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Vegan Chocolate Passion Fruit Cupcakes

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Servings 12
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Ingredients

Cupcakes

  • 1 ½ cups light spelt flour
  • 1 cup coconut palm or cane sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ cup + 2 tablespoons sunflower oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup brewed coffee
  • ½ cup filtered water

Coconut Frosting & Assembly

  • 2 cans full fat coconut milk, chilled overnight
  • 2-3 tablespoons maple syrup
  • pinch vanilla powder or splash of vanilla extract
  • 3-4 ripe passion fruits

Instructions

  • Preheat the oven to 350°F. Line a muffin pan with paper cups and set aside.
  • In a large bowl, whisk together the light spelt flour, coconut palm sugar, cocoa powder, baking soda, and sea salt. Make a well in the middle of the dry ingredients and pour in the sunflower oil, apple cider vinegar, vanilla, coffee, and water. As quickly as you can, stir the batter with a spatula until smooth and fully combined. Quickly divide batter evenly among paper cups in the muffin pan. (you want to act fast because the vinegar and acidic components start working together as soon as they're combined.
  • Slide the tray into the oven and bake for 20 minutes, or until cakes spring back when lightly touched or a toothpick inserted into the center of a cake emerges clean. Cool cupcakes completely.
  • Open the cans of coconut milk and scoop out the top layer of solid cream, leaving the residual water in the can for another use. Place coconut cream in the bowl of an electric mixer fitted with the whisk attachment. To the bowl, add the maple syrup and vanilla powder. Whisk on high until you have an airy and smooth cream.
  • Divide coconut cream icing among the 12 cooled cupcakes, smoothing it out and leaving little pockets at the top for the passionfruit.
  • Cut passionfruits in half and scoop out about one teaspoon of pulp per cupcake. Serve immediately.

Recipe Notes

  • Most grocery stores are cool enough that you can test the setting properties of coconut milk for the icing right in the aisle (at least I find this to be true in my part of the world). Give the can a shake and if you feel liquid sloshing around, move on to the next one. It might look silly, but it's worth the time.
Vegan chocolate passion fruit cupcakes with coconut cream frosting. Moist chocolate cupcakes, clouds of coconut cream and tangy passion fruit