| Prep Time | 30 min |
| Total Time | 50 min |
| Serves | 6 cupcakes |
1 cup almond meal
2/3 cup sugar
½ cup gluten free flour blend
2 tbsp cocoa powder
2 tbsp black chia seeds, ground (1)
1 ½ tsp baking powder
½ cup plant-based milk
3 tbsp chia oil or melted vegan butter
1 tsp vanilla extract
1 tsp apple cider or white vinegar
Vegan-friendly red food colouring, to colour (2)
Frosting
¼ cup vegan cream cheese, room temperature
½ cup vegan butter
1 cup icing sugar, or more for a firmer frosting
Preheat oven to 180C. Line a cupcake tin.
Add all the dry ingredients to a bowl and mix until there are no lumps. Add all the wet ingredients and mix until smooth.
Divide the batter in your cupcake tin.
Bake the cupcakes for 15-20 min or until a skewer can be inserted and it comes out clean.
Allow the cupcakes to cool in the tin for 10 min then cool on a wire rack. The cupcakes will be very moist when they’re freshly baked but will change when they are room temperature.
To make the frosting, add the cream cheese and butter to a bowl and cream until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more icing sugar for a firmer frosting.
Pipe or spread the frosting on the cooled cupcakes.
Notes
- If your chia seeds aren’t ground already, add them to a blender with all the wet ingredients and blend until there are no more whole chia seeds.
- Alternatively, you can use ¼ cup beetroot powder with an extra dash of milk.
