Raspberry-filled, sugar-free vegan chocolate cupcakes
This recipe makes 11 cupcakes, with two icing options: vegan chocolate 'ganache' and cream cheese. The chocolate 'ganache' icing is completely refined sugar-free, and go for this if you're after a deep, rich chocolately experience. The cream cheese icing includes some refined sugar (sugar being a minor ingredient in the cream cheese), and brings a salty tangy sweetness to the cupcake.
- Cake mixture:
- 1¾ cups wholemeal spelt flour
- 1 cup organic cocoa powder - its worth buying a good quality organic cocoa powder (in the UK, I buy Green & Black's organic cocoa powder)
- 2 heaped tsp egg replacer
- ¼ tsp sea salt
- ½ tblsp baking powder
- ½ cup cold-pressed oil
- 1 cup brown rice malt
- 1 cup rice milk
- 1 tsp vanilla
11 heaped tsp fruit-sweetened (no sugar) raspberry jam
Chocolate 'ganache' icing for 6 cupcakes (no sugar):
- 9 tblsp raw white almond butter
- 6 tblsp brown rice malt
- 6 tsp cocoa
- 3 tsp brown rice milk
- 1½ tsp vanilla essence
Cream cheese icing for 6 cupcakes (some sugar):
- 10½ tblsp vegan cream cheese
- 6 tsp brown rice malt
- Pre-heat the oven to 180 C. Line a muffin tin with paper cases.
- Sift the dry cake ingredients together in a large bowl, and set aside.
- Pour the oil and brown rice malt into a small pan and gently warm over a low heat, stirring with a fork until the brown rice malt 'melts' into the oil (but before it bubbles).
- Take the pan off the heat, and use a fork to quickly mix in the rice milk and vanilla.
- Pour the wet mixture into the dry ingredients, continuously stirring with a fork until well combined.
- Spoon approximately 2 tablespoons of batter in the paper cases, then put 1 heaped teaspoon of jam in the centre of each case, topping with approximately 1 tablespoon of batter (being sure to completely cover the jam).
- Bake for 20 minutes until risen and firm to the touch.
- Cool in the tin for ten minutes, and then transfer to a wire rack until completely cooled.
- To make either icing, combine all ingredients in a small bowl and stir with a fork.
- The icing can be either spooned or piped on. I used a large resealable plastic bag, squeezing the icing into one corner and cutting off the tip, to then pipe the icing onto the cupcakes.