VEGAN CHOCOLATE CUPCAKES with WHIPPPED CASHEW FROSTING

Yield: 
Makes 18 Cupcakes

Wow! That’s the reaction you’ll get when you serve these divine cupcakes. Packed with chocolaty flavor and topped with a decadent cashew-based frosting, no one will ever know they are vegan and gluten-free!

 

 

Ingredients: 

FROSTING

1 cup raw cashews

¾ cup water (for soaking cashews)

11⁄3 cups nondairy milk, divided

1 tablespoon extra-virgin olive oil

3 tablespoons vegan cane sugar

¾ cup vegan dark chocolate chips (55% to 70% cacao)

CUPCAKES

2 tablespoons flaxseeds

2½ cups quick cooking, gluten-free rolled oats

11⁄3 cups vegan cane sugar

¼ cup almond flour, plus more if needed

1⁄3 cup unsweetened cocoa powder

1½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

11⁄3 cups nondairy milk

1⁄3 cup extra-virgin olive oil

1 teaspoon vanilla extract

Assembly: 

To make the frosting, put the cashews and water into a bowl. Refrigerate for 1 to 2 hours. Drain the cashews and rinse in cold water.

Heat 1 cup nondairy milk in a small saucepan over medium-low heat until simmering. Put the soaked cashews, 1 tablespoon oil, and 3 tablespoons sugar into a blender, then add the chocolate chips.    Pour in the simmering nondairy milk and process for about 20 seconds. Add 1⁄3 cup cold nondairy milk and process until completely smooth. Refrigerate the frosting for 3 hours to firm up.

 

To make the cupcakes, preheat the oven to 350 degrees F. Line a twelve-cup standard muffin tin and a six-cup standard muffin tin with paper liners.

Put the flaxseeds into a high-performance blending appliance and process into fine flour. Transfer the flaxseed flour to a large bowl. Put the rolled oats into the blender and process into fine flour. Add the oat flour, 11⁄3 cups sugar, almond flour, cocoa powder, baking powder, baking soda, and salt to the flaxseed flour, and stir with a dry whisk to combine.

Make a well in the center of the dry ingredients. Add 11⁄3 cups nondairy milk, 1⁄3 cup oil, and vanilla and stir to incorporate. (If batter seems loose, add 1 more tablespoon almond flour.)

Divide the batter evenly among the 18 muffin cups. Bake for 32 to 37 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Transfer the cupcakes to a wire rack and let cool completely. Pipe or spoon a generous amount of frosting over the top of each cupcake. Covered tightly and stored in the refrigerator, leftover cupcakes will keep for about 3 days.

 

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