Vegan Chocolate Avocado Cupcakes
Pureed avocado replaces eggs and fat to make these super moist chocolate cupcakes and it's vegan too!
Ingredients
- 1 and ½ cups All Purpose Flour
- ¾ cup Cocoa powder
- 1 teaspoon Baking powder
- ¾ teaspoon Baking soda
- ¾ teaspoon Salt
- 1 count Avocado (pitted, peeled and diced)
- 1 cup pure maple syrup
- ¾ cup Non-dairy milk (I used almond milk)
- ⅓ cup Coconut Oil (Organic, Expeller Pressed and Refined)
- 2 teaspoons Vanilla extract
Instructions
- Preheat oven to 350F/180C for 15 minutes. Line a 12 cup muffin pan with paper liners.
- In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In a blender/food processor puree together the avocado, milk, oil, maple syrup and vanilla extract. It has to be smooth and creamy without any lumps.
- Stir in the wet mixture into the flour mix. Do not over mix.
- Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cooling rack before you can frost it.
Notes
I used my Indian blender to prepare the avocado puree. First blend the avocado with some of the milk to make it into a fine paste and then add the rest of the wet ingredients to prepare a smooth puree. The recipe was adapted from here.
Taste & Texture
These avocado cupcakes tasted pretty much like the black bean cupcakes I have baked earlier. The texture was more like that of a muffin than a cupcake. It was moist and dense but nevertheless tasty.
Nutrition
Calories: 202kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 259mg | Potassium: 160mg | Fiber: 2g | Sugar: 17g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 60mg | Iron: 2mg
