Vegan Chocolate Cupcakes

• 150g Coconut oil
• 130g Coconut yoghurt
• 130g Coconut sugar
• 100g Dark chocolate cut into chunks*
• 100g Buckwheat flour
• 2-3 Bananas mashed
• 3 Tbsp Cacao powder
• 1.5 Tsp Baking powder

For the icing:

• 200g Icing sugar
• 150g Dairy-free butter

Tip: They will keep for up to a week in an airtight container un-iced. Only ice when you’re ready to use. Why not experiment with different flavours when you make your icing? Try adding raspberries or pineapple.

Nutrition (per serve):

• Kcal – 428
• Fat – 28g
• of which saturates – 18g
• Carbohydrates – 39g
• of which sugars – 32g
• Fibre – 3.3g
• Protein – 3.2g
• Salt – 0.26g

Please note this was calculated using 2 bananas.

1. Preheat the oven at 180 degrees and line a cupcake mould with cases.

2. In a blender or NutriBullet mix together the bananas and yoghurt.

3. In a large mixing bowl cream together the coconut sugar and coconut oil using an electric whisk. Keep going until the mixture becomes visibly lighter and airier.

4. Now mix in your flour and baking powder, followed by the cacao powder. When evenly folded in add the banana mixture.

5. Chop your chocolate into chunks and fold into the mixture.

6. Place the mixture into your cases and bake for 20-25 minutes until springy to touch and a skewer comes out clean.

7. Whilst the cakes cools whisk together your icing ingredients.

8. Once the cakes are cool pipe your icing on in whatever pattern you wish! HINT: Icing can take a bit of practice, so if you are looking for perfection, practice the icing on a plate or something else first!