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Vegan Chocolate Cupcakes

We urge anyone who still has doubts about baking in a convection microwave to give these super rich and, dare we say it, moist cupcakes a go! 

A Product of Sharp

Ingredients 

Makes: 12 cupcakes

Preparation Time: 10 minutes Cooking Time: 20 minutes

  • 200ml almond mil, or other nut milk of your choice
  • 1 teaspoon apple cider vinegar
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla essence
  • 1 cup spelt flour, sifted
  • ¾ cup coconut sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt

Icing:

  • 125g Nuttelex or other vegan butter alternative, cubed
  • 3 cups icing sugar, sifted
  • ½ cup cocoa powder, sifted
  • 1 tablespoon almond milk

Step by step guide

Step 1:

Preheat the convection microwave to 180°C. Line 2 x 6 hole muffin pan with cupcake cases.

Step 2:

Combine the almond milk and apple cider together, it will start to thicken slightly.

Step 3:

Combine the coconut oil and vanilla.

Step 4:

In a large bowl mix together the dry ingredients. Pour over the wet ingredients and beat the mixture with an electric beater until it is well combines.

Step 5:

Fill the cupcake cases ¾ of the way full. Bake for 20 minutes or until a skewer comes out clean.

Step 6:

For the icing beat the butter and icing sugar using an electric beater until light and fluffy. Add in the cocoa and continue beating until well combined.

Step 7:

 Spread the icing mixture evenly over the cupcakes and serve.