Photo by Ken Brown Photography

Photo by Ken Brown Photography


Here you'll find delicious healthy recipes, holistic wellness lifestyle inspo, updates about my upcoming events & classes and much more!

Vegan Chocolate Cupcakes with Salted Cacao Cashew Cream

Vegan Chocolate Cupcakes with Salted Cacao Cashew Cream

Does a post about a recipe involving chocolate really need an introduction? I don't think so, but I'll do one anyway. To say these cupcakes are delicious is an understatement. They're vegan AND made with the superfood cacao, so I'm gonna go ahead and say they're healthy for you. Well, we can at least say they're healthier than their processed, non-cacao counterparts. Good enough for me.

Read on below for the recipe.

Ingredients for Cupcakes

  • 1 cup creamy vanilla cashew milk (you can use any plant-based milk you want)

  • 1 teaspoon apple cider vinegar

  • 1/2 cup fractioned coconut oil

  • 1 cup raw sugar

  • 1 teaspoon vanilla extract

  • 1 cup whole wheat flour

  • 1/2 cup raw cacao powder (I used Navita's Organics)

  • 3/4 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoon fine sea salt

  • 1/2 cup vegan chocolate chips (optional)

Ingredients for Cashew Cream

  • 1 cup raw cashews, soaked (for at least four hours)

  • 1/4 cup filtered water

  • 3-4 tablespoons of maple syrup or agave (adjust to personal taste)

  • 1 teaspoon vanilla extract (here's a recipe to make your own)

  • 2 tablespoons raw cacao powder

  • sea salt for topping (optional)

Directions (for cupcakes)

  1. Preheat oven to 350 degrees F.

  2. Whisk together the cashew milk+acv, set aside to allow the milk to curdle.

  3. Beat together the vanilla extract, coconut oil, and sugar. Add the milk+acv mixture.

  4. Sift cacao powder, baking soda, baking sugar, and flour together into the other ingredients to remove any lumps.

  5. Beat together until completely incorporated.

  6. Pour batter 3/4 of the way up into prepared cupcake cups. (I like to use the silicone ones for sustainability!)

  7. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.

  8. Transfer to a cooling rack and let cool completely.

Directions (for cocoa cashew cream)

  1. Combine all ingredients in a food processor.

  2. Refrigerate for at least 30 minutes and use a piping bag or ziploc with frosting tip to frost the cooled cupcakes. You can also just spread it on top of the cupcakes.

  3. Top with sea salt if desired.

Check back Wednesday for a yummy Butter Coffee, aka Coco-Latte recipe that's the perfect compliment for these cupcakes!

UPDATE: The Chalkboard Mag posted an article about using cookie sheets to make your cookies, muffins and cakes, so I tried it with this recipe. They turned out super cool! To make this on a cookie sheet preheat the oven to 350F, spray a cookie sheet, pour in batter and cook for about 10 minutes. Let cool completely before serving. Yum! 

©2017 Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content.

D.I.D. with Cazoshay and its materials are not intended to treat, diagnose, cure or prevent any disease. All material on this blog is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health related program. 

Butter Coffee aka Coco-Latte Goodness

Butter Coffee aka Coco-Latte Goodness

Creamy Vanilla Cashew Milk

Creamy Vanilla Cashew Milk