Although I’m not Vegan, many of my friends around me have started to go vegan. So whenever I would bake, they would always feel so bad they couldn’t try and then I would feel bad that they couldn’t try! And that’s when I decided to start to try out baking something vegan. I have done some experiments, and this chocolate cupcake with peanut buttercream, is literally amazing! You wouldn’t even guess there are no eggs, butter or milk in it. Its absolutely delicious! And if your trying to go gluten-free, then just substitute the flour for gluten-free flour (nearly all local grocers have these now). It literally takes only 25 minutes to make, and the frosting is another 10 minutes. Super fast, super fun, and super delicious!

Here’s how you make it!

INGREDIENTS:

Vegan Chocolate Cupcake:

• 1 1/2 cup flour (or gluten-free flour)
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda
• cup water
• 1/3 cup oil (I use canola oil, but any neutral flavoured oil works)
• 1 1/2 tablespoon vinegar (I used apple cider vinegar, just fro an extra flavour, but you can use just regular vinegar as well!)
• 1 teaspoon vanilla extract

Vegan Peanut Buttercream Frosting:

• 1 cup peanut butter (smooth)
• 1/2 cup coconut oil
• 1 teaspoon vanilla extract
• 2 cups icing sugar
• 1 teaspoon coarse salt (sea salt)
• 1/4 cup almond milk

METHOD:

For the cupcake:

1. Heat your oven at 175C. In a large bowl, add in all the dry ingredients ( flour, sugar, cocoa powder, and baking soda) Mix until fully combined.
2. In a small pot, boil the water and once it starts bubbling, add it into the dry ingredients along with the rest of the wet ingredients and either a stand mixer or by hand (I did it by hand, it does get a bit tough. and thick but thats fine)
3. Then scoop them out evenly (i use an ice cream scoop) into 12 medium sized cupcake cases (or in a cupcake tray) and bake at 175C for 18-20 min, until a cake inserter comes out clean. Leave at room temp. until completely cooled.

For the Peanut buttercream frosting:

1. Have the coconut oil soften slightly at room temperature, or until it starts melting just a little. Then in a large bowl add in the peanut butter and mix either with a whisk (which I did, but this takes arm strength) or with a stand/handheld mixer until combined, making sure you scrape down anything left on the sides. Mix until there is no coconut oil left, so no lumps!
2. Add the vanilla, and whisk until combined. Then add in the icing sugar and salt, and mix on medium/high speed if your using a stand/hand held mixer and beat until mixed and thoroughly combined.
3. Add in the almond milk, and mix until light and fluffy.
4. Pipe onto the cooled cupcakes or store in the fridge fro up to two weeks in an airtight container! And Voila! You’re done!

Enjoy! 🙂