Veganuary Recipe 2: Vegan Chocolate Peanut Butter Cupcake

February 4, 2015 9:07 am Published by Leave your thoughts

Another great vegan recipe for Veganuary!


For the sponge:

150g self-raising flour

100g caster sugar

250ml non-dairy milk (such as soya, rice, oat or almond milk)

80ml vegetable oil

25g cornflour

½ ripe banana

100g chocolate chips

1 tsp cider vinegar

½ tsp bicarbonate of soda

For the frosting:

110g peanut butter

100g icing sugar

40g cocoa powder

60ml soya milk


Preheat the oven to 170C/350F.

In a large mixing bowl combine the flour, cornflour and bicarbonate of soda.

In a separate bowl, mash the banana with a fork. Add the sugar, vegetable oil, milk and cider vinegar to the banana and mix well. Pour this bowl into the first bowl and combine. Finally, add the chocolate chips.

Pour into muffin cases and bake at 170C/350F for 20-30 mins until golden brown.

While the muffins cook, prepare the frosting: mix all the frosting ingredients together, adding the milk slowly, to form a thick paste. Spread the frosting, using a lightly oiled spoon, onto the cooled muffins.

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This post was written by Yzanne

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