Vegan Chocolate Blackberry Cupcakes
Entirely plant-based, and remarkably moist thanks to the unsweetened applesauce, which replaces both the egg and part of the fat. It binds the crumb and keeps it damp, which is exactly what chocolate batters usually lack without eggs.
Sift the cocoa together with the flour rather than adding it separately. Cocoa clumps stubbornly, and a lump of dry cocoa in a finished cupcake is bitter and dusty.
The same plant-based base without the cocoa is the vegan vanilla cupcakes.
Ingredients
- 120 g all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 80 ml unsweetened applesauce
- 150 g white sugar
- 40 ml neutral oil
- 120 ml coconut milk
- 3 level tbsp pure unsweetened cocoa
- 1 tsp vanilla extract
- 250 g vegan margarine
- 2 tbsp coconut milk (for the frosting)
- Vanilla, to taste
- Fresh blackberries, to decorate
Method
- 1
Preheat the oven and line the cupcake tray. Sift the flour together with the baking powder and the cocoa to keep the mixture airy and free of lumps.
- 2
In a bowl, beat the oil with the sugar and the applesauce until well combined.
- 3
Add half the sifted flour and beat until smooth. Pour in the coconut milk, then add the rest of the flour, mixing just enough to combine.
- 4
Divide between the cases and bake for 22-25 minutes. Cool in the pan for 5 minutes before moving the cupcakes to a rack to cool completely.
- 5
Make the frosting with the vegan margarine and coconut milk. Pipe it on and finish with fresh blackberries.
Vegan and Plant-Based Recipes
The plant world offers an endless universe of colors, aromas and textures. This collection gathers our favorite dishes that celebrate exactly that: recipes built to bring out the best in every ingredient — for anyone cooking without animal products, and for everyone who simply enjoys fresh, vibrant food.
