Vegan Chocolate Lavender Cupcakes Gluten Free

Vegan Chocolate Lavender Cupcakes Gluten Free

Vegan Chocolate Lavender Cupcakes Gluten Free

This cupcake was inspired by my old (non-vegan) recipe for a chocolate lavender cupcake. I admire these cupcakes and want to make a vegan version for a while now. So here they are!

The recipe is based on Dark Chocolate Cake Nigella “accidentally” – DELICIOUS.

I have made it many times now and have adapted so much in the process (not because it is needed but only because I can’t leave the recipe alone) that I made my own version using flour and coconut spelled Sugar.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Vegan Chocolate Lavender Cupcakes Gluten Free


For Chocolate Cake

  • 60 ml of sunflower oil, or vegetable oil that tastes mild
  • 225 g coconut sugar
  • 1 1/2 teaspoon apple cider vinegar
  • 175 g spelled flour or multipurpose gluten-free flour
  • 1 teaspoon bicarbonate of soda
  • A little salt
  • 50 g of cocoa powder
  • 275 ml of hot water

For Sugar-Free Lavender Buttercream

  • 125 g of butter-free milk that tastes good
  • A small amount of natural purple food coloring, optional
  • 1 tbsp dried lavender buds + extra for decoration
  • 200 g xylitol, mixed in a high-power blender for several minutes until it turns into powder


To Make Buttercream Freeze

  1. Heat 2 tablespoons butter-free milk in a small saucepan with lavender buds. Strain and allow the butter to harden again in the refrigerator or freezer.
  2. After the butter has expanded again, mix it with the remaining butter in the mixer and stand with powdered xylitol and a little purple food coloring until you have thick, smooth buttercream. Store in the refrigerator until used.

To Make Chocolate Cake

  1. Preheat the oven to 180c. / 350f. and coat the muffin tray with 12 casings.
  2. Mix the first five ingredients together until combined well.
  3. Stir in the remaining wet ingredients until the mixture is smooth and free of lumps.
  4. Divide the mixture evenly between 12 muffin packages and bake for 15 minutes. Use a cake tester or skewer to test the center of the cupcakes that come out clean. If not, bake for 5 more minutes.
  5. Allow to cool before freezing.
  6. Transfer the frosting to the icing bag and pipe over the cupcakes. Garnish with dried lavender buds and serve!

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