Vegan and Gluten Free Cinnamon Hot Chocolate Cupcakes

    Vegan and Gluten Free Cinnamon Hot Chocolate Cupcakes

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    35min


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    This is my gluten free and vegan cinnamon hot chocolate cupcake recipe first created for me and my housemates' winter chocolate cravings, it really hits the spot! Let me know how your attempts go :)

    Ingredients
    Makes: 12 cupcakes

    • Cupcakes
    • 200ml soya milk
    • 20ml cider vinegar
    • 170g gluten free self raising flour
    • 200g caster sugar
    • 30g cocoa powder
    • 1/4 teaspoon xanthan gum
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 tablespoon vanilla extract
    • 80ml oil
    • Icing
    • 650g icing sugar
    • 150g dairy free margarine
    • 100g cocoa powder
    • 1 tablespoon soya milk (optional)

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cupcakes: Preheat the oven to 180 degrees C. Line a 12 hole cupcake tin with paper cases.
    2. Mix together the soya milk and vinegar in a jug then set aside for 10 minutes.
    3. Combine all of the dry ingredients in a large mixing bowl and add the milk mixture (after the time has passed) at the same time as the vanilla extract and oil.
    4. Mix quickly and thoroughly (you don't want the raising agent to start working before they're in the oven).
    5. Bake in the preheated oven for around 15 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool on a cooling rack before decorating.
    6. Icing: Cream the icing sugar and margarine together before sifting in the cocoa powder and adding the soya milk, if you're using it, right at the end.
    7. To Assemble: After the cakes are cool, pipe or spoon on your icing, add a few vegan marshmallows or chocolate buttons.

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