Firstly, please excuse my appalling icing skills. It’s never been my forte, I’m afraid but I promise it tastes really good!
That’s the most important thing, right?
These cupcakes are inspired by an old (non-vegan) recipe of mine for chocolate lavender cupcakes. I adored these cupcakes and have been meaning to make a vegan version for a while now. So here they are!
The recipe is based on Nigella’s “accidentally vegan” Dark Chocolate Cake – which is DELICIOUS.
I’ve made it numerous times now and have adapted it so much in the process (not that it needed it but just because I can’t leave a recipe alone) that I’ve created my own version of it using spelt flour and coconut sugar.
I’ve also tested her recipe using gluten-free flour and it works very well, I’m pleased to report. So feel free to use equal amounts of gluten-free flour for these cupcakes if you wish to make them gluten-free.
The cupcakes are rich, despite the chocolate flavour coming from just cocoa powder alone, and fluffy yet gooey. Chocolate cupcake perfection!
The buttercream is sugar-free and is simply made with a good-tasting dairy-free butter (I use Vitalite) some powdered xylitol and a drop of natural purple food dye.
Mother’s Day is in a couple of weeks time here in the UK (March 6th) and these cupcakes would make a wonderful baking gift. My mother certainly approves!
You could even serve these as part of a vegan afternoon tea for your mum.
- 1 tbsp dried lavender buds + extra for decoration
- 125g good-tasting dairy-free butter
- 200g 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)
- 175g spelt flour or all-purpose gluten-free flour
- 1 tsp bicarbonate soda
- A pinch of salt
- 50g cocoa powder
- 225g coconut sugar**
- 275ml hot water
- 60ml sunflower oil (or other mild-tasting vegetable oil)
- 1½ tsp apple cider vinegar
- Heat 2 tbsp of the dairy-free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidfy in the fridge or freezer.
- Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered xylitol and a small amount of purple food dye until you have a thick, fluffy buttercream. Keep refrigerated until use.
- Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
- Mix the first five ingredients together until well combined.
- Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
- Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
- Leave to cool before frosting.
- Transfer the frosting to a icing bag and pipe on top of the cupcakes. Decorate with dried lavender buds and serve!
**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
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So I made them, and they are to die for! I didn’t do everything vegan, I went with regular brownsugar and that sort of thing, The cake itself is so perfect and I am seriously in love with the lavender! I’m a culinary student and we have a club meeting next week, I am definitely going to make these again!
Sounds so good! But… I don’t know how to measure things in grams and milliliters. Do you use a kitchen scale for that? Would you happen to know the conversions in cups? Thank you!
Hi Casey, so sorry for the late response! I’m afraid if it’s not in the recipe, then it means I haven’t tested the cup measurements. You would have to google the measurements or use a kitchen scale. Sorry I can’t be more help and let me know if you make it!
These look so good – can’t wait to give them a go! :)
Thanks Katie! Please let me know how they turn out :-)
These are so pretty Aimee! I’m not a great lover of lavender in my food but I could be tempted by these cupcakes.
thank you, Vicky!
This is the most beautiful dainty creation I’ve seen! One of those times where I’m not sure if I want to eat it or save it because it’s so pretty…but of course I would probably end up eating it because chocolate <3 They are perfect Aimee!
Appalling icing skills? Are you kidding me? If I could pipe a swirl that good, I would be ecstatic!
The cakes are beautiful and sound delicious! x
They look and sounds absolutely amazing. Ahem icing skills!!! You obviously haven’t checked out my icing skills if you think that yours are appalling :)
Afternoon tea! These totally make me want to host a little get-together :) and your icing skills are stupendous, girl!
These look delicious and are so pretty! xx
http://www.chasingbelle23.blogspot.co.uk
What are you talking about, girl?? Your icing skills are sublime!! These cupcakes looks absolutely beautiful :)
So – I am trying to find your “appalling icing skills” and failing miserably! These are gorgeous and they sound absolutely delicious!