Vegan Pumpkin Cupcakes

 Vegan Pumpkin Cupcakes Linus Gorpe Vegan Chocolate

Vegan | Gluten Free 

These are a great autumnal bake. The warming spices are just the kind of thing you will want to eat at this time of year!
This recipe is great with or without the chocolate and can be made into a loaf or round cake should you prefer.

Ingredients
300g buckwheat flour
300g coconut sugar
3tsp allspice
1 thumb sized piece of fresh ginger, grated
2tsp bicarb of soda
pinch salt
200g coconut oil 
500g butternut squash flesh (you can grate a raw one or bake one and add the puree)
200g Cacao powder  
100g Raw Chocolate Ginger
 
For the icing:
300g dairy free butter
450g icing sugar
orange food colouring 

Method
Preheat the oven to 180oC
Line a cupcake tin with cases.
In a large mixing bowl beat together the coconut oil and sugar until light and fluffy. Add all your spices, bicarb, salt and mix. Now mix in your pumpkin and flour until well combined. Finally add the cacao.
If the mixture seems stiff add a little almond milk. 
Dollop the mixture into your cupcake cases and push your chocolate coated ginger into each mixture.
Bake for 15-20 minutes until springy to touch and a skewer comes out clean.
Whilst the cakes are cooling, make up your icing by whisking all the ingredients together.

Checkout more recipes from Antonia on her blog and insta

Vegan Pumpkin Cupcakes  Linus Gorpe Vegan Chocolate

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