Who want’s their chocolate cake and to eat it too? I worked on this recipe with Nature’s Charm to create these delicious sugar-free chocolate cupcakes, including the buttercream. It’s a rich, moist recipe that’s not overly sweet. These cupcakes use one of the latest products from the Nature’s Charm range – their Sugar Free Sweetened Condensed Coconut Milk. You only need one can for this recipe. I can get this at my local supermarket or online. They are a well known international vegan brand, so you shouldn’t have any issues locating their products no matter where you are. I was happily surprised by this product. I’m always testing sugar-free vegan products for baking and a lot of them produce a weird aftertaste. However this product was pleasantly sweet without a weird fake sugar flavours.
This recipe is very simple and not overly sweet, it focuses more on the rich chocolate flavour. The buttercream is also so easy to create and very creamy.
What ingredients do I need for this recipe?
Cupcakes
- vegetable oil
- water
- Nature’s Charm Sugar Free Sweetened Condensed Coconut Milk
- vinegar
- vanilla bean paste
- plain all-purpose flour
- cocoa powder
- baking powder
- baking soda
- sea salt
- dry roasted flaked almonds (for decorating)
Sugar Free Chocolate Buttercream
- vegan butter or margarine
- cocoa powder
- vanilla bean paste
- sea salt
What tools do I need for this recipe?
- large mixing bowl
- whisk
- ice cream scooper
- kitchen scales
- cupcake tins
- cooling rack
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Vegan Sugar-Free Chocolate Cupcakes
- Total Time: 38 minutes
- Yield: 12 serves
- Diet: Vegan
Description
Easy, delicious vegan sugar-free chocolate cupcakes
Ingredients
Cupcakes
125 ml vegetable oil
180 ml water
235 g Nature’s Charm Sugar Free Sweetened Condensed Coconut Milk
1 tablespoon vinegar
2 teaspoons vanilla bean paste
150 g plain all-purpose flour
50 g cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
3 tablespoons of dry roasted flaked almonds (for decorating)
Sugar Free Chocolate Buttercream
200 g vegan butter or margarine
85 g Nature’s Charm Sugar Free Sweetened Condensed Coconut Milk
3 tablespoons cocoa powder
1 teaspoon vanilla bean paste
Pinch of sea salt
Instructions
- Preheat your oven to 180°C/350°F and line a 12 holed cupcake tin with cupcake papers.
- In a medium sized mixing bowl, mix together oil, water, Nature’s Charm Sugar Free Sweetened Condensed Coconut Milk, vinegar and vanilla.
- In a large mixing bowl, sift together all your dry ingredients. Make a well in the middle and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
- Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
- Bake on the top rack of your oven for 15 to 18 mins, or until a skewer comes out clean with almost no cake crumbs.
- Allow to cool in the pan for 5 mins before turning onto a cooling rack.
How To Make Buttercream Filling
- Place room temperature butter in a large mixing bowl and using a hand mixer, beat on a low speed until completely smooth and lump free. Add Nature’s Charm Sugar Free Sweetened Condensed Coconut Milk and beat until combined.
- Add sifted cocoa powder, vanilla, and salt, and beat until combined.
- Add buttercream to a piping bag with your favourite nozzle and pipe buttercream onto the top of your cupcakes. Crumble your almond flakes into small pieces and sprinkle onto the tops of your cupcakes. Serve!
- Prep Time: 20
- Cook Time: 18
- Category: Dessert
- Method: 1 bowl mixing
- Cuisine: Dessert
Keywords: sugar-free, chocolate, vegan, cupcakes
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Nice recipe are all these ingredients available to buy in New Zealand especially the coconut condensed milk..
Yes I brought it from The Vegan Shop