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