Breads & Baked Goods, Desserts
Vegan Chocolate Cupcakes
Recipe by Charlotte Roberts
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Allergies
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Contains milk
Tip: Allergy Advice
This dish contains the following allergens: milk
Cooking mode
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- 75ml olive oil
- 100g caster sugar
- 50g cocoa powder
- 150g GF self raising flour
- 1/2 tsp baking powder
- A pinch salt
- 180ml non dairy milk
- 1 tsp apple cider vinegar
Utensils
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Step 1
Preheat your oven to 180c and line a muffin tray with paper cases.
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Step 2
In your Ninja Kitchen food processor, cream together the olive oil and sugar until well combined.
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Step 3
Mix the apple cider vinger and non- dairy milk together and set aside for 5 minutes. Add the dry ingredients into a large mixing bowl and roughly mix.
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Step 4
Blend the milk mixture into the wet ingredients and fold this into the dry to create a smooth batter.
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Step 5
Divide this amonst your cupcake cases using an ice cream scoop and bake for around 20 minutes.
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Step 6
Allow your cakes to cool completely, then decorate with a buttercream frosting or serve plain.
