Moorish Vegan Chocolate Cupcakes

I have been trying and experimenting a lot with vegan recipes lately, especially cakes and cookies. More and more people become vegan either because they are intolerant or for other reasons. In our home quite a few of our favourite recipes have been 'turned' into vegan versions. This recipe was inspired by a leaflet I took from Waitrose in January 2020. I have altered the measurements and method.

So when I was thinking about what cakes to make for the Yoga Retreat I had a few recipes to choose from. In the end it came down to time! I had not given myself enough time to do it all and run out of time to bake. I wanted something tasty (obviously!), chocolatey, not too sweet and quick to make.

These chocolate cupcakes are quick, moorish and soooo easy to make :

You will need:

* 160 grams self raising flour

* 50 grams (organic) cocoa powder

* 1/2 tsp baking powder

* pinch of salt (or more if you like the salted chocolate taste)

* 125 grams of brown muscovado sugar (I used dark brown. You can use less or more to taste)

* 25 grams of ground chia seeds (you can buy it grounded but I ground mine in the high speed blender or use a pestle and mortar)

* 210-225 ml dairy free milk (almond, soy, oat or coconut. I use the organic variety as they tend to be the purest with the least ingredients)

* 100 grams of dairy free spread (I used olive spread)

Line a 12-hole tin with cupcake cases. Preheat the oven to 160-170 degrees Celsius. Sift the flour, cocoa powder and baking powder into a large bowl, add sugar and salt and mix thoroughly. Mix ground chia seeds with 75 ml of dairy free milk and leave for a minute (or two) until thickened. Heat 50 ml of dairy free milk in a pan (or microwave) and gently melt the dairy free spread in the hot liquid. Mix chia seed mix with rest of the dairy free milk (85-100ml) and the melted spread and add to the flour mix. Fold together until no dry flour can be seen (add a bit more dairy free milk if mixture seems too dry). Spoon in 12 cupcake cases and bake for approx. 18 - 20 minutes. Check if a skewer inserted comes out clean. If still not done add 2 minutes at a time until the cakes are done. Take the cakes out of the tin and cool completely.

For the frosting:

60 ml of dairy free drink

60 grams of dairy free chocolate (at least 72%), chopped into little pieces

15 grams of sifted (organic) cocoa powder

30 grams of dairy free spread (I like the coconut, olive or soy variety)

20-25 grams of sifted icing sugar (or more to taste)

Heat the dairy free milk in a pan on a low heat or in the microwave, take off the heat and add the chopped chocolate. Stir the mixture until melted, add the cocoa powder and stir until smooth. Whisk in the soft spread. Add the icing sugar and stir well to incorporate. Leave until lukewarm and spoon onto cooled cupcakes. Leave to cool completely and enjoy with a cup of tea or coffee or hot chocolate!! (they are also ideal for lunchboxes!)