If you enjoy a classic chocolate cupcake as much as us, then you will love these! Rich and moist, topped with dairy free icing, they hit the spot with a hot chocolate on the side.
Cake ingredients:
- 155g Nib + Noble organic coconut sugar
- 100g butter or coconut oil at room temperature
- 2 Tbsp Nib + Noble organic cacao powder
- 1/2 tsp bicarb soda
- 2 eggs (alternative: Chia Eggs)
- 200g gluten free flour mix
- 100ml plant based milk (we used almond milk)
- 1/2 cup almond butter
- 1/4 cup Nib + Noble cacao powder
- 5 Tbsp plant based milk
- 3 Tbsp maple syrup or honey
- Preheat oven to 160 degrees celsius
- Using an electric mixer with a whisk attachment, beat the sugar and butter (alternative: coconut oil) together until light and fluffy
- Add the eggs and beat together
- Pour the milk in slowly and mix until combined
- Add all of the dry ingredients and mix until well combined
- Line a cupcake tray with 12 cupcake cases
- Fill the cupcake cases 3/4 full
- Pop in the oven for 20 minutes or until skewer slides out clean
- Once the cupcakes have cooled, mix the icing ingredients together and pop on top.