Darling little cakes that bring the fairies out to play. Rich, decadent cacao powder sweetened gently and topped with flurries of creamy strawberry buttercream. These sweet little cakes can be altered depending on what you fancy when you are creating them! Raspberries or blackberries could be added to the cake or buttercream, or for a incredible chocolate delight you could make a vegan Nutella buttercream that would be absolutely divine! This recipe is a great base for you to play. Enjoy! xo
1 cup cashew or almond milk & 1.5 teaspoons apple cider vinegar
3 teaspoons baking soda
1/2 cup + 2 Tbsp maple syrup
2/3 cup vegan cane sugar
1/2 cup melted coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoon hazelnut extract
2 cups unsweetened apple sauce
1/2 tsp sea salt
1 cup unsweetened cacao powder
1 cup almond meal
1/2 cups gluten free oat flour
1 1/2 cups gluten free flour blend of choice
1 Stick Earth Balance Butter
1 Stick Earth Balance Vegan Shortening
3 ½ cups of powder sugar
1 teaspoon of organic alcohol free Vanilla extract
4 Fresh strawberries or a tablespoon of organic strawberry jam
Preheat oven to 350 degrees F and gently oil large silicon cupcake molds. You can also use a traditional cupcake tin with liners!
Measure out nut milk and add vinegar. Stir and let curdle while moving onto the next step.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add baking soda to the almond milk vinegar mixture and stir.
Add the sugar, maple syrup and nut milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter looks a bit too thick, add a touch more nut milk.
Divide batter evenly between cupcake molds. Bake cakes for about 30 minutes. You can check by inserting toothpick into the middle of one of the cakes, it should come out dry!
While your cupcakes are in the oven getting gorgeous, you can make the strawberry buttercream! Place the cold earth balance sticks in a large bowl, or in your mixer! You will need a hand held electric whisk or a stand mixer to make the buttercream! Cream the butter and then sift your powdered sugar in one cup at a time. When sugar and butter is lovingly combined, add in your vanilla extract and strawberries. Mix until fluffy and beautiful! Allow to chill in fridge for about 10-15 minutes if you plan on piping!
When your cupcakes are cooked and cooled slather or pipe with the strawberry buttercream and then top with more strawberries and a side of coconut ice cream for an even more decadent dessert! xo