Marble Cup Cakes

These little cuties are really easy to make and they will impress all your friends!

I was inspired to make these after I made my Marble Loaf Cake which was so straight forward and yummy I thought I would try making something similar!

The cupcakes will keep in an airtight container for up to 5 days.

Try experimenting with flavours such as lemon, raspberry or nuts.

I have listed out the vegan option for these little cupcakes below.

300g buckwheat flour
2 tsp baking powder
200g coconut oil 
250g coconut sugar
100g Raw Chocolate Mulberry Chips
3 ripe bananas, mashed
400 mls dairy free milk (almond would be best)
25g cacao powder 
2 tsp vanilla extract

Preheat the oven to 180 degrees and line a cupcake tin.

In a large bowl cream together the coconut oil and the sugar until the mixture lightens in colour. Slowly add your banana a bit at a time and then add your flour.

Now add the milk to the mixture, again ensuring everything is well mixed/combined.

Separate the mixture into two bowls and add the cacao and chocolate chips to one and the vanilla essence to the other.

Now add a dollop of each 'flavour' to your cupcake cases. Mix using a toothpick or a little knife.

Bake for 15-20 until springy to touch and a skewer comes out clean.

Checkout more recipes from Antonia on her blog and insta


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