Chocolate Cupcake

The challenge this week was to try and create an egg-free cupcake that actually tasted good and that i can include in my May Newsletter.

For all you moms, vegans and those who with egg allergies........this one is for you.

Chocolate Cupcakes

1 1/2 cups spelt flour

1/4 cup cocoa

1 1/2 tsp. baking powder

1/2 cup sucanat sugar

1/4 tsp. sea salt

1 tsp. vanilla extract

1 cup rice or almond milk

1/3 cup safflower oil

Preheat oven to 350F

Line a muffin pan with paper liners.

In a large bowl, sift flour, cocoa, baking powder, sugar and salt.

In a large measuring cup, add vanilla, milk and oil.  

With a hand mixer, slowly incorporate liquid into dry ingredients and continue to mix until well blended.

Spoon batter into prepared muffin cups.

Bake 18 minutes or until cooked through.

Cool, then decorate with vanilla icing.

(shown here sprinkled with some grated dark chocolate)

Makes 9 cupcakes

Vanilla Icing

2 cups cashews

1/4 cup coconut milk

2 tsp. vanilla extract

3 tbsp. agave syrup

In a food processor, combine cashews, milk, vanilla and agave syrup.  Process until smooth and creamy, adding more coconut milk if needed.