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Vegan cupcakes

January 18, 2017

When I was going through chemo, the hardest part was seeing all the people around me eating like crap. They were fed sodas, packaged hot cocoa with sugar, cookies, brownies, cupcakes, etc. Meanwhile I brought everything from home. While hooked up through my port, and as the chemo dripping was going on, I would guzzle on water, homemade tea, and would enjoy my salads. But just as anyone, sometimes I craved something sweet. So I started to figure out how to make gluten-free, vegan and sugarless cupcakes or brownies.

 

After many trial and errors, I finally came up with this recipe. Now... a quick disclaimer, this is for that person who LOVES dark chocolate as it is NOT sweet and it is very cocoa type.

 

Prep Time: 15 minutes

Total Time: 25 minutes

Serving Size: 14 large cupcakes

 

Ingredients

  • 1.5 cups gluten free flour

  • 1 cup cocoa powder

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 2/3 cup flax mix

  • 1.5 cup of pitted dates previously soaked in 2 cups of water overnight

  • 1.5 cups of unsweetened almond milk

  • 1tsp vanilla

  • 1 tsp apple vinegar

Directions

  1. Preheat the oven to 375℉.

  2. Add all of the dry ingredients in a large bowl and mix it all together.

  3. In a food processor create a paste with the dates in their soaked water

  4. In a different bowl add the flax mix, dates paste, milk, vanilla and vinegar and mix it all together.

  5. Create a hollow circle in the middle of the dry ingredients and add the liquid.

  6. Gently blend it all together with a spatula, until the dry ingredients are well incorporated.

    Fill a cupcake pan halfway to give room to rise.

  7. Place the pan in the oven for about 20 minutes or until the cupcakes are done.

     

     

 

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Holistic Health Coach for Survivors and Thrivers