Vegan Brownie Cupcakes

Vegan Brownie Cupcakes

When it comes to sweets I think I am the pickiest person ever. I am not a fan of super sugary dessert and refined sugar is a huge no no for me. It’s quite the challenge to find and create the perfect combination of healthy sweet, vegan, gluten-free meets chocolatey goodness. I also don’t want to compromise the taste. Textures are a big part of my recipes, so with that in mind let’s talk about these vegan brownie cupcakes that are also gluten-free.

Chocolate meets moist GFVG cupcake

I tested this recipes three times, because initially the binding I used (potatoe starch) gave off a super weird starchy taste. Once I played around with different bindings I found the winner – check recipe below to find out more. The second batch the starchy taste was gone but they were a bit dry and who likes a dry brownie cupcake… So I added a key ingredient and voila – third batch was the WINNER!

You have a recipe where you can enjoy the taste, texture and sweetness of a chocolatey moist brownie in the shape of a cupcake -YUM! Let’s dive into the recipe.

Vegan Brownie Cupcakes

Recipe by AdelinaCourse: DessertCuisine: Gluten-free, VeganDifficulty: Easy
Servings

12

Cupcakes
Prep time

10

minutes
Cooking time

25

minutes

This is such a super easy and rewarding recipe to make. It requires a few ingredients and a bowl, that’s it! You will end up with chocolatey moist cupcakes that are vegan and gluten-free. It’s win!

Ingredients

  • 1 banana

  • 1/8 cup apple sauce

  • 1/2 tsp vanilla extract

  • 1/2 cup cacao powder (sifted)

  • 1 3/4 cups almond flour

  • 1/4 tsp salt

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 coconut sugar

  • 3/8 cup maple syrup

  • 1 tbsp almond butter

  • 1/2 cup (or more) dairy-free milk (I used almond milk)

Directions

  • In a bowl add the banana and mash it with a fork. Add the apple sauce, vanilla extract, almond butter, maple syrup and mix well. Then add coconut sugar, baking powder, baking soda, sifted cacao powder and sea salt. Mix everything really well.
  • Add the dairy-free milk to the bowl mixture and mix well.
  • Start to add your almond flour slowly to the mixture and mix. You might have to add a bit more milk depending on the consistency you have at the end. You want a pourable consistency, but it shouldn’t be watery.
  • Once you reach a pourable consistency, divide your batter in a cupcake tray. Note: if you don’t have a non-stick tray, make sure to spray your tray with a bit of avocado oil so the batter doesn’t stick.
  • Place your cupcake tray in the oven at 180C (350F) for about 25 minutes. You know they are done when you stick a toothpick in the centre of the cupcakes and the batter will not stick to it.
  • Once the cupcakes are done baking – let them rest for about 10 minutes before enjoying them!

Notes

  • Using silicone cupcake moulds is a brilliant investment. Easy to clean and you don’t have worry about greasing the baking cupcake tray.

If you think this recipe is epic, try it with my matcha latte – it’s the perfect companion to these vegan brownie cupcakes.

Learn to trust your journey, even if you may not understand it. It’s taking you to where you need.

Inspirewithas

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