Name: Low FODMAP Vegan Chocolate Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14 people
Ingredients: 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; 1/2 cup (60g) Low FODMAP Protein Snack Bar; 1/2 can coconut milk

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.

Print Recipe

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

Course: Dessert

Cuisine: American

Keyword: fodmap vegan recipe, fodmap vegeterian recipe

Servings: 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

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Low FODMAP Vegan Chocolate Cupcakes