YIELDS
8-10
PREP TIME
COOK TIME
TOTAL TIME
- 1/3 Cup, 1/2 Cup for Sauce Topping Unsweetened cocoa powder
- 1/2 Cup, 1/4 Cup Sauce Topping, 1/4 Whipped Topping Raw Agave
- 2 tbsp Baking Powder
- 1/4 Cup Raspberries
- 1/4 Cup Blackberries
- 1/2 Cup, 1/3 Cup for Sauce Topping Coconut Oil
- 1/4 Cup Almond MIlk
- Pinch salt
- 2 Cans Coconut Milk
- 1 Teaspoon Xanthan (Bob's Red Mill)
- 2 cups All Purpose Gluten Free Flour (Bob's Red Mill)
- 1/3 Cup, 1/2 Cup for Sauce Topping Unsweetened cocoa powder
- 1/2 Cup, 1/4 Cup Sauce Topping, 1/4 Whipped Topping Raw Agave
- 2 Tablespoons Baking Powder
- 1/4 Cup Raspberries
- 1/4 Cup Blackberrries
- 1/2 Cup, 1/3 Cup for Sauce Topping Coconut Oil
- 1/4 Cup Almond MIlk
- Pinch Salt
- 2 Cans Coconut Milk
- 1 Teaspoon Xanthan (Bob's Red Mill)
- 2 cups All Purpose Gluten Free Flour (Bob's Red Mill)
Directions
To make cupcakes:
1. Preheat oven to 350F
2. Mix flour, raw agave, baking powder, cocoa, and salt
3. Melt the coconut oil.
4. Add coconut oil and mix in raspberries and blackberries, stirring vigorously
5. Add almond milk and continue to stir until smooth (about two minutes)
6. Bake 9-10 minutes
7. Yield 8-10 medium sized cupcakes
To make chocolate sauce topping:
1. 1/3 cup coconut oil melted
2. ¼ cup raw agave
3. 1/2 cup cocoa powder
Combine ingredients until all clumps dissipate. The mixture should be thin enough to spread on top of cupcakes but not so thin that it runs. It should coat firmly. Use a spoon or butter knife and coat each cupcake. Make sure that the cupcakes are completely cool to the touch before coating!
To make the Whipped topping:
2 cans coconut milk
½ cup agave
1 teaspoon xanthan
Refrigerate the cans at least 3 hours ahead of time,
Turn can over, open upside down, discard water. Use only the solid portion.
The topping can be made without the xanthan but it helps to make it thicker
Use a mixer and blend.
Refrigeration is an important part, without it the cream will not maintain its firm consistency. I know because I tried, first without refrigeration and then with, just to see the difference. Mix for at least three minutes. Look to see the form changing, into a thicker creamier version of itself.
In researching various toppings, I tried making vegan whipped topping versions from nuts and using soy milk. From this experience, I firmly conclude that the coconut version is creamier and tastier.
Also the brand makes a big difference. I tried three different ones to get a creamy result. My favorite was “A Taste of Thai” coconut Milk. You may not need the entire two cans, however one won’t be enough. I used the remainder in my coffee- really delightful! You can simply spoon the whipped topping on to the cupcakes or use a pastry bag with attachment as I did. Either way the topping should sit directly on top about 3/4 an inch thick. For the final step simply garnish with one raspberry and one blackberry each!
Also if you plan to store the cupcakes, do so in an airtight container. They are amazing the first day, but will start to turn crunchy by the second if stored out in the open.
I really enjoyed these and I sincerely hope you do too!
