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(Vegan) food, glorious (vegan) food! Vegan, chocolate, berry cupcakes that are full of healthy ingredients and low in sugar, topped with avocado frosting that is as rich as Donald Trump claims to be (but far better for you) and as velvety as George Costanza's favourite pair of pants. I usually bake these when I have left over ripe bananas, and make them with gluten free flour for my gluten intolerant friends. Enjoy!
-
PREPARTION TIME:
25
MIN
- COOKING TIME: 25 MIN
Choc Berry Cupcakes with Avocado Frosting
Ingredients for the cupcakes
- 1 cup wholemeal flour
- 3/4 cup almond meal
- 1/4 cup cacao powder
- 1 tsp ground vanilla beans
- 3 bananas, mashed
- 1/3 cup rice malt syrup
- 1/3 cup coconut yogurt
- 2 tbs cashew butter
- 1/4 cup melted coconut oil
- 1 cup raspberries, fresh or frozen
Ingredients for the frosting
- 1 avocado
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- Cacao nibs and shredded coconut, to decorate
Instructions for the cupcakes
- Preheat oven to 175 degrees Celsius and line a cupcake tray with cases
- In a large bowl, combine flour, almond meal, cacao and vanilla
- In a smaller bowl, combine banana, rice malt syrup, yogurt, cashew butter and coconut oil until smooth
- Pour wet ingredients into dry ingredients and stir until just combined
- Add raspberries and stir until just combined
- Pour mixture into prepared cases and bake for approximately 25 minutes or until firm to the touch
- Remove from oven and leave to cool completely
Instructions for the frosting
- Combine all ingredients in a bowl and beat until smooth
- Ice cupcakes and top with cacao nibs and coconut, and enjoy!
Notes
- You can add more or less sweetener to the frosting, and add water if you would like a runnier consistency.
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