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Low FODMAP Vegan Chocolate Cupcakes

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Treat yourself with these Low FODMAP Vegan Chocolate Cupcakes!

Satisfy your sweet tooth with these incredibly scrumptious Vegan Chocolate Cupcakes. These are perfectly baked gluten-free cupcakes and above all these are vegan-with no egg or dairy. A healthy & IBS-friendly treat that you can enjoy at home with your family! So, top these simple & super yummy cupcakes with Chocolate Ganache Icing, prepared with Low FODMAP Protein Snack Bar.

Low FODMAP Vegan Chocolate Cupcakes

These rich & tasty, gluten-free cupcakes are the best to curb your cravings for chocolate.
Print Recipe
Prep Time 15 mins
Cook Time 15 mins
icing time 2 hrs
Total Time 30 mins
Course Dessert
Cuisine American
Servings 14 people
Calories 215.6 kcal

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

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: 215.6kcalCarbohydrates: 39.3gProtein: 2.9gFat: 5.6gSaturated Fat: 0.8gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 2.7gSodium: 269.2mgFiber: 3.3g
Keyword fodmap vegan recipe, fodmap vegeterian recipe
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