- The Hows and Whys of Vegan Baking - The Hows and Whys of Vegan Baking

Reviews written by samz2497

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Reviewed by samz2497     April 19, 2014

Made a few changes, but so delicious!

I am not a chocolate lover, but I do get a sweet tooth every once in a while. I decided to make the cupcake part of this recipes, without the icing.

I made a few changes:
I added soaked walnuts (1.5oz) and almonds (1oz) to the recipe.
I substituted 1/4 cup of flour with protein powder (organic pea protein powder).
I used unsweetened almond coconut milk instead of plain coconut milk.
I added about a teaspoon on cinnamon.
I used organic canola oil instead of vegetable oil.

The recipe made 12 large cupcakes. I baked them the full 25 minutes and they are perfect! They are soooo moist and delicious. They turned out to be about 200 calories each. A little more than I hoped for, but I can continue to modify the recipe.

Yummy Yummy!!!! I attached a picture on my profile of the finished product. :-)

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