Indulge in these party perfect dairy-free, wheat-free and refined sugar-free, heavenly cacao chocolate cupcakes. Fluffy cake with the delicious chocolately taste of cacao complimented with a caramel-like malty taste from lucuma powder. The creamy icing will transport you into a divine chocolate world with an energy boost of superfood ingredients. Get your bake on!
Equipment
- Cupcake Tray
- Mixing Bowl or Food Processor
- Spoons
- Piping Bag or Palette Knife
- Small Saucepan
- Large Bowl
- Whisk
- Cooling Rack
Ingredients
For the cake
- 125ml Rice Malt Syrup
- 3 Eggs
- 60ml Almond Milk
- 1 Tsp Bicarbonate of Soda
- 1/2 Tsp Baking Powder
- 75g Oat Flour
- 75g Ground Almonds
- 2 Tsp Lucuma Powder
For the icing
- 1 Cup Soaked Cashews
- 250ml Coconut Cream
Method
- NIGHT BEFORE BAKE: Place 1 cup of cashew nuts into a bowl, cover with cold water and leave to soak overnight.
- BAKE DAY: Preheat your oven to 180 degrees.
- Next, place your cake cases into your tray.
- Measure out the coconut oil and rice malt syrup into a pan and heat gently on the hob until the coconut oil has melted and stir them together with a wooden spoon.
- Next, weigh out the oats and using a high powered blender or food processor whizz your oats into a flour.
- In a large bowl, put the ground almonds, oat flour, bicarbonate of soda, baking powder, cacao powder, cacao nibs and vanilla powder - mix together!
- Seperately, crack the eggs and gently whisk them together.
- Pour both wet ingredient mixtures into the bowl with the dry ingredients and mix together well or pour into a food processor and whizz it up.
- Once your mixture is fully combined, spoon it evenly into cake cases so that each is 3/4's full.
- Place on the middle shelf in the centre of the oven and bake for 25 minutes.
- Remove from oven and leave to cool for 10 minutes in the tray.
- Then, place them on a cooling rack to cool down entirely before decorating.
- For the icing, drain the cashew nuts and place into food processor and whizz until smooth texture.
- Add the coconut cream and agave syrup and whizz.
- In a saucepan on a low heat, melt the coconut oil and stir in the cacao powder until fully combined.
- Pour this mixture into food processor and whizz again until you've got a delicious fluffy and creamy frosting consistancy.
- Next, using a piping bag or palette knife decorate the top of your cooled down cupcakes and optionally sprinkle anything you like on top. These ones have extra cacao nibs on top.
- Share with family and friends. Enjoy!
Print
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