Low-fat vegan baking is a challenge…well, for me anyway. I have trouble achieving the texture and mouth feel of the baked goods I’ve always made. Happily, a friend posted this link on her Facebook page, just in time for Valentine’s Day. I adjusted just a couple of things for my personal taste, and ended up with a real Ta-Da moment!
Do you like moist, tender chocolate cake topped with melty chocolate?! If you answered yes(!), line yourself a cupcake pan with 12 liners and get a-bakin’!
- 1/4 cup mini vegan chocolate chips, plus more for topping (find these at a natural foods store)
- 1 cup non-dairy milk, such as soy, room temperature
- 1 tsp apple cider vinegar
- 2/3 cup sugar (I like organic–it’s not as processed)
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional, but really intensifies the chocolate flavor)
- 1 cup whole wheat pastry flour (I used white whole wheat)
- 1/3 cup cocoa powder, unsweetened
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
Melt 1/4 cup chocolate chips in a double boiler, or microwave. Since it’s such a tiny amount, I chose microwave. Place in a microwave-safe container, cook for 20 seconds at a time, stirring in between, until melted. Set aside.
Whisk the non-dairy milk with the vinegar in a large bowl and let sit for a couple minutes. The vinegar will “curdle” the milk a tiny bit–but not in a bad way. 🙂
Stir in the sugar, vanilla, applesauce and melted chocolate. (I attempted this using milk straight from the fridge. When melted chocolate met cold milk, the chocolate solidified! I fixed this by microwaving the wet ingredients for 20 seconds or so. Lucky this recipe has no eggs!)
In a separate bowl, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
Add the dry ingredients to the wet in two batches. I used a hand mixer to get everything well mixed.
Scoop the batter evenly into the 12 cupcake liners. I used these pretty ones I got at an after Valentine’s Day sale last year. Very pretty, but hard to get the batter in them because they are so tall! Bake 18-20 minutes; until a toothpick comes out cleanly.
Remove from oven and place the pan on a cooling rack.
Top with more of the mini chips while cupcakes are still hot. That way, the chips will melt onto the tops of the cupcake. Yum!
Cool completely, about 20 minutes. Ummm….the ones that were allowed to cool came out of the papers better….they were awfully yummy still a bit warm. I didn’t mind scraping the wrapper for a few little chocolatey bits. 🙂
I decided to call them triple chocolate, because there are two kinds of chocolate inside the cakes, and more on top. Whatever you call them, you’re gonna love them!