Qian Li (qianian) wrote in vegancooking,
Qian Li
qianian
vegancooking

Mexican spice mocha cupcakes.

Vegan and wheat-free. I put chocolate chunks in mine.

1c almond milk
1/3 c coconut oil, softened
1/2 c agave nectar to taste
2 T ground flax seed
1t vinegar
1-2/3 c flour substitute (I used the pre-mixed stuff from the mill)
1/2 cocoa powder
1/2 t baking powder
1-1/2 t baking soda
1/2 t salt
cinnamon, cayenne pepper, and ground clove to taste
(optional) brown sugar, white sugar, cocoa powder, and hot coffee
24 pecans

Preheat oven 350 F. Makes 2 dozen.

Mix together the flax seed with wet ingredients except coffee. Sift together in mixing bowl dry ingredients except optional ingredients. Add wet mix and blend well.

Drop into cupcake papers in muffin tin. Press a pecan piece on top of each.

Mix together optional sugars and cocoa powder. Sprinkle about 1t on each. Pour 1-2T hot coffee on top. It will form a sludge.

Gently place in oven and bake 20 mins or until you can't wait any longer.
Tags: -allergies-gluten/wheat, -health-low sugar/low calorie, desserts-cakes, desserts-cakes-chocolate, desserts-cakes-coconut, desserts-cakes-coffee/crumb, desserts-cakes-mocha, desserts-cupcakes, desserts-sugar-free
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