Whoever thought Vegan’s don’t get to indulge in all things chocolate- were wrong! This recipe is completely dairy-free and therefore cruelty-free. A dear friend Kathy bought around this chocolate cake (which she makes without measurements- just a keen eye) and blew our minds- Kathy we are eternally grateful! The peanut butter frosting is equally as decadent and whilst it might sound like an odd combination (peanut butter and coconut cream… who would have thought?) – I guarantee you will love it!
Chocolate Cupcake Ingredients:
¾ cups grapeseed oil
2 cups sugar
2 cups cold water
3 tablespoons white vinegar
¾ cups + 2 tablespoons of coca
1 teaspoon salt
1 teaspoon vanilla
3 ½ cups self raising flour
Peanut Butter Cream Frosting Ingredients:
1 can full fat coconut cream, chilled overnight.
1/3 cup freshly ground smooth peanut butter(I buy this from the health food store).
2 ½ -3 tablespoons agave syrup (depending how sweet you like it)
½ teaspoon sea salt
1. Preheat oven to 180 degrees C. Lightly grease one 23cmx13cm cake tin or line with cupcake cases.
2. Sift together the flour, sugar, cocoa and salt into a bowl. Add the sugar
3. Mix in the oil, vanilla, vinegar and water. Beat together on slow speed until smooth.
4. Pour into prepared pan and bake in preheated oven for 10-15 minutes until cooked. Remove from oven and allow to cool.