VEGAN CHOCOLATE LAVENDER CUPCAKES

These cupcakes are inspired by an old (non-vegan) recipe of mine for chocolate lavender cupcakes. I adored these cupcakes and have been meaning to make a vegan version for a while now. So here they are!

SERVINGS: 12

INGREDIENTS

FOR THE SUGAR-FREE LAVENDER BUTTERCREAM

• 1 tbsp dried lavender buds + extra for decoration
• 125 g good-tasting dairy-free butter
• 200 g xylitol mixed in a blender on high power for a few minutes until it turns to powder*
• A small amount of natural violet food dye optional

FOR THE CHOCOLATE CUPCAKES

• 175 g spelt flour or all-purpose gluten-free flour
• 1 tsp bicarbonate soda
• A pinch of salt
• 50 g cocoa powder
• 225 g coconut sugar**
• 275 ml hot water
• 60 ml sunflower oil or other mild-tasting vegetable oil
• 1 1/2 tsp apple cider vinegar

INSTRUCTIONS

For full instructions you can go to wallflowerkitchen.com.

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