This week at work I’ve been making short recipe videos using BerryWorld berries. One of the the recipes was this one for vegan chocolate blackberry cupcakes. I’d never made vegan cakes before so I wasn’t sure what they’d taste like but these were actually pretty nice. Not quite as good as a normal (butter and egg filled) cake but if you’re looking for a vegan recipe they are light, fluffy, moist and chocolatey. The sweet tang of the blackberries goes well with the rich chocolate flavour. I’ve adapted the recipe from their website to be gluten free. They are best eaten on the day they are baked as they don’t keep well.
Vegan and Gluten Free Chocolate Blackberry Cupcakes
Prep time: 15 minutes
Cook time: 20 minutes
For the cakes
250ml almond milk
220g caster sugar
80ml rapeseed oil
1tbsp vanilla bean paste
210g Doves farm gluten free self-raising flour
1tsp baking powder
30g cocoa powder
For the icing
100g icing sugar
20g blackberries plus extra to decorate
Heat the oven to 180C and line two cupcake tins with fairy cake size cases.
In a bowl beat together the almond milk, sugar, oil and vanilla until combined.
Reserve 2tsp of flour and set aside. In a separate bowl sieve together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined.
Chop the blackberries then sprinkle the reserved flour over them and gently shake them until they’re coated (this helps them stay evenly spread throughout the mixture and stops them sinking to the bottom) then gently stir into the batter.
Divide the mixture between the cake cases and bake for 20-24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.
While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.
When the cakes are cold spread the icing over and top each with a blackberry (half a blackberry if they are really large).
Note: These work best in smaller fairy cake cases so the cakes can cook and rise quickly without drying out.