frosted vegan low fat chocolate cupcakes
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frosted vegan low fat chocolate cupcakes

These frosted vegan low fat chocolate cupcakes are light and low in fat but they taste very indulgent! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Servings: 12 cupcakes
Author: Tina

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. 

Notes

Keep frosted cupcakes in the fridge, plain ones can be stored at room temperature for up to 4 days. Best kept in an airtight box or ziplock bag.