Valentine’s Day has come and gone, but chocolate is forever. So if you’re never one to get sick of chocolate cake, chocolate cookies, and chocolate-dipped strawbs, then I’m here to recommend another contender: vegan chocolate cupcakes. Made with almond milk and coconut oil instead of butter and eggs, they’re the life of any (plant-based) party. “These vegan chocolate cupcakes are so delicious you won’t believe they are dairy- and egg-free!” says Alice Choi of Hip Foodie Mom.

The chocolate ganache on this cupcake really steals the show. Instead of using heavy cream, this vegan version is made with coconut milk, maple syrup, and cocoa. Choi says that it’s so rich and delicious that she might even prefer this ganache to her non-vegan recipe. What’s her secret? It’s all in the coconut milk. To get your vegan ganache super glossy, you should let your can of coconut milk separate in the refrigerator overnight, and then use only the thick coconut cream for the recipe. It adds a distinctly smooth texture that makes the ganache feel even more indulgent than the cream-based version. You can also use the leftover coconut liquid to make smoothies, like here and here.

Choi also highly recommends adding a sprinkle of Maldon sea salt flakes to your ganache before serving. “Sweet and a little salty always wins in my book,” she explains in her recipe. I couldn’t agree more.

More Delicious Vegan Baked Goods from Kitchn 

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.





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