Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
CACAO CUPCAKES
Please use organic ingredients when possible!
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
Cupcakes
Author
Megan Lawson
Ingredients
1 1/2
cups
Spelt Flour
1
cup
Nut Milk + 1 1/2 tsp Apple Cider Vinegar
mixed together (I used almond milk)
1 1/4
cup
Coconut Sugar
1/3
cup
Cacao Powder
1/2
cup
Vegan Butter
softened (I use Earth Balance)
2
tsp
Baking Powder
1
tsp
pure Vanilla Extract
1/2
tsp
Baking Soda
1/4
tsp
salt
Instructions
Preheat oven to 350 degrees
Mix nut milk and apple cider vinegar together and let sit
In a large mixing bowl, add butter, sugar and vanilla and mix together with beaters until it's whipped
In another large bowl mix flour, cacao powder, baking powder, baking soda and salt together
Add nut milk mixture to the butter and beat until partially mixed
Then slowly add the dry ingredients to wet while beating together
Keep mixing together until everything is combined with no clumps
Line muffin tin with cupcake holders and evenly divide batter filling 1/2 - 3/4
Bake for 20-25 minutes. Use the toothpick method to make sure they're done
Let cool before frosting