Vegan Choco Banana Cupcakes
To kick start our Veganuary month we wanted to share our delicious cupcake recipe. They are quick, easy to prepare, look and taste great. Not all baking recipes need to be complicated and our guests this winter in Austria loved returning to MoaAlm Mountain Retreat after a day snowshoe hiking to be welcomed by these sweet treats!
3 ripe bananas
225g brown sugar
250g spelt flour
100g cacao powder
12O ml rapeseed oil
1 tsp of baking soda
1 tsp of baking powder
1 tsp vanilla paste
200ml almond milk
2 tsp apple cider vinegar
1 cup vegan butter
2.5 cups icing sugar
⅔ cup cocoa powder
¼ cup dairy free dark chocolate
2 tsp of vanilla extract
¼ cup almond milk
Dried banana chips for decoration
Prepare cup cake tin. Mash the bananas and mix well with all wet ingredients. In another bowl mix all dry ingredients and slowly fold in your wet mixture. Pour into cupcake moulds and bake in oven for 15-20 mins or until a knife comes out clean.
Whilst cakes are baking, soften your vegan butter then fold in cocoa powder, icing sugar until you have made a smooth paste. Melt the chocolate and add to paste along with vanilla extract and almond milk. You should have a smooth, slightly firm consistency. If too runny, add more icing sugar, if too stiff, and more milk.
Remove the cakes from the oven and leave aside to allow cooling.
Pour icing into piping bag. Working in a circular motion, pipe the icing onto each cupcake. Add a banana chip for decoration.
If you are interested in sharing your cupcake recipes with us, send us an email