Vegan choc chip cupcakes
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Ingredients
Unsweetened almond milk
1 cup(s), (250ml), vanilla flavoured
Vinegar
3 tsp, white variety
White self-raising flour
240 g, gluten-free variety
Baking powder
2 tsp
Bicarbonate of soda
½ tsp
Brown sugar
¼ cup(s), (55g)
Coconut oil
1 tbs, melted and cooled
Vanilla bean extract, alcohol free
1 tsp
Dark chocolate
60 g, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Lightly spray a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with oil.
2
Place almond milk in a jug and stir in vinegar. Set aside for 5 minutes.
3
Meanwhile, sift flour, baking powder, bicarbonate of soda and ½ teaspoon salt into a large bowl. Stir in sugar and make a well in the centre. Add almond milk mixture, coconut oil and vanilla. Stir until well combined. Fold in two-thirds of the chocolate.
4
Spoon batter evenly into the prepared muffin tray and sprinkle with the remaining chocolate. Bake for 20 minutes or until a skewer inserted into the centre of cupcakes comes out clean. Transfer to a wire rack to cool.
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