It’s been awhile since I have posted a recipe. However, with Valentines Day coming, I was desperate for a delicious gluten-free, vegan cupcake. I’m constantly disappointed when I try random recipes online. Therefore, this was a total from scratch experiment. When the experiment turned out better than the regular cupcakes I had just baked, I knew it was a success. I topped the delicious golden wonders with a Vegan Chocolate Ganache. This recipe has been tested on kids, and tired moms😉.
Vegan Chocolate Chip Cupcakes
By: Bekie A
1 cup of vegan butter softened
1/2 cup of vanilla cashew yogurt (I used Forager) or you may use another dairy free yogurt
1/2 of coconut milk mixed with 1 Tbsp of lemon juice
1 1/2 cups of organic sugar
1 tsp of baking soda
1 tsp of baking powder
Pinch of salt
2 cups of gluten free baking flour 1-1 ratio
1 overflowing cup of dairy free mini chocolate chips
Mix together wet ingredients first. Then add sugar, baking soda, baking powder, salt, and GF flour. Once it is mixed thoroughly, add 1 cup of dairy free chocolate chips. Use an ice cream scoop to scoop batter into cupcake liners. Bake on 350 for 12-14 minutes until golden on top and they bounce back. Allow to cool before adding ganache. Yields 22 regular size cupcakes.
1 cup of dairy free mini chocolate chips
3 T of coconut oil
1/2 cup of coconut milk or cream
1 tsp vanilla
Pinch of salt
Pour all ingredients minus the vanilla into a glass bowl. Microwave for 45 seconds. Stir until the chocolate is melted and the liquids infuse. Add in vanilla. Use a truffle scoop or Tablespoons to dollop the tops of the cupcakes with ganache. The cupcakes should sink a tad in the middle, which creates the perfect cave for the ganache.