Treat yourself with these Low FODMAP Vegan Chocolate Cupcakes!
Low FODMAP Vegan Chocolate Cupcakes
These rich & tasty, gluten-free cupcakes are the best to curb your cravings for chocolate.
Prep Time15 mins
Cook Time15 mins
icing time2 hrs
Total Time30 mins
Servings: 14 people
Calories: 215.6kcal
Ingredients
Cupcakes
- 1 1/4 cup gluten-free all-purpose flour
- 1/4 tsp baking soda
- 2 tsps baking powder (gluten-free)
- 1/3 cup unsweetened cocoa
- 1/2 tsp salt
- 1 cup coconut milk
- 2 tsps vanilla extract
- 2 tsps baking powder (gluten-free)
- 1 tsp vinegar
- 1 cup stevia
- 1/3 cup coconut oil, melted
Chocolate Ganache Icing
- 1/2 cup (60g) Low FODMAP Protein Snack Bar
- 1/2 can coconut milk
Instructions
For cupcakes
- Preheat the oven to 350°F and grease 12 muffin cups with some oil.
- In a mixing bowl, mix together baking powder, gluten-free flour, baking soda, salt, and cocoa. Set aside.
- In a large bowl, mix together the coconut milk, vanilla extract, vinegar, and coconut oil. Stir in the dry ingredients until well-combined.
- Fill 2/3 of the muffin cups with the batter. Place in the preheated oven and bake for about 25 minutes, or until the toothpick when inserted comes out clean.
- Let the cupcakes cool for at least 30 minutes before decorating.
For Ganache icing
- In a small saucepan, heat coconut milk over medium-low heat. Stir well until small bubbles begin to form around the edges of the pan.
- Slightly heat 1/2 cup of Low FODMAP Protein Snack Bar in the microwave for a minute or two. Then add it into a mixing bowl and pour hot coconut milk over it. Stir until well-combined. Cover the bowl using a plastic wrap for at least 2 hours at room temperature with frequent stirring.
- Using a piping bag or a knife, apply the mixture to cupcakes. Serve and enjoy!
Nutrition
Calories: 215.6kcal | Carbohydrates: 39.3g | Protein: 2.9g | Fat: 5.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2.7g | Sodium: 269.2mg | Fiber: 3.3g
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