Vegan Chocolate Fudge Cupcakes


Sink your teeth into these vegan chocolate fudge cupcakes for a naughty but nice bite.

For the cakes:
• 1 ripe banana
• 100g coconut sugar 100g buckwheat flour 100g vegan butter
• 2 tbsp cacao powder 1 tsp baking powder 1/3 tsp bicarb
• Pinch of salt

For the frosting:
• 150g cashew bites
• 100g frozen mixed berried- thawed
• 60g soaked jujube fruit (soak in boiled water for 20 minutes) 2 tbsp agave syrup
• Jujube Sprinkles to garnish


1 Preheat your oven to 180c and line a cupcake tray with cupcake cases.
In a food processor, combine the banana, coconut sugar and vegan butter and cream these together.
2 Next, add in all of your dry ingredients and blend until everything is well combined and forms a smooth cake batter. Divide this amongst your cupcake cases (the mixture should make around 6-7 cakes) and pop these into the oven for around 30 minutes to bake. You’ll know the cakes are done when a skewer can be pierced into the cake and comes out clean.
3 Transfer the cakes onto a wire wrack and allow them to cool completely. Meanwhile, to prepare your frosting, add the nuts, berries, drained jujube fruits and agave to a food processor and blitz this until you’re left with a smooth, creamy frosting. This might take a while to achieve a really smooth icing.
4 When your cakes have thoroughly cooled, top each of them with some of your frosting and garnish with some dried jujube sprinkles.  

Recipe courtesy of Abakus Foods: See here for more 

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