vegan recipe: half-batch of chocolate spelt cupcakes

This little recipe makes six springy, moist, super-chocolately delights. Light spelt flour is one of my favorites to use in baking. I think it makes for lovely, fluffy bites.

half-batch of chocolate spelt cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
for the dry bowl:
  • 1 c light spelt flour
  • ¼ c dark cocoa powdered
  • ¼ t baking soda
  • scant ⅛ t (more like a pinch) of sea salt
for the wet bowl:
  • ⅓ cup liquid sweetener (I do roughly half agave half maple syrup)
  • ½ t vanilla extract
  • ¼ cup neutral oil
  • ¼ cup black coffee (sub nut milk or water)
  • ¼ cup water
  • ½ t apple cider vinegar
Instructions
  1. Preheat oven to 350 F and line muffin tin with six liners.
  2. Whisk together dry.
  3. Whisk together wet.
  4. Combine wet and dry and whisk just until smooth and shiny.
  5. Divide into six cupcake liners in a muffin tin.
  6. Bake for 25 minutes at 350.
  7. Top with something awesome like chocolate hazelnut butter or cinnamon coconut mllk whipped cream or cream cheese frosting and sprinkles :)

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2 Comments

  1. I want to try spelt flour. these look great!

    • admin

      Thank you so much! My favorite is this light spelt flour (which is what I used for this recipe), I think it gives the cupcakes a lovely texture!

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