It’s been a while since I’ve posted anything on the blog but I thought I would start 2019 with a vegan recipe. I may have missed Veganuary but as I’m receiving increasingly more messages asking for vegan recipes I thought I would share this one with you. These cupcakes used to be one of the top vegan sellers at my shop and if you’re a chocolate orange fan then you’ll love these.
Many people struggle with vegan baking due to the lack of eggs and dairy products (took me a while to get to grips with it too) and also there is a difference in taste compared to regular cupcakes/cakes but this recipe should be quite simple to follow and I can also confirm after trying them myself that they also taste delicious.
Ingredients (makes 12 cupcakes)
For the cupcakes –
240ml non dairy milk (e.g. almond, coconut, soya, oat)
1tsp apple cider vinegar
100ml vegetable or sunflower oil (coconut oil can also be used but make sure you melt it and leave it to cool slightly)
1tsp orange extract
Zest of 1 large orange
150g self raising flour
50g cocoa powder
150g light brown sugar (you can use caster sugar if you prefer)
1tsp bicarbonate of soda
For the frosting –
115g dairy free spread
400g icing sugar
40g cocoa powder
1tsp orange extract
50ml non dairy milk
1. Pre heat your oven to Gas mark 4/170c
2. In a large cup, add your non dairy milk and stir in the vinegar. Leave for a few minutes until it starts to curdle. This will act as your buttermilk substitute.
3. Add the oil, orange extract and sugar to your mixing bowl and give it a quick blitz until everything has combined.
4. In a separate bowl, add the flour, cocoa powder, bi carb and salt. Give the ingredients a mix to combine everything together evenly.
5. With your mixer on the lowest setting, add half the milk and half the dry ingredients to the sugar/oil mixture. Once everything has been incorporated, add the other half to the mix. Make sure you add the milk first, then the dry ingredients. Once everything is combined, increase the speed to medium for about 20 seconds.
6. Line a 12 hole muffin tray and evenly divide the mixture between 12 cupcake/muffin cases.
7. Bake in the oven for around 20 minutes (mine took 18 minutes to cook) Test them by inserting a toothpick/skewer in the centre and if it comes out clear they are cooked.
8. Leave to cool on a cooling rack.
9. Meanwhile you can start making the frosting. Start by beating the dairy free spread on a medium speed until it is soft and creamy. I used flora dairy free spread and used it straight from the fridge as I find it’s less oily and is a better consistency than when left to come to room temperature.
10. Meanwhile in a separate bowl, sift your icing sugar and cocoa powder together to make sure there are no lumps. On the lowest setting, add the icing sugar/cocoa powder to the spread in two stages making sure everything is well incorporated between each addition.
11. Add the orange extract to the milk and gradually add it to the frosting. Depending on your preferred consistency you may want to add more or less milk.
12. Once the cupcakes have cooled, transfer the chocolate orange frosting to a large piping bag fitted with your nozzle of choice and swirl on top of the cupcakes. I decorated my cupcakes with vegan dark chocolate chocolate chunks and a vegan chocolate orange bar.