheat the oven to 350F.
In a blender, blend the dates and water until smooth. (A highspeed blender works best for this)
Add the oat flour, baking powder, vanilla, and plant-based milk. Blend until well combined.
Spoon the batter into muffin / cupcakes tins/mold. These can be oiled very lightly or use parchment baking paper to prevent sticking. Fill the mold 3/4 and smooth the tops.
Bake at 350F for approximately 20-30 minutes.
Remove from the oven and let the cupcakes cool on a cooling rack in the mold.
Once they are completely cool, take the cupcakes out of the mold and drizzle with the chocolate drizzle.
Keep the cupcakes in the fridge.
Equipment
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Notes
The cakes are suitable for freezing. Let them cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before serving.
Keywords: cupcakes