They’re vegan, and I love them. I hate to start a recipe for a vegan cake with ‘you’ll never believe it’ because I hate cliche’s, but seriously, this is just an amazing chocolate cake full stop. Like, no further information needed. Even baked into baby cupcakes, the batter retains all it’s fudgy, dense, chocolatey moistness – these are dangerously easy to cram in your face.
The glaze is a simple icing sugar-cocoa-water mixture, because as long as your cocoa is good quality, then that’s all you need. And then the paint spatter is just a simple icing sugar-water-food colouring mix, because FUN! Spatter that goodness all over your cakes, in whatever colours you want, and remember how much fun it is to spatter paint. Jackson Pollock, you sly devil, you.
That gorgeous apple-shaped board that the orange teapot is sitting on is from the beautiful store Mr Sparrow, along with the cute little Aztec Planter in the shot below, which we re-purposed as a sugar bowl! Other pieces are from Falling for Florin, Ten Things and Antipodean Love.
I hope your week is going well! My book is officially released in the USA as of yesterday, which is so exciting! And lots of people are starting to get their copies! Don’t forget to tag me on Instagram if you take a pic! And check out Michelle from Hummingbird High, and Adrianna from A Cozy Kitchen’s awesome posts about the book. Two bad babes, that’s for sure.
- 1 ¼ cups (185g) plain flour
- Pinch of salt
- 1 cup (200g) caster sugar
- ⅓ cup (35g) cocoa
- 1 tsp baking powder
- 1 cup (250ml) almond milk
- ⅓ cup (85ml) flavourless oil (peanut or grapeseed)
- 1 tsp apple cider vinegar
- 1 ¼ cup (150) icing sugar
- ¼ cup (25g) cocoa
- Food colour gels
- Lightly grease a non-stick cupcake tray, and preheat the oven to 180C.
- Place the flour, salt, cocoa, and baking powder into a large bowl and stir to combine.
- Heat the almond milk until it’s just warm, and then stir in the oil and vinegar, and the add to the wet ingredients, stirring until combined.
- Divide the batter between the cupcake holes. Bake for 18-20 minutes, or until springing back when touched lightly. Let cool for 5 minutes, and then remove from the tin, and leave to cool completely on a wire rack.
- To make the glaze place ¾ cup of the icing sugar, along with the cocoa into a small bowl, and add 2 tbsp water. Stir together, and add a tiny bit more water, until you reach a thick glaze consistency. Dip the tops of the cooled cupcakes into the glaze, and place on a big piece of baking paper.
- Place the remaining icing sugar into a clean bowl, and add 1 tbsp water, again working to a thick, glazy consistency. Divide the mix between three bowls, and dye to your preferred colours. Flick the different coloured glazes over the cakes, and then leave to set for an hour or so.