VEGAN CHOCOLATE LAVENDER CUPCAKES (GLUTEN-FREE OPTION)


 
These cupcakes are inspired by an old (non-vegan) recipe of mine for chocolate lavender cupcakes. I adored these cupcakes and have been meaning to make a vegan version for a while now. So here they are!

 

Servings: 12 cupcakes

 

INGREDIENTS

FOR THE SUGAR-FREE LAVENDER BUTTERCREAM



  • 1 tbsp dried lavender buds + extra for decoration

  • 125 g good-tasting dairy-free butter

  • 200 g xylitol mixed in a blender on high power for a few minutes until it turns to powder*

  • A small amount of natural violet food dye optional


 
 

FOR THE CHOCOLATE CUPCAKES



  • 175 g spelt flour or all-purpose gluten-free flour

  • 1 tsp bicarbonate soda

  • A pinch of salt

  • 50 g cocoa powder

  • 225 g coconut sugar**

  • 275 ml hot water

  • 60 ml sunflower oil or other mild-tasting vegetable oil

  • 1 1/2 tsp apple cider vinegar


 
 

INSTRUCTIONS

For full instructions you can go to wallflowerkitchen.com.

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