Like many of you, this time of self-isolation has seen me channeling my inner Mary Berry and I have been baking up a storm with various vegan goodies! This quick and easy recipe is guaranteed to come out a treat, and is packed-full of protein too for you fitness fans.
320g gluten-free flour (I used buckwheat)
200g coconut sugar
40g of vanilla protein powder
2tsp baking powder
2tsp baking soda
Handful of dark or vegan chocolate chips for cooking use
pinch of salt
1tsp vanilla essence
120ml vegetable oil
480ml soya milk
For gluten free vegan vanilla cupcakes:
Pre-heat the oven to 180c and line a baking tray with 12 cupcake liners.
Mix all dry ingredients together.
Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.
Transfer the cupcake batter into the cupcake liners, so that you fill each cupcake liner about 3/4 full. Bake in the pre-heated oven at 180c for about 30 - 35 minutes or until the tops are springy/bouncy to the touch and an inserted fork comes out clean.
Allow to cool.