Long title. easy recipe. 🙂 It’s a variation of my basic chocolate cupcakes, these ones are made gluten-free and vegan (no dairy, no eggs), by request!
I made these on my first (out of two) Saturday at the Farmers’ Market. These little guys are quite delicious, and it’s hard to believe they’re so healthy!
Vegan Peanut Butter Chocolate Cupcakes (gluten-free)
Try these vegan chocolate cupcakes with peanut butter icing for a healthy gluten-free treat!
- 1/2 cup chickpea flour or amaranth
- 1/2 cup almond flour or buckwheat
- 1/2 cup brown rice flour or lentil
- 1/4 cup pure cocoa powder organic, fair-trade
- 1/2 tsp baking powder aluminum-free, gluten-free, corn-free
- 1/2 tsp baking soda natural, gluten-free
- 1/4 tsp grey sea salt
- 1/4 cup whole cane sugar or maple/agave syrup
- 1/3 cup extra-virgin olive oil
- 1 cup spring water or filtered
- 1/2 tsp pure vanilla extract
- 1 Tbsp whole chia seeds
- 1/4 cup spring water warm
- 1/2 cup whipped buttery spread or coconut spread, try Earth Balance
- 2 cups icing sugar
- 1 tsp pure vanilla extract
- 3 Tbsp peanut butter
Chia Seed Egg Replacement
Put the 1/4 cup of warm spring water into a small bowl and mix in the chia seeds. Make sure the chia seeds are lightly mixed into the water.
Let sit for 10 minutes. You should see the chia seeds and water have taken the consistency of an egg.
Mix all the dry ingredients together in a medium-sized bowl.
Mix all the liquid ingredients in a smaller bowl.
Add the smaller bowls liquid contents into the larger bowl and mix.
Equally divide into 9 muffin tins (with liners).
- Bake at 350F for 18-20 minutes.
Leave to cool on a rack before putting the icing on.
Mix the 1/2 cup of either Earth Balance organic whipped spread (or the new Earth Balance Coconut spread which is soy-free), with the icing sugar, vanilla extract, and peanut butter. I don't use gadgets in my kitchen very much so I mix this by hand, using a plate and a fork, and a lot of arm power! It'll take a good 5-10 minutes. You want to make sure it's as smooth as possible with as little clumps as possible, so you need to crush everything with your fork.
Put the icing in the fridge for 5 minutes before putting it on the cupcakes.
- Once iced, you definitely want to put the cupcakes in the fridge to set (overnight is best). Once ready to eat, let the cupcakes rest at room temperature 10-15 minutes before eating.
These can keep well for 2-3 days, covered, in the fridge.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 404kcal | Fat: 23g | Saturated fat: 4g | Sodium: 248mg | Potassium: 186mg | Carbohydrates: 47g | Fiber: 3g | Sugar: 33g | Protein: 5g | Vitamin A: 480% | Calcium: 42% | Iron: 1.3%