Vegan Agave Sweetened Chocolate Cupcakes
This recipe is originally from "The Joy of Vegan Baking" cookbook, and gives original credit to Jennifer Raymond's cookbook entitled "The Peaceful Palate". It originally calls for 3/4 cup granulated sugar, but I have successfully converted the recipe to use agave instead. I found that the smaller amount of agave is not quite that sweet, but would be great for my molten cupcakes. Alone, you would want to use the 3/4 cup for a sweeter cake, although I haven't tried that larger amount yet. Now, my goal is to get this converted to using almond flour for a gluten free (and even healthier) delight!
CALORIES: 174.1 |
FAT: 6.4g |
PROTEIN: 2g |
CARBS: 29g |