Once in a while I just know I need to bake or eat something like these Frosted Vegan Low Fat Chocolate Cupcakes! My boys never forget to remind me when we are out of baked goods. These cupcakes are a bit more indulgent because they contain a little unprocessed cane sugar but are still very low in fat. I have made them with regular flour but I do think this can be subbed for a gluten free baking mix however the results can vary like always when doing a gluten free version. And a plus with vegan baking …. you can lick the bowl!
Cupcakes Usually we make oat or buckwheat muffins but for a birthday or a special occasion we enjoy baked goods like these frosted vegan low fat chocolate cupcakes. These are more fluffy and light, they rose pretty good! You can find the complete recipe on the bottom of this post.
Look ow big they turned out to be! Frosted or not, they are delicious! The cupcakes are also great wit some strawberry jam.
The inside is light and fluffy.
I am really happy with the fat free frosting made of sweet potato, maple syrup and cacao powder. Sweet potatoes are creamy and versatile to use in sweet and savory dishes. For jobs like these I like to use my Nutri Bullit which is a small blender I bought for travel because the amount is too small for my regular blender.
The frosting is easier to handle when chilled for an hour or so. You can use a piping bag, just spread it on with a knife or at it with a spoon …. I decided to pretty it up with dragon fruit hearts, cacao powder and a golden balls. Strawberries would also be gorgeous instead of the dragon fruit. Which option would you go for, piping bag or spread on?
I am always amazed that healthy and vegan can be this delicious and rich! Guilt free pleasure. Good food that you can share with your loved ones or spoil yourself with. For more healthy LOVE inspired sweets check out my Chocolate Covered Pink Coconut Hearts and my Strawberry Chocolate Hearts,
thanks for reading,
Tina
If you like this recipe you can pin the picture below to your Pinterest board.
frosted vegan low fat chocolate cupcakes
Equipment
- oven
Ingredients
- 1 and 1/4 cup unsweetened soy milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract or powder
- 1/4 cup golden cane or coconut sugar
- 2 tbsp almond or cashew butter
- 1/4 cup maple syrup
- 2 cups all purpose or whole wheat flour I used half/half
- 3/4 cup cacao powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 scoop { decaf } instant coffee powder optional, deepens the chocolate taste
- few drops of stevia optional
Sweet potato frosting
- 1 cup mashed cooked or baked sweet potato
- 2 tbsp maple syrup
- 2 tbsp cashew butter
- 1/4 cup cacao powder
- 4 tbsp non dairy milk add in by the spoonful as needed
- tiny pinch of salt
Instructions
- Preheat the oven to 350F/175C
- Mix 1 cup of the soy milk with the apple cider vinegar and let it sit for 10 minutes. Add in the almond butter and maple syrup and whisk it all together.
- Mix the dry ingredients and add it to the wet. Mix well but don’t over do it.
- Line 12 cupcake forms with paper. I use an oil spray to spritz the paper a little to make it not stick to the cupcakes.
- Bake for about 20 to 25 minutes until baked all the way through. Test with a toothpick to see if it is done. Let it cool on a wire rack.
Sweet potato frosting
- Blend or process the ingredients for the frosting until creamy. add the milk by the spoonful to keep the frosting as thick as possible.
- Let it cool before using it so it can thicken up. Also after frosting put the cakes in the fridge to let the frosting firm up.
