Vegan Agave Sweetened Chocolate Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 174.1
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 202.5 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.0 g
- Protein: 2.0 g
View full nutritional breakdown of Vegan Agave Sweetened Chocolate Cupcakes calories by ingredient
Introduction
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! 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!Number of Servings: 12
Ingredients
-
1 and 1/2 cups unbleached all-purpose flour (188g)
1/2 ts salt
1 ts baking soda
1/4 c (30g) unsweetened baking cocoa powder
1/2 cup plus 1 Tb Agave (or 3/4 cup for a sweeter cake)
1 1/2 ts vanilla extract
1/3 c (80ml) corn oil
1 Tb (15 ml)
3/4 c minus 1 Tb cold water (slightly under 3/4 cup)
Directions
Preheat oven to 325 degrees. Lightly oil a 12 cup muffin tin, or use paper liners.
Combine all the dry ingredients in a medium size mixing bowl. Combine the wet ingredients in a 2 cup glass pyrex measure, adding the vinegar last. add the wet ingredients to the dry, mixing til combined and fairly smooth, but do not OVERmix!
For easier handling, pour the batter back to the pyrex measure cup, and pour the batter into the muffin tin. Fill about 3/4 full. Bake for about 20 minutes, or til toothpick inserted comes out clean. Keep leftovers in a covered container. Enjoy!
makes about 12 cupcakes, with a little bit of batter left over to lick from the bowl ;-)
(Nutrition info is allowing for 3/4 cup agave. Cupcakes are approx 159 calories with the lower amount).
Number of Servings: 12
Recipe submitted by SparkPeople user INTERPRETER2.
Combine all the dry ingredients in a medium size mixing bowl. Combine the wet ingredients in a 2 cup glass pyrex measure, adding the vinegar last. add the wet ingredients to the dry, mixing til combined and fairly smooth, but do not OVERmix!
For easier handling, pour the batter back to the pyrex measure cup, and pour the batter into the muffin tin. Fill about 3/4 full. Bake for about 20 minutes, or til toothpick inserted comes out clean. Keep leftovers in a covered container. Enjoy!
makes about 12 cupcakes, with a little bit of batter left over to lick from the bowl ;-)
(Nutrition info is allowing for 3/4 cup agave. Cupcakes are approx 159 calories with the lower amount).
Number of Servings: 12
Recipe submitted by SparkPeople user INTERPRETER2.