No Meat Zone Recipes: Vegan Mocha Cupcakes

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Vegan Mocha Cupcakes

For the vegan chocolate cupcakes: adapted from Love and Olive Oil

2 cups coconut milk
2/3 cup canola oil
2 tsp vanilla extract
1-1/2 cups sugar
2 cups all purpose flour
1/4 cup almond meal
2/3 cup cocoa powder
1-1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

- Preheat oven to 350 degrees. Line muffin pan with paper liners
- In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract
- In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt
- With the mixer on low-speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)
- Pour batter in liners, filling cups no more than 2/3 full
- Bake 18-20 inutes, or until cake tester comes out clean
- Transfer to a cooling rack to cool completely

For the vegan coffee frosting:

1/2 cup soy margarine, softened (I used Earth Balance)
1/4 cup coffee
1 tsp espresso powder
3 cups powdered sugar
1-1/2 tsp vanilla

- Brew coffee and dissolve espresso powder in it while still hot. Place coffee in fridge to cool
- Once cooled, in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy
- With the mixer on medium-low, add the sugar in 3 additions, beating well after each
- Add the vanilla and beat until uniform and well-combined
- Frost cupcakes and top with dark chocolate shavings

Recipe yields 24 cupcakes

Reposted with permission from Erica at Sweet Tooth. 

Photo credit: Erica

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