Vegan chocolate chip pumpkin and coconut cupcakes

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    These delicious vegan pumpkin and chocolate chip cupcakes are topped with a coconut icing which makes them even more appealing!


    1 person made this

    Ingredients
    Makes: 24 cupcakes

    • 250g plain flour
    • 200g caster sugar
    • 1 tablespoon baking powder
    • 1 pinch salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 250g pumpkin puree
    • 175ml soya milk
    • 120ml vegetable oil
    • 1 tablespoon agave nectar (optional)
    • 125g vegan chocolate chips
    • Icing
    • 250g creamed coconut
    • 1 teaspoon vanilla extract
    • 75g icing sugar
    • 75g desiccated coconut

    Method
    Prep:20min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:1hr 

    1. Preheat the oven to 180 C /Gas 4. Grease two 12-hole cupcake tins or line cups with paper cases.
    2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soya milk, oil and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until combined. Fold in chocolate chips.
    3. Spoon mixture into paper cupcake cases, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
    4. Meanwhile, beat creamed coconut, vanilla extract and icing sugar together in a bowl until fluffy. Refrigerate until use.
    5. Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
    6. Ice the cooled cupcakes with coconut icing and sprinkle desiccated coconut on top.

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