Vegan Banana & Chocolate Cupcakes (wheat-free & delicious)

A deliciously healthy and light cake. This addition to the conscious kitchen is vegan, free from refined sugar and made with spelt flour. A beautiful yet simple formula that makes you wonder why everyone in the modern world doesn’t start eating this way! Prepare with love and please do let me know how you get on (if you want a gluten-free alternative, scroll down to the bottom of the page)…

Vegan Banana & Chocolate Cupcakes (wheat-free & delicious)

Vegan Banana & Chocolate Cupcakes (wheat-free & delicious)

Yield: 8 large cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A delicious, easy, egg-free, sugar-free, wheat-free cupcake recipe using health ingredients.

Ingredients

Dry ingredients

  • 1 large ripe banana
  • 150g spelt flour
  • 50g sugar free vegan chocolate
  • (or carob)
  • 1 teaspoon bicarbonate of soda

Wet ingredients

  • 100ml coconut or sunflower oil
  • 75ml apple juice concentrate OR maple syrup
  • 75ml rice milk
  • 1teaspoon apple cider vinegar
  • 1teaspoon vanilla extract

Instructions

  • Mash banana in mixing bowl.
  • Chop the chocolate into small chips.
  • Add the chocolate chips along with the rest of the dry ingredients to the bowl and mix together.
  • Mix all of the wet ingredients together in a jug, then mix thoroughly with the ingredients in the mixing bowl.
  • Carefully spoon and share out between the cupcake cases in the tin, adding extra cupcake cases if necessary.
  • Bake on the middle shelf of a preheated oven at 200˚C (400˚F/gas mark 6) for twenty minutes. The cakes should have risen and the tops should look a little tanned.
  • Take cupcakes out of the tins and leave to cool on a cooling rack before serving.
  • Share with your friends!
  • Notes

    Extra things:
    You will need eight large cupcake cases and a deep cupcake tin.


     

    Stay tuned for more tasty treats!

    3D-Book-SQ-970x1024This recipe first appeared in my full colour book ‘Trinity’s Conscious Kitchen’… a vegan, wheat-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals, soul-warming soups, tasty side dishes and delicious desserts. It’s more than just a book, it’s a sharing from my soul to yours.

    Find out more here: Trinity’s Conscious Kitchen Book‘.

    with love

    Trinity

    Gluten-free Alternative

    If you want a delicious GLUTEN-FREE cupcake recipe then check out this one…

    Mammas GF cupcakes choc chip by Trinity

    9 Comments

    1. Lisa February 17, 2014 at 5:14 pm - Reply

      I made these last night and I can highly recommend them. They are so tasty and so quick to make. I used reverse osmosis water instead of rice milk and I used coconut oil instead of sunflower oil.
      I was trying to limit myself to one a day but it looks as though it will be 2 a day! Thank you again Trinity.
      To anyone reading this: buy Trinity’s amazing cookery book full of healthy and tasty recipes and beautifully presented. Xx

      • Trinity February 17, 2014 at 6:01 pm - Reply

        Thank you so much for the kind words Lisa.
        We find them a little difficult to resist once we make them, especially knowing that they are full of healthy stuff.

    2. Lucyle August 9, 2014 at 6:08 pm - Reply

      The best VGF cupcakes I’ve ever tasted!!! (I used rice/chestnut flour)
      Crusty/smooth, as healthy as delicious 🙂
      Thank you Trinity <3

      • Trinity August 9, 2014 at 7:19 pm - Reply

        Wow this is wonderful news. I know these go down so incredibly well whenever I’ve served them. I love the sound of rice & chestnut flour as a GF alternative. Awesome. I really appreciate you sharing that.

    3. […] Trinity | Trinityskitchen […]

    4. Debra December 5, 2014 at 3:56 am - Reply

      They look delicious. So very glad I found your site.

      • Trinity December 5, 2014 at 11:55 am - Reply

        Thank you for sharing and welcome to my site. These always go down a real treat!

    5. Sue July 4, 2015 at 1:17 pm - Reply

      Just made a dozen small cupcakes, substituted rice four as this is what I had in the store cupboard. They are absolutely GORGEOUS :-)))). Thank you Trinity for a great recipe.

      • I could have sworn that I replied to you comment before now Sue. Sorry for the delay!

        I am so delighted that you made this and replaced the flour for rice flour. It’s really great to know that it works to directly substitute like that.
        You are very welcome. ‘Tis a pleasure to share.

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