Recipes | August 25, 2016 | By

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  1. 1 scoop of vegan protein of your choice (e.g. pea protein or almond flour)
  2. 1 cup non-dairy milk
  3. 1 tsp apple cider vinegar
  4. 2 Tbsp cocoa powder
  5. 1/3 cup coconut blossom sugar (regular sugar will work too)
  6. 1 tsp pure vanilla extract
  7. 1 1/2 cups flour
  8. 1 1/2 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/4 tsp salt
  11. Vegan margarine (e.g. Cardin)
For the frosting
  1. Le-Coquin Signature whipped cream
  2. 1 Tbsp Pure vanilla extract
  3. Cocoa powder
  1. Preheat oven to 160 degrees Celsius.
  2. Line a muffin tray / cupcake holder with vegan margarine.
  3. Add milk and vinegar to measuring cup and set aside.
  4. In a mixing bowl add sugar and vanilla extract, set aside.
  5. Sift the following dry ingredients together in a mixing bowl: 1 scoop protein powder, 1 cup of flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
  6. Sift the dry ingredients over the coconut sugar and vanilla extract, alternating with the milk mixture. Mix / blend until very well incorporated.
  7. Divide the mixture among cupcake holders, making sure not to overfill the holders (fill up ¾ of each holder).
  8. Bake at 160C for 20-25 minutes, or until a toothpick inserted into the center comes out clean. You will see slight golden brown colour.
  9. Let cool completely.
  10. In the meantime, prepare the frosting: Mix the Le Coquin Signature Whipped Cream with the pure vanilla extract.
  11. Once cupcakes are cooled, frost the cupcakes and top with cocoa powder.
  12. powder.
  1. Recipe adapted from: Le Coquin
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