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Vegan choc chip cupcakes

Vegan choc chip cupcakes

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy

Ingredients

Unsweetened almond milk

1 cup(s), (250ml), vanilla flavoured

Vinegar

3 tsp, white variety

White self-raising flour

240 g, gluten-free variety

Baking powder

2 tsp

Bicarbonate of soda

½ tsp

Brown sugar

¼ cup(s), (55g)

Coconut oil

1 tbs, melted and cooled

Vanilla bean extract, alcohol free

1 tsp

Dark chocolate

60 g, finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 160°C. Lightly spray a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with oil.
  2. Place almond milk in a jug and stir in vinegar. Set aside for 5 minutes.
  3. Meanwhile, sift flour, baking powder, bicarbonate of soda and ½ teaspoon salt into a large bowl. Stir in sugar and make a well in the centre. Add almond milk mixture, coconut oil and vanilla. Stir until well combined. Fold in two-thirds of the chocolate.
  4. Spoon batter evenly into the prepared muffin tray and sprinkle with the remaining chocolate. Bake for 20 minutes or until a skewer inserted into the centre of cupcakes comes out clean. Transfer to a wire rack to cool.

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