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.
Ingredients
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- 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
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- 6 tablespoons of tahini cocoa spread
Instructions
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- 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)
