Cappucino cakes

Cappucino cakes

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
14
Photographer
Elisa Watson, Jeremy Butler

When you need a sweet little kicker, these are made with real coffee to give you a shot in the arm.

Ingredients

Quantity Ingredient
30g chia seeds
130ml boiling water
15g instant coffee granules
420g gluten-free plain flour
150g rapadura sugar
3/4 teaspoon ground sea salt
1 1/2 teaspoons bicarbonate of soda
80ml coconut oil, melted
3 teaspoons vanilla extract
300ml tinned coconut cream

Icing

Quantity Ingredient
400g white sweet potato pureé (see note)
20ml espresso
1 teaspoon vanilla extract
100g rapadura sugar
3 teaspons arrowroot starch
60g cashew nut butter
30ml plant-based milk
50g vegan white chocolate, grated, to garnish

Method

  1. Preheat the oven to 175°C (155°C fan forced). Line a 12-hole standard muffin tin with silicone cupcake liners.
  2. In a small bowl, thoroughly mix the chia seeds and 115 ml water. Set aside to become gelatinous.
  3. Pour the boiling water over the coffee granules and mix well. Set aside to cool to room temperature.
  4. In a large bowl whisk the flour, sugar, salt and bicarbonate of soda to combine.
  5. In a separate bowl, whisk the melted coconut oil, vanilla extract, coconut cream, chia mixture and cooled coffee mixture to combine.
  6. Add the wet ingredients to the dry and mix until just combined.
  7. Divide the mixture evenly into the prepared silicone liners, filling each liner to the top.
  8. Bake for 35–40 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Stand the cupcakes in the tin for 5 minutes before turning them out, top-side up, onto a wire rack to cool completely.
  9. Bake the remaining cupcake mixture (it should make two more cupcakes).
  10. For the icing, mix all the ingredients except the white chocolate in a high-speed blender or food processor until the icing is smooth and thick. Transfer to a large bowl, cover with plastic wrap and put in the freezer for 30 minutes to set.
  11. Ice each cupcake with a thick layer of icing and a sprinkle of grated white chocolate.
  12. Serve and enjoy!
  13. Store the remaining cupcakes in an airtight container in the fridge for 1 week.

Note

  • For the white sweet potato purée, steam or boil peeled sweet potato until tender. Drain and mash until a thick purée forms.
Tags:
wholefood
allergy-friendly
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