Vegan Chocolate – Tahini Cupcakes

This recipe for vegan cupcakes is perfect for breakfast or afternoon chocolate cravings. It can also be gluten free, if you use gluten free flour.


  • 1 pinch of salt
  • 2 bananas
  • 80 g tahini
  • 80 g granulated sugar
  • 50 g fresh orange juice
  • 100 g gluten- free flour
  • ½ teaspoon baking powder
  • 1 pinch of ground cinnamon
  • 1 pinch of ground nutmeg
  • ½ teaspoon vanilla extract or 1 packet vanilla powder
  • 50 g dark chocolate couverture, finely chopped
  • 50 g prunes chopped, optional
For the Decoration:
  • 6 tablespoons of tahini cocoa spread


  • Preheat oven to 180* C
  • Combine the baking powder, cinnamon, nutmeg, chopped prunes, and finely chopped couverture in a bowl.
  • Set aside until needed.
  • In a mixer, beat the tahini, sugar and vanilla with the whisk attachment until the mixture becomes fluffy.
  • Add the orange juice and beat a little longer.
  • Mash the bananas with a fork. Do not mash them completely. There should be some small pieces left.
  • Add the mashed bananas to the tahini mixture.
  • Last, add the flour mixture.
  • Beat just until the mixture becomes wet and combined. Do not overmix.
  • Line a 6 cup large cupcake pan with cupcake liners.
  • Divide the mixture among the cups (about 1 heaping tablespoon for each).
  • Bake for 20-25 minutes, at the most.
  • When ready, remove from oven and allow to cool. You can serve them plain, dusted with caster sugar or with the tahini sauce.
  • Decorate each cupcake with tahini cocoa spread (click here to get my recipe)

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