Vegan Caramel Chocolate Cupcakes

Vegan | Gluten Free | Refined Sugar Free

Here is a wonderful recipe created by Ruth at Nutritiously Naughty...

Who said gluten free and vegan recipes have to be boring and tasteless?! These are the chocoholics dream cupcakes! The cupcake itself is a low FODMAP gluten free, refined sugar free and vegan chocolate cake. They are then topped with an indulgent lucuma and almond butter caramel, chopped chocolate covered almonds and melted chocolate. This is definitely a treat recipe, perfect for parties and sharing with friends or family.

I had to persuade myself that I didn’t need to eat my way though most of them before I’d even taken any photos, so I apologise in advance if these don’t last 5 minutes! It’s amazing how many different ways you can create dairy free alternatives to caramel but nut butter based recipes are definitely my favourite!

Makes 12

INGREDIENTS

3 tbsp ground flaxseed/linseed

6 tbsp cold water

140g melted coconut oil

135ml maple syrup

155ml rice milk

1 tsp pure vanilla extract

110g ground almonds

50g Cacao powder

70g buckwheat flour

100g rice flour

2 tsp baking powder

For the caramel:

25g melted coconut oil

45g smooth almond butter

1 tbsp Lucuma powder

1 tbsp maple syrup

1 tsp pure vanilla extract

For the toppings:

40g Raw Chocolate Almonds (roughly chopped)

1 x 44g bar of Vanoffee Dark chocolate (or 1/2 bar Vanoffee & 1/2 bar Pitch Dark)

METHOD:

Mix the flaxseed with the cold water and allow it to sit for 5 minutes before using
Preheat the oven to 170oc and line a 12-hole cupcake tray with cases (I like to use silicone ones)
Combine the ground almonds, cacao, flours and baking powder together in a large bowl
In a separate bowl whisk (using a hand whisk) together the flaxseed mixture, coconut oil, maple syrup, rice milk and vanilla until smooth
Pour the wet ingredients into the bowl of dry ingredients then mix it all together until you have thick cake batter
Divide the batter between the 12 cake cases and bake the cupcakes for 30-35 minutes until they have risen and a skewer comes out clean
Leave the cupcakes to cool in the tin for 15 minutes before moving them to a cooling rack until completely cooled (remove the silicone cases, if using)
While the cupcakes are cooling you can prepare the caramel, simply whisk all the ingredients together until you have a smooth paste
Leave the caramel to one side to thicken until you are ready to use it
When the cupcakes have cooled, spread the caramel over the top before sprinkling on the chopped chocolate covered almonds
Melt the bar of chocolate then drizzle it over the top of the cupcakes to finish
Allow the chocolate to set before enjoying (if you can wait!)

You can also find Ruth on Instagram 

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