Vegan Chocolate Lavender Cupcakes Recipe


INGREDIENTS

FOR THE SUGAR-FREE LAVENDER BUTTERCREAM
1 tbsp dried lavender buds + extra for decoration
125 g good-tasting dairy-free butter
200 g xylitol mixed in a blender on high power for a few minutes until it turns to powder*
A small amount of natural violet food dye optional

FOR THE CHOCOLATE CUPCAKES
175 g spelt flour or all-purpose gluten-free flour
1 tsp bicarbonate soda
A pinch of salt
50 g cocoa powder
225 g coconut sugar**
275 ml hot water
60 ml sunflower oil or other mild-tasting vegetable oil
1 1/2 tsp apple cider vinegar

RECIPE NOTES
*Xylitol is a natural sugar-free sweetener, available in most health food shops or supermarkets. Can be used 1:1 granulated white sugar. 
**Coconut sugar is a natural, low GI alternative to brown sugar that you can find in most health food stores. If you prefer, you can use brown sugar in it’s place 1:1

INSTRUCTIONS

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