When your housemates “can’t believe it’s vegan,” you know you are onto a killer chocolate cupcake that pretty much everyone will eat (sorry gluten free folk…). It’s not too gooey, but the pairing of chocolate with a hint of that orange zest is a divine way to kickstart the dreaded revision period before finals with a high and satisfy sweet cravings everywhere.
I mean, I’m all for healthy vegan baking, but when I want cake it’s not to be healthy and this easy bake ticks all of the required boxes- regardless of whether you add the icing (aka eat it from the bowl) or not.
Vegan Chocolate Orange and Ginger Cupcakes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 20 minutes
- Servings: 12
Preheat the oven to 375°F and line cupcake tins with cases.
Grate the ginger.
Zest the oranges (enough for 2 tablespoons) and then squeeze the juice into a bowl.
#SpoonTip- Don’t own a zester? Use a grater.
Whisk together the flour, sugar, 1/3 cup of cocoa powder, baking soda, and salt.
Add the coffee, oil, 1 teaspoon of the vanilla, 1/2 tablespoon of orange juice, the ginger, and the zested orange. Stir.
Add the cider vinegar and quickly stir in.
#SpoonTip- the mixture will turn lighter, mix until it darkens again.
Fill cupcake cases to 2/3 fill and bake for 25 minutes.
Cool in the pan for 5 minutes, then remove cupcakes to cool on a wire rack.
Icing if desired:
Whip the margarine (by mixer or hand) until creamy. Add powdered sugar and the remaining cocoa powder. Whip in the soy milk, then the rest of the vanilla, 1/2 tablespoon of the orange juice. Mix until creamy and decorate.
#SpoonTip- try grating more orange peel or chocolate on top of the icing
Alternatively double up the mixture and place into 2 round cake tins, sandwiched with the frosting for a large cake.
(recipie adapted from thekitchn.com)