Pouding chômeur cupcakes (vegan, no wheat, no cane sugar)

Pouding Chômeur Cupcakes | Vegan, No Wheat, No Cane Sugar | Guest Post

Course: Dessert
Cuisine: Canadian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

This classic pouring chomeur cupcake dessert recipe from Quebec got a healthy remake, so you can have a healthy guilt-free nutritious dessert



  • 1 1/2 cups spelt flour
  • 1 tsp baking powder
  • 1/4 cup coconut oil
  • 2/3 cup coconut sugar
  • 1 flax egg mix 1 Tbsp flaxseed with 1/4 cup water, and wait 10 minutes
  • 1 tsp vanilla
  • 1/2 cup almond milk

Maple Sauce

  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup boiling water
  • 3 tbsp coconut oil


  1. Heat the oven to 350F and line your muffin tin with paper liners.
  2. Whisk together the flour and baking powder in a medium bowl and set aside.
  3. In a large mixing bowl, combine the coconut oil and coconut sugar (for the cake portion) and stir until smooth.
  4. Slowly add 1/4 cup of the milk, the "egg" and vanilla and mix well. Stir in the dry ingredients, 1/2 cup at a time, followed by the other 1/4 cup of almond milk and mix all until just combined.

  5. Spoon the dough into your prepared muffin tin and set aside.
  6. In a sauce pan, mix all the sauce ingredients and bring to a quick boil.
  7. Reserve about 1/4 cup of sauce and spoon the rest evenly over each cupcake.
  8. Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
  9. Let cool in the pan for 5 minutes and serve warm, topped with the reserved sauce.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 211kcal | Fat: 8g | Saturated fat: 6g | Sodium: 40mg | Potassium: 79mg | Carbohydrates: 31g | Fiber: 2g | Sugar: 16g | Protein: 2g | Calcium: 47% | Iron: 0.8%