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Chocolate and Raspberry Vegan Cupcakes

April 1, 2015 By Hana 10 Comments

Chocolate and Raspberry Vegan Cupcakes

It’s just over a year ago that I started experimenting with gluten free and vegan baking in my kitchen. It was a bit scary at first, but once I tried few recipes I was hooked. Once you get your head around the different ingredients it’s actually easier. You don’t even need an electric mixer most of the times and you can whisk a cake by hand in no time. Sometimes it doesn’t work, but most of the time it does! There are so many combinations, different flours and flavours to try, and exciting new ways to bake! No need for fancy techniques, mainly just your creativity, experimentation and some keen tasters.

Chocolate and Raspberry Vegan CupcakesChocolate and Raspberry Vegan CupcakesChocolate and Raspberry Vegan Cupcakes

These chocolate and raspberry cupcakes are gluten free and vegan and the recipe calls for a mix of buckwheat flour and ground almonds. Buckwheat might not be a flour to everyone’s taste, but I love baking with it and like the flavour it has. It’s a wonderful flour to use if you are following a gluten free diet or just would love to cut down on gluten containing goods. This recipe is not very sweet as I always try to use a minimal amount of sweetener. I think just perfect so you feel like having a treat, but it’s a definitely a guilt free one.

Chocolate and Raspberry Vegan CupcakesChocolate and Raspberry Vegan Cupcakes

Chocolate and Raspberry Cupcakes
 
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Author: Hana, Nirvana Cakery, adapted from Wholefood Baking by Jude Blereau
Serves: 12 cupcakes
Ingredients
  • Cupcakes:
  • 140g buckwheat flour (1 cup)
  • 50g ground almonds (1/2 cup)
  • 30g raw cacao powder (1/4 cup)
  • ¾ tsp bicarbonate of soda
  • pinch of sea salt
  • 80ml coconut oil, melted and cooled (1/3 cup)
  • 120ml maple syrup (1/2 cup)
  • 180ml coconut milk (3/4 cup)
  • 2 tsp apple cider vinegar
  • 1tsp vanilla
  • 75g raspberries (1/2 cup)
  • Chocolate and coconut frosting:
  • 240ml coconut cream (1 cup)
  • 2 tbsp coconut flour
  • 1 tbsp maple syrup
  • 100g dark chocolate
  • Topping:
  • dried rose petals
  • fresh raspberries
  • freeze dried raspberries
  • raw cacao nibs
Instructions
  1. Prepare the chocolate and coconut frosting first as it takes time to set. If you can, prepare the day before and leave in the fridge overnight.
  2. Chop the dark chocolate and put into a small bowl.
  3. In a pan mix the coconut cream with coconut flour and heat on a low fire until it comes to a boiling point.
  4. Pour the mixture over the chopped chocolate and stir until all melted.
  5. Add the maple syrup and leave to cool down a bit. Transfer to a fridge to set into a spreadable consistency. It will take at least 3 hours to set to spread over cupcakes.
  6. Preheat the oven to 190°C (170°C fan)
  7. Line 12 hole cupcake tin with cupcake cases.
  8. In a bowl whisk together buckwheat flour, ground almonds, cacao powder, bicarbonate of soda and salt. Set aside.
  9. In a different bowl whisk together melted coconut oil, maple syrup, coconut milk, apple cider vinegar and vanilla. Add to the dry mix and stir together until well combined.
  10. Finally fold in raspberries.
  11. Spoon the mixture into your prepared cupcake cases and bake for about 25 min or until a cocktail stick comes out clean.
  12. Remove from the oven once ready and leave to cool for 15 min before moving onto a wire rack leaving to cool down completely.
  13. Frost with the chocolate and coconut frosting and sprinkle with your choice of toppings.
  14. Store in a fridge for 2-3 days.
  15. Enjoy!
Notes
You can replace coconut oil with olive oil, coconut milk with almond milk and use cocoa powder instead of raw cacao if you wish.
Don't use frozen raspberries in a batter on this occasion as it would make the batter very thick, because of the coconut oil (I've done that already, so you don't have to:)
3.5.3208

 

Chocolate and Raspberry Vegan Cupcakes

 

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

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Comments

  1. Teresa says

    April 1, 2015 at 11:34 am

    As one of the keen tasters I can testify to how utterly delicious these cupcakes are – beautiful, too! Well done Hana (& thanks!! :-))! I am really looking forward to following your fantastic blog and trying some of your yummy and super healthy recipes myself! Txx

    Reply
    • Hana says

      April 1, 2015 at 1:38 pm

      Thank you Teresa for being my best fan!!! So looking forward for you trying some of my recipes! xx

      Reply
  2. Kate says

    May 23, 2015 at 5:58 pm

    Wow… these are gorgeous. What did you top the frosting with? Flowers?

    Reply
    • Hana says

      May 24, 2015 at 3:43 pm

      Thank you! I’ve topped them with some dried rose petals:)

      Reply
  3. T says

    May 25, 2015 at 4:50 pm

    great recipe – love how fluffy they are :) next time i’ll try it with almond milk.

    Reply
    • Hana says

      May 26, 2015 at 11:50 am

      Thank you! I’m very pleased they turned out well :)

      Reply
  4. Joanna says

    February 11, 2016 at 1:13 am

    these look really good!!!! Do you think there is a sub for the buckwheat flour?. Not sure if I will find any- thanks!!!

    Reply
    • Hana says

      February 11, 2016 at 9:21 am

      Hi Joanna, yes, you can replace it with other gluten-free flour or spelt would also be great if you don’t need them to be gluten-free. You might have to reduce the milk slightly as buckwheat absorbs more liquid. I have a very similar recipe for Chocolate and Blackberry Vegan Cupcakes that are made with spelt flour under the cake recipes you might like to check out. x

      Reply
  5. Terri says

    May 13, 2016 at 8:50 pm

    I made these today–they are amazingly delicious!! Can’t wait to make more of your recipes. So glad I stumbled upon your site. Keep posting!

    Reply
    • Hana says

      May 13, 2016 at 9:16 pm

      Hi Terri, I’m so happy to hear that! Another raspberry recipe coming soon! Welcome:)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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