Vegan Friendly Chocolate Cupcakes

Cook Time 1 hour

Servings 10


150g plain flour (can use buckwheat or gluten free flour)

20g cocoa powder

50g 70% dark chocolate, grated

20g 70% dark chocolate, chopped

8g baking powder

50ml vegetable or nut oil

110g sugar

185ml water

For the Ganache

50ml milk substitute of choice

little water

100g 70% dark chocolate

70g margarine

icing sugar and a pinch of salt to taste


Preheat the oven to 170°C.

Finely grate the chocolate and set aside the chopped to mix in last.

Combine all other cupcake ingredients and mix to a smooth batter. Add chopped chocolate. Divide into cupcake papers and bake for 20-25 minutes. Allow to cool.

For the ganache combine the milk substitute and chocolate in a bowl and gently melt.

Add a touch of water if it looks like it is splitting slightly.

Add sugar and salt as required and combine to a smooth glossy mass.

Set aside to cool slightly and then mix into the margarine.

Allow to cool for a couple of hours for easier piping.

Top each cupcake generously.


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