308kcal
24g
0g
4g
6g
4g
52g
157mg
- 1 tbsp Flaxseed meal
- 3 tbsp Water
- 100g / 3.5oz Vegan butter
- 100g / 3.5oz chopped Dark/bittersweet chocolate
- 125ml / 4.23fl oz Hot water
- 60ml / 2fl oz hot Coffee
- 100g / 3.5oz Coconut sugar
- 100g / 3.5oz Plain/all-purpose gluten-free flour
- 40g / 1.4oz Self-raising/rising gluten-free flour
- 2 tbsp Raw cacao powder
- 100g / 3.5oz chopped Dark/bittersweet chocolate
- 2 tbsp Coconut cream
1. Preheat the oven to 170°C (325°F).
2. Make the flax egg by combining 1 tbsp Flaxseed meal with 3 tbsp Water and set aside for 5 minutes.
3. In a saucepan over medium heat, combine 100g Vegan butter, 100g chopped Dark/bittersweet chocolate, 125ml Hot water, and 60ml hot Coffee. Stir until melted and combined. Remove from heat.
4. Add 100g Coconut sugar and stir. Let cool slightly.
5. In a mixing bowl, pour in the chocolate mixture, then add 100g Plain/all-purpose gluten-free flour, 40g Self-raising/rising gluten-free flour, and 2 tbsp Raw cacao powder gradually, stirring with a whisk. Add the flax egg and whisk until smooth.
6. Pour the batter into cupcake cases almost to the top.
7. Bake for 20-25 minutes or until cooked through. Cool completely on a wire rack.
8. For ganache, melt 100g chopped Dark/bittersweet chocolate and 2 tbsp Coconut cream over simmering water. Stir until smooth. Remove from heat and spread over the cupcakes.
20% of RDI
32% of RDI
0% of RDI
0% of RDI
0% of RDI
32% of RDI
6% of RDI
For a healthier option, you can use whole wheat flour instead of gluten-free flour. The cupcakes are vegan, gluten-free, nut-free, and can be made with low sugar. Swap coffee for hot water when making for children.
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