Chocolate and Caramel Cakes (Healthier Version)
Course: Sweet Treats Servings: 12
Prep time: 15 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
***FEATURING OUR LOVE VEGAN BAR ***
Author: Jennifer Sargison
These cup cakes are the perfect anytime treat. Healthier than regular cupcakes because of the ground almonds, making them higher in fat but lots of goodness. I’ve used sweetener in the cupcakes too, making them sugar free so they will hopefully not only keep you feeling fuller for longer but they will satisfy that sweet hit without all the processed sugar that can lead to even more sugar cravings. You should feel full and satisfied after one of them. (Optional topping does contain a little sugar)
Ingredients
(Cupcake)
2 tbsp chia seeds (works as an egg substitute) covered with 4 tbsp hot water and soaked for 10 mins
1 cup ground almonds (almond flour)
1/4 cup cacao powder
1 tsp Baking powder
Pinch salt
60ml Plant based milk
3/5 tbsp sweetener
1 tsp vanilla
1 Love Vegan bar cut into small chunks
(Optional topping)
1/4 cup cashew nut butter (I recommend cashew as it is mild in flavour, you could sub for almond or peanut but the flavour will be more prominent)
2 tbsp agave/maple syrup
3 tbsp cacao powder
1 tsp vanilla essence/paste
2 tbsp plant milk
1 Love Vegan bar crumbled
Method
Preheat the oven to 180C and prepare a muffin tray with muffin cases
Ensure you prepare the chia ‘egg’ mixture 10 mins before you begin (see how above)
Simply add all of the cupcake ingredients (except the Vegan bar) into a mixing bowl and gently stir until combined
Add the optional vegan bar chunks and fold to combine
Fill the cake cases 3/4 full and bake for around 20 minutes or until baked all the way through. To test insert a knife and if it comes out clean it’s ready.
Leave to cool and if you are adding the topping you can make this whilst the cakes are cooling
To make the topping
Place all of the frosting ingredients into a large bowl and stir together until combined.
You may need to use a handheld whisk to blend completely and remove any lumps, this depends on how smooth your nut butter is.
Whisk if required until smooth
Add another tbsp of plant milk if needed
Taste and add extra sweetness if required (2 tbsp is enough for me but add more until it’s to your liking)
Add a spoon full to each cake or pipe the topping on for a more professional look
Sprinkle with a crumbled Vegan bar
Any extras will keep fresh in the fridge for about 5 days, spread on toast or drizzle over fruit (you may need to add a splash of milk to get the consistency right)
Allow the sponges to cool completely before adding the creme fraiche frosting
BUY ME!
To make the cake even more delicious why not try adding one of our caramel & peanut bars
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)