Friday, 26 April 2013

Vegan Chocolate and Walnut Cupcakes

Here are my very chocolatey vegan chocolate cupcakes with walnuts.
You can make them without walnuts if you prefer a smooth texture.

This cake mixture also works for a round cake tin for a birthday cake base. You will need a longer baking time of 40-45 minutes for one big round cake.  I made the round cake version with orange flavour by adding zest of one orange to the cake mixture.  I also spread a good orange marmalade in in the middle when the cake become cool enough to slice.
To add more indulgent chocolate flavour, you can decorate the cake with melted plain chocolate (don't use milk chocolate! It's a vegan cake after all. )

My vegan friend approved so I must have done the right thing. :)

Ingredients (12 cupcakes)

  • 200g (7 oz) self-raising flour 
  • 200g (7 oz) caster sugar
  • 50g cocoa powder
  • 1 teaspoon bicarbonate of soda (or baking powder)
  • 1/4 teaspoon salt
  • 5 tablespoons (74ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (or white vinegar)
  • 250ml (8 fl oz) water
  • 70g chopped walnuts

  1. Preheat oven to 180 C / Gas 4. 
  2. Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the oil, vanilla, lemon juice and water.  Mix together until smooth. Add walnuts.
  3.  Pour into prepared muffin tin and bake at 180 C for 20-25 minutes.
  4. Remove from oven and allow to cool.
  5. Decorate with cocoa icing (cocoa + icing sugar +water) and crushed walnuts.