let them eat cake: vegan chocolate cupcakes
Nov 20, 2019
The holidays are quickly approaching and as much as we try to fight it, dessert is always a big part of the festivities. Next Thursday, three things are virtually certain: dessert will be served, dessert will be consumed and ultimately regret will follow.
But, I am thrilled to tell you that it doesn’t have to be like that! I already worry and fret about so much (many trivial things), that I refuse to let the decision over whether or not to have dessert cause me any further angst. Here are a few tips I use to help me with the dessert “dilemma”:
-
When going to a dinner party or another’s house for a holiday and I know I will want something sweet, I always offer to bring a dessert. If I make it, I you know exactly what’s in it.
-
When I see a recipe in a book or magazine that looks amazing, but is overly decadent, I experiment and swap out the “bad” ingredients for some healthier options.
My favorite swaps are:
-
unsweetened applesauce can replace the oil
-
1 TBSP ground flax meal mixed with 3 TBSP water replaces an egg
-
date sugar can replace processed sugar (you can find this at most natural grocery stores or online)
-
oat flour can replace all-purpose flour
-
oat or almond milk can replace cows’ milk
-
-
I make a plan and stick to it:
-
The day of a party I go for a long walk with my dogs or I spend extra time at the gym (if it’s a doozie of a party, I do both).
-
I try to eat super healthy the day leading up to the party.
-
I make sure to drink lots of water during the day. At the party, I will alternate having a glass of wine with a glass of water. It is amazing how much less alcohol one consumes when doing this.
-
I make plans to meet a friend for a walk or sign up for an exercise class the day after the party. (working out with someone else always holds me accountable).
-
Here’s my recipe for a dessert that is so good and so decadent, no one will know it’s vegan! It’s proof you can bake a cake and eat it too!
VEGAN (AND INSANELY GOOD) CHOCOLATE CUPCAKES
(makes about 10 slices of cake or 12 large cupcakes and enough frosting to generously cover all)
-
1 1/2 cups oat or almond milk
-
2 tsp apple cider vinegar
-
1 1/4 cups unsweetened applesauce
-
1/2 cup brewed coffee at room temperature (or sub more almond/oat milk)
-
2/3 cup melted coconut oil (can substitute avocado or walnut oil)
-
2 tsp pure vanilla extract
-
2 heaping cups oat flour
-
1 cup date sugar
-
1 cup unsweetened cocoa powder
-
2 tsp baking soda
-
1 tsp baking powder
-
1/4 tsp sea salt
FROSTING (optional)
-
1 cup vegan butter (softened) I like Miyoko’s Vegan Butter
-
2 1/2 – 3 cups powdered sugar
-
2/3 cup unsweetened cocoa powder
-
1/4 cup dairy-free semisweet chocolate chip (melted and slightly cooled) I like Enjoy Life chips and bars
-
2 tsp pure vanilla extract
-
about 1/4 cup unsweetened oat or almond milk
-
pinch sea salt
-
Preheat oven to 350 degrees and lightly coat 2 x 8 inch round cake pans or 12 large cup cake tins with vegan butter. Dust with cocoa powder, then shake the excess out and set the pan aside.
-
In a large bowl (preferably a stand mixer), blend the milk and vinegar and set aside for about 5 minutes (you’re basically making a buttermilk).
-
Next, add the melted oil, coffee, vanilla extract, and applesauce and beat until foamy. Try not to let the coconut oil harden.
-
Add the flour, date sugar, cocoa powder, baking soda, baking powder and salt. Beat until smooth. It should be creamy and without lumps.
-
Divide batter evenly between your cake pans or cupcake tins.
CAKE PANS: bake for 25-30 minutes or until a toothpick that is inserted in the middle comes out clean.
CUPCAKE TINS: bake for about 15-18 minutes or until a toothpick that is inserted in the middle comes out clean.
-
After baking, set aside to cool completely before you frost!
-
To prepare the frosting:
Beat together all frosting ingredients until light and fluffy, adding the powdered sugar in small amounts! If the frosting is too thick, add some oat/almond mil. If it’s too thin, add more cocoa powder.
-
Once the cake is cooled, frost the top of one cake with scoop of frosting, place the other cake on top and frost the entire cake, sides and all!
-
Garnish with mini chocolate chips, shaved chocolate or sliced berries.
With love,
Jane