- 1 1/2 cups Whole Wheat Pastry Flour
- 4 tbsp Ground Flaxseed
- 1 1/2 cups Sugar
- 3/4 cup Cocoa
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 cup Coconut Milk
- 1/4 cup Organic Unsweetened Applesauce
- 1/2 cup Canola Oil
- 1/2 tsp Almond Extract
- 1 cup Vanilla-Rooibos or Any Herbal Tea
- Coconut Ganache Ingredients:
- 1/2 cup Coconut Oil
- 1/2 cup Organic Powdered Sugar
- 1/4 cup + 2 tbsp Coconut Milk, about the remainder of the can
Preheat the oven to 350 degrees.
Stir together the flour, flaxseed, sugar, cocoa, baking powder, baking soda, and salt. Whisk in the coconut milk, applesauce, canola oil, and almond extract until smooth. Slowly pour in the hot tea and whisk until uniform.
Line a mini cupcake tin with cups and spray lightly with baking spray. Pour in the batter about 3/4 of the way full. Bake for about 12 minutes, rotating the pans around the oven when halfway through. Let cool thoroughly before frosting (the coconut oil melts easily). For the ganache, microwave the coconut oil for 10-20 seconds, just to get it soft enough to be able to whisk out the lumps– you don’t want it to be completely liquid. Whisk in the powdered sugar and coconut milk until smooth. Separate into smaller bowls to add food coloring if you want. Spread a small amount of coconut ganache on each cupcake and then sprinkle with the flaked coconut.
Read the blog post where this recipe originally appeared: Vegan Chocolate Cupcakes with Coconut Ganache