Introduction
Our indulgent-yet-healthy vegan chocolate cupcakes are inspired to the famous Austrian dessert, the sachertorte, which consists of a dense chocolate cake, layers of apricot jam and a dark chocolate frosting.
As our mission at Foodaciously is to let everyone enjoy delicious food without compromise, we have made this recipe dairy-free, gluten-free and without added sugars.
So it’s perfect for those with specific dietary requirements or those who just want to bake something tasty and healthy. For more allergen-friendly recipes, check out our Smart Search tool.
What makes this recipe a healthy alternative to the common chocolate cupcakes are:
Almond Flour: it’s the best gluten-free alternative to wheat flour and provides healthy fats, proteins, fibres and Vitamin E. It also gives natural sweetness and moisture to the cupcakes.
Soy Yogurt: a great plant-based alternative to dairy products as it has the same amount of proteins. In this recipe, it replaces oil, butter, and milk and makes the muffin moist and dense.
Honey: instead of using white refined sugar, switch to natural raw honey as a sweetener and you’ll get many helpful antioxidants.
Cacao Powder: if you can, choose raw cacao powder instead of cocoa as it is less processed, thus providing more health benefits. Cacao is rich in antioxidants, lifts your mood, and let’s admit it, is delicious. You can also use melted dark chocolate, but make sure is at least 70%.
Also, we recommend you use sugar-free apricot jam to avoid high amount of sugars in the regular jam.
Finally, we have made the chocolate frosting paleo by using cacao, plant-based milk, nut butter and a sweetener like honey. Super easy and you can use it in other paleo recipes!
