Gluten-free Vegan Cupcakes with Healthy Chocolate Glaze

This is by far the best healthy vegan and gluten-free cupcake recipe you will ever have tried out. Not to mention it is so adaptable. Here I have listed a peanut-banana cupcake with chocolate I made, but if you are in the mood for something a bit different you can just go by the basic recipe, which is by excluding the optional ingredients, and just adding in whatever you are in the mood for. Remember to read the notes at the bottom for more details on how to substitute some ingredients!

Ingredients, makes 6 large cupcakes:
  • 200g certified gluten-free oats, ground into a flour (or use GF oat flour)
  • 3 dl unsweetened soy milk (or other plant-based milk)
  • 150g dates, pitted
  • 1 banana (optional)
  • 50g peanut butter (optional)
  • 2 tsp vanilla essence
  • 6 small 70% vegan chocolate squares (optional) 

  • 150g fresh dates
  • 10g unsweetened (defatted if desired) cocoa powder
  • 50g unsweetened soy milk
  • 1 tsp vanilla essence

  1. So we are going to start by making the cupcake batter. In a blender/food processor add the pitted dates, soy milk and banana (and other optional ingredients), and blend it until you got a creamy paste. Combine all the dry ingredients together, before adding in the blended fruit and soy milk and stir thoroughly. If you decide to skip the banana altogether, you might need to add in a bit more milk!
  2. Pour the batter into a muffin pan (this recipe makes enough for 6 large muffins) and cook in the oven at 200 degrees Celsius/392 degrees Fahrenheit for 15-25 minutes, depending on the size. If you wish to have a chocolate square in the middle simply press it in the middle of the batter BEFORE cooking!
  3. While the cupcakes are in the oven you can start making the glaze. Using a food processor for a smoother result (if you do not have it you can use a blender) combine the fresh dates, vanilla and soy milk, and puree until completely smooth. Now add in the cocoa powder and blend again. Place the glaze in a small plastic bag and cut a small hole on one of the edges (look at picture above) and when the cupcakes are done decorate them as you wish. 

Note about the optional ingredients:
  • The only optional ingredient that might need a substitute is the banana. If using it keep in mind that it will leave a slight banana taste, which for those who like bananas will love, but if you are a bit skeptical about that add in 50g additional dates or dried apricots instead!

Hope you guys enjoyed this recipe, and let me know what your favorite kind of cupcake is.

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