Vegan Chocolate Cupcakes

November 29th, 2011 | Posted by Milana in Dessert | Vegan

These are the most decadent, moist cupcakes I have ever made without the use of eggs, milk, or butter! Definitely a keeper! Originally I got this recipe from cooks.com I altered it slightly for nutritional purposes. I hope you guys enjoy these as much as my family, friends and I do.

INGREDIENTS:

1 cup all purpose flour

1/2 cups whole wheat pastry flour
1/2 cup cane or coconut sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder or dutch process cocoa
1/4 cup avocado oil

1/4 cup all natural unsweetened applesauce

1 cup water
1 teaspoon white vinegar

1 tsp pure vanilla extract

DIRECTIONS:

Mix all of the ingredients well until combined. It should be brown and smooth. Free of lumps. Bake at 350°F for 18-20 minutes. Cupcakes will turn out moist and delicious. After they cool down you may use any favorite frosting to top them or eat them as is!  I used 1 tsp of Dairy Free Nicciolata to frost each cupcake.

Nutrition: 12 cupcakes

Calories Per Serving: 135.20 without frosting.

Total Fat: 5.1 grams

Saturated Fat: .6 grams

    Polyunsaturated Fat: 1.4 grams

    Monounsaturated Fat: 2.8 grams

Cholesterol: 0 mg

Potassium: 53.4 mg

Sodium: .8 mg

Total Carbs: 21.9 grams

   Dietary Fiber: 1.8 grams

Sugars: 8.9 grams

Protein: 2.2 grams

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Rating: 4.7/5 (6 votes cast)
Vegan Chocolate Cupcakes, 4.7 out of 5 based on 6 ratings

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