Guest post: “Good for you cakie”
Hello bakers and cake-lovers!
year ago my awesome cousin Rachel, invited me over for some baking. Being cousins and all, she knows I have a secret love for baking as well. Not a coincidence, we have the same baking-queen grandmother after all!
I have this habit to healthy things up as much as I can, without losing any flavor. So she gave me the challenge to come up with a new recipe for her cool website that would be healthy, light, vegan and most importantly divine. Challenge accepted! Not only do I love creating recipes from scratch, but getting the opportunity to write a guest post for a site as awesome as this one made me feel honored!
After some research and brainstorm sessions, this is what I came up with. A nutty, earthy and light vegan chocolate cupcake. Completely vegan, and healthy too! It gets its nutty flavor from the almond meal and it’s earthy because of the buckwheat flour. Buckwheat is not really a wheat. It is actually a berry, filled with nutritious fiber and magnesium. It has a grey-ish color and a unique flavor to it. I also love baking buckwheat pancakes, they always come out light and fluffy and are really satisfying. To make my cakie a little sweet, I used raw cane sugar and rice syrup. Unlike refined white sugar, these two sweeteners have a lot more nutritional value. They are much easier on your body and ensure my bakeries aren’t too sweet. I also find that using syrups keeps everything nice and moist.
Vegan Chocolate Cupcake Recipe
Without any further ado, I would like to share the recipe of my latest masterpiece: the “Good for you Cakie”!
First of, collect all your ingredients for the recipe. I find it easy to measure out and prepare all ingredients before doing anything else. This way you can be sure you will have all your measurements right and ready for when you need to incorporate them into the dish.
Next, prepare your flax-egg by mixing the flax-seeds with the water. Let this mixture sit for a while, so the flax-seeds absorb all the liquid.
Then, combine all your dry ingredients in a bowl. Starting with your flour…
…then the buckwheat flour..
.. and your almond flour.
And sugar of course.
Don’t forget the vanilla sugar. This really gives it an extra dimension.
And lastly the baking powder and salt.
Mix this up so all the ingredients are combined. I like to use a whisk.
Now it’s time to add the wet ingredients. First up, rice syrup.
Next the vegetable oil,
Apple cider vinegar.
Your flax egg goes in next.
And lastly add water.
Now it’s time to mix! You can use a whisk or a spatula, whatever works for you. Just make sure all the lumps are out.
Now it’s time to pour the batter into your lined cupcake tins.
Bake for 15-20 minutes on 180 degrees Celsius or until a toothpick comes out clean.
Let the cakes cool of for a while; that’s the hardest part, I know!
I tried to create a topping out of chopped up hazelnuts and cashews, cocoa, almond meal, coconut oil, vanilla and agave syrup. I haven’t found the perfect concoction yet. Basically it was a hot mess!
Luckily these cakies are light, fluffy and divine all by themselves. So go ahead, give ‘m a try! Easy vegan, healthy baking, satisfying your sweet tooth without any regrets.
|Cook Time||20 minutes|
- 1 cup wholemeal flour
- ½ cup buckwheat flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 5 tbsp almond meal
- 1/2 cup raw cane sugar
- 1 packet vanilla sugar organic
- 1/3 cup vegetable oil
- 3/4 cup water
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 5 tbsp rice syrup
- Prep your flax-egg, let set for a couple minutes.
- Combine all your dry ingredients in a bowl.
- Combine all your wet ingredients including the flax-egg and mix well.
- Add your dry ingredients to your wet and mix with until you have a smooth batter.
- Poor the batter into your lined cupcake pans.
- Bake for 15-20 minutes on 180 degrees Celsius or until a toothpick comes out clean.
- Let the cakies cool for a while.
looks yummy and so soft cup cake