Sweetly Raw – Chocolate Cupcakes (V, GF, Nut Free) + More Valentine’s Day Recipes
Since Valentine's Day is almost upon us, I have a stack of recipes for you! As the years go by, I accumulate a few new recipes each year. My instagram is ALL PINK right now because of it haha (it also happens to be my favourite color so I don't mind). Even though these are geared toward Valentine's Day, you can certainly enjoy them any time of the year.
First, I have a new recipe that I'm especially excited about - moist chocolate cupcakes that are EASY to make and they're vegan, gluten free, AND nut free! You could even enjoy them as muffins without the frosting. Throw in some chocolate chips and nuts and you've got a fabulous muffin!
Vegan - Gluten Free - Nut Free - Makes 10 large cupcakes
1 cup oat flour
1/4 cup tapioca flour OR banana flour*
1/2 cup cacao powder
3/4 - 1 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large very ripe bananas, mashed**
1/3 cup water
1/4 cup melted coconut oil or avocado oil
1 teaspoon pure vanilla extract
Preheat oven to 350F. Mix all dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Stir both together. Spoon into large muffin cups (I used a silicone muffin pan but you can do paper cups in a tin). Bake for 20-22 minutes, until an inserted toothpick comes out clean. NOTE: I bake for a few minutes LESS if using banana flour.
*Note: Banana flour doesn't taste like bananas. It has an odd smell but you don't notice it once its added to recipes.
**Make sure to use spotted bananas. I've made it twice with frozen/thawed ones which give off a lot of liquid once thawed.
Note: These cupcakes freeze well but they dry out a bit in the fridge so I recommend keeping them at room temperature (but without frosting and frost just before eating), OR freeze them.
Let's talk frosting... You have 2 options: My luscious and creamy cashew frosting OR if you want to keep the whole recipe nut free, do the coconut frosting.
Creamy Cashew Frosting
1 1/2 cups full fat coconut milk
3/4 cups raw cashews
1/4 cup maple syrup or coconut nectar
1/4 cup melted coconut oil
1 tablespoon (or more) beet powder for color*
1/2 teaspoon pure vanilla extract
Make sure the coconut milk is room temperature. Blend the milk, cashews, and syrup until smooth in a high speed blender. Add the remaining ingredients and blend to incorporate. Pour into an 8x8" pan (or other large shallow container) and chill in the fridge for at least 12 hours, until it firms up. Spread or pipe on the cooled cupcakes.
*I used green powder for the green ones.
2 cans full fat coconut milk
2 tablespoons maple syrup OR 6-7 drops stevia
Beet powder, sifted
Chill the coconut milk in the fridge at least 12 hours. Open and drain off the water. Whip the thick creamy part with the sweetener, and beet powder until you achieve desired shade of pink.
Now for some other Valentine's Recipes!
Raw Vegan Chocolate Strawberry Donut Holes
Raw Vegan Sugar Cookies
Raw Vegan Chocolate Covered Strawberries
Raw Vegan Coconut Vanilla Almond Chocolates
Raw Vegan Raspberry Chocolate Brownies
Happy Valentine's Day!