VEGAN CHOCOLATE LAVENDER CUPCAKES (GLUTEN-FREE OPTION)
Firstly, please excuse my appalling icing skills. It’s never been my forte, I’m afraid but I promise it tastes really good!
That’s the most important thing, right?
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!
The recipe is based on Nigella’s “accidentally vegan” Dark Chocolate Cake – which is DELICIOUS.
I’ve made it numerous times now and have adapted it so much in the process (not that it needed it but just because I can’t leave a recipe alone) that I’ve created my own version of it using spelt flour and coconut sugar.
I’ve also tested her recipe using gluten-free flour and it works very well, I’m pleased to report. So feel free to use equal amounts of gluten-free flour for these cupcakes if you wish to make them gluten-free.
INGREDIENTS
FOR THE SUGAR-FREE LAVENDER BUTTERCREAM
FOR THE CHOCOLATE CUPCAKES
INSTRUCTIONS
TO MAKE THE BUTTERCREAM FROSTING
for full recipes please see : wallflowerkitchen.com
That’s the most important thing, right?
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!
The recipe is based on Nigella’s “accidentally vegan” Dark Chocolate Cake – which is DELICIOUS.
I’ve made it numerous times now and have adapted it so much in the process (not that it needed it but just because I can’t leave a recipe alone) that I’ve created my own version of it using spelt flour and coconut sugar.
I’ve also tested her recipe using gluten-free flour and it works very well, I’m pleased to report. So feel free to use equal amounts of gluten-free flour for these cupcakes if you wish to make them gluten-free.
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
TO MAKE THE BUTTERCREAM FROSTING
- Heat 2 tbsp of the dairy-free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidfy in the fridge or freezer.
- Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered xylitol and a small amount of purple food dye until you have a thick, fluffy buttercream. Keep refrigerated until use.
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for full recipes please see : wallflowerkitchen.com
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