Vegan chocolate cupcakes
Bake a batch of dairy-free cupcakes and top with a swirl of rich chocolate frosting for an afternoon vegan treat
Vegan fudge
- Preparation and cooking time
- Prep:
- Cook:
- + cooling + chilling
- Easy
- Serves 20
Skip to ingredients
- 375g icing sugarsifted
- 100g good-quality cocoa powder
- 75ml dairy-free coconut milk drink
- 125g coconut oil
- 1 tsp vanilla paste
- large pinch sea salt
Nutrition: Per serving
- kcal151
- fat7.3g
- saturates6g
- carbs19.6g
- sugars18.8g
- fibre0.8g
- protein1.2g
- salt0g
Method
step 1
Line an 18cm square tin with cling film, leaving enough to overlap the sides. Sift the icing sugar and cocoa powder into a bowl and combine with a whisk.
step 2
Put the coconut milk, coconut oil and vanilla paste in a pan, and heat gently until melted, whisking to combine well. Remove from the heat and spoon in the sugar mixture a little at a time, but working quickly, beating to combine.
step 3
Pour into the prepared tin and sprinkle with the sea salt. Leave to cool completely and score into 20 squares (about 3½cm x 3½cm). Chill in the fridge for at least 3 hrs before slicing to serve to wrap as a gift.
