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Vegan & Gluten Free Chocolate Raspberry Cupcakes



2 flax eggs (2 Tbsp flax seed + 5 Tbsp water)
115g Unsweetened Original Almond Milk + 3/4 tsp apple cider vinegar
1 1/2 tsp baking soda
63g + 1 Tbsp maple syrup or agave nectar (sub honey if not vegan)
77g cane or granulated sugar

2 tsp Prep Premium Raspberry Condiment
63g melted coconut oil or vegan butter (such as Earth Balance)
1/4 tsp sea salt
60g unsweetened cocoa powder (if clumpy, sift)
59g almond meal (finely ground)
25g gluten free oat flour
100g gluten free flour blend 




120g Unsweetened Original Almond Milk
230g dairy free dark or semi-sweet chocolate, chopped
113g vegan butter, softened and cut into Tablespoon-sized slices

2 tsp Prep Premium Raspberry Condiment
150 - 250g sugar


For Cupcakes: 

Preheat oven to 375 degree and line 11 muffins with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add Prep Premium Raspberry condiment, melted coconut oil, salt and mix.
Add cocoa powder, almond meal, oat flour and gluten free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten free flour blend + cocoa powder. It should resemble a thin batter that’s pourable.
Divide batter evenly between muffin tins (should be enough for between 11), filling 3/4 full.
Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
Let rest in the tin for 10-15 minutes, then remove and let cool on a cooling rack. 

For Icing:

Heat almond milk in a saucepan until just simmering and then transfer back to mixing bowl
Immediately add chocolate to warm milkand allow to melt.
Stir with a wooden spoon to incorporate, then add softened butter and cover. Leave to rest  for another 10 minutes.
Use your mixer to beat the mixture together. Then add 150g sugar, mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. If it’s still too thin, add another 50g powdered sugar and beat until light and fluffy. 
Cover cupcakes generously with icing and decorate with sprinkles, mint leaves, or fresh raspberries.

Serve & Enjoy!

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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